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.
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