Ahead by a neck
Ian Wisniewski saddles up for a challenging cocktail
Preparing a Horseâs Neck, by topping up a measure of bourbon with ginger ale (some recipes include an optional dash of Angostura Bitters) sounds simple enough. But then combining the ingredients is not the most demanding element of this cocktail.
What really distinguishes a Horseâs Neck is the garnish, which even for experienced bartenders is one of the most challenging, and extravagant to prepare. For a start it takes an entire lemon (which needs to be organic to ensure itâs unwaxed and hasnât been sprayed after harvesting).
As a certain skill is required to remove the zest, in a way that forms a neat band perhaps 1.5-2 centimetres wide, and which remains in one piece, having spare lemons is a sensible precaution.
Seeing the lemon spiral being prepared by a trained professional is part of the theatricality of the cocktail experience, starting at the top of the lemon and carefully working round, while also avoiding the pith which is a source of bitterness.
But thatâs merely stage one. Stage two is arranging the spiral in the glass so that it appears as an impressive feature, poised and evenly spaced all the way down to the bottom, in a âhelter skelterâ manner (rather than simply dangling around). And thatâs not easy.
One end of the lemon spiral is first positioned so that it hangs over the rim of the glass, and creates the impression of a horseâs neck. The rest of the spiralâs position within the glass is secured by feeding in ice cubes, which help to.....
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By Ian Wisniewski
Section : Whisky Cocktails
Page number : 48
