A Horse’s Neck cocktail in a highball glass, placed on a light colored, marble countertop, in the background a minimalist plate with lemons can be seen. The Horse’s Neck is adorned with its typical garnish – an extra long, twisted lemon peel – arranged inside the cocktail.

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The Horse’s Neck

Name: The Horse’s Neck
Cook time: 3 min
Total time: 3 min
Yield: 1
Ingredients: 40 ml Rémy Martin VSOP; 120 ml (or top off) Ginger ale; Lemon peel

Named for the long lemon peel that resembles a horse’s neck, this cocktail is simple, refreshing, and perfect for any occasion.

3 MIN easy Highball/Collins

INGREDIENTS

1¼ oz Rémy Martin VSOP
4 oz (or top off) Ginger ale
Lemon peel

40 ml Rémy Martin VSOP
120 ml (or top off) Ginger ale
Lemon peel

4 cl Rémy Martin VSOP
12 cl (or top off) Ginger ale
Lemon peel

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How to Make the
Horse’s Neck

Pour 40 ml (1¼ oz) Rémy Martin VSOP into a highball glass with ice.
Top off with 120 ml (4 oz) of Ginger ale.
Garnish with a lemon peel.

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History of the
Horse’s Neck cocktail

Dating back to the late 1800s and early 1900s, a Horse’s Neck was originally a non-alcoholic mixture of ginger ale, ice, and a lemon peel. By the 1910s, brandy or whisky was added for a “horse’s neck with a kick”. The drink was a supposed favorite of American President Franklin D. Roosevelt, and became popular in the wardrooms of the British Royal Navy in the 1960s. The cocktail is named for the long, thin lemon peel which resembles a horse’s neck. It is a simple and refreshing cocktail that is easy to make, perfect for any occasion and can be enjoyed by everyone.