The horse’s neck cocktail is a classic drink whose legend says it was invented around 1900. Originally served without alcohol, bourbon was soon added to the drink, though it is more commonly served with brandy or whiskey today. Traditionally served with a lemon wedge, the lemon zest adds a unique, elegant touch to a simple, classic cocktail that is perfect on a hot summer day. This recipe makes two individual drinks, but you can easily reduce or double it depending on how many drinks you need to make.
Ingredients and Tools:
- Cocktail shaker with strainer
- Crushed ice
- 2 dashes Angostura bitters
- Ice cubes
- 4 oz. bourbon
- 8 oz. ginger ale
- Zest of 1 lemon
- Fill a cocktail shaker half full with crushed ice. Add the bourbon and ginger ale to the shaker.
- Cover the shaker and shake delicately for 20-25 seconds, making sure not to bruise the bourbon.
- Strain the mixture into two short cocktail glasses half-filled with ice cubes or crushed ice. Add a dash of Angostura bitters to each glass and stir the drinks to combine the ingredients. Garnish each glass with lemon zest. Serve immediately while the drinks are ice cold.
- If you prefer, you can use 4 ounces of club soda in place of half of the ginger ale. Many people prefer this variation and it is prepared quite frequently in many bars and restaurants.