Horse’s Neck Cocktail
Photography by Josh Griggs.
Giddy up...
Serves: 1
INGREDIENTS
1 lemon
ice
3 dashes Angostura bitters
60ml bourbon (alternatively you can use Angostura
5 Year Old Caribbean Rum)
ginger ale, to top up
METHOD
Peel the zest from the lemon in one continuous spiral and trim the edges neatly. Coil it around a chopstick to encourage it to twirl, then place in a glass with plenty of ice. The ice will help to secure the lemon spiral in place around the edge of the glass. Add the bitters and bourbon and top with ginger ale to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.