Horses Neck
Bourbon and ginger ale over ice with a whole lemon peel spiralled down the glass. The 1890s highball that began as a soft drink and gained its whiskey — the peel is the drink's name and its aroma.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Cut the peel of a lemon in one long spiral and drape it inside a highball glass with one end hooked over the rim.
Fill the glass with ice.
Add the bourbon and the bitters if using, and top with cold ginger ale.
Stir once and serve.
A thoughtful finish
- The peel is the recipe. Cut it in one piece with a channel knife or a paring knife, drape it down the glass, and let its oil work into the drink.
- A dash of Angostura is not in the original and improves it.
- Ginger beer makes a spicier Horse's Neck that is closer to a Mule.
Common mistakes
- A lemon wedge instead of the spiral peel; the drink loses its aroma and its name.
- Squeezing lemon juice in; it is not a sour.
- Too little ice.
A few good questions.
What is a Horse's Neck?
Whiskey (or brandy) and ginger ale over ice, with a whole lemon peel spiralled down the glass — the peel is the 'neck'.
Was it originally non-alcoholic?
Yes — ginger ale and lemon peel in the 1890s. The 'Horse's Neck with a kick' added whiskey in the 1910s and took over.
Bourbon, rye or brandy?
Americans use bourbon or rye; the Royal Navy's version is brandy. All are traditional.
Why the long peel?
Tradition and aroma. The whole peel releases lemon oil into the drink over time and hangs over the rim like a horse's neck.
Variations
- Whiskey Highball — Whisky and soda.
- Kentucky Mule — Bourbon, lime and ginger beer.
- Cablegram — Rye, lemon, sugar and ginger ale.
- Whiskey Mac — Scotch and ginger wine.
Where it comes from
c. 1890s; 'with a kick' 1910s · United States
The Horse’s Neck was a soft drink first — ginger ale over ice with a long lemon peel hanging over the rim like a horse’s neck — popular in the 1890s; by the 1910s it had acquired a ‘kick’ of whiskey or brandy, and the spirited version became the standard. The Royal Navy adopted the brandy version in the wardroom; Americans made it with bourbon or rye. It is a whiskey and ginger with a garnish that matters: the whole peel of a lemon, cut in a spiral, releases its oil into the drink as it sits and is the only citrus the recipe has.
Sources
- David Wondrich, Imbibe!, 2015 (book)
- Harry Craddock, The Savoy Cocktail Book, 1930 (book)
- Difford's Guide, Horse's Neck, 2015 (reference)
Strength. About 1.54 US standard drinks at an estimated 13.3% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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