Horse’s Neck

Recipe from the Campbell Apartment

Adapted by William L. Hamilton

Horse’s Neck
Suzy Allman for The New York Times
Total Time
5 minutes
Rating
4(24)
Comments
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This recipe for the classic bourbon (sometimes brandy) and ginger ale highball came to us from the Campbell Apartment, a cocktail lounge in Grand Central Station. —William L. Hamilton

Featured in: SHAKEN AND STIRRED; Redder and Bluer

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Ingredients

  • 2ounces bourbon, rye whiskey or brandy
  • 3dashes bitters
  • About 6 ounces ginger ale
  • Orange twist
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

105 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour liquor into an 11-ounce highball glass filled with ice. Add bitters and top off with ginger ale. Lightly stir and garnish with orange twist.

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4 out of 5
24 user ratings
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Credits

Adapted from the Campbell Apartment

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