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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!