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Horse's Neck

A drink made famous for the addition of a long – and frankly unnecessary – piece of lemon rind, this Horse's Neck recipe is smoothly satisfying.

Ginger Ale first became popular during the late 19th century. It was originally a non-alcoholic drink but it gradually morphed into an alcoholic one as bourbon or brandy was added to create a stiff horse's neck. The officers of the Royal Navy became particularly fond of it, and it was often served alongside the ubiquitous gin and tonic.

Horse's Neck


  • Highball glass
  • 1 double shot of Bulleit bourbon
  • 3 double shots of ginger ale
  • Dash of Angostura bitters
  • Ice
  • Lemon rind strand to garnish


  • Pour the ice into the glass.
  • Pour over the ingredients.
  • Stir, add the lemon rind garnish and serve.

Adding the juice of a lemon makes this a bourbon buck, with the citrus adding some tang to the drink. You can also substitute brandy such as Three Barrels VSOP brandy to create a similar flavour, or you could even use a whisky. Aim to use a more complex ginger ale such as Fever-Tree ginger ale, which provides subtle hints of citrus as well to offset the harsher notes of the bourbon.