| IBA official cocktail | |
|---|---|
 | |
| Type | Highball |
| Base spirit | |
| Served | On the rocks: poured over ice |
| Standard garnish | Long spiral of lemon zest |
| Standard drinkware | .svg) |
| IBA specified ingredients† |
|
| Preparation | Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with lemon zest. If desired, add dashes of Angostura Bitter. |
| † Horse's neck recipe at International Bartenders Association | |
A horse's neck is an American cocktail recognised by the International Bartenders Association (IBA), identifiably sporting a long, curling strip of lemon rind.
Mixture
It is made with brandy (or sometimes bourbon) and ginger ale, with a long spiral of lemon peel draped over the edge of an old fashioned glass or a highball glass. A similar Canadian drink, the rye and ginger, is made with Canadian whisky and ginger ale.
History
Dating back to at least the 1900s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, or bourbon would be added for a "horse's neck with a kick" or a "stiff horse's neck." The non-alcoholic version was still served in upstate New York in the late 1950s and early 60s, but eventually it was phased out. IBA classifies this drink as a long drink.
Franklin Roosevelt occasionally consumed this drink in its non-alcoholic form. According to the head of FDR's Secret Service personal protection detail, “Whenever he was in a gathering where there was prolonged drinking he would ask for a ‘horse’s neck,’ a drink made of ginger ale, lemon peel, and no alcohol.”
See also
References
- Morgenthaler, Jeffrey (June 3, 2014). The Bar Book: Elements of Cocktail Technique. Chronicle Books. ISBN 978-1452130279.
- Felten, Eric (March 1, 2009). How's Your Drink?: Cocktails, Culture, and the Art of Drinking Well. Agate Publishing. p. 88. ISBN 978-1572846128. Retrieved 27 June 2017.
- Reilly, Michael (1947). Reilly of the White House (1st ed.). New York: Simon and Schuster. p. 58.
