- 1
Using a channel knife or vegetable peeler, cut a single continuous spiral of peel from one whole lemon, keeping as much white pith off as possible.
- 2
Fill a highball glass with ice cubes.
- 3
Drape the lemon peel spiral inside the glass so one end hooks over the rim and the rest coils down to the bottom.
- 4
Pour 40ml of cognac over the ice.
- 5
Top with 100ml of ginger beer, pouring slowly down the side of the glass to preserve carbonation.
- 6
Add 2–3 dashes of Angostura bitters directly onto the surface of the drink.
- 7
Serve immediately without stirring.
The defining feature of a Horse's Neck is the unbroken lemon peel spiral - take your time cutting it from tip to tip in one continuous ribbon, as the presentation is as much a part of the drink as the taste. Traditionally made with bourbon in the US, the cognac version is the more refined European interpretation and the one most bartenders consider canonical.
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