Horses Neck

A Horses neck is a mixed drink which now consists of American Whisky (Bourbon or American Rye), and Ginger Ale, garnished with the signature "Horse's Neck" Lemon Peel Spiral. Originally the Horse's Neck consisted of just ginger ale and the lemon peel.

The signature "Horse's Neck" Lemon Peel Spiral consists of the complete peel of one lemon pared from the fruit in one continous strip.

A Horse's Neck can also be made with brandy (cognac), though this was originally called a "Horses Collar".

Historical References

"Fort Wayne Journal", 1st September 1895

"Horse's neck" is not an attractive name and from a point of art the beverage is not pretty, but it is extraordinarily palatable. Use tall, thin glasses instead of a pitcher. "Horse's Neck" consists of lemon peel and ginger ale, the theory being that the ginger ale draws out the bitterness in the lemon peel. A lemon is carefully peeled so that it coms [sic] off in one continual spiral, from top to bottom. The glass is then filled with cracked ice, the ginger ale poured in and allowed to stand for several minutes. Straws should invariably be used in serving this drink. Ginger ale alone is extremely palatable, but keep the bottles on ice several hours. The glasses should be half filled with cracked ice.

"The Centralia Enterprise And Tribune", 4th December 1897

"The Horse's Neck is a thirst satisfier that is sublime in its simplicity, being made of shaved ice and ginger ale, served in a long glass. A dash of whisky is said not to interfere with the agreeable taste of this drink."

"The Mansfield News", 25th August 1900

"A "horse's neck" is an Atlantic City commonity, and few barkeepers in Baltimore can make one. They were first invented by a bartender at a popular resort there just as the proprietor was about to discharge him. So great did the demand for "horse necks" become that the man kept his job and prospered. This drink is very long and cool. It is composed of a bottle of imported ginger ale, whisky to suit the taste, and plenty of ice. A "horse collar" is similar, only brandy is used in making it instead of whisky."

"Vintage Cocktails" by Susan Waggoner and Robert Markel, 1999

Horse's Neck - The original version of this highball, circa 1910, called for bourbon and ginger ale. Later guides often feature a choice of spirits, including blended whiskey and brandy. No matter what spirit you use, the WOW of this drink comes from the continuous, spiral-cut peel of an entire lemon streaming from the rim of the glass to the very bottom.

Recipes

With Whiskey

From "Mr. Boston Official Bartender's and Party Guide"

Horse's Neck (with a Kick)

• 2 oz Blended whiskey
• Ginger ale

Peel rind of whole lemon in a spiral fashion and put into Collins glass with one end hanging over the rim. Fill glass with ice cubes. Add blended whiskey. Then fill with ginger ale and stir well.

From "The New New York Bartender's Guide" by Sally Ann Berk

• 4 parts Blended whiskey
• Ginger ale
• 3 dashes Angostura bitters
• Rind of one lemon, peeled in a spiral

Put the lemon spiral in a chilled Collins glass and hang one end over the rim. Fill with ice cubes and add whiskey and bitters. Fill with ginger ale and stir well.

With Brandy -- Better known as a "Horses Collar"

From "Ultra Lounge: Bachelor in Paris" CD

• 1 ounce Lemon Juice
• 1 teaspoon Sugar Syrup
• 2 ounces Brandy
• Chilled Champagne

Shake all but champagne with cracked ice. Pour, with ice, into a highball glass. Fill with champagne. Stir slightly. Gin may be used instead of Brandy.

From "Trader Vic's Bartender's Guide" (1972)

• Spiral-cut lemon peel
• 2 ounces Brandy
• 1 dash Angostura bitters
• Ginger Ale

Drop lemon peel into highball glass with end hanging over edge of glass. Fill glass with ice cubes. Add brandy and bitters. Fill glass with ginger ale.