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Horse’s Neck

By
Allen Katz
Allen Katz
Allen Katz is a leading expert on distilled spirits and cocktails and the co-founder of New York Distilling Company.
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Updated 10/17/21
Horse's Neck cocktail
Image:

Liquor.com / Tim Nusog

Dating back to the late 19th century, a Horse’s Neck was originally a refreshing glass of nonalcoholic ginger ale, and a jigger of bourbon, rye or brandy was added somewhere down the line. This two-ingredient cocktail is an easy-to-make crowd pleaser, especially for those who like an exaggerated garnish. Because the Horse’s Neck gets its singular name from its long coiled lemon peel that snakes around the inside of the glass.

While often regarded as a Derby-day drink, the Horse’s Neck is quite versatile. Nicole Fas, the beverage director and bar manager at La Pícara in Santurce, Puerto Rico, recommends this cocktail as a warm weather pick-me-up, preferably on a beach. At times, though, she opts for a more island-inspired riff: “Instead of whiskey or brandy, I switch for aged rum (preferably Puerto Rican) and squeeze a lime in it instead of the lemon peel,” she shares. Fas’ variation is closer to Simon Ford’s Lincoln Club Cooler, a lighter and more approachable version of the Dark ’n Stormy, and is equally simple to make.

Ingredients

  • 2 ounces bourbon, brandy or American rye whiskey

  • Ginger ale, chilled, to top

  • Garnish: lemon peel

Steps

  1. Add the whiskey into a Collins glass over ice.

  2. Top with ginger ale.

  3. Garnish with a long strip of lemon peel.