HORSES NECK
Horse's Neck: The 1890s Hangover Cure That Became a Cocktail
The Horse's Neck originated in the 1890s as a non-alcoholic mixture of ginger ale and a long spiral of lemon peel. It was considered a morning-after remedy, with the ginger settling upset stomachs and the lemon providing refreshment. The drink's name comes from the visual appearance of the lemon peel hanging over the glass rim, resembling a horse's neck and mane.
By the early 1900s, bartenders began adding brandy or whiskey to the mix, creating the alcoholic version we know today. The whiskey version, sometimes called a "Horse's Neck with a Kick," became particularly popular and eventually overshadowed the original non-alcoholic recipe.
What makes the Horse's Neck distinctive is the presentation. The lemon peel must be cut in one continuous spiral from a whole lemon, then placed in the glass with one end hooked over the rim. This creates the signature look that gives the drink its name and adds essential lemon oils to the drink.
The cocktail works because the ginger ale's spice complements whiskey's warmth while the lemon peel adds aromatic citrus oils without the acidity of lemon juice. A dash of Angostura bitters is often added to provide depth and complexity, though this wasn't part of the original recipe.
RECIPE:
2 oz whiskey (bourbon or rye)
4-5 oz ginger ale
Long spiral lemon peel (from one whole lemon)
2 dashes Angostura bitters (optional)
Method:
Cut a continuous spiral peel from one whole lemon
Place lemon spiral in highball glass with one end hooked over rim
Fill glass with ice
Add whiskey and bitters if using
Top with ginger ale
Stir gently once