A recipe for a Horse’s Neck
By Vito Aiuto
Monday, March 2nd, 2009
  • 1 part rye whiskey.  Michter’s Rye is nice, Wild Turkey Rye not bad at all.  While bourbon can work, I think it’s too sweet for this drink.
  • 3 parts ginger ale.  Of course those Reed’s Ginger Ale’s are good, but I really like the Knudsen Ginger Ale Spritzer.  It’s all-natural and has no sugar (it’s sweetened with fruit juice.)  As a Michigander, I’d like to be able to recommend Vernors, but it kind of jumped the shark a while back.  Not sure why, but it doesn’t taste as good anymore.  Maybe because they quit using stevia as their sweetener and started using corn syrup.  Plus, I’m really skeptical that now that Vernors is owned by the “Dr. Pepper Snapple Group” that they really still age it in oak barrels.
  • A dash of bitters.

Mix the above, then pour into a chilled glass filled with a few ice cubes, or if it’s a hot summer day, a glass crammed full of crushed ice.  Garnish with a squeeze of lemon that you then can hang on the drink, or put in the drink itself.

Someone I know likes to add a bit of fresh, grated ginger to the mix.

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