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Cognac · Built in the glass
Cognac with ginger ale over ice, garnished with a long lemon spiral in the glass. A simple long drink: the ginger ale provides ginger spice and fizz, while the Cognac remains noticeably present in the background.
As of: · Around the turn of the 20th century
The first thing you notice is the carbonation. Then comes the ginger spice from the ginger ale, sweetish and slightly sharp. The Cognac sits beneath it, bringing a warm, slightly fruity depth. At forty milliliters against one hundred twenty milliliters of ginger ale, it's clearly the minor player, so the drink stays long and mild. The lemon spiral adds its aroma as you drink, making the whole thing fresher. A dash of Angostura is permitted and slips in a tart spice note. As the ice melts over time, the drink becomes even lighter.
A great starter drink. It's long, mild, and tastes almost like a grown-up lemonade. Anyone who finds Cognac neat too sharp can get to know it here without being overwhelmed. It also works well in the afternoon or with food. As a strong nightcap, it's too light. And anyone who doesn't care for ginger should reach for something else right away.
What matters
Cut the spiral from a thoroughly washed lemon whose peel you'd be happy to eat. A vegetable peeler used in one continuous motion produces the most attractive ribbon. Hang it in the glass so it catches on the rim and doesn't get in the way while drinking. Pour the ginger ale slowly over the ice, otherwise it loses its fizz immediately. Stir only briefly afterward.
The Horse's Neck was originally a non-alcoholic mixture. Versions with spirits were added only later. It owes its name to the garnish: the long lemon spiral hangs in the glass like a horse's neck. Whether Cognac or whiskey goes into the glass depends on which recipe tradition you follow. Both approaches are common. The version shown here uses Cognac topped with ginger ale. That's why the same drink can taste different from one bar to another without either being wrong.
In the same direction
A sugar cube sits in the glass, soaked with Angostura. This is a strongly spiced bitters essence. On top comes a touch of cognac and cold champagne. The cube slowly dissolves, so the drink changes in the glass as you drink it.
Zum RezeptA tall, spicy drink with two spirits: brandy and gin share the glass. Lime and Angostura bitters round it out, and ginger beer tops it off. Sharp and spicy from the ginger, fresh from the lime.
Zum RezeptThree strong parts in equal measure: rye whiskey, Cognac, and sweet vermouth. Alongside these come a bar spoon of herbal liqueur and two dashes of bitters. It's stirred, not shaken, then served cold in the glass. There's no juice involved.
Zum Rezept