Tag: Courvoisier

Cocktail of the Week – Horse’s Neck

Horse's Neck

I know I talked about Autumn and cooling weather last Monday but as soon as I posted last week the temperatures here in central Northern California spiked with the mercury rising back into the 100s… One step forward and two steps back. This week we go with a the refreshing and cool Horse’s Neck.

Since I went ahead and picked up a bottle of brandy I wanted to make sure I included it in some cocktails. The first of which is the Horse’s Neck, a simple cooler that was popular before Prohibition. Originally made with brandy and ginger ale or soda when it was revitalized bourbon replaced the brandy, ginger beer was substituted for ginger ale and angostura bitters were added.

Horse's Neck
The ingredients

Horse’s Neck

  • 2 oz. brandy or bourbon
  • 3 dashes Angostura bitters
  • Ginger beer/ale
  • lemon for garnish

Peel a lemon in one long spiral, twist the peel around finger or spoon to create a coil. Place the peel in a Collins glass with one end hanging over the lip. Fill glass with ice. Add brandy and bitters. Top glass with ginger beer/ale.

Horse's Neck

The sweetness of the brandy blends nicely with sharp, pepperiness of the ginger beer and the bitters. It’s also really easy to make! By far the hardest part was peeling the lemon for the garnish, a step you may skip if you want. Though the long coil going up the Collins glass makes for a great presentation it isn’t actually necessary for the cocktail.

Best of all when its over 90 degrees outside at 8:00 PM this is a cold, delicious drink.Tonight I’m enjoying mine at my kitchen table instead of out on the patio…

Cocktail of the Week – Sidecar

SidecarIt seems we’re finally moving into Autumn here in Northern California. The temperature during the day day isn’t rising into the 90s or 100s and the nights are cooling down into the 60s. (Edit: Of course as soon as I write this up the temperature shoots up into the 90s again…) With the move into Fall you can expect the cocktails to be less fruity and a little warmer. To welcome in the season I picked up some cognac and made that most classic of cocktails, the Sidecar.

Sidecar
The ingredients

Sidecar

  • 3/4 oz. triple sec
  • 3/4 oz. lemon juice
  • 1 1/2 oz. cognac

Pour ingredients into a shaker with cracked ice. Shake vigorously. Strain into a chilled cocktail glass.

The rim of the glass may be sugar coated and a lemon twist may be used as a garnish

Sidecar

The Sidecar is first mentioned in a book around 1907. It’s current form is believed to have taken shape around the end of the First World War in either London or Paris. I’m most reminded of a sour when drinking a Sidecar, the lemon juice providing most of the flavor with the cognac and triple sec mellowing out and sweetening the drink. Some of called the Sidecar the only good thing to come out of Prohibition. Which is a silly thing to say because the drink came out of Europe… The cocktail is a beautiful, glowing strawberry-straw color and it’s taste is a wonderful blend of citrus and brandy. Don’t be afraid to tweak with the amounts until you find the blend you find most please. Just be careful! So smooth is this drink that it can sneak up on. Two or three go by before you know it!

Sidecar

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