The bourbon highball: At first, a simple refreshing drink, which one assumes does not have much to tell. But a look into its past reveals that it is not as simple as it seems at first. We embark on an interesting journey through time.
40 ml Eagle Rare 10 bourbon 80 ml Thomas Henry Soda
3 ice cubes, built in a glass, optionally sprinkled with orange zest.
It should be noted at the outset that for the purposes of this study we will only consider recipes that are already referred to as highballs. This term first appeared in print in 1895. For the period before 1895, we refer to our post on the Highball. As an interesting point from this pre-highball period, it should be mentioned that as early as 1882 Harry Johnson used ginger ale as a filler.
We have only consulted those recipes that explicitly call for either bourbon or general whiskey; other highball recipes, for example, including those that explicitly call for a rye whiskey, have been ignored.
Analysis of the recipes
The following milestones are interesting when looking at the historical recipes:
In 1904, ginger ale is first mentioned as an ingredient by John Applegreen and by Frank Newman.
In 1912, the use of a lemon zest is described for the first time in “Dr. Siegert’s Angostura Bitters” and in John H. Considine’s “Buffet Blue Book”.
In 1912, the term “Bourbon & Ginger Ale Highball” first appears in Wehman Bros’. Bartender’s Guide, although it should be noted that the term ginger ale highball already existed.
In 1913, the term “Bourbon Highball” first appears in Jacques Straub’s book.
In 1949, the use of bitters is suggested for the first time in the “Professional Mixing Guide”.
From the historical recipes we can deduce what is meant by a Bourbon Highball. To do this, however, it is first necessary to group the recipes according to ingredients and time periods. We will follow the same chronological order as we have already used for our literature list. In addition, it should be made clear that in the following table all recipes have been included that generally called for a spirit or a whiskey or explicitly for a bourbon.
This grouping shows that the development of the Bourbon Highball can be roughly divided into 3 periods:
In the first period (until 1904, to be precise), soda is used as a filler. No other ingredients are used.
In the second period from 1904 to 1933, i.e. until the end of Prohibition, soda is still used in about two thirds of the cases, only one third of the recipes suggest ginger ale. A lemon zest or even lemon juice is occasionally added, but these cases are the exception rather than the rule and should be regarded as atypical.
In the third period after Prohibition, the proportion of ginger ale increases, to about half of the cases. Lemon zest has become more popular and is suggested in about 40% of the cases.
It is striking that ginger ale only comes into play for a Bourbon Highball in 1904. This is surprising because ginger ale was used much earlier and practically exclusively in Horse’s Neck, which will be discussed below. Does this reveal the history of the development of ginger ale, which had a decisive influence on the development of the Bourbon Highball?
This lemonade was dark in colour, with intense ginger notes and a distinct sweetness, and this style is known as “Golden Ginger Ale”. Ginger ale was further developed by the Canadian pharmacist and chemist John McLaughlin. He founded a soda water company in Toronto in 1890, and in this context developed a new ginger ale variant in 1904, which he called “Pale Dry Ginger Ale”. This quickly became popular and was patented in 1907 as “Canada Dry Ginger Ale”. Both styles differ clearly in their aroma. [1]
The quality of a ginger ale was often not very good. That is why Charles Sulz wrote in 1888: ” … it is an unfortunate fact that a great deal of American ginger ale is ‘miserable stuff,’ in many instances nothing more than sweetened water.” [6]
We may assume that in the cheap and inferior bottlings capsicum was added to imitate a pungency that one would have if much real ginger were used. The Englishman J. T. Norman wrote in 1896: “Ginger ales should not be hot lemonades heavily doused with capsicum; the chief palate characteristic should be a clean pure ginger flavor, not attained with capsicum. In competition, beverages which erred on the side of fiery flavor were relegated to their proper position, near the bottom.” [6]
Early ginger ales contained essences of lemon, rose and ginger oil in addition to ginger extract. Serious bottlers used only a hint of capsicum. According to local preferences, fruit essences and spice tinctures were added to some recipes. Ginger Ales from Belfast had a fine aroma. The Americans tried to copy this with varying degrees of success. Their typical flavours came from ginger root, orange peel, nutmeg, vanilla, cinnamon and sometimes capsicum. Descriptions from the period between 1880 and 1930 suggest that the taste of ginger ale was revered. [6]
There was discussion about the qualities of imported and American ginger ale, about the varieties ‘pale dry’ and ”golden’, about aroma and fruitiness. However, there was agreement that a crisp taste, brilliant clarity and appropriate sharpness were crucial for success. It was difficult to make a high quality ginger ale and only a few mastered the art. [6]
Ginger ale was the most popular soft drink in the US in the 1860s. It would remain so for the next 70 years. The use of ginger ale in mixed drinks seems to start in the mid-19th century. Jerry Thomas, in his 1862 book ‘How to Mix Drinks’, does not mention ginger ale, but he does mention “Ginger Lemonade”. In the 1887 edition there is a recipe for “Brandy and Ginger-Ale” and he recommends using an Irish Ginger Ale. In 1895, Horse’s Neck appears in George Kappeler’s “Modern American Drinks”. Mamie Taylor was all the rage around 1900. [5]
Against this historical background, one could assume that John Applegreen had ‘Pale Dry Ginger Ale’ in mind when he suggested it for a Bourbon Highball. It was created in 1904 and John Applegreen’s book was also published in 1904, so perhaps he was among the first to use ‘Pale Dry Ginger Ale’. In any case, his book was published in Chicago, and Toronto is also accessible via the Great Lakes. How the appearance in the same year in a Paris book can be explained remains a mystery, at least now, as does whether a “Pale Dry Ginger Ale” was meant there.
Be that as it may, however, one must also take into account a statement from 1883 when making one’s assessment. in the Evening Star, namely, one wrote: “Ginger ale has had a great run lately with hard liquor.” [7]
Long before bar books described a Bourbon Highball made with ginger ale, the custom of mixing ginger ale with spirits had already existed; thus, the coincidence of these first publications with the emergence of ‘Pale Dry Ginger Ales’ could well be coincidental, especially since the popular Bucks and Taylors, made with scotch and gin, for example, were popular drinks even before its invention.
After 1904, ginger ale becomes increasingly popular for a bourbon highball. One may certainly deduce from this that the new dry ginger ale variant was very much considered suitable for a bourbon highball; a Horse’s Neck, on the other hand, is originally a soft drink that was apparently more suitable for the sweeter and more intensely ginger-tasting ginger ale variant; the more intense notes certainly masked the aromatics of the spirit (the bourbon) too much, so that this combination was considered less successful.
The different names
It is also interesting to look at the names of the historical recipes. From this, one can deduce whether the bourbon highball was a common term or drink, or just one of numerous possible variations and should rather be regarded as a generic term.
Naming
1882- 1899
1900- 1919
1920- 1933
1934- 1941
1942- 1999
Highball
4
17
10
17
30
Whiskey Highball
2
4
11
Bourbon Highball
4
6
10
15
Bourbon and Soda
1
Plain American Highball
1
Ginger Ale Highball
7
1
3
3
Bourbon and Ginger Ale Highball
1
2
Whiskey and Ginger Ale Highball
2
1
Bordever Cocktail
1
2
Bourbon Cocktail
1
Bradley Martin
1
Lionel Cocktail
2
1
Presbyterian
1
From this you can see that the designation “Bourbon Highball” – as you would expect – is not actually a specific designation as with other drinks; rather, it is a description of what you want, namely a highball, and you then specify the desired spirit and, if applicable, the desired filler. It is true that special names are occasionally mentioned. But the suggestion that the Bourbon Highball is also called “Bradley Martin” is demonstrably false. This reference appears only once, and all other sources define a Bradley Martin as a drink with crème de menthe with a little curaçao. The “Cablecam” is made in 1912 by William Boothby with bourbon as a sour variant and is also found in a few later books. We mention it here only for the sake of interest, because the sour component puts it in a different category.
At this point, we would like to say that lemon zest and lemon juice have no place in a bourbon highball, because they belong in a Horse’s Neck or a Mamie Taylor or a Buck.
The Horse’s Neck in comparison
Some sources say that the Bourbon Highball is also called Horse’s Neck. In order to verify this statement, it is also necessary to collect a few statistics for the Horse’s Neck.
Horse’s Neck – Ingredients.
Looking at the historical recipes, we can see that before Prohibition, a Horse’s Neck is predominantly understood to be a ginger ale with a lemon spiral. Afterwards, the ratio is reversed and a spirit is usually added. From this point on, a lemon spiral, ginger ale and spirit are predominantly used. Again, the development of the ginger ale may be decisive. If we take the same idea as we did for the Bourbon Highball, this change may be explained by the fact that after Prohibition the availability of “Golden Ginger Ale” decreased, or this style became less popular and less in demand. The “Canada Dry Ginger Ale” perhaps tastes better with an additional spirit, and so this was increasingly added to Horse’s Neck. Unfortunately, we have not yet tasted a “Golden Ginger Ale” to verify this thesis.
Or perhaps it was thought that ginger ale could be used to make spirits of dubious quality, which were certainly available during Prohibition, more drinkable, and this tradition was maintained after Prohibition. It is also noticeable that especially during Prohibition the use of sugar was most pronounced. This may have to do with the fact that people wanted to imitate the sweeter golden ginger ale or that they tried to cover up the poor quality of the available spirits.
In addition, there were occasionally other ingredients that we have summarised in the diagram as “other”. These include lemon juice, grenadine, soda, lime zest or orange peel. However, these are ingredients that can be ignored. Only bitters are used more regularly, but they are not standard.
Horse’s Neck – Spirits.
It is also interesting to note that even in the early days, it was not at all clear which spirit was to be used, whether a whiskey in general, or even a rye whiskey, a brandy, rum, gin, or something else.
In summary, one can say that – to get clarity in the naming – a Horse’s Neck originally probably consisted of a lemon spiral with ginger ale. Later, a spirit was often added, occasionally also bitters. Especially during Prohibition, sugar was added. If you add a spirit, you should call the whole thing “Stiff Horse’s Neck”, as it first happens in 1912 in Wehman Bros.’ Bartender’s Guide, alternatively as “Horse’s Neck with a Kick”, following Piero Grandi’s suggestion of 1927, although both terms are rather rare in the literature. Other terms that can be found in the literature are Horse’s Collar or Horse’s Hoof.
We can deduce from this comparison that while Horse’s Neck has influenced the Bourbon Highball over time, it is not the same. At first, ginger ale was added to the Bourbon Highball instead of soda, and the use of lemon zest, lemon juice and bitters can also be seen as borrowings from the Horse’s Neck, or simply as a “neglect” of the drink, which – for whatever reason – came about over time. However, one should clearly differentiate between the two drinks. A lemon zest (or spiral) does not belong in a bourbon highball, nor does bitters or lemon juice. Only ginger ale was able to establish itself as a filler alongside soda, and that’s how it should be kept today. And so we should – strictly speaking – drink or order either a “Bourbon & Soda Highball” or a “Bourbon & Ginger Ale Highball”.
Our definition of what a Horse’s Neck is is confirmed by the St. Louis Republic, published on 9 September 1900. It states: “Did you ever try a ‘horse neck?’ ” asked James H. McTague. “Now, that is not a brand-new drink, but its great popularity is practically new. And a ‘horse neck’ can be drunk by prohibitionist or toper – there is just a little difference in the making of it. First you take a long glass; then you drop a cube of ice in it; then you carefully peel a lemon, so that none of the lemon adheres to the peeling, and drop this peeling into the glass, with one end hooked around the ice and the other end hooked to the rim of the glass. If your customer likes liquor, the thing to do now is to pour in a pony of brandy; but if he is a temperance man, leave out the brandy; the drink will not suffer. Then take a pint of ginger ale – it must be good ginger ale if it is to suit an educated and discriminating palate – and fill up the glass. That is all ther is to making the drink; but if there is a man who can honestly say he doesn’t like it after it is made I would like to have his photograph. It is a drink that is good in summer, in winter, in fall and in spring – it is good all the time.”” [11]
When and where was Horse’s Neck created? Newspaper articles provide information about this. The Evening Times writes in 1906: “”Horse’s Neck,” a ginger ale drink flavored with lemon peel, originated in the Bohemian clubs in London. The name is derived from the long, tapering glass in which it is served.” [10]
Mamie Taylor in comparison
Since one source mentioned a Mamie Taylor with bourbon and prepared like a Bourbon Highball, we decided to include the Mamie Taylor in this analysis as well. The good news first: a Mamie Taylor is not a Bourbon Highball. Here the source was wrong. But if you want to understand what a Mamie Taylor is, the confusion becomes even greater than with the Bourbon Highball or the Horse’s Neck.
To shed some light on the darkness, let’s look at the ingredients separately. Looking at the combination of ingredients is too confusing because the possibilities are too numerous and one loses sight of the essentials.
Mamie Taylor – Ingredients.
As we can see, a Mamie Taylor always includes ginger ale. While soda is rarely suggested, it is not the standard. So we can exclude soda, indeed we must, because otherwise the confusion that reigns in the Mamie Taylor cannot be eliminated.
We also see that the ginger ale is always combined with a spirit.
With the citrus fruits, the confusion continues. Initially, a lemon zest is added, as in the Horse’s Neck, but we think that this is actually wrong. This is where the overlap between different drinks becomes apparent. Citrus juice is what matters. This is added to the drink either as pure juice, or together with a piece of citrus.
We can rule out sugar as an ingredient, as it is too rarely called for. The same applies to the use of a maraschino cherry, and we also want to exclude port wine. Although it seems that it was used relatively often up to 1919, the accumulation is also due to the fact that several books by the same author form the basis; the use of port wine is thus to be understood rather as a particular opinion.
So let’s summarise what a Mamie Taylor actually is: ginger ale with a spirit and citrus juice. The question now arises as to which spirit to use.
Mamie Taylor – Spirits.
You can see that in about half of the cases a Scotch is used. A whiskey can also be used. Both together are consistently called for in around 75% of cases. Since Prohibition, gin has been very popular; other spirits are practically non-existent from that point on. Until Prohibition, however, they were specified in around 15% of recipes. These other spirits are brandy (cognac) or applejack.
We can ignore the use of gin in a Mamie Taylor, as there is obviously an unclear understanding of the naming here. The variants with gin are called Billy Taylor or Mamie Talor’s Sister from very early on, and that’s how we want to keep it. The version with rum is called Susie Taylor. We can ignore Mamie Gilroy as a drink with soda, as this variant could not establish itself.
Mamie Taylor – Citrus fruits.
With citrus fruits, the situation is less clear. Both lime and lemon, as juice, zest or as a piece are used. We want to exclude the zests here as misleading; they are the link to the Horse’s Neck and are not, in our opinion, what makes a Mamie Taylor. The two drinks overlapped, and so the zests were added to a Mamie Taylor, just as they were for the Horse’s Neck.
From the beginning, either lemons or limes were used. Oranges are a modern ingredient, but not often used. So we can state in good conscience that oranges really have no place in a Mamie Taylor. In the beginning, it was mainly the juice of the citrus fruit that was used, but in more recent times hardly any lemons were used; the peel was also added to the drink.
The use of both limes and lemons becomes clearer when one considers with which spirits the citrus fruits are combined. Lime is predominantly combined with Scotch, lemon predominantly with gin, even though a not inconsiderable proportion of Scotch is also combined with lemon. It is noticeable, however, that lemon is only listed with the numerous Mamie Taylor variants. The other Taylors use lime, except for the Mamie Taylor Southern Style, which is made with lemon.
So the type of spirit used seems to have an influence on the citrus used. In addition, it may also play a role that lemons and limes were differently easy to obtain and that only the available citrus fruits could be used and specified accordingly in the recipe.
If we assume that the Taylors were not clearly separated from each other, and that the name Mamie Taylor must therefore also be understood as a kind of collective name, we can try to separate the Taylors from each other again. Our suggestion after analysing the recipes is the following:
Mamie Taylor = Ginger ale + scotch + lime
Mamie Taylor Southern Style = Ginger ale + scotch + lemon
Mamie Taylor’s Sister = Ginger ale + gin + lime
Susie Taylor = Ginger ale + rum + lime
Billy Taylor = Soda + gin + lime
Mamie Gilroy = Soda + scotch + lime
Whether only citrus juice is used or the squeezed peel is added to the drink does not seem significant enough to us to be able to distinguish a separate drink. We do not want to consider the use of a lemon zest as in Horse’s Neck as a component of a Mamie Taylor. It does not belong in this drink. If you add it, you get a drink that is between a Horse’s Neck and a Mamie Taylor.
The origin of Mamie Taylor on Ontario Beach
The Morning Telegraph, 12. July 1900, page 10. [12]
Fortunately, there is a newspaper article that appeared in The Morning Telegraph on 12 July 1900, because it clearly gives information about the creation of Mamie Taylor. So before we go into other reports, let’s introduce this one. It states: “ORIGIN OF THE “MAMIE TAYLOR”. Actress herself Writes Its History. Born at Ontario Beach. First Man to Launch the Drink Was an Obscure Bartender Near Rochester. – The origin of the “Mamie Taylor” is no longer in doubt. The Morning Telegraph has succeeded in discovering the author of the drink and the story of its launching, which dates back two years ago, although it was not introduced in New York until about two months ago. It was then alleged that the bar ingredient concoction was the invention of a Washington actress, but the following communication from one, none other than Mamie Taylor, explains its birth: “Bloomington, III., July 9, 1900. Editor Morning Telegraph: As it seems I have had greatness thrust upon me to you I will divulge the secret, not of my past life, but of the origin of the now famous Mamie Taylor. The first man to launch this excellent but insidious drink upon the sea of highballs was an obscure bartender at Ontario Beach, near Rochester, N.Y. This was two seasons ago. I was then prima donna of an opera company there, and that accounts for the drink’s tardy appearance in New York city, for the run on Mamie Taylors at the beach was so great we reserved all rights to the drink until one wretched day a thirsty Thespian revealed the formula to a bold bad New Yorker. And now my salary has quadrupled, not because of my art but on account of my sociable qualities. Having now relieved thousands of eager truth seekers, let me hope that this splendid beverage will ever be as popular with the public as it is with, Yours truely, MAMIE TAYLOR. With “A Brass Monkey.”” The above communication evidently settles the much mooted question and incidentally does away with the claim from Washington. “As a matter of fact,” said the chief apothecary at the Fifth Avenue bar, “the drink did not come to New York from Washington, but directly from Ontario Beach, and Miss Taylor’s story is correct in every particular. The bartender of whom she writes originated the drink at her suggestion and named it after her.”” [12]
This story is also taken up by The Post Standard of 7 March 1902. It states: “It was while Miss Taylor was the prima donna of an opera company playing at Ontario Beach, near Rochester, in 1899,” he said, “that she was asked with a number of other members of the company to go out sailing on the lake. As the day was hot and the breeze rather strong, the party returned after a few hours longing for some cooling refreshments. When Miss Taylor was asked what she would have she expressed the wish for a long but not strong drink – in fact, a claret lemonade. When the drink was served it was very evident that it wasn’t a claret lemonade, for it looked like a delicious long drink of sparkling champagne. On tasting it Miss Taylor found it much to her liking, but asked to have the flavor softened with a piece of lemon peel. When this was done the new combination drink was declared a complete success. Bystanders had been watching the proceedings and noticing the evident enjoyment with which Miss Taylor and a few of her friends relished in new drink they finally asked the hotel keeper what drink it was that was being served to them and without hesitation the hotel man replied “a Mamie Taylor” and the name seemed to meet with instantaneous favour and has become famous all over the country.” [13]
It should be mentioned here that the artist’s real name was not Mamie Taylor, but Mayme Taylor. Apparently, however, everyone called her ‘Mamie’. [19]
Other newspaper reports
The Savannah Morning News, 17. June 1900, page 3. [14]
The Mamie Taylor reached New York in 1900, according to the first report, but the combination was already known there, as the Savannah Morning News reported on 17 June 1900: “New Drink Said to Be Even More Potent Than “Cyclone Punch.” From the New York Press. As soon as convention week opens in Philadelphia thirsty statesmen will be introducer to a drink invented in Washington, and said to be new to the parched gullets of the national capital. It is called the “Mamie Taylor.” To New Yorkers, the only new thing about it is its name. This is the way they make it in Washington: Squeeze a lime into a tall glass, drop the lime into the juice, add a handful of cracked ice, pour on that a “hooker” of Scotch whisky and fill up the glass with ginger ale. Stir and drink, but don’t drink more than two.” [14]
The Sun also picks up on the new fashion drink on 20 June 1900: “MAMIE TAYLOR. Mostly Ginger Ale, With a Little Scotch and a Bit of Lemon Peel. A correspondent writes to THE SUN to ask what are the component parts of the drink which seems to be so popular in Philadelphia just now, and is known as the Mamie Taylor. The only William, who holds forth in Broadway opposite of the Post Office, and is an authority on liquid delights, said this about the Mamie Taylor yesterday: “The Mamie Taylor is not new. I used to mix them years ago, but they went out of fashion, and have only recently been taken up again. A Mamie Taylor is a long drink of ginger ale, whith a little Scotch whiskey and a bit of lemon peel in it. It is a very simple drink and very cooling in the summer. It gave way to the ‘Whisper of the Forest,’ and the ‘Murder of the Shells,’ both excellent summer drinks, but it appears as though I would have to get my hand in on Mamie Taylors again, for since those politicians began to drink them in Philadelphia, there has been a steady demand for them here.” William does not know the origin of the name of the Mamie Taylor, but thinks he can find out by consulting some of the old records from which he wrote his first book on mixed drinks. If he does find out he has promised to let THE SUN know.” [16]
At this point we must now cast doubt on our statistics. The statistics say that a Mamie Taylor is a mixture of ginger ale, scotch and lime (or lemon). But now the statements of Mamie Taylor and William Schmidt have a weighty say in the matter. Mamie Taylor is said to have specifically asked for a lemon zest, and ‘the Only William’ Schmidt also speaks of a zest. So it seems that the Mamie Taylor was originally a mixture of ginger ale, scotch and lemon zest, nothing more than a Horse’s neck with scotch? This is another indication that it is difficult to adequately separate Highball, Taylor and Horse’s Neck.
In Texas, too, such a mixture as the Mamie Maylor had been known before. This is how the ‘Mixer and Server’ reported it on 15 July 1900: ““MAMIE TAYLOR.” A New York man has introduced a new drink to Philadelphia; at least, he says it’s new. It is concocted of cracked ice, Scotch whisky, the juice of a lime and a bottle of ginger ale. The New Yorker invited Edward Green, of Texas, son of Hetty Green, to sample it, remarking as the statesman from Texas tasted it: “That’s the newest drink out.” “Probably it is in New York,” said Green, “but they have been using it in Texas for 30 years. We used to call it ‘The Scotch Lassie.’ What do you call it?” “A ‘Mamie Taylor’,” said the New Yorker.”[13]
We can see from these sources that the name ‘Mamie Taylor’ was something new, but also that such a mixture was nothing new, but was already known in New York. In Texas, it had been known for 30 years, i.e. since 1870. However, these reports also confirm that numerous explanations about the origin of Mamie Taylor were being discussed. She is said to have been invented in Washington and to have come from there to Philadelphia. Alternatively, it is reported that she came to Philadelphia from New York.
The Washington Weekly Post, 17. July 1900, page 8. [15]
Even the Washington Weekly Post was of the opinion on 17 July 1900 that the Mamie Taylor had been invented in Washington three weeks earlier: “THE “MAMIE TAYLOR.” How the Latest Drink Was Born here in Washington. From the New York Telegraph. … Since the introduction of the drink, some three weeks ago, much matter has been added to the profane history of this city, and whole books have been enacted into the science of boozeology. For the “Mamie Taylor” epidemic was not confined alone to the craft which writes pieces for the newspapers, but soon spread to all the vocations, and wrought havoc with the professions. … Extra bartenders have been placed on duty in the all of the larger buffets (all barrooms with mirrors and lavish display of cut glass are buffets), and no man knows where the end may be. The liquid terror which has aroused even Washington was originated and invented by Col. Willis P. King, known widely as a newspaper man attached to a press association, and he has since been endeavoring to dodge the awful responsibility of the conception. … Within three days every cafe in the city was plying a great trade in the mixture, and men fought madly to get to the bars. …” [15]
While William Schmidt was still talking about using lemon zest, the Saint Paul Globe of 2 July 1900 is of a different opinion. There they use limes, as our statistical analysis suggests. They write: “New Summer Drinks and how they are made. The “Ice Trust Cocktail” is here, likewise the “Mamie Taylor,” the new drink invented by a party of Washington correspondents. Each is a “long, cool drink,” but the former is extolled more by the local beverage dispensers. The “Mamie Taylor” is made by squeezeing a lime into a tall, thin glass, then throwing in a quantity of cracked ice. Over this a good sized hooker of Scotch whisky is poured, and then the glass is filled with ginger ale. At the capital the “Mamie Taylor” achieved instant popularity. It seems to have superseded completely the gin and whisky rickey and the Scotch highball.” [17]
So why was William Schmidt talking about lemons and not limes? There is a reason for that, and fortunately the same newspaper report also enlightens us about it: “William is constitutionally opposed to limes for reasons about to be explained …”Limes are all right, but lime juice is deadly in its action on the stomach if taken too liberally, cutting the lining literally to shreds. Intelligent men who consider the after effects do not drink rickey except occasionally. As a matter of fact, long headed men do not drink icy beverages much. You know you can lead a horse to water but you can’t make him drink ice water. Some men have as much horse sense. If we drank cold water, not iced water, we’d all live longer and live better. Our forefathers lived longer and looked better at fifty than we do, and they never used ice in the way we do.”” [17]
The use of lime juice is also confirmed in the St. Louis Republic of 9 September 1900: “In the saloons, it is stated that there is only one brand new drink of the year anywhere in the country, and that is the “Mamie Taylor.” It had its origin in Kansas City, Philadelphia or Washington – authorities differ as to place, but agree that it was born in a political atmosphere. It has sprung into much favor, and every acquaintance becomes a friend. The “Mamie Taylor” is nothing more or less than a Scotch rickey, with the regulation amount of ice, Scotch whiskey and lime juice, but with ginger taking the place of seltzer. It has had a big run for two months, and the men at the bars declare it will be as popular in winter as in summer. … “The high ball and the rickey are the popular things, and will continue to hold their own,” it was said at the Planters. “And the ‘Mamie Taylor’ is the best rickey that is made. I don’t know where it originated, but it was at Washington or Philadelphia or Kansas City; and I don’t know who was the author of it, but the chances are that he was a politician with a satiated palate and an inquiring turn of mind. At any rate, he earned a panel on the monument of fame when he evolved it.” “It is the mint this year – mint, high balls and rickeys,” it was said at the Southern. “Rickeys, perhaps, hold the place of first prominence, … . This ‘Mamie Taylor’ is the greatest rickey that is called for just now. It has had a wonderful leap into popularity. It is only a few months old, but everybody who travels much knows.””[18]
And indeed, made with lime juice, the Mamie Taylor is something like a Rickey made with ginger ale instead of soda.
Final reflection
But how does this classification we propose fit into the classification of drinks in general? So let’s also look at what a Highball, Buck, Collins or Fizz is.
In order to understand what a Bourbon Highball, a Horse’s Neck and a Mamie Taylor actually are, it is extremely helpful to look at the old drink categories. The three drinks certainly fit into one of the classic categories, and this basically defines them to such an extent that many recipes can be ignored and one gets to the heart of the matter.
However, the classification into these categories proves to be extremely difficult, as there is no clear definition of the categories, as David Embury has already noted. A separate contribution will be necessary here to provide clarity. For the sake of simplicity, however, let us adopt David Embury’s suggestions in the context of our paper. [2] Without going into further details and considerations, we will only summarise the result here. Optional components are indicated in brackets.
Buck = Spirit + ginger ale ( + flavouring agent) + citrus juice (+ citrus zest)
Rickey = Spirit + carbonated water ( + flavouring agent) + lime juice (+ lime zest) (+ sugar)
Collins = Spirit + carbonated water + lemon juice + sugar
Our analysis of historical recipes revealed:
Bourbon Highball = Bourbon combined with soda or ginger ale.
Horse’s Neck = Ginger ale with lemon spiral
Stiff Horse’s Neck = Horse’s Neck With a Kick = Horse’s Collar = Horse’s Hoof = Spirit and ginger ale with lemon spiral
Taylor = Spirit + ginger ale + citrus fruit
So we see that our derivation of a bourbon highball corresponds to the category of highball. A bourbon highball is bourbon combined with soda or ginger ale. Citrus juice may not be used, as then the highball becomes a Buck, Rickey or Collins. To what extent bitters can be regarded as flavouring agents remains to be seen. However, an analysis of historical recipes shows that bitters were practically never added to a bourbon highball.
Horse’s Neck does not fall into any of these categories, as it lacks the spirit. It could be seen as a precursor of the highball in the broadest sense. A Stiff Horse’s Neck is debatable. Is it a highball garnished with a lemon zest? However, citrus is not actually allowed. So is it a Buck? However, the lemon juice is missing for that. So we will be allowed to locate the Stiff Horse’s Neck as a hermaphrodite somewhere between a highball and a buck. The Taylors belong to the Bucks, and a Mamie Taylor with scotch and lime will also be placed in this group, even if lime is used. In any case, it is not a Rickey, as no soda is used. But maybe it is also an in-between between Buck and Rickey and could be seen as a category of its own.
Sources
Peter Eichborn: Mixology Taste Forum. Mixology 3/2016, Page 55.
David A. Embury: The Fine Art of Mixing Drinks. New York, Doubleday & Company, 1948. Page 268-278
1895 Chris F. Lawlor: The Mixicologist. Seite 39. High Ball.
Put in thin ale-glass one lump of ice; fill with syphon seltzer to within an inch of the top, then float one h alf jigger brandy or whiskey.
1895 Herbert W. Green: Mixed Drinks. Seite 23. High Ball.
Put in thin ale-glass two or three lumps of ice, fill with syphon seltzer to within an inch of the top, then float one-half jigger brandy or whisky.
1895 R. C. Miller: The American Bar-Tender. Seite 69. High Ball.
(Use champagne glass.) Fill 3/4 full of seltzer. Float whiskey on top.
1898 Joseph L. Haywood: Mixology. Seite 10. High Ball.
Medium sized glass. A little lemon juice, a little cracked ice, a good drink of whiskey; fill up with seltzer; stir slightly; serve. Brandy, Holland gin, Tom gin, or Scotch whiskey are used also in making High Balls.
1900 Frank Newman: American-Bar. Seite 97. Whisky And Ginger Ale.
Verre no 10. Pour servir un whisky ginger ale, prendre Ie verre no 10, y mettre un morceau de glace. Déboucher une demi ou une bouteille de ginger ale, la placer dans un porte-soda, passer au consommateur uvec une bouteille de whisky. Faire même pour brandy et gin ginger ale.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 251. Highball.
(Use a medium size fizz glass.) Mix as follows: 2 or 3 lumps of clear crystal ice; 1 wine glass of Scotch whiskey; Fill up a glass with ice-cold syphon vichy; if customer requires whiskey, gin, brandy or highball, you must then use the liquor accordingly.
1900 James C. Maloney: The 20th Century Guide for Mixing Fancy Drinks. Seite 31. High Ball.
Put in a high ball glass one piece of ice, then place the bottle of liquor to the customer, allowing him to help himself; after pouring in the liquor fill up the glass with seltzer or any water the customer may desire. This is sometimes called a Bradley Martin.
The statement that a highball is also called a Bradley Martin cannot be true. The other sources define a Bradley Martin as a drink with crème de menthe with a little curaçao:
1913 Jacques Straub: A Complete Manual of Mixed Drinks, Seite 86.
1914 Jacques Straub: Drinks, Seite 68.
1916 Jacob Abraham Grohusko: Jack’s Manual, Seite 104
1927 Anonymus: El Arte de Hacer Un Cocktail y Algo Mas, Seite 165.
1930 Gerardo Corrales: Club de Cantineros, Seite 106.
1931 Albert Stevens Crockett: Old Waldorf Bar Days, Seite 180.
1933 Jacob Abraham Grohusko: Jack’s Manual, Seite 156.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Mixed Drinks, Seite 85.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition, Seite 19.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book, Seite 104.
1948 Hilario Alonso Sanchez: El Arte del Cantinero, Seite 433.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #142-24. High Ball or Low Ball.
Whiskey and seltzer served in a long thin glass is known by both of the above appellations. A Scotch High Ball is Scotch whiskey and seltzer, etc., etc.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 44. High Ball.
Use a fizz glass. 1 or 2 small lumps of ice. 1 wine glass of Plymouth gin. Fill the glass with ice cold syphon seltzer. If customer requires whiskey or brandy, mix in the same manner. This, without doubt, is the blue ribbon long drink in which an alcoholic fluid is a factor.
1904 Frank Newman: American-Bar. Seite 106. Whisky and ginger ale.
Verre no 10 Pour servir un whisky ginger ale, prendre le verre no 10, y mettre un gros morceau de glace. Déboucher une bouteille de ginger ale, la placer dans un porte-soda, passer au consommateur avec une bouteille de whisky.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide or How to Mix Drinks. Seite 25. Whisky High Ball.
Use a medium size thin glass, into which put a small round piece of ice, and a small bar spoon. Let your customer help himself with rye or bourbon whisky, then fill the glass with siphon seltzer, or apollinaris water, or use ginger ale if customer prefers it.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide or How to Mix Drinks. Seite 26. Ginger Ale High Ball.
Same as whisky high ball, except use ginger ale.
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 39: High Ball.
Use small punch glass. Ice, 1 lump. Rye, Bourbon or Scotch whiskey (al- low customer to pour). Carbonated water; fill glass. (Very popular drink.)
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 39: High Ball, Ginger Ale.
Use High Ball glass. Ice, 1 lump. Whiskey, Rye or Bourbon (allow cus- tomer to pour). Ginger ale; fill up glass.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 28. High Ball.
Place in a high ball glass. 1 piece of nicely cut ice. 1 fresh piece of lemon peel. Place a glass and bottle on bar for customer to help himself; then pour the liquor in high ball glass and fill up with seltzer, or any water the customer may desire; place spoon in glass, and serve.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 63. High-Balls.
Place a good-sized piece of ice in a high-ball glass, and add about half a bar-glass of whatever liquor you desire, such as Rye or Scotch whiskey, brandy, green Chartreuse, white or green Creme de Menthe, Absinthe, Amer Picon, Fernet Branca, Kummel, Creme de Cassis, Grenadine, or other high-proof liqueurs, etc, and fill the glass with soda. Ginger ale or sarsaparilla are often used in place of the soda, but should not be used with liqueurs.
1908 William Boothby: The World’s Drinks. Seite 61. Highball.
A long, thin glass of any kind of liquor mixed with an effervescent liquid is called a Highball. A Brandy and Soda is a Brandy Highball; Scotch and Soda is a Scotch Highball, and Gin and Ginger Ale is a Gin and Ginger Ale Highball.
1909 John Applegreen: Applegreen’s Bar Book. Seite 31. Whisky High Ball.
Use a medium size thin glass, into which put a small round piece of ice, and a small bar spoon. Let your customer help himself with rye or bourbon whisky, then fill the glass with siphon seltzer, or apollinaris water, or use ginger ale if customer prefers it.
1909 John Applegreen: Applegreen’s Bar Book. Seite 32. Ginger Ale High Ball.
Same as whisky high ball, except use ginger ale.
1909 Jorge Casparò: Guia practica del cantinero. Seite 47. High Ball.
(Pregúntesele al cliente qué clase de Whiskey desea). (Usese vaso de aperitivo). Un trozo de hielo, una copa de Whiskey es- cocés ó americano, á elección del cliente; dé- sele el vaso y el sifón al parroquiano, y déje- sele servirse á su gusto.
1909 Jorge Casparò: Guia practica del cantinero. Seite 47. Ginger-Ale-High Ball.
Igual que el anterior, con la única diferen- cia de que en lugar de darle al cliente el si- fón para que se sirva, se le dará un cuarto de botella de Ginger-Ale.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 28. High Ball.
Place in a high ball glass: 1 piece of nicely cut ice. 1 fresh piece of lemon peel. Place a glass and bottle on bar for customer to help himself; then pour the liquor in high ball glass and fill up with seltzer, or any water the customer may desire; place spoon in glass, and serve.
1912 John H. Considine: The Buffet Blue Book. #100. High Ball.
Place in a high ball glass 1 piece of nicely cut ice, 1 fresh piece of lemon peel. Place a glass and bottle on bar for customer to help himself; then pour the liquor in high ball glass and fill up with seltzer, or any water the customer may desire; place spoon In glass, and serve.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 54. Cablegram.
A Bourbon Whiskey and Ginger Ale Highball with a little sour added is known by the above appellation.
The cablegram is also mentioned in other books, namely
1930 Harry Craddock: The Savoy Cocktail Book, Seite 40, mit Canadian Club Whisky, Cablegram Cocktail genannt. 1930 William Boothby: „Cocktail Bill“ Boothby’s World Drinks, Seite 115, mit Whisky. Cablegram Cooler genannt. 1934 William Boothby: „Cocktail Bill“ Boothby’s World Drinks, Seite 215, mit Whisky. Cablegram Cooler genannt. 1935 O. Blunier: The Barkeeper’s Golden Book. Seite 167, mit Rye Whisky, Cablegram Cocktail genannt. 1949 Emile Bauwens: Livre de Cocktails. Seite 112, mit Rye Whiskey, Cablegram Cooler genannt.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 61. Highball.
A long, thin glass of any kind of liquor mixed with an effervescent liquid is called a Highball. A Brandy and Soda is a Brandy Highball; Scotch and Soda is a Scotch Highball, and Gin and Ginger Ale is a Gin and Ginger Ale Highball.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 22. High Ball.
1 lump of ice in small punch glass. Ask customer what kind of whiskey he wants; hand him the bottle and allow him to help himself. Then fill the glass with carbonated water.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 23. High Ball, Ginger Ale.
1 lump of ice in high ball glass. Proceed as for high ball, substituting ginger ale for carbonated water.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 76. Bourbon High Ball.
1 Jigger Bourbon. 1 lump Ice. Fill with Siphon.
1914 Anonymus: The Art of Mixing Them. Seite 38. High Ball.
Drop a lump of ice in a high ball glass and place it before the customer, together with a bottle of Scotch rye or Bourbon whiskey, as preferred, in order that he may pour his own drink. Then fill up with Apollinaris or seltzer.
1914 Anonymus (Charles Mahoney): The New Bartender’s Guide. Seite 29. Highball.
Put 1 or 2 lumps of ice in a highball-glass and place before the customer with abottle of Scotch rye or Bourbon whiskey, as preferred. Let cus- tomer pour his own drink. Then fill up with Apollinaris or seltzer.
1914 Anonymus (Harry Montague): The Up-To-Date Bartender’s Guide. Seite 22. High Ball.
1 lump of ice in small punch glass. Ask customer what kind of whiskey he wants; hand him over the bottle and allow him to help himself. Then fill the glass with carbonate water.
1914 Anonymus (Harry Montague): The Up-To-Date Bartender’s Guide. Seite 23. High Ball, Ginger Ale.
1 lump of ice in highball glass. Proceed as for high ball, substituting ginger ale for carbonated water.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 89. Ginger Ale Highball.
Use a long glass. Into it put one lump of ice one measure whiskey or cognac; fill with ginger ale, and serve after stir- ring a little.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 90. High Ball.
Put a measure of any liquor desired in a long glass with a lump of ice. Fill with siphon water.
1914 Jacques Straub: Drinks. Seite 62. Bourbon High Ball.
1 jigger bourbon. 1 lump ice. Fill with siphon.
1916 Jacob Abraham Grohusco: Jack’s Manual. Seite 96. Bourbon High-Ball.
100% Bourbon 1 lump ice. Fill with siphon.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 44. Bourbon Highball.
All the above highballs are made and serve as follows: Use highball glass with cube of ice, add one drink of liquor desired, fill up with carbonated water or Ginger Ale. Serve with small bar spoon in glas and a piece of lemon peel if desired
1920 Anonymus: Good Cheer. Seite 41. Bourbon Highball.
1 shot bourbon. 1 lump ice. Fill with siphon.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 77. Highball.
El término Higball es aplicable a cualquier bebida servida en la siguiente forma: sólo consiste en un gran trozo o una bola de hielo rallado, una copa de la bebida que se desee y agua ele soda, como por ejemplo Whisky Higball, Gin Higball o Brandy Higball.
1926 W. Slagter: Cocktails. Seite 156. Highballs.
Deze drinks worden als volgt bereid. b.v. een Whisky Highball. Men vult een groot Wijnglas met 1 Bitterglaasje Whisky en een stukje ijs en bijschenken met water of Sodawater, ook wel met Mineraalwater of Gingerale. Inplaats van een Whisky Highball kan men ook een der volgende bereiden. De onderstaande dranken leenen zich hier bijzonder goed voor, n.l.: Inplaats van Whisky, Cognac of wel Gordon’s Old Tom Gin, Vermouth, Sherry Dubonnet, Amer. Picon, Anisette, Bessenjenever, Arak, Cherry Brandy, Crême de Menthe en Roode of Witte Wijn. Ook enkele gemengde laten zich goed smaken, waarvan hieronder eenige recepten.
1927 Paul E. Lowe: Drinks. Seite 56. High Ball.
Drop a lump of ice in a high ball glass and place it before the customer, together with a bottle of Scotch Rye or Bourbon whiskey, as preferred, in order that he may pour his own drink. Then fill up with Apollinaris or Seltzer.
1928 Pedro Chicote: Cocktails. Seite 346. Bourbon-Highballs.
Prepárese en un vaso grande: Unos pedacitos muy picados de hielo. 1 copita de whisky Bourbon. Termínese de llenar el vaso con sifón.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 179. Whisky Ginger Ale.
Dans un gobelet en cristal, un morceau de glace, un verre à ma- dère de Whisky et passer au consommateur avec une bouteille de Ginger Ale.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Seite 98. Bourbon Highball.
Vasito whiskey Bourbon. Pedazo de hielo. 1/4 agua mineral aparte.
1930 Harry Craddock: The Savoy Cocktail Book. Highballs.
Use medium size glass. 1 Lump of Ice. 1 Glass of any Spirit, Liqueur or Wine desired. Fill glass with syphon sodawater or split of soda. GingerAle can be used if preferred. Add twist of Lemon Peel if desired.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 53. Lionel.
Whisky . . . . . . . 1/2 jigger Ginger Ale . . . . . 1/2 jigger Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 20. Bordever.
Whisky . . . . . . 1/2 jigger Ginger Ale . . . . . . 1/2 jigger Stir well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 196. High-Ball.
Of course, the term may have come from baseball, but the only convenient encyclopaedia seems to be a temperance proposition, for it doesn’t mention it. Solon says it used to send up many a man’s batting average in his own estimation. (fizz) One jigger Whiskey One lump Ice Fill from siphon
1931 John: „Happy Days!“. Seite 74. Bourbon Cocktail.
100 per cent Bourbon One lump of ice. Fill with siphon.
1932 William C. Feery: Wet Drinks for Dry People. Seite 33. Highball.
4 – 8 ounce Highballs may be made with gin, rum or whisky, but the term “Highball” is usually in- terpreted to mean 2 ounces of whisky with ice and dry ginger- ale to fill the glass. Lemon juice may be added if desired.
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 26. Highballs.
All Highballs are made as follows: Use 7 oz. tumbler; add 1 lump of ice; 1 measure of any spirit or wine desired; fill glass with charged water. If Ginger Ale is used instead of charged water it should only be with Gin, Rye and Bourbon.
1933 Anonymus: The Bartender’s Friend. Seite 78. Ginger Ale Highball.
Whiskey, Rye Put a lump of ice into a highball glass, Ice set the bottle of whiskey and a whiskey Ginger Ale glass on the bar alongside, and after patron has poured the drink, put it into the highball glass and fill it up with ginger ale. Stir.
1933 Anonymus: The Bartender’s Friend. Seite 82. Highball.
Liquor Into a highball glass put a piece of ice, Ice 1 drink of whatever liquor is desired, Seltzer and fill with seltzer water. (See Brandy Highball, Scotch Highball, Whiskey Highball, etc.)
1933 George A. Lurie: Here’s How. Seite 48. Lionel.
Whisky . . . . . . . . . 1 pony Ginger Ale . . . . . . . 1 pony Shake well with ice, strain into chilled cocktail glass and serve.
1933 Harry Todd: Mixer’s Guide. Seite 71. Bourbon Highball.
One jigger Bourbon Whisky. One lump of ice. Fill with siphon. Serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 143. Bourbon Highball.
100% Bourbon 1 lump ice Fill with siphon.
1933 John F. Driscoll: The Home Bartender. Seite 27. High Balls.
Service of High Balls. Place cube of Ice in Glass, Pour Liquor desired into Glass and Fizz with Seltzer, or mix with Ginger Ale or Soda Water. Stir and Serve.
1933 John F. Driscoll: The Home Bartender. Seite 27. Bourbon High Ball.
1 jigger Bourbon Whiskey, make as directed.
1933 R. C. Miller: The American Bar Guide. Seite 61. Low Ball.
(Use champagne glass) 1 wine-glass whiskey. Fill glass with seltzer.
1933 R. C. Miller: The American Bar Guide. Seite 61. High Ball.
(Use champagne glass) Fill 3/4 full of seltzer. Float whiskey on top.
1934 Anonymus: 100 Famous Cocktails. Seite 39. Highballs.
(Eight or twelve ounce Highball glass) One jigger liquor desired Lump of ice Fill with Club Soda or Gingerale, according to taste
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 74: Bourbon Highball.
1 jigger Bourbon Fill with syphon 1 lump of ice
1934 Anonymus: The Masterly Touch. Seite 14. Highball.
Loosely applied, a highball is a jigger of any liquor blended with ginger ale or sparkling water as best suits your taste – iced and served
1934 Anonymus: What goes with what. Seite 10. High Ball.
Place a cube of ice in a large glass, a measure of Whiskey. Fill with Carbonated Water or Ginger Ale.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 251. Highball.
(Use a medium size fizz glass.) Mix as follows: 2 or 3 lumps of clear crystal ice; 1 wine glass of Scotch whiskey; Fill up a glass with ice-cold syphon vichy; if cus- tomer requires whiskey, gin, brandy or highball, you must then use the liquor accordingly.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 31. Hi-Balls.
In serving a Hi-Ball always allow the customer or your guest to help him or herself to the liquor. If served at a table away from where the drink is being prepared, it is permissible to pour the liquor yourself. One lump or cube of ice, never more. One strip of lemon peel, squeezed and dropped into glass. Liquor as desired, or one jigger if made up, as above. Fill with siphon, ginger ale, white rock or what have you. Serve a small spoon.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 44. Whiskey Highball.
To 1 cube of ice add drink of any Frankfort Distilleries Rye, or Bourbon Whiskey and fill up with carbonated water. Add small piece of Lemon Peel if desired. The standard beverage of the Western World.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 44. Ginger Ale Highball.
Made as above, using any Frankfort Distilleries Rye or Bourbon Whiskey and using ginger ale instead of carbonated water. Personally, I dislike to see the taste of fine whiskey sullied by ginger ale.
1934 Magnus Bredenbek: What Shall We Drink. Seite 103. Highball.
Unless specially named, the highball, which probably is scheduled to resume its tremendous popularity of the olden days, is quickly and easily made. Let’s call ’em Rum, Gin, Sloe Gin or Bourbon Highballs, Rye High, Scotch Highball, or Irish High — the dosage of all is just the same. So, to make a Rye Highball, for instance, you simply put into a tall straight highball glass two ounces (or a bit more if you wish a stronger drink) of rye whisky, add cracked ice and fill glass with ginger ale, vichy or seltzer, as preferred. Top with a bit of tweaked yellow lemon peel. To make a Rum, Gin, Sloe Gin, Scotch, Bourbon or Irish Highball, just use either Gin or Whisky and perform the same rite of adding ice and effervescent liquid and lemon peel.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 231. Bourbon Highball.
All of the above highballs are made and served as follows: To 1 Cube of Ice, add 1 Drink of the Liquor desired, fill up with Carbonated Water or Ginger Ale. Serve with small bar spoon in glass and a piece of Lemon Peel if desired. Use glass number 12.
1935 Adrian: Cocktail Fashions of 1936. Seite 35. Bourbon Highball.
1 shot bourbon. 1 lump ice. Fill with siphon.
1935 Albert Steven Crockett: The Old Waldorf-Astoria Bar Book. Seite 86. High-Balls.
Just as is the case with “cocktail,” the origin and application of “high-ball” as a name for a stimulant is open to discussion. Some have asserted that the name was taken from the National Game, possibly because of the effect upon the “batting average” of one who “hits” enough in rapid succession. However the lexicographer digs further. In slang, a drink is often described as a “shot”; in Pall-Mall English it’s a “spot.” High-ball, more or less pure American for what a Brit- isher calls a Whiskey-and-Soda, say the learned, is combined from “high,” meaning tall, and descriptive of the container, and “ball,” which used to be the equivalent of “shot,” both metallically and ab- sorbatively. Therefore the classical definition, “a ‘long’ drink con- sisting of whiskey, to which is added soda-water, mineral water or some other effervescent, served in a tall glass with broken ice.”
One jigger Whiskey One lump Ice Fill from siphon The whiskey might be Scotch, Bourbon, Rye or Irish; or instead might be used Gin, Sloe Gin, Brandy or Rum, the particular High-ball taking its name from the liquor used. In a GINGER ALE HIGH-BALL, Ginger Ale is used instead of aerated water.
1935 Anonymus: Fancy Drinks. Seite 38. Whiskey Highball.
1 jigger of Whiskey in highball glass Add 1 lump of Ice, fill with Seltzer, Ginger Ale or Club Soda.
1935 Anonymus: The Art of Mixing Drinks. Seite 73. Bourbon Highball.
2 Cubes of ice 1 Jigger Bourbon whisky Use an 8 ounce tall glass and fill with car- bonated water or gingerale. Serve with a small bar spoon in the glass and a piece of lemon peel if desired.
1935 Leo Cotton: Old Mr. Boston. Seite 20. Bourbon Highball.
To 1 Cube of Ice, add 1 Drink of Old Mr. Boston Whiskey, fill up with Carbonated Water or Ginger Ale. Serve with small bar spoon in glass and a piece of Lemon Peel if desired. Use 8 oz. Highball glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 162. High Balls.
By High Ball we unterstand a so-called long drink. A Drink in a medium-long glass, which has been called for a long time «High Ball Glass». Formerly a High Ball was simply a “Whisky Soda, filled up with Ginger Ale and was called Ginger Ale High Ball. Recently all drinks of this kind are called Aperitif-High Balls. On the Continent and in Latin countries these aperitif drinks are especially well known. Besides the usual lump of ice it contains a piece of lemon peel, the juice of a second piece of lemon peel being squeezed over the drink. These Aperitifs always bear the name of the respective liquor, Wine, or Alcoholic Preparation. An exception is made, however, when various such liquors are comb- ined and of these the author will include some in his recipes. Use Portwineglass as measure.
…
Unter High Ball verstehen wir einen Long Drink. Ein Getränk in mittellangem Glas, das in der Gläserbezeichnung seit jeher «High Ball» genannt wird. Ein High Ball war früiher einfach ein Whisky Soda, ein solcher mit Ginger Ale aufgefüllt hiess: Ginger Ale High Ball. In der neueren Zeit benennt man alle so gespritzten Getränke Aperitif High Ball. Auf dem Kontinent und in den latei- nischen Ländern ist dieser Aperitif zu Hause und sehr verbreitet, enthält nebst dem gewohnten Stück Eis noch einen Streifen Zitro- nenrinde, aus einem zweiten wird das Getränk mit Zitronenöl be- stäubt. Diese Aperitifs tragen alle den Namen der betreffenden Likörmarken, Weine oder Alkoholpräparate. Eine Ausnahme je- doch hat die Zusammenstellung diverser solcher Spirituosen erhalten und von letzteren sind hier einige beigegeben in der Rezeptanwei- sung. Als Mass dient meistens das Portoglas.
1936 Anonymus: Cocktails and Appetizers. Seite 19. Whiskey Highball.
Take a cube of Ice, a glass of Whiskey, some Fizz Water or Ginger Ale, and a twist of Lemon Peel. Stir and serve.
1936 Bill Edwards: Drinks. Seite 81. Highballs.
1 glass of any Spirit, Liqueur or Wine desired 1 lump of Ice Use medium size glass. Fill glass with syphon soda water or split of soda. Ginger Ale can be used if preferred. Add twist of Lemon Peel if desired.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 168. Highball.
1 glass rye or Bourbon 1 split of sparkling water whisky (or ginger ale) Serve in a highball glass with plenty of cracked ice.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 64. Highballs.
Brandy Highball In tumbler: a large piece of Ice, one glass of Brandy; add Schweppes soda water or sy- phon and serve. Bacardi, Gin, Peach Brandy, Rum or either Whiskey Highball the same as Brandy Highball except use liquor chosen.
1937 Anonymus: Here’s How. Seite 13. Bourbon Highball.
Same as rye highball, substitute a quality bourbon whiskey.
Seite 13. Rye Highball.
Place two pieces of cube ice in highball glass. Add jigger good rye whiskey. Fill with Sparklet Syphon, serve with stirrer. If ginger ale is preferred with this drink, flavor with Sparklette Ginger Ale Syrup to taste. Some people enjoy a slice of lemon in their rye highball or, as in the Scotch highball, like a twist of lemon peel dropped into the liquor.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 76. Bourbon Highball.
A jigger of Bourbon wiskey. A lump of ice. 1/4 San Agustin mineral water.
1937 John R. Iverson: Liquid Gems. Seite 94. Highballs.
One or two cubes of ice in highball glass, add 1 oz. liquor Fill with soda or ginger ale, as re- quested, stir and serve. With Scotch, always use soda only.
1937 R. de Fleury: 1800 – And All That. Seite 194. Bourbon Highball.
1 Oz. Bourbon Whisky 1 Lump of Ice Fill up the glass with Soda.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 151. Bourbon Highball.
Vasito whiskey OLD CROW. Pedazo de hielo. Cuarto bot. agua mineral SAN AGUSTIN.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Highball.
Use medium size glass. 1 lump ice. 1 glass any spirit, liqueur or wine desired. Fill glass with syphon soda water or split of soda. Ginger Ale can be used if preferred. Add twist of lemon peel if desired.
1937 William J. Tarling: Café Royal Cocktail Book. Highball.
Use medium size glass. 1 lump Ice. 1 part Bourbon Whisky. Fill glass with syphon soda water or split of soda. Ginger Ale can be used if preferred. Add twist of Lemon Peel if desired. The Scotch Highball is made with Scotch Whisky, Soda Water and a piece of ice. The Irish Highball is made with Irish Whiskey, Soda Water and a piece of ice. The Rye Highball is made with Rye Whisky, Ginger Ale, and a piece of ice.
1938 Anonymus: The Merry Mixer. Ginger Ale Highball.
1 jigger of any Schenley Brand of Whiskey 2 cubes of ice 2/3 highball glass of Ginger Ale Twist small piece lemon peel. Stir thoroughly.
1938 Anonymus: The Merry Mixer. Mamie Taylor.
1/3 of any Schenley Brand of Whiskey 2/3 Ginger Ale Peel lemon spiral and coil around lump of ice. Hang peel around rim of highball glass.
1938 Anonymus: The Merry Mixer. Plain American Highball.
1 jigger of any Schenley Brand of Whiskey 2 cubes of ice 2/3 highball glass plain water Stir thoroughly.
1938 Robert Vermeire: L’art du cocktail. Seite 77. Highballs.
Les «Highballs» se préparent d’habitude avec du gin, whisky, brandy, bacardi, rhum, etc., et s’appellent alors «Straight gin Highball» selon qu’on emploie le gin ou une liqueur quelconque. On les sert également avec comme base un jus de fruit selon le goût ou la saison des fruits. Ces drinks sont toujours servis dans un grand verre tumbler auquel on ajoute un ou plusieurs morceaux de glace, la liqueur ou le jus de fruits demandés et on remplit le verre avec de l’eau gazeuse bien froide. Certaines personnes y ajoutent encore une pelure de citron pressée.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks and How to Mix ’em. Seite 16. Highballs.
The dictionary lowdown on highball: “a long drink of diluted spirits, usually whiskey, served in a tall glass with cracked ice.” Like all popular drinks, the highball is conspicuous for its variety. Any spirituous liquor will answer — it depends upon individual preference. Some like rye with seltzer water, some Bourbon; others hold that the spirit of the drink should be Scots whisky, and still others de- mand Irish whiskey. Brandy, rum, applejack, all have their advocates, and there are even benighted souls who crave gin in their highballs. As they used to say out West: “Name your own poison, gents!” For the fizz accompaniment use whichever of these appeals to you — seltzer, club soda, white rock, ginger ale, coca cola, seven-up. Connoisseurs, as a rule, insist that only cold water be poured upon their whiskey.
1940 Anonymus: Recipes. Seite 50. Bourbon or Rye Highballs.
Use highball glass 1 cube Ice 2 jigger Whiskey Add Ginger Ale (Seltzer if requested). Serve with highball spoon.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 231. Bourbon Highball.
All of the above highballs are made and served as follows: To 1 Cube of Ice, add 1 Drink of the Liquor desired, fill up with Carbonated Water or Ginger Ale. Serve with small bar spoon in glass and a piece of Lemon Peel if desired. Use glass number 12.
1941 W. C. Whitfield: Here’s How. Seite 13. Whiskey Highball.
Use highball glass, of course. Half fill with cracked ice, add 1 1/2 jiggers Rye, Bourbon or Scotch. Fill with carbonated water, add twist lemon peel.
1941 W. C. Whitfield: Here’s How. Seite 13. Ginger Ale Highball.
Half fill highball glass with cracked ice, add 1 1/2 jiggers Rye or Bourbon, fill with Ginger Ale.
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 63. Whisky-Highball.
Póngase en un vaso mediano: 1 pedacito de hielo 1 copa de Whisky 1 corteza de limón Terminar de llenar con soda muy fría.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 16. Highballs.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 95. Highballs.
1 Ice Cube 1 jigger of any Liquor Fill glass with Soda Water. Ginger Ale can be used if preferred.
1944 Oscar Haimo: Cocktail Digest. Seite 57. Highball.
In highball glass 2 lumps Ice Add 1 1⁄2 oz. spirit desired Fill with plain water, Sparkling Canada Dry Water or Canada Dry Ginger Ale Stir.
1945 George Gardner: How to be a bartender. Seite 39. High Ball.
Use small punch glass. Ice, 1 lump. Bye, Bourbon or Scotch whiskey (al- low customer to pour). Carbonated water; fill glass. (Very popular drink.)
1945 George Gardner: How to be a bartender. Seite 39. Ginger Ale High Ball.
Use High Ball glass. Ice, 1 lump. Whiskey, Eye or Bourbon (allow cus- tomer to pour). Ginger ale; fill up glass.
1946 Bill Kelly: The Roving bartender. Seite 33. Ginger Ale Highball.
2 cubes of ice 1 oz. whiskey Fill with ginger ale. Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 63. Highball (Spirit).
Lumps of ice in highball glass Add 1 1/2oz. spirit desired Fill with plain water, Sparkling Canada Dry Water or Canada Dry Ginger Ale (Twist of lemon peel if desired) Stir.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 87. Highball.
Im Tumbler: 1 großes Stück Eis 1 Glas Brandy mit Syphon auffüllen Bacardi, Gin, Rum, Peach Brandy oder jeder Whisky Highball genau so wie Bran- dy Highball aber mit der je- weils erwählten Flüssigkeit
In tumbler: 1 large piece of ice 1 glass of Brandy add syphon soda water Bacardi, Gin, Rum, Peach Brandy or either Whisky Highball the same as Brandy Highball except use liquor chosen
1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 23. Highballs.
Highballs are made with Rum, Whisky Gin etc. Mix Scotch Whisky with Soda Water or plain water. Rye Whisky with Ginger Ale. In Cuba Daiquiri Coctelera Cordon de Oro highballs are preferred by those who know. Mix Daiquiri Coctelera Cordon de Oro Rum with Soda Water.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 415. Bourbon Highball.
1 vasito whisky Bourbon. 1 pedazo de hielo. Cucharita, 1/4 agua mi- neral, separado.
1948 Trader Vic: Bartender’s Guide. Seite 262. Bordever Cocktail.
3/4 oz. bourbon 3/4 oz. ginger ale Stir with ice; strain into chilled cocktail glass. Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 275. Lionel Cocktail.
Same as Bordever Cocktail.
1949 Anonymus: Bottoms Up. Seite 33. Bourbon Highball.
1 Cube of Ice 2 oz. Bourbon Whiskey Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add Twist of Lemon Peel, if desired, and stir gently.
1949 Anonymus: Professional Mixing Guide. Seite 37. Ginger Ale Highball.
Put 2 cubes of crystal clear ice into a 10 oz. highball glass. Pour in 1 1/2 oz. Rye or Bourbon. Gin- ger Ale to fill the glass. (3 hearty dashes of ANGOSTURA aromatic bitters are sometimes added to this popular drink and a twist of Lemon helps a lot).
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 371. Highball.
Dies ist ein «long-drink» und wird in einem grossen Tumbler serviert. Er besteht im allgemeinen aus einem Stückchen Roheis, einem Glas Spirituosen, einem Stück Zitronenschale und Ginger-Ale. Die Highballs sind eine Abweichung der «Sodas». (Siehe Grundrezept auf Seite 262.)
Seite 362. Die Highballs.
Grundrezept: In einen grossen Tumbler gibt man 50 gr. der gewünschten Flüssigkeit, 1 eigrosses Stück Roheis und füllt auf mit Ginger-Ale. Umrühren und ein fingerlanges Stück Zitronenschale beifügen. Mit Barlöffel servieren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 463. Whisky-Highball.
In einen grossen Tumbler gibt man 1 taubeneigrosses Stück Roheis, 1 Glas Whisky und füllt auf mit Ginger- Ale. Das Aroma aus einem grösseren Stück Zitronen- schale darauf pressen.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 36. Highballs.
1 jigger Scotch, Rye, Bourbon, or Irish in a 6-oz. glass 2 ice cubes Carbonated, branch, city, well, or plain water to fill Stir quickly, drink slowly Graduate to fit glasses
Seite 37. Bourbon, Rye, or Cognac.
To 1 cube of ice, add 1 drink liquor, and fill with carbonated water or ginger ale. Serve with piece of lemon peel if desired.
1951 Anonymus: The Holiday Drink Book. Seite 54. The Highball.
The Highball is a standard drink both be- fore and after dinner. It can be made with Scotch, Rye, Bourbon, Rum or Brandy. It is made with 1 1/2 oz. of liquor, (or a bit more), two or three cubes of ice, and soda, ginger aie or other carbonated water. It is normally served in an 8 oz. glass. Scotch, bourbon and brandy are normally served with soda, but some people prefer plain water. Rye is normally served with ginger aie. Rum is frequently served with cola instead of soda. NOTE that Soda, Seltzer, Charged water and Carbonated water are ail essentially the same thing and can be used inter- changeably in Highballs and other drinks. Many people feel that drinks made with carbonated water should never be stirred.
1 jigger bourbon Cracked ice Club soda or ginger ale A tall drink, served in a large highball glass. Pour liquor over ice and add soda or ginger ale.
1952 Anonymus: Cocktails. Seite 115. Whiskey Highball.
Comme le Brandy Highball en remplaçant le cognac par du bacardi, du gin, du Peach Brandy, du rhum, ou du whisky.
Seite 115. Brandy Highball.
Dans un tumbler: Un gros morceau de glace, Un verre de cognac. Ajouter du Schweppes soda ou du siphon et servir.
1952 Charles: The Cocktail Bar. Seite 115. Whisky Highball.
Prepare each of these as for Applejack Highball, using brandy, dry gin, rum, sherry, French or Italian vermouth, or Scotch (or Irish) whisky instead of applejack brandy.
Seite 115. Applejack Highball.
Put one or two lumps of ice in the tumbler, add 3/4 gill of applejack brandy, and fill up with soda water or ginger ale. Serve with a piece of lemon peel if desired; alternatively, with a slice of lemon.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill with Dry Ginger Ale or Soda Water if preferred. Squeeze lemon rind on top.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 32. Bourbon Highball.
1 Cube of Ice 2 oz. Old Mr. Boston Bourbon Whiskey Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add twist of Lemon Peel, if desired, and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 151. Whiskey Highball.
1 Cube of Ice 2 oz. Old Mr. Boston Rye or Bourbon Whiskey Fill 8 oz. Highball glass with Ginger Ale or Carbonated Water. Add twist of Lemon Peel, if desired, and stir gently.
1954 Eddie Clark: King Cocktail. Seite 42. Highball.
Use a tall tumbler and place in: 1 large piece of Ice 1 measure of any Spirit de- sired Dash of Angostura Bitters Fill the glass either with soda water or ginger ale as preferred. Decorate with a slice of orange or twist of lemon peel.
1954 Marcel Pace: Nos Meilleures boissons. Highballs.
Dans le tumbler glace In tumbler glace ice 7 cl. spiritueux au choix 1 1/2 oz liquor of choice emplir avec du Perrier, fill up with Perrier, de l’Indian Tonic ou du Ginger Ale Indian Tonic or Ginger Ale
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill with Dry Ginger Ale or Soda Water if preferred. Squeeze lemon rind on top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Highballs.
Place in a 10-ounce glass ice cubes and 1 or 2 jiggers of any of the liquors listed below. Fill up with Soda Water or plain Water and, if desired, garnish with twist of Lemon Peel. Applejack Bourbon Brandy Gin Irish Whiskey Rum Rye Whiskey Scotch Whisky Note: Occasionally such Wines as Dubonnet, etc. are used to make highballs in the same manner.
1957 Lawrence Blochman: Here’s How. Seite 112. Highballs.
All literate Americans know that a highball is a jigger of whisky (or other spirit) in a tall glass with ice and soda. Not all Americans know that outside the continental limits of the U.S., at least in the dark regions still unenlightened by our Army, Navy, or Air Force, a whisky-soda auto matically calls for Scotch. And the younger generations of Americans may not even be aware that in the time of Taft I and Roosevelt I, in some regions even later, rye highballs were made with ginger ale.
1960 Anonymus: Recetas para cocteles. Seite 37. Highball.
En un vaso alto de 10 onzas. 2 cubitos de hielo 11/2 onzas de Ron, Coñac o Whiskey Llénese el vaso con agua, agua de soda o gin- ger ale.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 116. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill with Dry Ginger Ale or Soda Water if preferred. Squeeze lemon rind on top.
1963 Luigi Veronelli: I cocktails. Seite 285. Bourbon Highball.
2 bicchieri da cocktail di bourbon whisky 2 bicchieri di ghiaccio tritato seltz, o soda water, o ginger ale, o coca cola, o altra bibita gassata (cio che preferite purché sia freschissimo) Versare nel mixer il ghiaccio tritato; aggiungere il bourbon e mescolare. Versare nei bicchieri da highball e comple- tare con la bibita scelta. Servire subito.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 40. The Highball.
The Highball is a standard drink both before and after dinner. It can be made with scotch, rye, bourbon, rum or brandy. It is made with 11/2 ounces of liquor, (or a bit more), 2 big cubes of ice, and club soda, ginger ale or other carbonated water. It is normally served in an 8-ounce glass. Many drinkers prefer the glass only one-half or two-thirds filled with soda-water. Scotch, bourbon and brandy are usually served with soda, but some people prefer plain water. Rye is usually served with ginger ale. Rum is frequently served with cola in- stead of soda. Note that soda, seltzer, charged water and carbonated water are all essentially the same thing and can be used interchangeably in Highballs and other drinks. Drinks made with carbonated waters should never be vigorously stirred.
1964 Anonymus: Manual del bar. Seite 277. Whisky-Highball.
. 1 medida de Whisky. . Completar con una botellita . de Ginger-Ale seco. Preparado y servido en un vaso de Whisky, con un pedazo de hielo relativamente grande.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 119. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill with Dry Ginger Ale or Soda Water if preferred. Squeeze lemon rind on top.
1965 Harry Schraemli: Manuel du bar. Seite 483. Whisky Highball.
Dans un grand tumbler ou une grande coupe mettre quelques mor- ceaux de glace, 1 mesure Canadian- ou Bourbon-Whiskey et finir de remplir avec ginger-ale. Joindre une tranche d’écorce de citron. (Voir l’illustration en couleur.)
Whisky Highball. Harry Schraemli, Manuel du bar, 1965. Page 384f.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 85. Highballs.
Serve highballs in 8- or 10-ounce highball glasses. To prepare any highball, place 1 or 2 ice cubes in the glass. Add 1 1/2 to 3 ounces of desired liquor. Fill glass with soda or ginger ale. Serve with a small bar spoon in glass and a twist of lemon peel if desired. Use any of the following liquors: applejack, bourbon, brandy, gin, rye, rum, Scotch, and cordials. Scotch is generally served with plain or soda water and you determine your guest’s choice of soda or ginger ale with the other liquors.
1966 Harry Schraemli: Le roi du bar. Seite 49. Bourbon Ginger-Ale.
Tumbler 1 Bourbon, 2 dés de glace. Gin- ger-ale.
1966 Harry Schraemli: Le roi du bar. Seite 176. Whisky Highball.
Dans un grand tumbler ou une grande coupe mettre quelques morceaux de glace, 1 mesure Canadian- ou Bourbon- Whiskey et finir de remplir avec ginger- ale. Ecorce de citron.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 75. Highball.
This originally meant a tall (usually Whiskey) unflavoured spirit drink in the USA – as opposed, say, to a Julep. It is now indiscriminately used for various long iced spirit drinks topped with mineral or plain water.
1966 Mario Kardahi: Tratado Practico de Coctelería. Seite 199. Whisky-Highball.
Preparar y servir en 1 medida de Whisky. un vaso de whisky Completar con una botellita con un trozo de de Ginger-Ale seco. hielo.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 63. Highball.
Cubes of Ice in highball glass Add 1 1/2 oz. of any spirit desired. Fill with Canada Dry Club Soda or Canada Dry Ginger Ale. Stir.
1971 Anonymus: Tropical Recipes. Standard Recipes. Bourbon & Ginger Ale.
(Build) Highball Glass 1 Cube of Ice 1 Jigger Bourbon Whiskey Fill with Ginger Ale Twist and drop Lemon peel
1972 Anonymus: Recipes – Wines and Spirits. Seite 8. Presbyterian.
To make 1 highball 2 to 3 ice cubes 3 ounces bourbon 2 ounces cold ginger ale 2 ounces cold club soda 1 strip lemon peel An 8-ounce highball glass Combine the ice cubes, bourbon, ginger ale and club soda in a highball glass and stir. Twist the lemon peel over the glass to release its oil, and drop it in.
1972 Anonymus: Recipes – Wines and Spirits. Seite 11. Whiskey Highball.
To make 1 highball 2 ounces whiskey 2 ice cubes 4 to 6 ounces cold club soda or ginger ale A 6- to 8-ounce highball glass A highball may be defined as a tall iced drink consisting of a generous jig- ger (or more) of whiskey, ice cubes and enough carbonated beverage to nearly fill the highball glass. Use a glass stirring rod to stir quickly and lightly. It is advisable to make a medium highball of 6 to 8 ounces rather than a taller one, because the ice melts and dilutes the drink as it stands. The most popular combinations for highballs are bourbon and club soda, Scotch and club soda, and blended whiskey (also called rye) and gin- ger ale or club soda. Bourbon and Scotch are often preferred with cold water instead of club soda.
1972 Leo Cotton: Old Mr. Boston. Seite 13. Bourbon Highball.
1 Cube of Ice 2 oz. Old Mr. Boston Kentucky Bourbon Whiskey Fill 8 oz. highball glass with ginger ale or carbonated water. Add twist of lemon peel, if desired, and stir.
1972 Leo Cotton: Old Mr. Seite 107. Whiskey Highball.
1 Cube of Ice 2 oz. Old Mr. Boston Whiskey * Fill 8 oz. highball glass with ginger ale or carbonated water. Add twist of lemon peel, if desired, and stir.
* Bourbon, Blended, Rye or Canadian.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 230. Bourbon and Soda.
2 ounces Bourbon 6 ounces club soda Pour over 2 ice cubes in a 12-ounce chimney glass. Stir.
2 ounces Bourbon Ginger ale or club soda Pour Bourbon over ice cubes in a highball glass. Fill with ginger ale or soda. Add a twist of lemon peel, if desired. Stir.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 63. Highball.
Cubes of Ice in highball glass Add 1 1/2 oz. of any spirit desired. Fill with Water, Canada Dry Club Soda or Canada Dry Ginger Ale. Stir.
1976 Anonymus: International Guide to Drinks. Seite 85. Bourbon Highball.
Put ice in glass. Add spirit desired. Fill with dry ginger ale or soda water if preferred. Twist lemon rind.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 192. Highballs.
Use medium size glass. 1 Lump of Ice. 1 Glass of any Spirit, Liqueur or Wine desired. Fill glass with syphon soda water or split of soda. Ginger Ale can be used if preferred. Add twist of Lemon Peel if desired.
1977 Stan Jones: Jones’ Complete Barguide. Seite 232. Bordever.
Cocktail Glass Stir 2 oz Bourbon 1/2 oz ginger ale Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 234. Bourbon Highball.
(Bourbon Bail) Hibal! Glass Build 1-1/2 oz Bourbon Fill with ice and soda or ginger ale Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 431. Whiskey Hiball.
Hiball Glass Build 1-1/2 oz whiskey Fill with soda or ginger ale Ice Lemon twist-optional
Historical Recipes Horse’s Neck
1895 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece, place in a thin punch-glass, add a bottle of cold imported ginger ale.
1898 Joseph L. Haywood: Mixology. Seite 10. Horse’s Neck.
Pare a good-sized lemon so that the peel will fit snugly all in one piece in a large bar glass so as to form a cavity; fiill same with fine ice; put in a good-sized drink of brandy or whiskey; fill up glass with imported ginger ale to suit; stir slightly; serve.
1899 Aczél Miksa: American Bar. Seite 41. Horses Neck.
Használd a keverő poharat, tégy bele pár darab jeget, egy egész czitromot lehámozni, (mint az aImát) tedd a czitrom héját a pohárba, adj hozzá 1 pohárka Ir whiskyt, töltsd fel ginger ale-val (gyömbér sör) keverd jól és szolgáld fel.
1899 Chris F. Lawlor: The Mixicologist. Seite 58. Horse’s Neck.
(Use large, thin glass.) Cut the whole of a lemon-peel, in a long string, place into glass, holding one end of peel, filling with ice. Put in two dashes of bitters, bottle of imported ginger ale. Some prefer a jigger of whiskey, filling with seltzer.
1900 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece, place in a thin punch-glass, add a bottle of cold imported ginger ale.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 259. Horse’s Neck.
(Use a large size fizz glass.) Peel a lemon in one long string, place in glass, so that one end hangs over the head of glass; 2 or 3 dashes of bitters (Boker’s genuine only); 1 wine glass whiskey, rye, Scotch, or Irish, as re- quested; 3 or 4 lumps of broken ice; Fill up with syphon vichy, or ginger ale, if required.
1900 James C. Maloney: The 20th Century Guide for Mixing Fancy Drinks. Seite 31. Horse’s neck.
Cut the whole of a lemon peel in a long string, place into a large thin glass, with a piece of ice cut about the length of the glass; hold one end of peel and pour in 1 bottle of imported ginger ale. Flavor with any kind of rum the customer desires and serve.
1901 Anonymus: The Cocktail Book. Seite 54. Horse’s Neck.
Use Large Glass. RIND one lemon; two or three lumps ice; one bottle ginger ale. Stir with spoon.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 59. Horse’s Neck.
Use large size fizz glass. Peel lemon in one long string, place in glass so one end hangs over. Three or four lumps broken ice. Fill with imported ginger ale.
1901 Anonymus: The Cocktail Book. Seite 47. Horse’s Neck.
Use Large Glass. RIND one lemon; four dashes Angostura bitters; two or three lumps ice; one bottle ginger ale. Stir with spoon.
1902 Anonymus: “Red Top Rye Guide”. Seite 53. Horse’s Neck.
(Use a lemonade glass.) Peel one lemon with continuous peel. Place this rind in bottom of glass. Set piece of ice in center of peeling. Pour Ginger Ale over the ice. Horse’s neck is a cooling summer drink.
1903 Anonymus: Manuel du Cocktail. Seite 49. Horse’s Neck (Cou de cheval).
Se servir d’un grand verre. L’ÉCORCE d’un citron, quatre gouttes d’angostura, deux ou trois morceaux de glace et une bouteille d’ale de gin- gembre. Agiter avec une cuiller.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 46. Horse’s Neck.
Use a large thin bar glass. Peel a lemon in one long string, place in a glass with one end projecting over the edge of glass; add a large piece of clean ice, and fill the glass with imported ginger ale. A temperance drink which is refreshing and has an appetizing and inviting appear- ance.
1904 Anonymus: A Book of Beverages. Seite 24. Horse’s Neck.
ONE bottle of Ginger Ale. Two teaspoonfuls of Sugar. Juice of one Lemon. Cut the Peel of the Lemon in one thin, long spiral, leaving on knob of stem. Catch this on rim of glass, wind remainder down the glass, and fill. Half Soda may be used if desired.
1904 Frank Newman: American-Bar. Seite 50. Horse’s Neck.
Verre n° 1 Prendre un citron, couper le zeste tout autour, avoir soin de ne pas le casser, lui rendre sa première forme en mettant au milieu un gros morceau de glace, ensuite faire un crochet avec l’une des extrémités du zeste, afin de pou- voir l’accrocher sur le bord du verre, verser dessus: 2 centilitres 1/2 de cognac, i bouteille de ginger aie. Servir.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 37. Ginger Ale Cooler. This is also called Horse’s Neck.
Pare lemon same as for Scotch cooler Add one bottle of imported ginger ale.
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 42. Horse’s Neck.
Use large fizz glass. Ice, 3 lumps. Lemon peel of 1 whole lemon cut in one long string and arranged in glass, allowing one end to hang over the edge of the glass. Ginger ale (imported); fill up glass. Serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 34. Horse’s Neck.
Peel of 1 lemon. Bottle of imported ginger ale. 3 or 4 lumps of ice.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 34. Horse’s Collar.
Same as Horse’s Neck, using a drink of rye whiskey.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass. Peel lemon in one long string, place in glass so one end hangs over. Three or four lumps broken ice. Fill with imported ginger ale.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 28. Horse’s Neck.
Use large size fizz glass. Peel a whole lemon in one long string and place in glass so one end hangs over edge. 2 or 3 lumps of ice. Fill up glass with imported ginger ale and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece, place in a thin punch-glass, add a bottle of cold imported ginger ale.
1906 George Spaulding: How to Mix Drinks. Seite 48. Horse’s Neck.
Use large glass. Lemon skin peeled in one long, spiral string. Place in a glass, with one end hanging over the rim. Ice, two lumps. Fill the glass with ginger ale.
1906 George Spaulding: How to Mix Drinks. Seite 51. Stiff Horse’s Neck.
Same as horse’s neck, with half wine glass of whiskey added.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 97. Horse’s Neck.
Cut the rind of a lemon in a long strip, Place in a lemonade-glass, holding one end of the peel above a lump of ice, and fill the glass with a bottle of imported ginger ale.
1907 Charles Smith: Smacks and Smiles. Seite 38. Horse’s Neck.
Use a large tumbler. One whole lemon peel in circular form. In the glass insert a piece of ice to fit, then pour in a bottle of Cap or imported Ginger Ale and serve. (C.S.)
1907 Frank Newman: American-Bar. Seite 50. Horse’s Neck.
Verre no 1 Prendre un citron, couper le zeste tout autour, avoir soin de ne pas le casser, lui rendre sa première forme en mettant au milieu un gros morceau de glace, ensuite faire un crochet avec l’une des extrémités du zeste, afin de pouvoir l’accrocher sur le bord du verre, verser dessus: 2 centilitres 1/2 de cognac, 1 bouteille de ginger ale. Servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass. Peel lemon in one long string, place in glass so one end hangs over. Three or four lumps broken ice. Fill with imported ginger ale.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 35. Horses Neck.
(Large thin glass.) 2 dashes lemon juice Peel a lemon in a long string. place in glass, fill glass with ice 1 bottle of ginger ale. Serve.
1908 William Boothby: The World’s Drinks. Seite 61. Horse’s Neck.
Pare a whole lemon as you would an apple, place a lump of ice inside the lemon, peel and drop it in to a large pint glass with the end of the lemon peel hanging by the rim of the glass; fill the glass with a pint of imported ginger ale and serve with straws.
1909 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze Zitrone, wie man einen Apfel schält, in einem Streifen, placiere sie auf- recht in ein langes Glas, gib ein Stück Kristalleis, einige Tropfen Angostura- Bitters, 1 Likörglas Rye- Whisky hinein und serviere mit einer Flasche impor- tiertem Ginger-Ale.
1909 Carl A. Seutter: Der Mixologist. Seite 63. Tenderloin-Reviver.
Wie Horse’s Neck. Gebrauche Scotch-Whisky und keinen Bitter. (Siehe Horse’s Neck Seite 62.)
1909 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece, place in a thin punch-glass, add a bottle of cold imported ginger ale.
1909 Jacob A. Didier: The Reminder. Seite 81. Horses’ Collar.
Peel the whole of a lemon in a long string; place it into a large, thin glass with one end hanging over edge; one large piece of ice; fill glass nearly full with imported ginger ale; float on top one pony of brandy and serve.
1909 Jacob A. Didier: The Reminder. Seite 82. Horses’ Neck.
Peel the whole of a lemon in a long string; place it into a large, thin glass with one end hanging over edge; one or two pieces of ice; fill nearly with imported ginger ale and serve.
1909 John Applegreen: Applegreen’s Bar Book. Seite 25. Ginger Ale Cooler (Horse’s Neck).
Pare lemon same as for Scotch cooler Add one bottle of imported ginger ale.
1910 Anonymus: 101 Drinks and How to Mix Them. Horse’s Neck.
This just goes to show that the Early Bar- tenders never studied physiology. What better name can you suggest? Or you? Or you? Use large bar glass Add a few lumps of ice Peel lemon in one con- One teaspoonful pow- tinuous piece dered sugar Place in glass with one One pony Gin end hanging over the Fill glass with ginger ale rim and the balance spiraling to bottom
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass. Peel lemon in one long string, place in glass so one end hangs over. Three or four lumps broken ice. Fill with imported ginger ale.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 48. Horses Neck.
(Large thin glass.) 2 dashes lemon juice Peel a lemon in a long string, place in glass, fill glass with ice 1 bottle of ginger ale. Serve.
1910? J. Rey: Guide du Maître d’Hôtel et du Restaurateur. Seite 267. Horse’s Neck.
Remplissez aux trois quarts un verre à soda avec du “Ginger-Ale”; y ajoutez quelques petits morceaux de glace bien lavés et l’écorce d’un citron entier (coupée en forme de copeau en tournant le citron). Servez avec chalumeaux.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 27. Horse’s Collar.
The same as a Horse’s Neck. Add one drink of Wilson Whiskey. Serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 31. Horse’s Neck.
Use tall gl ass. Put in the peel of a whole lemon, Two lumps of ice, Three dashes Angostura Bitters, One bottle Ginger Ale. Stir together and serve.
1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Horse’s Neck.
(Use a large size Fizz glass). Peel a lemon in one long string, place in glass so that one end hangs over the head of glass. Two or three dashes of bitters. One wine-glass whisky, rye, Scotch or Irish, as preferred. Three or four lumps of broken ice. Fill up with syphon, vichy or ginger aie.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 28. Horse’s Neck.
Use large size fizz glass. Peel a whole lemon in one long string and place in glass so one end hangs over edge. 2 or 3 lumps of ice. Fill up glass with imported ginger ale and serve.
1912 Anonymus: Wehman Bros.’ Bartender’s Guide. Seite 36. Horse’s Neck.
(Use a large glass.) Rind of one whole lemon in one long string. Place in a glass with one end hanging over the rim. Three lumps of ice Fill the glass with ginger ale.
(Use a large glass.) Same as Horse’s Neck with a glass of whiskey added.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass. Peel lemon in one long string, place in glass so one end hangs over. Three or four lumps broken ice. Fill with imported ginger ale.
1912 John H. Considine: The Buffet Blue Book. #103. Horse’s Neck.
Use large size fizz glass. Peel a lemon in one long string and place in glass so one end hangs over edge; 2 or 3 lumps of ice. Fill up glass with imported ginger ale, and serve.
1912 William Boothby: The World’s Drinks and How to Mixx Them. Seite 61. Horse’s Neck.
Pare a whole lemon as you would an apple, place a lump of ice inside the lemon, peel and drop it into a large pint glass with the end of the lemon peel hanging by the rim of the glass; fill the glass with a pint of imported ginger ale and serve with straws.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 31. Horse’s Neck.
(Use large fizz glass.) Peel lemon in 1 long string, place in glass so one end hangs over; 3 or 4 lumps broken ice; fill with im- ported ginger ale.
1913 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze Zitrone, wie man einen Apfel schält, in einem Streifen, placiere sie aufrecht in ein langes Glas, gib ein Stück Kristalleis, einige Tropfen Angostura-Bitters, 1 Likörglas Rye-Whisky hinein und serviere mit einer Flasche importiertem Ginger-Ale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 101. Horses Collar.
Schäle eine Citrone in einem langen Streifen und hänge sie in ein Limonadenglas, so dass das eine Ende über dem Rand des Glases hängt. Dazu gebe 3 Spritzer Bitter, 1 Weinglas Cognac Asbach, 3-4 Stück Eis, fülle auf mit Soda oder Ginger Ale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 101. Horses-Neck.
Wie Horses – Collar, anstatt Cognac, Whisky and Ginger Ale.
1913 Harry Montague: The Up-To-Date bartender’s Guide. Seite 23. Horse’s Neck.
Peel a lemon in one long strip and fit it in a large fizz glass, allowing an end to fall over outside of glass. 3 lumps of ice. Fill up with ginger ale and serve.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 92. Horse’s Neck.
1 Rind of one Lemon cut thin. 1 pint Imported Ginger Ale. 1 Cube of Collins glass.
1914 Anonymus: The Art of Mixing Them. Seite 38. Horse’s Neck.
(Use large size fizz glass.) Peel lemon in 1 long string, place in glass so one end hangs over; 3 or 4 lumps broken ice; fill with imported ginger ale.
1914 Anonymus (Charles Mahoney): The New Bartender’s Guide. Seite 29. Horse’s Neck.
Cut the entire rind from 1 lemon into one long spiral piece, and fitt inside of the glass in such a manner as to permit one end to hang over the rim of the glass. Then fill up with ginger ale and serve.
1914 Anonymus (Charles Mahoney): The New Bartender’s Guide. Seite 29. Horse’s Neck – Stiff.
(Use a large bar-glass.) Same as Horse’s Neck, with a glass of whiskey added.
1914 Anonymus (Harry Montague): The Up-To-Date Bartender’s Guide. Seite 23. Horse’s neck.
Peel a lemon in one long strip and fit it in a large fizz glass, allowing an end to fall over outside of glass. 3 lumps of ice. Fill up with ginger ale and serve.
1914 Jacques Straub: Drinks. Seite 72. Horse’s Neck.
1 rind of one lemon cut thin. 1 pint imported ginger ale. 1 cube of ice. Collins glass.
1915 John B. Escalante: Manual del cantinero. Seite 47. Horses Neck.
(Jorses neck) USE UN VASO GRANDE Móndese un limón grande, procurando que toda la piel salga en un tr)zo, entonces agregúese un pedazo de hielo, póngase ambas cosas en el vaso y una cuchara larga, y sírvase con una botella de Ginger Ale.
1 glass Gin 1 Lemon Peel in Spiral shape Serve in 10-ounce glass, with ice. Add ginger ale to fill. Jimmy Walker, once said, “There are millions of Horse’s A . . . . in New York, but thank God I’m the only Mayor!”
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 112. Horse’s Neck.
(Large thin glass 2 dashes lemon juice Peel a lemon in a long string, place in glass, fill glass with ice 1 bottle of Ginger Ale
1917 Jacob A. Didier: The Reminder. Seite 81. Horses’ Collar.
Peel the whole of a lemon in a long string; place it into a large, thin glass with one end hanging over edge; one large piece of ice; fill glass nearly full with imported ginger ale; float on top one pony of brandy and serve.
1917 Jacob A. Didier: The Reminder. Seite 82. Horses’ Neck.
Peel the whole of a lemon in a long string; place into a long, thin glass with one end hanging over edge; one or two pieces of ice; fill glass with imported ginger ale and serve.
1919 Anonymus: The Gorham Cocktail Book of Beverages. Seite 56. Horse’s Neck.
One tablespoonful lemon-juice, lemon- peel, ginger ale.
ONE tablespoonful lemon-juice and a lump of ice in a tall lemonade-glass. Cut the outer rind from a whole lemon in one continuous strip. Coil this around the ice in the glass and let one end fall over the rim. Fill the glass with imported ginger ale.
191x Jacob Abraham Grohusko: Jack’s Manual. Seite 55. Horses Neck.
(Large thin glass.) 2 dashes lemon juice Peel a lemon in a long string, place in glass, fill glass with ice 1 bottle of ginger ale. Serve.
1920 Anonymus: Down the Hatch. Seite 11. Horses Neck.
Peel a nice Lemon so as to get the peeling off whole. Put a lump of ice between it and pour in desired amount of Whiskey. Then open bottle Ginger Ale and pour contents over.
1920 Anonymus: Gooderham & Worts Limited. Seite 19. Horse’s Neck.
Peel a whole rind of lemon as you would an apple, put rind in large tumbler, add a few lumps of ice, one teaspoonful of sugar, one wineglass of Hyde Park Dry Gin; then fill up with Ginger Ale.
1920 Anonymus: Good Cheer. Seite 48. Horse’s Neck.
1 rind of one lemon cut thin. 1 pint of imported ginger ale. 1 cube of ice. Collins glass.
1920 Berta E. L. Stockbridge: What to Drink. Seite 130. Horse’s Neck.
1 bottle of ginger ale, 1 lemon. Peel a lemon in one continuous strip; place in a tall, straight-sided glass with one end over the edge of the glass, and add several pieces of ice. Pour over this the ginger ale. If one desires it, a few drops of bitters may be added.
1920 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze Zitrone, wie man einen Apfel schält, in einem Streifen, placiere sie auf- recht in ein langes Glas, gib ein Stück Kristalleis einige Tropfen Angostura- Bitters, 1 Likörglas Rye- Whisky hinein und serviere mit einer Flasche impor- tiertem Ginger-Ale.
1920 Mazzon Ferruccio: Guida del barman. Seite 113. Horse Neck.
In un bicchiere a fizz glass: la buccia di 1 limone in un pezzo at- torno al bicchere fino sopra (v. Crusta) 2 pezzi di ghiaccio. Riempite di Ginger-Ale.
1921 Adolphe Torelli: Guide du barman. Seite 62. Horse’s Neck.
Dans un gobelet moyen garni de zeste citron très longs, deux traits orange bitter, un verre de whisky, une cuillerée de glace pilée et emplir avec Ginger-Ale
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 37. Horse’s Neck.
Peel a whole rind of lemon as you would an apple, then put in large tumbler, add a few lumps of Ice, 1 teaspoonful of Sugar, 1 glass of Gin, then fill up with Ginger Ale.
1924 Anonymus: Jayne’s Bartender’s Guide. Seite 24. Horse’s Neck.
Tall glass. 3 ice cubes. Fill glass with ginger ale. Decorate with spiral lemon peel, as above.
1924 Anonymus: Jayne’s Bartender’s Guide. Seite 24. Horse’s Neck, Stiff.
Peel whole lemon, in one long, thin spiral. 1 jigger rye or bourbon. 3 ice cubes. Put rye over ice in tall glass. Fill glass with ginger ale. Hang lemon spiral over top of glass, like a lariat in colls.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 76. Horse’s Neck (Pescuezo de caballo).
Córtese la corteza de una linda naranja en una pieza en- tera y larga en forma de cinta, colóquese en un vaso grande, de modo que un extremo cuelgue hacia afuera, agréguense algunos trozos de hielo y una botella de Gingerale.
1924 Carlo Beltramo: Carlo’s Cocktails et boissons américaines. Seite 80. Horse’s Neck.
Ayer soin de couper l’écorce d’un citron entier comme si vous peliez une pomme, placez-Ia dans un tumbler de façon qu’un bout reste accroché au bord du verre, ajoutez 2 petits morceaux de glace, 1/2 dl. de bon scotch whisky et remplissez avec du ginger aie bien glacé.
1924 Carlo Beltramo: Carlo’s Cocktails et boissons américaines. Seite 80. Shiff Horse’s Neck.
Se prépare comme le précédent en ajoutant quelques gouttes d’angostura bitter. On peut le préparer également avec du Gordon gin ou du scotch whisky.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 18. Hors Neque.
En un aso de refresco, pongase un trozo de hielo, quitese la cáscara de un limón entera, y coloquese en el vaso en forma de espiral, aguantando un estremo en el borde del vaso, sír- vase 1/4 un ginger ale bien frio.
1925 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze Zitrone, wie man einen Apfel schält, in einem Streifen, placiere sie auf- recht in ein langes Glas, gib ein Stück Kristalleis, einige Tropfen Angostura- Bitters, 1 Likörglas Rye- Whisky hinein und serviere mit einer Flasche importiertem Ginger-Ale.
1926 Anonymus: The Cocktail Book. Seite 68. Horse’s Neck.
Use Large Glass. RIND one lemon; two or three lumps ice; one bottle ginger ale. Stir with spoon.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 48. Horse’s Neck.
Peel a whole rind of lemon as you would an apple, then put in a large tumbler, add a few lumps of Ice, 1 teaspoonful of Sugar, 1 glass of Burrough’s Beefeater Gin, then fill up with Ginger Ale.
1926 W. Slagter: Cocktails. Seite 107. Hors Neck.
Vult een groot bol glas met: Het sap van een 1/2 Citroen Eenige stukjes ijs 1 Bitterglaasje Whisky 5 Druppen Angostura en met Ginger-Ale aanvullen.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 85. Horse’s Neck.
Dans un verre moyen, un zeste de citron très long, un morceau de glace; deux traits d’Orange-bitter, un verre de Whisky et remplir avec du Ginger-Ale.
1927 Harry McElhone: Barflies and Cocktails. Seite 36. Horse’s Neck.
Peel a whole rind of lemon as you would an apple, then put in a large tumbler, add a few lumps of Ice, 1 teaspoonful of Sugar, 1 glass of Gin, then fill up with Ginger Ale.
Horse’s Neck – 1927 Harry McElhone – Barflies and Cocktails – Page 36.
1927 Paul E. Lowe: Drinks. Seite 56. Horse’s Neck.
Cut the entire rind from 1 lemon into one long, spiral piece, and fit it inside of a large fizz glass in such manner as to permit one end to hang out over the rim of the glass. Then fill up with gin- ger ale (preferably imported), and serve.
1927 Pedro Chicote: El bar americano en España. Seite 150. Horse’s Neck.
Prepárese en cocktelera: Unos pedacitos de hielo picado. cucharada de las de café de azúcar en polvo. El jugo de medio limón. 1 copita de dry gin. Agítese muy bien y pásese a un vaso grande, terminándole de llenar de ginger-ale.
1927 Piero Grandi: Cocktails. Seite 65. Horse’s Neck.
Semblable à la recette ci-dessus, mais sans Whisky.
Die vorherige Rezeptur, nach der der Horse’s Neck zubereitet werden soll, ist der Remsen Cooler:
Epluchez un citron de même que l’on fait avec une pomme, mettez la pelure dans un grand Tumbler. Ajoutez deux morceaux de gla- ce, un verre de Scotch Whisky. Remplissez avec Soda Water.
1927 Piero Grandi: Cocktails. Seite 105. Horse’s Neck (with kick)
Epluchez un citron de même que vous feriez avec une pomme, ensuite mettez la pelure dans un grand Tumbler, ajoutez quelques morceaux de glace, une cuillerée à thé de sucre, un ver- re de Gin , et remplissez avec du Ginger Ale.
1928 Anonymus: A.B.C. of Mixing Cocktails. Seite 19. Horse’s Neck.
Peel a whole rind of lemon as you would an apple, put rind in large tumbler, add a few lumps of ice, one teaspoonful of sugar, one wineglass of Hyde Park Dry Gin; then fill up with Ginger Ale.
1928 Anonymus: The Cocktail Book. Seite 68. Horse’s Neck.
Use Large Glass. RIND one lemon; two or three lumps ice; one bottle ginger ale. Stir with spoon.
1928 Pedro Chicote: Cocktails. Seite 366. Horse’s=Neck.
Prepárese en cocktelera: Unos pedacitos de hielo picado. 1 cucharada de las de café de azúcar en polvo. 1 copita de dry gin o whisky. Agítese muy bien y pásese a un vaso grande, terminándole de llenar de ginger=ale y añadiendo una corteza de limón, muy larga, en forma de cuello de caballo.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 85. Horse’s Neck.
Dans un verre moyen, un zeste de citron très long, un morceau de glace, deux traits d’Orange-bitter, un verre de Whisky et remplir avec du Ginger-Ale.
1929 Frank Shay: Drawn form the Wood. Seite 171. Horse’s Neck.
Use large bar glass Peel lemon in one continuous piece Place in glass with one end hanging over the rim and the balance spiraling to bottom Add a few lumps of ice One teaspoonful powdered sugar One pony Gin Fill glass with ginger ale
1929 Schürger Rezsö: A Mixer. Seite 14. Horses Neck.
1 poh. szódaviz, 1 pohár Ginger ála, 1 szelet citrom és törött jég (keverni).
1930 Anonymus: Here’s How. Seite 30. Horse’s Neck.
1 rind of one lemon cut thin. 1 pint of imported ginger ale. 1 cube of ice. Collins glass.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Songbook. Seite 40. Horse’s Neck.
We’ve been playing with this one for years, but we never have found out why it’s called a HORSE’S NECK, when it might very well be called after some other part of a horse. Or why not a cow, or a sheep or a pig? All in favor of changing it to a PIG’S NECK say “aye” !
Use Large Bar Glass Peel Lemon in one continuous piece Place in glass with one end hanging over the rim and the balance spiraling to bottom Add a few lumps of Ice One teaspoonful Powdered Sugar One pony Gin Fill glass with Ginger Ale
1930 F. Koki: Cocktails. Horses Neck.
Schäle eine ganze Zitrone, wie man einen Apfel schält in einem Streifen, placiere sie aufrecht in ein langes Glas, gib ein Stück Kristalleis, einige Tropfen Angostura-Bitters, 1 Likörglas Whisky hinein und serviere mit einer Flasche importierten Ginger- Al oder Syphon.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Seite 110. Horse Neck.
Cáscara de una naranja, cortada fina, enroscada en espiral en un vaso de Collins, dejando caer hacia fuera un extremo de la cáscara slmulando cabeza de caballo. Trozos de hielo. 1/2 botella ginger ale.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 50. Horse’s Neck.
Peel a whole rind of lemon as you would an apple, then put in large tumbler, add few lumps of Ice, 1 teaspoonful of Sugar, 1 glass of Gin, then fill up with Ginger Ale.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 30. Horse’s Neck.
Use a large lemonade glass; peel a whole lemon and wind the peel around glass; add a few lumps of ice; fill glass with Ginger Ale.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 31. Horse’s Collar.
Same as Horse’s Neck only using Sarsaparilla instead of Ginger Ale.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 61. Horses Neck.
Place the peel of a lemon in a tumbler with one end hanging over the top of glass, add two lumps of ice and fill the glass with cold Ginger ale.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 62. Stiff Horses Neck.
A Stiff Horses Neck is made the same way as Horses Neck and add: A dash ot Angostura bitter One glass ot Gin, Brandy, Whisky etc. as required.
1930 Ridgely Hunt & George S. Chappell: The Saloon In the Home. Seite 15. Horse’s Neck.
Peel a nice lemon so as to get the peeling off whole. Put in lump of ice and pour in the desired amount of rye whiskey. Then open a bottle of ginger ale and pour contents over.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks and How to Prepare Them. Seite 96. Horse’s Neck.
Brandy . . . . . . . . . . . . . . 1 jigger Angostura . . . . . . . . . . . . 1 dash Lemon . . . . . . . . peel cut spiral Ginger Ale . . . . . . . . . . . . to fill Place peel in highball glass with end hanging over rim. Add cracked ice. Shake other ingredients well and strain into glass. Add ginger ale to fill and serve with straws. (N. B.—Whisky, rum or gin may be substituted for brandy.)
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 197. Horse’s Neck.
Sounds wicked, but it wasn’t. Just why the name, there seems no reason beyond the fact that it was a long drink, and in color might remind one of a horse – if one could think of the right-colored horse. (Collins) Whole of Lemon Peel One bottle Ginger Ale
1931 Dominique Migliorero: L’Art du Shaker. Seite 33. Horse’s Neck.
Dans un grand verre Tumbler: 1 morceau de glace, 1 long zeste de citron, 1 verre à liqueur de Cognac . Finir avec une demi-bouteille de Ginger Ale. Remuer et servir.
1932 Al Hirschfeld: Manhattan Oases. Seite 70. Horse’s Neck.
Peel a whole rind of lemon, then put in large tumbler, add a few lumps of ice, one teaspoonful of sugar, one glass of gin, then fill with ginger ale.
1932 Anonymus: One Hundred Ways. Seite 28. Horse’s Neck.
1 whole lemon (peel only) 1/2 wineglass gin 1/2 pint of ginger ale Ice, insert lemon peel and fill up with ginger ale. Serve in glass No. 4.
1 Glass of Gordon Dry Gin. 1 Peel of a Lemon in spiral shape. Serve in a ten ounces glass, with ice, and a bottle of Ginger Ale.
1932 James A. Wiley: The Art of Mixing. Seite 20. Horse’s Neck.
You don’t have to kill the horse, either. Peel a whole rind of lemon as you would an apple, insert into a large glass, add a few cubes of ice, 1 teaspoonful of sugar, 1 drink of Gin, and fill up with gingerale. Easy on the whip.
1932 William C. Ferry: Wet Drinks for Dry People. Seite 34. Horse’s Neck.
2 ounces of gin. Add ice. Peel a lemon as you would an apple and drop the peel in, in one long string if possible, with one end hanging over the edge of the glass. Fill the remainder of the glass with gingerale, stir and serve. (A good test drink, if the guests start nibbling on the lemon peel or have trouble keeping it out of their eye, it is time to suggest food.)
1933 Anonymus: Lest We Forget. Seite 48. Horse’s Neck.
Use large size fizz glass. Peel lemon in one long string, place in glass so one end hangs over. Three or four lumps broken ice. Fill with imported ginger ale.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 209. Horse’s Neck.
Place the peel of Lemon in a large tumbler, add a cocktail glass of Dry Gin and a dash of Angostura Bitters. Fill up with iced Ginger Ale.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Horses Neck.
1 Glass of Gordon Dry Gin. 1 Peel of a Lemon in spiral shape. Serve in a ten ounces glass, with ice, and a bottle of Ginger Ale.
1933 Anonymus: The Bartender’s Friend. Seite 83. Horse’s Neck.
Gin Peel a lemon in one spiral, hang the Ginger Ale peel from the rim into a tall highball Lemon Peel glass, add two or three small lumps of Ice ice and i drink of gin. Fill with ginger ale.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 42. Horse’s Neck.
(use large glass) Peel rind of a lemon in one long string. Place in glass so that one end hangs over the edge. 3 ice cubes. Fill up glass with Ginger Ale.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 42. Horse’s Neck – Stiff.
(use large glass) Prepare same as Horse’s Neck, adding a glass of whiskey.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 42. Horse’s Neck.
Large thin glass 2 dashes lemon juice Peel lemon in a long string, place in glass, fill glass with ice 1 bottle ginger ale. Serve.
1933 George A. Lurie: Here’s How. Seite 97. Horse’s Neck.
Brandy . . . . . . . . . 1 jigger Angostura . . . . . . . 1 dash Lemon . . . . peel cut spiral Ginger Ale . . . . . . . to fill Place peel in highball glass with end hanging over rim. Add cracked ice. Shake other ingredients well and strain into glass. Add ginger ale and serve with straws. (Whisky, rum or gin may be substituted for brandy.)
1933 Harry Todd: Mixer’s Guide. Seite 115. Horse’s Neck.
Cut the entire rind from 1 lemon into one long spiral piece, and fit inside of the glass in such a manner as to permit one end to hang over the rim of the glass. Then fill up with ginger ale and serve.
1933 Harry Todd: Mixer’s Guide. Seite 115. Horse’s Neck – Stiff.
(Use a large bar-glass) Same as Horse’s Neck, with a glass of whisky added.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 167. Horse’s Neck.
(Large thin glass) 2 dashes lemon juice Peel a lemon in a long string and place in glass. Fill glass with ice. 1 bottle of ginger ale
1933 John F. Driscoll: The Home Bartender. Seite 45. Horses Neck.
1 whole unbroken lemon peel. Insert 1 cube of ice inside of peel. then fill glass with imported ginger ale.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages and Recipes for Mixed Drinks. Seite 29. Horse’s Neck.
Peel a lemon in one long string, place it in a large lemonade glass so that one end hangs over the rim. Add two or three cubes of ice Few drops of Angostura Bitters Fill up with bottled imported Ginger Ale
1933 Julien J. Proskauer: What’ll You Have. Seite 75. Horse’s Neck.
Rind of one whole lemon in a long string. Place in a glass with one end hanging over the rim. Three lumps of ice, 1 glass of Rye Whiskey, Fill the glass with ginger ale.
1933 William Guyer: The Merry Mixer. Seite 43. Horse’s Neck.
1/3 Golden Wedding Whiskey 2/3 Ginger Ale . . . Slice of Lemon Joggle a bit
Horse’s Neck – 1933 William Guyer – The Merry Mixer – Page 43.
1934 Anonymus: 100 Famous Cocktails. Seite 39. Horses Neck.
(Tom Collins glass) Rind of one Lemon One bottle Ginger Ale
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 90. Horse’s neck.
Rind of 1 lemon cut thin 1 cube of ice 1 pint of Ginger Ale Use Collins glass
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Horses Neck.
1 Glass of Gordon Dry Gin 1 Peel of a Lemon in spiral shape Serve in a ten ounce glass, with ice, and a bottle of Ginger Ale.
1934 Anonymus: The Complete Bartender’s Guide. Seite 105. Horse’s Neck.
(Large bar glass.) Spiral of lemon peel, one end hanging over the rim of glass. Add 1 teaspoon powdered sugar, 1 pony gin. Fill glass with ginger ale. (Old Timer.)
1934 Anonymus: What Goes With What. Seite 30. Horse’s Neck.
Peel a Whole Lemon in one long string and place peel in a large glass, so that one end hangs over the edge. Add two cubes of ice. Fill up with Ginger Ale.
1934 A. T. Neirath: Rund um die Bar. Seite 307. Horses-Neck.
(Pferde-Hals) Die Schale einer ganzen Zitrone in einem Streifen abschälen und in einen Tumbler mit 2—3 Stück- chen Eis legen, dazu 1 Teelöffelvoll Zucker und 1/[?] Cocktailglas Gin Auffüllen m. eiskaltem Ginger Ale.
1934 G. F. Steele: My New Cocktail Book. Seite 188. Horse’s Neck.
1 bottle Ginger Ale 2 or 3 lumps of ice Stir with a spoon rind of one Lemon
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Guide. Seite 259. Horse’s Neck.
Peel a Whole Lemon in one long string and place peel in a large glass, so that one end hangs over the edge. Add two cubes of ice. Fill up with Ginger Ale.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 56. Horse’s Neck.
Peel a whole rind of Lemon as you would an apple, then put in large tumbler, add a few lumps of Ice, 1 teaspoonful of Sugar, 1 glass of Burrough’s Beef- eater Gin, then fill up with Ginger Ale.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 32. Horses Neck.
Use a Collins glass. Pare a lemon in one piece, slip it around a stick of ice and place in glass with one end over the glass. Fill with one bottle C. and C. Ginger ale. This is all there is to a Horses Neck. Anything you hear, or see, or read in a guide, or advertisement, that tells that a Horses Neck has any other ingredent in it, is wrong.
1934 Magnus Bredenbek: What Shall We Drink. Seite 105. Horse’s Neck.
For the Horse’s Neck you need a tall straight glass of the highball type, but slightly larger. That’s the reason for the name. It should have been a “Giraffe’s Neck” because the drink is so “long.” Anyway, here’s how: Carefully cut the rind of a whole lemon, starting at one end and slicing in a spiral fashion to end the cutting at the other end. Place this spiral of yellow skin in glass, letting one end rest on top rim of glass and the spiral winding downward to bottom of glass. Now a few lumps or cubes of ice, an ovmce of rye whisky (sometimes omitted entirely) and fill glass to brim with cold ginger ale. The bit of whisky prevents this drink from being insipid to the man who fikes a small “kick” on a hot day.
1934 Magnus Bredenbek: What Shall We Drink. Seite 105. Horse’s Neck Stiff.
Do as above but add to contents a good two-ounce drink of any kind of whisky you prefer.
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 105. Horse’s Neck.
(Large bar glass.) 2 cubes ice. Spiral of lemon peel, one end hanging over the rim of glass. Add 1 teaspoon powdered sugar, 1 pony gin. Fill glass with ginger ale. (Old Timer.)
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 192. Horse’s Neck.
Brandy . . . . . . . . . 1 jigger Bitters . . . . . . . . . . 1 dash Lemon . . . . peel cut spiral Ginger Ale . . . . . . . to fill Place peel in highball glass with end hanging over rim. Add cracked ice. Shake other ingredients well and strain into glass. Add ginger ale to fill and serve with straws. (N. B.: Whisky, rum or gin may be substituted for brandy.)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 118. Horse’s Neck.
Whole of a Lemon Peel (Collins glass) Ice; one bottle Ginger Ale
1935 Anonymus: Fancy Drinks. Seite 18. Horse’s Neck.
1/3 Whiskey 2/3 Ginger Ale Slice of Lemon
1935 Anonymus: For Home Use. Seite 23. Horse’s Neck.
Into a tumbler put: 3 or 4 lumps of ice. Long curl of lemon peel. 3 dashes Angostura Bitters. Fill up with Ginger Ale. Serve with slice of Lemon on top.
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 37. Horse’s Neck.
1 Glass of Gordon Dry Gin. 1 Peel of a lime in spiral shape. Serve in a ten oz. glass, with ice, and a bottle of Ginger Ale.
1935 George Pillaert: Le Bar Américan. Seite 54. Horse Neck.
Dans un verre 1/2 mousseline Whisky John Begg 1/4 Ginger-ale Large écorce de citron Un petit glaçon
1935 John Held: Peychaud’s New Orleans Cocktails. Horse’s Neck.
Peel 1 Lemon whole. Place one- half of lemon peel in glass and hang the other half over edge. 1 Jigger Whiskey. 2 Dashes Peychaud’s Bitters. Fill glass with ice and Ginger- Ale.
Horse’s Neck – 1935 John Held – Peychaud’s New Orleans Cocktails.
1935 Leo Cotton: Old Mr. Boston. Seite 66. Horses Neck.
Peel rind of whole Lemon in spiral fashion and put in Tom Collins glass with one end hanging over the rim. Fill glass with ice cubes. Add jigger of Old Mr. Boston Whiskey. Then fill with Ginger Ale and stir well.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 255. Horse’s Neck.
Put into Tumbler a Lemonrind cut in Spiralform add Lump of Ice 4 ds. Angostura a good Shot of Rye Whisky balance Ginger Ale (split)
1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Horses Neck.
1 Glass of Gordon Dry Gin. 1 Peel of a lime in spiral shape. Serve in a ten oz. glass, with ice, and a bottle of Ginger Ale.
1936 Elvezio Grassi: 1000 Misture. Seite 152. Horse’s neck (Collo di Cavallo).
Versate in un piccolo tumbler: Scorza di limone lunga 3 pezzettini di ghiaccio 2 spruzzi Orange bitter 40% Whisky 60% Ginger Ale. Servite con pagliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 168. Horse’s Neck.
1 glass rye or Bourbon 5 or 6 drops of bitters whisky 1 split of sparkling water . or ginger ale Peel a lemon so that the peel forms a long ribbon. Place this in the glass with one end hanging over the edge of the glass. Put in cracked ice, sparkling water (or ginger ale), add the bitters, stir.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 176. Horse’s Neck.
See p. 168. Scotch whisky may be used instead of rye.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 74. Horse’s Neck.
In large tumbler: two pieces of Ice in whole Lemon rind, pour in split of Ginger Ale, stir and serve. One-half glass of Brandy, Gin, Rum, or either Whiskey may be added if desired.
1937 John R. Iverson: Liquid Gems. Seite 95. Horse’s Neck.
Peel full lemon round and round in one piece, place in 10-ounce shell, leaving one end hooked over edge, ice and fill with ginger ale and serve. Observations Originally this drink was concocted as a joke, and even today is likely to create amusement. It contains no alcohol, and is sometimes ordered by mistake instead of a Horse’s Neck, Stiff
1937 John R. Iverson: Liquid Gems. Seite 95. Horse’s Neck Stiff.
Same [as Horse’s Neck], with 1 oz. Whiskey (Bourbon).
1937 R. de Fleury: 1800 – And All That. Seite 221. Horse’s Neck.
Place the Peel of a Lemon in a tumbler with one end hanging over the top of the glass, add 2 lumps of broken Ice, and fill the glass with cold Ginger Ale. A Stiff Horse’s Neck is made the same way by adding a dash of Angostura Bitters and 1/2 gill of Gin, Brandy, Whisky, etc., as required.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 166. Horse Neck.
Cáscara de una naranja, cortada fina, en- roscada en espiral en un vaso de Collins, de- jan do caer hacia afuera un ext[re]mo de la cáscara simulando cabeza de caballo. Trozos de hielo. Media botella ginger ale.
1938 Anonymus: Cocktails. Seite 22. Horse’s Neck Stiff.
1 Jigger Dry Gin 1 Peel of Lemon Serve in 10 oz. glass with ice, adding ginger ale.
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 37. Horse’s Neck.
2 oz. of Gordon Dry Gin. 1 Peel of a lime in spiral shape. Serve in a ten oz. glass, with ice, and a bottle of Ginger Ale.
1938 Bud Caroll: Popular Drinks of Today. Seite 32. Horse’s Neck (Stiff).
Whisky . . . . . . . . . . . . 1 jigger Ice . . . . . . . . . . . . . 2 cubes Rind of one whole lemon in one long string. Place in a glass with one end hanging over the rim. Add 1 jigger of Whisky. Fill the glass with Ginger Ale. Serve in 12 ounce glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 32. Horse’s Neck.
Ginger Ale . . . . . . . . . . . . 1 bottle Ice . . . . . . . . . . . . . 3 lumps Rind of one whole lemon in one long string. Place in a glass with one end hanging over the rim. Fill the glass with Ginger Ale. Serve in large glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 119. Horse’s Neck Cocktail.
1 jigger Brandy 1 dash Angostura Bitters Lemon Peel cut spiral Place Peel in Highball Glass with end over rim Add cracked ice Add Liqueur After shaking fill with Ginger Ale
1938 Jean Lupoiu: Cocktails. Seite 79. Horse’s Neck.
Dans un grand verre: 1 morceau de glace, 1/2 verre de Cognac ou Whisky, l’écorce d’un citron, remplir avec du Ginger Ale. Mélanger et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 70. Horse’s Neck.
(Whisky-Soda-Glas) In ein Whisky-Soda-Glas 2—3 Eisstückchen (Walnußgröße) Zitronenspirale Schuß Grenadine 10 ccm Dry Gin 25 ccm mit Ginger Ale auffüllen (umrühren)
1938 Robert Vermeire: L’art du cocktail. Seite 101. Horse’s Neck.
Mettre dans un tumbler la pelure entière d’un citron dans laquelle on met un grand morceau de glace, ajouter un bon trait d’angostura bitter et un verre à cocktail de la liqueur désirée, soit gin, whisky, brandy rye, etc. Remplir le verre avec du ginger aie froid et remuer légèrement à la cuiller. Le horse’s neck se sert également sans aucun alcool.
1939 Ambrose Heath: Good Drinks. Seite 54. Horse’s Neck (Stiff).
Place the peel of a Lemon in a tumbler with one end hanging over the top of the glass, add two lumps of broken ice, a dash of Angostura Bitters, half a gill of Gin, Brandy, Whisky, etc. as desired, and fill up with cold Ginger Ale.
1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 40. Horses Neck.
Juice a lime. 2 oz. of Gordon Dry Gin. 1 Peel of a lime in spiral shape. Serve in a ten oz. glass, with ice, and a bottle of Ginger Ale.
1940 Anonymus: Professional Mixing Guide. Seite 37. Horse’s Neck (with a kick).
Peel the rind of a Lemon spiral fash ion in one piece. Place one edge of the peel over the lip of a 10 oz Col- lins glass, allowing the remainder to curl inside the tumbler. Add cubes of crystal-clear ice. Pour in 1 1/2 oz of Gin or Whiskey. Fill with Ginger Ale, stir slightly and serve.
1940 Anonymus: Recipes. Seite 77. Horse’s Neck.
Use Collins glass Peel a lemon in one long string and place in glass with one end of rind over side. Place 3 cubes ice in glass. Fill with imported or domestic Ginger Ale and serve.
1940 Anonymus: Recipes. Seite 80. Horse’s Collar.
Use Collins glass Peel a lemon in one long string and place in glass with one end of rind hanging over side. Place 3 cubes ice in glass 1 jigger Gin or Whiskey Fill with imported or domestic Ginger Ale and serve.
1940 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 34. Horses Neck.
Juice of a lime. 2 oz. of Gordon Dry Gin. 1 Peel of a lime in spiral chape. Serve in a ten oz. glass, with ice, and a bottle of Ginger Ale.
1940 Pedro Talavera: Los secretos del cocktail. Seite 119. Horse’s Neck.
En el vaso núm. 1, unos pedacitos de hielo. 1/2 copa de Coñac Domecq. 1 raja de limón cortada. Llénese de Ginger-Ale.
1941 W. C. Whitfield: Here’s How. Seite 17. Horse’s Neck with a kick.
Use 8 oz. tumbler. Peel lemon so rind is in one long spiral piece and place in glass with one end hanging over the rim. Fill glass with ice cubes, add 1 jigger Whiskey and fill with Ginger Ale. Stir. (leave out the whiskey and you leave out the kick. The original Horse’s Neck had no kick, so one might suspect that as the reason for the name. Certainly the neck is the wrong end for kicking. But in real- ity the name comes from the shape the lemon spiral takes when hung over the rim of the glass.)
Horse’s Neck – 1941 W. C. Whitfield – Here’s How – Page 17.
1943 Oscar Haimo: Cocktail Digest. Seite 47. Horse-Neck.
Peel the rind of a lemon. Spiral in one piece. Plase one edge of the peel over the tip of a tall glass, allowing the remainder to curl inside the tumbler Add cubes of ice Fill with ginger ale.
1944 Nick Thomas: Bartender’s Friend. Horse’s Neck.
2 Ice Cubes 1 oz. Whiskey Rind of Lemon 2/3 Glass Ginger Ale
1944 Oscar Haimo: Cocktail Digest. Seite 58. Horse’s Neck.
Peel the rind of a lemon. Spiral in one piece. Place one edge of the peel over the tip of a tall glass, allowing the re- mainder to curl inside the tumbler Add cubes of ice Fill with Canada Dry Ginger Ale.
1945 George Gardner: How to be a bartender. Seite 41. Horse’s Neck.
Use large fizz glass. Ice, 3 lumps. Lemon peel of 1 whole lemon cut in one long string and arranged in glass, allowing one end to hang over the edge of the glass. Ginger ale (imported) ; fill up glass. Serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 32. Horse’s Neck Highball.
3 Oz. Dry Gin 1 Peel of a Lemon 1 Teaspoon Sugar 2 Cubes of ice Fill glass with Ginger Ale.
1946 Bill Kelly: The Roving Bartender. Seite 34. Horse’s Neck (Original).
Peel a lemon spirally. Set in 12 oz. glass with 3 cubes ice and fill with ginger ale.
1946 Bill Kelly: The Roving Bartender. Seite 34. Horse’s Neck (Today).
Same as above with an oz. or more of whatever kind of liquor the customer chooses.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 64. Horse-Neck.
Peel the rind of a lemon. Spiral in one piece. Place one edge of the peel over the tip of a tall glass, allowing the re- mainder to curl inside the tumbler. Add cubes of ice Fill with Canada Dry Ginger Ale.
1947 A. Vermeys: Cocktails. Seite 50. Horse’s Neck.
1 morceau de glace; 1/2 verre de Cognac ou Whisky; large écorce d’un citron. Compléter avec Ginger Aie; mélanger et servir. (Avec Gin au lieu de Cognac ou Whisky devient Rose Nech.)
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 85. Horse’s Neck.
Dans un verre moyen, un zeste de citron très long, un morceau de glace, deux traits d’Orange-bitter, un verre de Whisky et remplir avec du Ginger-Ale.
1948 David A. Embury. The Fine Art of Mixing Drinks. Seite 272. Horse’s Neck.
This is the great what-is-it of the Highball tribe. Originally it was a whisky drink and Scotch, Irish, rye, or bourbon was used as requested. Then it degenerated into a prohibition drink by leav- ing out the whisky. Then it degenerated still further by putting in gin. While listed in some recipe books as a Collins (be- cause served in a Collins glass), it definitely is not a Collins: first, because it contains no lemon; second, because it contains no sugar; and third, because it is made with ginger ale, not club soda. Peel a medium or large lemon in one continuous spiral. Hang the peel in a Collins glass with just enough over the edge of the glass and hanging out side to keep the peel in place. Place 3 or 4 large cubes of ice in the glass and— (a) for our teetotaler friend, fill with ginger ale. This is known as a PLAIN HORSE’S NECK. (b) for others, add 2 to 3 ounces of gin, Scotch, Irish, rye, rum, applejack, or bourbon, as desired, and then fill up with ginger ale. This is known as a HORSE’S NECK WITH A KICK.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 56. Norse’s Neck.
Large thin glass 2 dashes lemon juice Peel lemon in a long string, place in glass, fill glass with ice 1 bottle ginger ale. Serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 435. Horse Neck.
En un vaso de Collins mé- tase colgando fuera de su borde, la cascara enroscada de una naranja simulando la cabeza de un caballo. Pón- gase en el vaso, trozos de hielo y sírvase en él, 1/2 bo- tella de Ginger Ale.
1948 Jean Lupoi: Cocktails. Seite 61. Horse’s Neck.
Dans un grand verre: 1 morceau de glace, 1/2 verre de Cognac ou Whisky, l’écorce d’un citron, remplir avec du Ginger Aie. Mélanger et servir.
1948 Trader Vic: Bartender’s Guide. Seite 336. Horse’s Neck.
2 oz. brandy 1 dash Angostura bitters . Lemon peel cut in spiral Drop peel in highball glass with end hanging over edge of glass; fill with cracked ice. Add brandy and bitters and fill with ginger ale.
1949 Anonymus: Professional Mixing Guide. Seite 39. Horse’s Neck (with a kick).
Peel the rind of a Lemon spiral fashion in one piece. Place one edge of the peel over the lip of a 10 oz. Collins glass allowing the remainder to curl inside the tum- bler. Pour in 1 1/2 oz. of Gin or Whisky. Fill with Ginger Ale.
1949 Anonymus: Professional Mixing Guide. Seite 88. Horse’s Neck.
Peel the rind of a Lemon spiral fashion in one piece. Place one edge of the peel over the lip of a 10 oz. glass allowing the re- mainder to curl inside the tumbler. Add cubes of crystal clear ice. Fill with Ginger Ale.
1949 Emile Bauwens: Livre de Cocktails. Seite 120. Horse’s Neck.
Le « Horse’s Neck » se sert dans un tumbler, dans lequel on met la pelure entière d’un citron, coupée en spirale, un morceau de glace et un verre à cocktail de l’alcool que l’on désire, soit Cognac, Gin, Whisky et devient ainsi le « Brandy Horse’s Neck », le «Gin Horse’s Neck», le « Whisky Horse’s Neck ». Servir avec un Ginger-Ale bien froid. Les « Horse s Neck » sont très appréciés en Europe.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 374. Horse’s Neck.
Man schält eine schöne, grosse Zitrone so wie man einen Apfel schält, d. h. dass die ganze Schale an einem Band bleibt und gibt sie dann in einen gros- sen Tumbler. Man füge nun 2—3 kleine Stückchen Roheis, 2 Barlöffel Grenadine, 1 Glas Gin hinzu und fülle auf mit Ginger-Ale. Gut umrühren. Mit Barlöffel servieren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 54. Horse’s Neck Cocktail.
1 Gläschen Whisky, 2 Sprizer Orangenbitter kühlst Du gut durch. Nachdem Du den Drink in ein Stengelglas ge- seiht hast, verschönst Du ihn mit einer im Cocktailglas aufrecht- stehenden Zitronenspirale.
Horse’s Neck. Wilhelm Stürmer, Cocktails by William, 1949. Page 144f.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 156. Horse’s Neck / Horse’s Hoof / Horse’s Neck with a Kick.
Peel a large firm lemon in one continuous spiral. Lay the peel in a tall cold glass, hanging over edge. Put three ice cubes in glass. Fill with ginger ale. By adding two jiggers of a harsh liquid, you get a Horse’s Hoof, or a Neck with a Kick.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 29. Horse’s Neck.
Sbucciate un limone come se sbucciaste una mela facendone una spirale e mettetela nel bicchiere. Aggiungetevi qualche pezzetto di ghiaccio, un cucchiaino di zucchero, un bicchierino di Dry Gin Rossi. Riempite il bicchiere di Ginger Aie (1).
Ginger ale 3 ice cubes Rind of one lemon Place ice in a Tom Collins glass. Cut rind of lemon in spiral and curl it around ice cubes, with one end of rind spiral overhanging rim of glass. Fill with ginger ale.
1952 Anonymus: Cocktails. Seite 124. Horse’s Neck.
Dans un tumbler: Deux morceaux de glace, L’écorce d’un citron entier, Remplir avec du Ginger ale, remuer et servir. On peut ajouter un demi-verre de cognac, de gin, de rhum, ou de whisky si on le désire.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 155. Horse’s Neck.
Strictly speaking, this is a teetotaler’s drink, but add whisky to the basic and see how it goes: Peel the whole rind of a lemon Place it in a Collins glass, spiral- ing up from bottom and hook- ing over edge Add 2 cubes of ice Pour in 1 jigger whisky Fill with cold ginger ale A dash of bitters is sometimes added to the whisky.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 182. Horse’s Neck.
Peel the whole rind of a lemon, in one spiraling piece. Place it in a tumbler with one end hanging over the top. Add 2 cubes of ice, a dash of bitters, then fill the tumbler with ginger ale.
1953 Anonymus: Manual del bar. Seite 167. Cogote (Horse Neck).
. 25 gramos de Cognac. . Completar con una Ginger-Ale Cortar una cáscare en- seco. tera de limón en espi- ral, introducirla en un vaso de whisky, con un pedazo grueso de hielo y verter el con- tenido de la fórmula.
1953 Anonymus: Manual del bar. Seite 275. Cogote (Horse Neck).
. 25 gramos de Cognac. . Completar con una botelitta Cortar una cáscare en- de Ginger-Ale seco. tera de limón en es- piral, introducirla en un vaso de Whisky con con un pedazo de hielo y verter el contenido de la fór- mula.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the peel over edge of the tumbler allowing the remainder to curl inside and anchor with 2 lumps of ice at bottom of glass. Add 1 1/2 oz. of Brandy, and fill with Dry Ginger. A good dash of Angostura Bitters is optional.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 277. Horse’s Neck.
This is the great what-is-it of the Highball tribe. Originally it was a whisky drink and Scotch, Irish, rye, or bourbon was used as requested. Then it degenerated into a prohibition drink by leaving out the whisky. Then it degenerated still further by putting in gin. While listed in some recipe books as a Collins (because served in a Collins glass), it definitely is not a Collins: first, because it contains no lemon; second, because it contains no sugar; and third, because it is made with ginger ale, not club soda. Peel a medium or large lemon in one continuous spiral. Hang the peel in a Collins glass with just enough over the edge of the glass and hanging outside to keep the peel in place. Place 3 or 4 large cubes of ice in the glass and — (a) for our teetotaler friend, fill with ginger ale. This is known as a PLAIN HORSE’S NECK. (b) for others, add 2 to 3 ounces of gin, Scotch, Irish, rye, rum, applejack, or bourbon, as desired, and then fill up with ginger ale. This is known as a HORSE’S NECK WITH A KICK.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 80. Horses Neck (With a Kick).
Peel rind of whole Lemon in spiral fashion and put in 12 oz. Tom Collins glass with one end hanging over the rim. Fill glass with ice cubes. Add 2 oz. Old Mr. Boston Rye or Bourbon Whiskey. Then fill with Ginger Ale and stir well.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 65. Horse’s Neck.
Dans un verre à collins: l’écorce complète d’un ci- tron coupée en spirale, dont une extrémité sera fixée sur les bords du verre, quelques morceaux de glace, un ver- re de Whisky, compléter avec du Ginger Ale.
Horse’s Neck. Marcel & Roger Louc, Cocktails et grand crus, 1953. Page 65.
1954 Eddie Clark: King Cocktail. Seite 44. Horse’s Neck.
Cut a whole lemon peel in spiral fashion. Take a large tumbler and drape one end of the peel over the rim of the glass. Anchor the other end to the bottom with a large piece of ice. Add: 1 good measure of Brandy Fill glass with Ginger Ale A dash of Angostura may be added if desired. (Note.—In America this is known as a ” Stiff Horse’s Neck.” In fact, under this name, any spirit may be used — their ” Horse’s Neck ” does not contain alcohol.)
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the peel over edge of the tumbler allowing the remainder to curl inside and anchor with 2 lumps of ice at bottom of glass. Add 1 1/2 oz. of Brandy, and fill with Dry Ginger. A good dash of Angostura Bitters is optional.
1955 Jean Lupoiu: Cocktails. Seite 69. Horse’s Neck.
Décorer l’intérieur d’un grand verre avec l’écorce d’un citron que vous enlevez en spirale et ajoutez: Deux morceaux de glace, 1 verre de Whisky Long John, et remplir avec du Schweppes Ginger Ale et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Horse’s Neck.
1 or 2 Jiggers Whiskey Rind of 1 Lemon Ginger Ale Cut Rind in spiral and place in tall highball glass. Add Whiskey and ice cubes and fill up with Ginger Ale.
1959 Anonymus: Manual de Cocteleria. #62. Horse Neck.
En vaso de 10 onzas. Un pedazo de hielo Una cáscara de limón francés, o de naranja en espiral con un pedazo fuera, simulando la cabeza de un caballo. Un 1/4 de Ginger Ale
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 116. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the peel over edge of the tumbler allowing the remainder to curl inside and anchor with 2 lumps of ice at bottom of glass. Add 1 1/2 oz. of Brandy and fill with Dry Ginger. A good dash of Angostura Bitters is optional.
1961 Anonymus: Cocktails y bocaditos. Seite 53. Horse’s Neck.
(Para 1 porción) Cognac, 1 medido – Ginger ale, seco, cantidad necesaria – Cás- cara entera de 1 limón (cortada en espiral) – Hielo, 1 trozo grande. • Colocar el hielo y la corteza de limón en un vaso para whisky (de 250 gramos). • Agregar el cognac. Completar con el ginger ale. • Mezclar y servir en el mismo vaso. 11
1963 Eddie Clarke: Shaking in the 60’s. Seite 128. Horse’s Neck.
Cut a whole lemon peel in spiral fashion. Take a large tumbler and drape one end over the rim of the glass. Anchor the other to the bottom with a large piece of ice, then add: 1 measure brandy fill glass with ginger ale dash of Angostura may be added if desired. (In America this is known as a Stiff Horse’s Neck. In fact, under this name, any spirit may be used — their Horse’s Neck does not contain alcohol.)
1964 Anonymus: Manual del bar. Einschub nach Seite 161. Cogote (Horse Neck).
1 copita de Coñ.ac “Boussac”. . Complelar con una botellita Preparado en un vaso de Ginger-Ale “Canadá de whisky con una Dry”. corteza entera de li- món colocada en es- piral y un trozo de hielo.
1964 Anonymus: Manual del bar. Seite 167. Cogote (Horse Neck).
. 25 gramos de Cognac. . Completar con una Ginger Cortar una cáscara en- Ale seco. tera de limón en es- piral introducirla en un vaso de whisky, con un pedazo grue- so de hielo y verter el contenido de la fórmula.
1964 Anonymus: Manual del bar. Einschub nach Seite 224. Cogote (Horse Neck).
. 1 copita de Coñac. . Completar con una Ginger- Preparado y servido en Ale Cunnington. un vaso de whisky Dry”. con la corteza entera de un limón y un pedazo grande de hielo.
1964 Anonymus: Manual del bar. Seite 277. Cogote (Horse Neck).
. 25 gramos de Cognac. . Completar con una botellita Cortar una cáscara en- de Ginger-Ale seco. tera de limón en es- piral introducirla en un vaso de Whisky, con un pedazo de hielo y verter el con- tenido de la fórmu- la.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 119. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the peel over the edge of a tumbler allowing the remainder to curl inside and anchor with 2 lumps of ice at bottom of the glass. Add 1 1/2 ozs. Brandy and fill with Dry Ginger. A good dash of Angos- tura Bitters is optional.
1965 Harry Schraemli: Manuel du bar. Seite 416. Horse’s Neck.
Eplucher un beau et gros citron, comme on épluche une pomme, c.-à-d. que toute l’écorce forme un seul ruban et le mettre dans un grand tumbler. Ajouter maintenant 2—3 petits dés de glace, 2 cuil- lères à bar de grenadine, 1 verre de gin et finir de remplir avec gin- ger-ale. Bien brasser. Servir avec cuillère.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 86. Horse’s Neck.
Peel the whole rind of a lemon spiral fashion in one piece. Place one end of the lemon peel on the lip of a 10-ounce glass and let the re- mainder curl inside the glass. Add ice cubes and 1 1/2 ounces of gin or whisky. Fill with ginger ale. This drink is traditionally served without spirits for the teetotaler.
1966 Harry Schraemli: Le roi du bar. Seite 104. Horse’s Neck.
Eplucher un beau et gros citron, comme on épluche une pomme, c.-à-d. que toute l’écorce forme un seul ruban et le mettre dans un grand tumbler. Ajouter 2—3 petits dés de glace, 2 cb [cuillère de bar] de grenadine, 1 verre de gin et finir de remplir avec ginger-ale. Brasser. Servir avec cuillère.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 55. Horse’s Neck.
Hang continuous spiral of Lemon Peel in tall glass. Add ice cubes; at least 2 oz. Dry Gin. Top with Canada Dry Ginger Ale. Note: may also be made with Whisky, Brandy or light Rum.
1966 Mario Kardahi: Tratado Practico de Coctelería. Seite 155. Cogote (Horse Neck).
25 grs. de Cognac. Completar con una Gin Ale Ale Seco. Cortar una cáscara entera de limón en esipiral, introdu- cirla en un vaso para tra- zos largos, con un pedazo grueso de hielo y verter el contenido de la fórmula.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 64. Horse-Neck.
Peel the rind of a lemon. Spiral in one piece. Place one edge of the peel over the tip of a tall glass, allowing the remainder to curl inside the tumbler. Add cubes of ice. Fill with Canada Dry Ginger Ale. Stir.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 347. Cogote (Horse neck).
Batido. Servir en copa para trago largo. 25 gramos de Cognac. Completar con Ginger Ale Seco. Cortar una cáscara íntegra de limón en forma de espiral e introducirla en el vaso con un pedazo grueso de hielo antes de verter las bebidas.
1972 Anonymus: Recipes – Wines and Spirits. Seite 4. Horse’s Neck.
To make 1 tall drink 1 lemon 2 to 3 ice cubes 8 to 10 ounces cold ginger ale A straw A Tom Collins glass With a small, sharp knife, peel a lemon in one continuous spiral so that it resembles a corkscrew. Place the peel in a Tom Collins glass, leaving just enough peel hanging over the edge of the glass so that it stays up- right. Place 2 to 3 ice cubes in the glass, fill with ginger ale, and serve with a straw. The original English or Irish Horse’s Neck was a whiskey drink, and one variation still popular in the British Isles is made as above with the addi- tion of 3 ounces of brandy and the substitution of 5 to 7 ounces of Irish ginger ale for the ginger ale. During Prohibition, the American version of the Horse’s Neck lost its alcoholic content.
1972 Leo Cotton: Old Mr. Boston. Seite 47. Horses Neck (With a Kick)
Peel rind of whole lemon in spiral fashion and put in 12 oz. Tom Col- lins glass with one end hanging over the rim. Fill glass with ice cubes. Add 2 oz. Old Mr. Boston Whis- key. * Then fill with ginger ale and stir well.
Spiral-cut lemon peel 2 ounces brandy 1 dash Angostura bitters Ginger ale Drop lemon peel into highball glass with end hanging over edge of glass. Fill glass with ice cubes. Add brandy and bitters. Fill glass with ginger ale.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 49. Horse’s Neck Highball.
2 jiggers dry gin 1 continuous peel of 1/2 a lemon 1 teaspoon sugar 1, 2 or 3 cubes of Ice Arrange lemon peel in spiral hooked to top of glass. Fill glass with ginger ale.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 64. Horse-Neck.
Peel the rind of a lemon. Spiral in one piece. Place one edge of the peel over the tip of a tall glass, allowing the remainder to curl inside the tumbler. Add cubes of ice. Fill with Canada Dry Ginger Ale. Stir.
1976 Anonymus: International Guide to Drinks. Seite 85. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the peel over the edge of a glass allowing the remainder to curl inside and anchor with ice at bottom of the glass. Add measure brandy, fill with dry ginger. A dash of Angostura bitters is optional.
1977 Stan Jones: Jones’ Complete Barguide. Seite 306. Horse’s Neck / Horse’s Neck (With a Kick).
Tall Glass Build Place lemon spiral in glass Fill with ice, ginger ale
HORSE’S NECK (With a Kick) Add 2 oz whiskey to HORSE’S NECK
Variation 2 oz brandy (or gin) 1 dash bitters Fill with ice, ginger ale
1980 Anonymus: Manual del bar. Seite 130. Cogote (Horse neck)
Cortar la cáscara de un li- món en espiral e introdu- cirlo colgándola del borde de un vaso trago largo con hielo. 25 gramos de coñac Terminar de llenar con Gin- ger Ale.
2010 Colin Peter Field: The Ritz Paris. Seite 40 & 71. Horse’s Neck. 4/10 Cognac; Lemon zest; 3 drops Angostura bitters; 6/10 Ginger ale.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 247. Horse’s Neck. 5 cl Scotch-, Irish-, Rye- oder Bourbon Whiskey, Brandy, Gin oder Cognac; 2 Dashes Angostura Bitters; 15 cl Ginger Ale. Garnitur: Zitronenspirale.
2012 Tom Sandham: World’s Best Cocktails. Seite 187. Horse’s Neck (with a kick). 60 ml bourbon whiskey; 1 dash Angostura bitter; ginger ale; garnish: lemon spiral.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 139. Horse’s Neck. 120 bis 150 ml Ginger Beer; Spirale einer halben Zitrone als Garnitur; optional 1 Dash Angostura Bitters.
2016 Anonymus: Cocktails. Seite 247. Horse’s Neck. 5 cl Bourbon Whiskey oder Cognac; 2-3 dashes Angostura Bitters; Ginger Ale; Garnitur: lange Zitronenzeste.
Historical Recipes Mamie Taylor
Unlike the Bourbon Highball and Horse’s Neck, this listing of historical Mamie Taylor recipes does not claim to be exhaustive. Nevertheless, this is not of great importance in this context, as the amount of recipes already listed is sufficient to get an understanding of what a Mamie Taylor is. We still need to do a final review of the old publications to complete the list. We will add this from time to time.
1903 Tim Daly: Daly’s Encyclopedia. Seite 112. Mamie Talyor.
Use high ball glass. Juice of half a lime. 1 or 2 small lumps of ice. 1 wine glass of Scotch whiskey. Fill up the glass with ginger ale, and serve with a bar spoon. The foregoing offers a pleasing form for persons to partake of whiskey without feeling the harsh effect that plain whiskey would have, and imparts the same stimulating effect.
1904 Frank Newman: American-Bar. Seite 64. Mamay Taylor.
Verre n° 2 Dans le verre n° 2, mettre un morceau de glace: 1 verre à madère de gin, 1 tranche de citron, 1 bouteille de ginger aie. Servir avec chalumeaux.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 51. Mamie Taylor No. 1.
Use tall thin glass, in to which put 1 lump of ice; 1 jigger of Scotch whisky; the juice of half a lime; 1 bottle of imported ginger ale. Stir well with long bar spoon.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 51. Mamie Taylor No. 2. (Inexpensive).
Use split glass, into which put 1 lump of ice; 1 drink of Scotch whisky; lemon peel, and domestic ginger ale.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 134. Mamie Taylor.
(Large glass.) Juice of 1 lime. 1 drink of Scotch whiskey. 2 lumps of ice. 1 bottle of imported giner ale.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 134. Mamie Gilroy.
Same as Mamie Taylor; plain soda used instead.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 33. Mamie Taylor.
A half whiskey glass of Old Monmouth Applejack in a straight champagne glass; fill with cold ginger ale. It is very good and refreshing, and so simple that one feels that he thought of it himself. By W. A. French.
1906 Louis Muckensturm. Louis’ Mixed Drinks. Seite 98. Mamie Taylor.
Cut the rind of a lemon in a long strip. Place in a lemon- ade-glass, holding one end of the peel above a lump of ice. Pour in a half a bar-glass of Rye or Scotch whiskey or brandy, and fin the glass with imported ginger ale.
1907 Charles Smith: Smacks and Smiles. Seite 72. Mamie Taylor.
Use a high ball glass. 1 piece of ice. 1 wine-glass Scotch whisky. 1 bottle Cap, or imported ginger Ale. 1 piece of lemon peel in the glass, and serve.
1907 Frank Newman – American-Bar. Seite 64. Mamay Taylor.
Verre no 2 Dans le verre n° 2, mettre un morceau de glace: 1 verre à madère de gin, 1 tranche de citron, 1 bouteille de ginger ale. Servir avec chalumeaux.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 223. Mamie Taylor.
Use fizz glass. One drink of rye whiskey, one Iump of ice, fill up with ginger ale, dash with a little port wine. You can also use seltzer or vichy.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 40. Mamie Taylor.
Peel of lemon in one string, place in glass so it hangs over 100% applejack 1/2 glass with cracked ice. Bottle of imported ginger ale and serve.
1908 William Boothby: The World’s Drinks. Seite 64. Mamie Taylor.
Muddle half a lime in a ricky-glass, add a piece of ice and a jigger of Scotch whiskey, fill the glass with ginger ale, stir and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige Tropfen Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann auffüllen mit Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1909 Jacob A. Didier: The Reminder. Seite 89. Mamie Taylor.
Use a medium size thin glass. Juice of half a lime. 1 piece of ice. 1 drink of Scotch Whiskey. Fill glass with ginger ale and serve with bar spoon in glass.
1909 John Applegreen: Applegreen’s Bar Book. Seite 54. Mamie Taylor No. 1.
Use tall, thin glass, into which put 1 lump of ice 1 jigger of Scotch whisky The juice of half a lime 1 bottle of imported ginger ale Stir well with long bar spoon.
1909 John Applegreen: Applegreen’s Bar Book. Seite 54. Mamie Taylor No. 2 (Inexpensive).
Use split glass, into which put 1 lump of ice 1 drink of Scotch whisky Lemon peel Domestic ginger ale
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 223. Mamie Taylor.
Use fizz glass. One drink of rye whiskey, one lump of ice, fill up with ginger ale, dash with a little port wine. You can also use seltzer or vichy.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 87. Mamie Taylor.
Peel of lemon in one string, place in glass so it hangs over 100% applejack 1/2 glass with cracked ice. Bottle of imported ginger ale and serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 31. Mamie Taylor.
Use large glass. Juice one-half lemon, One wine glass full of Scotch Whiskey, One lump of ice, One bottle Ginger Ale. Stir well and serve.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 9. Mamie Taylor.
Peel of lemon in one string; place in glass so it hangs over. Wine glass of Brandy. 1/2 glass of cracked ice. Bottle of Imported Ginger Ale, and serve.
1911 George R. Washburne & Stanley Bronner: Mamie Taylor’s Sister.
One good-sized drink of Dry Gin. One Lime squeezed and dropped in. One bottle of Ginger Aie. One cube of ice. Serve in extra large glass.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 33 Mamie Taylor.
A half whiskey glass of Old Monmouth Applejack in a straight champagne glass; fill with cold ginger ale. It is very good and refreshing, and so simple that one feels that he thought of it himself. By W. A. French.
1912 Anonymus: Wehman Bros.’ Bartender’s Guide. Seite 41. Mamie Taylor.
(Use a large bar glass.) One piece of ice. One-half glass of Scotch whiskey, Juice of one lime. Fill glass with ginger ale, stir and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 223. Mamie Taylor.
Use figg glass. One drink of rye whiskey, one lump of ice, fill up with ginger ale, dash with a little port wine. You can also use seltzer or vichy.
1912 E. J. M.: The Great American Cocktail. Seite 24. Mamie Taylor.
Into a large glass Put in a Squeeze the juice of two Limes Cube of One half wine glass of Ice, Doctor’s Special Scotch Whiskey Serve in And a bottle of Ginger Ale High Ball Glass
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 64. Mamie Taylor.
Muddle half a lime in a ricky-glass, add a piece of ice and a jigger of Scotch whiskey, fill the glass with ginger ale, stir and serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 34. Mamie Taylor.
(In highball glass.) One lump of ice; dash of lemon juice; drink of Scotch whisky; fill up with ginger ale.
1913 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige Tropfen Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann auffüllen mit Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 137. Mamie-Taylor.
In ein Fizzglas gebe: 2 Spritzer Citronensaft, 1 Cocktailglas Scotch – Whisky, fülle auf mit Ginger Ale, Citronenschale.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 51. Billy Taylor Cooler.
1 Jigger Gin. Juice of 1/2 Lime. 1 Pint Club Soda. 1 Cube Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 94. Mamie Taylor.
Use Collin’s glass. 1 large lump of Ice. 1 Jigger Scotch Whiskey. Juice of one-half Lime. 1 Bottle Schweppes Ginger Ale. Stir well.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 94. Mamie Taylor, Southern Style.
Use Long Thin Glass. Peel of Lemon in one string. Place in glass so it hangs over. 1 Jigger Scotch Whiskey. 1 Piece Cube Ice. 1 Quart Imported Ginger Ale.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 94. Mamie Taylor’s Sister.
Use Collin’s glass. 1 Jigger Dry Gin. 1 Lime squeezed and dropped in. 1 Bottle Imported Ginger Ale. 1 large Cube Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 101. Susie Taylor.
1914 Anonymus: The Art of Mixing Them. Seite 42. Mamie Taylor.
(Fizz glass.) 1 drink of rye whisky; 1 lump of ice; fill up with ginger ale; dash with a little port wine. Seltzer or vichy can be used.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 90. Mamie Taylor.
In a rickey glass or flat-bottomed tumbler squeeze one-half a lime by pressing it with the back of a spoon. Drop in one lump of ice one measure Scotch whiskey. After stirring, fill the glass with ginger ale.
1914 Jacques Straub: Drinks. Seite 45. Billy Taylor Cooler.
1 jigger Gin. Juice of 1/2 Lime. 1 pint club soda. 1 cube ice.
1914 Jacques Straub: Drinks. Seite 74. Mamie Taylor.
Use Collin’s glass. 1 large lump of Ice. 1 jigger Scotch whiskey. Juice of 1/2 a lime. 1 bottle imported ginger ale. Stir well.
1914 Jacques Straub: Drinks. Seite 74. Mamie Taylor, Southern Style.
Use long thin glass. Peel of lemon in one string. Place in glass so it hangs over. 1 jigger Scotch whiskey. 1 piece cube ice. 1 quart imported ginger ale.
1914 Jacques Straub: Drinks. Seite 74. Mamie Taylor’s Sister.
Use collin’s glass. 1 jigger dry gin. 1 lime squeezed and dropped in. 1 bottle Imported ginger ale. 1 large cube ice.
1914 Jacques Straub: Drinks. Seite 79. Susie Taylor.
1915 John B. Escalante: Manual del cantinero. Seite 51. Mamie Taylor.
(Memi teilor) USE UN VASO GRANDE [Echese] dos o tres pedazos de hielo, y agréguese: [Rye] Whiskey, (Americano) . . . . . . . . . 1 copa. […]ese el vaso con Ginger Ale, póngase un poquito de vino de Oporto por arriba, y sírvase.
191x Jacob Abraham Grohusko: Jack’s Manual. Seite 63. Mamie Taylor.
Peel of lemon in one string, place in glass so it hangs over 100% Scotch whiskey 1/2 glass with cracked ice. Bottle of imported ginger ale and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 77. Billy Taylor Cooler.
100% Gordon Dry Gin Juice of 1/2 a lime 1 pint of Club Soda 1 cube of ice.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite115. Mamie Taylor.
Peel of lemon in one string, place in glass so it hangs over 100% Scotch Whiskey 1/2 glass of cracked ice Bottle of imported Ginger Ale.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 115. Mamie Taylor (Southern Style).
(Use long thin glass) Peel of lemon in one string Place in glass so it hangs over 100% Scotch Whiskey 1 piece of cube ice 1 quart imported Ginger Ale.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite115. Mamie Taylor’s Sister.
(Use collins glass) 100% Gordon Dry Gin 1 lime squeezed and dropped in 1 bottle imported Ginger Ale 1 large cube of ice.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 123. Susie Taylor.
1/2 lime juice 100% Jamaica Rum 1 pint Imported Ginger Ale.
1917 Jacob A. Didier: The Reminder. Seite 89. Mamie Taylor.
Use a medium size thin glass. Juice of half a lime. 1 piece of ice. 1 drink of Scotch whiskey. Fill glass with ginger ale and serve with bar spoon in glass.
1920 Anonymus: Down The Hatch. Seite 13. Mamie Taylor.
1 jigger Scotch Whiskey 1/2 Lime-squeezed Fill glass with Ginger Ale.
1920 Anonymus: Good Cheer. Seite 50. Mamie Taylor.
1 large lump of ice. 1 shot Scotch whiskey. Juice of 1/2 a lime. 1 bottle imported ginger ale. Stir well.
1920 Anonymus: Good Cheer. Seite 50. Mamie Taylor, Southern Style.
Peel of lemon in one string. Place in glass so it hangs over. 1 shot Scotch whiskey. 1 piece cube ice. 1 quart imported ginger ale.
1920 Anonymus: Good Cheer. Seite 50. Mamie Taylor’s Sister.
1 shot dry gin. 1 lime squeezed and dropped in. 1 bottle imported ginger ale. 1 large cube ice.
1920 Anonymus: Good Cheer. Seite 54. Susie Taylor.
1920 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige Tropfen Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann auffüllen mit Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1920 Mazzon Ferruccio: Guida del barman. Seite 112. Mamie Taylor.
Usate il bicchiere a Fizz con: 1 bicchierino di Rye Whysky 1 pezzettino di ghiaccio Riempite con Ginger-Ale, 1 Dash di Port- wine e seltz.
1921 Adolphe Torelli: Guide Du barman. Seite 73. Mamay Taylor.
Dans un gobelet en cristal, un morceau de glace, un verre à madère de gin, une tranche de citron, remplir avec ginger ale, servez avec chaiumeaux.
1922 Anonymus: Quelques Recettes pour boissons américaines. Seite 12. Mamay Taylor.
Verre no 2. Dans le verre no 2, mettre un morceau de glace: 1 verre à madère de BOLS’ DRY GIN, 1 tranche de CITRON, 1 bouteille de GINGER ALE. Servir avec chalumeaux.
1923 Harry McElhone: „Harry“ of Circo’s ABC of Mixing Cocktails. Seite 49. Mamay Taylor.
Put one slice of Lemon in a large tumbler, add two pieces of Ice, 1 glass of Gin, 1 bottle of Schweppe’s Ginger Ale, and stir slightly.
1925 Anonymus: About Town Cocktail Book. Seite 24. Mamie Taylor.
Juice of half a Lime 1 portion Scotch Whisky 1 bottle Ginger Ale 1 lump ice Stir well and serve.
1925 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige Tropfen Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann auffüllen mit Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1926 Anonymus: The Cocktail Book. Seite 49. Mamie Taylor.
Use Large Glass. JUICE of half lime; one portion Scotch whiskey; one bottle ginger ale; one lump ice. Stir well and serve.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 59. Mamay Taylor.
Put one slice of Lemon in a large tumbler, add two pieces of Ice, 1 glass of Gin, 1 bottle Schweppe’s Ginger Ale, and stir slightly.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 105. Mamie Taylor.
Dans un gobelet en cristal, un morceau de glace , un verre à madère de Gin, une tranche de citron, remplir avec du Ginger-Ale, chalumeaux.
1927 Anonymus: El arte de hacer un cocktail. Seite 140. Billy Taylor.
Vasito de ginebra inglesa. Jugo de 1/2 limón. Botella de gaseosa. Trozo de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 172. Mamie Taylor.
Trozo grande de hielo. Vasito de whiskey Escocés. Jugo de 1/2 limón. Botella de Ginger Ale . Revuélvase bien.
1927 Anonymus: El arte de hacer un cocktail. Seite 172. Mamie Taylor Southern Style (al estilo del Sur).
Usese copa fina y alta. Cascara de limón en tira, que se col- gará de la copa. Vasito de whiskey Escocés. Trozo de hielo. Botella de Ginger Ale.
1927 Anonymus: The Cocktail Book. Seite 49. Mamie Taylor.
Use Large Glass. JUICE of half lime; one portion Scotch whiskey; one bottle ginger ale; one lump ice. Stir well and serve.
1927 Harry McElhone: Barflies and Cocktails. Seite 42. Mamay Taylor.
Put one slice of Lemon in a large tumbler, add two pieces of Ice, 1 glass of Gin, 1 bottle of Schweppe’s Ginger Ale, and stir slightly.
1927 Paul E. Lowe: Drinks. Seite 64. Mamie Taylor.
Into tall, thin glasses drop: 1 lump of ice. 1 preserved cherry. 1 jigger Scotch or Irish whiskey. Fill up with ginger ale and serve with a spoon.
1927 Piero Grandi: Cocktails. Seite 84. Mame Taylor.
Mettez une tranche de citron dans un grand tumbler, ajoutez deux morceaux de glace, un verre de Gin, une bouteille de Schwepper’s Gin- ger Ale, et mélangez doucement.
1928 Jean Lupoi: 370 recettes de cocktails. Seite 66. Mamay Taylor.
Dans un grand verre: 2 morceaux de glace, 1 zeste de citron, 1 verre Gin, 1 bouteille Ginger Ale. Servir avec des pailles.
1928 Judge Jr.: Here’s How. Seite 16. The Mamie Taylor.
WHo, in the audience, doesn’t remember good old Mamie Tay- lor? Well, here she is!
1 hooker of Scotch; juice of two limes; fill tall glass with ginger ale.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 105. Mamie Taylor.
Dans un gobelet en cristal, un morceau de glace, un verre à madère de Gin, une tranche de citron, remplir avec du Ginger-Ale, chalumeaux.
1930 Anonymus: Here’s How. Seite 30. Mamie Taylor.
1 large lump of ice. 1 shot Scotch whiskey. Juice of 1/2 a lime. 1 bottle imported ginger aie. Stir well.
1930 Anonymus: Here’s How. Seite 31. Mamie Taylor’s Sister.
1 shot dry gin. 1 lime squeezed and dropped in. 1 bottle imported ginger ale. 1 large cube ice.
1930 Anonymus: Here’s How. Seite 33. Susie Taylor.
1930 Charlie Paul & Jim Schwenck: The Home-Bartender’s Guide. Seite 80. Mamie Taylor.
Some fine lad probably set out to forget the girl, whose name this one bears, and his attempt was so epic that forever after it will bear her name. Well, it is better to have loved and lost, than not to have loved at all!
Into a tall thin glass drop One lump of ice One Preserved Cherry One wineglass Peter Dawson Fill with ginger ale; serve with a spoon
1930 Gerardo Corrales: Club de contineros. Seite 72. Billy Taylor Cooler.
Vasito de ginebra. Jugo dé 1/2 limón. 1/4 agua mineral; Pedazo de hiélo.
1930 Gerardo Corrales: Club de contineros. Seite 111. Mamie Taylor.
Use vaso de Collins. Pedazo largo de hielo. Vasito whiskey Escocés. Jugo de 1/2 limón. 1/2 botella ginger ale. Revuélvase.
1930 Gerardo Corrales: Club de contineros. Seite 111. Mamie Taylor’s Sister.
Use va so de Collins. Vasito ginebra seca. Un limón exprimido y echado dentro. 1/2 botella ginger ale.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 100. The Mamie Taylor Cocktail.
1 Hooker Whisky. The Juice of 2 Limes. Fill tall glass with Ginger Ale.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 57. Mamay Taylor.
Put 1 slice of Lemon in a large tumbler, add 2 pieces of Ice, 1 glass of Gin, 1 bottle of Schweppe’s Ginger Ale, and stir slightly.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 30. Mamie Taylor.
Use a large lemonade glass or a Tom Collins glass; add a few lumps of ice; juice of half a lime with rind; pour in a drink of Rye or Scotch; then fill glass with Ginger Ale.
1930 Ridgely Hunt & George S. Chappell: The Saloon in the Home. Seite 66. The Mamie Taylor.
One part Scotch whiskey, The juice of half a Lime, Half a tall glass of cracked ice. Fill with Ginger Ale
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 98. Mamie Taylor.
Scotch . . . . . . . . .1 jigger Lemon . . . . . . . . 1 spoon Sugar Syrup . . . . to taste Ginger Ale . . . . to fill 1 Stir well with ice and strain into tall highball glass. Add cracked ice, ginger ale to fill and serve with straws.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 205. Mamie Taylor.
Just who originated the Mamie Taylor is not a matter of record. So far as accessible authorities know, its recipe was first published one day in the old New York Herald, early in the century. James Gordon Bennett, proprietor of the news- paper, believed that a new drink took rank among other inventions, and its creation might be chronicled in his paper as a matter of news. Solon made the first Mamie Taylor that ever graced the Waldorf Bar. He did not invent it. But it so happened that he had read the recipe in the Herald the morning of the day when Traverson, head waiter of the Empire Room, came into the Bar at lunch time and said to him, “Johnnie, I’ve got a real job for you.” “What’s that?” Solon asked. “Well, I’ve got a customer who says he bets he can name a drink you can’t make.” “What’s that?” “A Mamie Taylor.” “Huh! A Mamie Taylor? That’s easy,” Solon averred. He had torn out the recipe and put it in his pocket. So under the eyes of the head waiter, Johnnie calmly proceeded to cut a lime in half, poured a jigger of Scotch whiskey, followed it with some cracked ice, dug into the refrigerator for a bottle of imported ginger ale, filled the glass, and stirred it with a long spoon. Traverson himself took the new drink into the Empire Room. After a few minutes, he came back. “That fellow says you must be a wizard,” he told Solon. “Why, he had never heard of the drink until he read about it in the Herald this morning.” Johnnie did not betray the source of his wizardry, but that day he sold a lot of Mamie Taylors. Traverson, a good salesman, had spread the fame of Johnnie’s accomplishment among patrons of the Empire Room.
(Collins) Juice one-half Lime One jigger Scotch Whiskey One bottle Imported Ginger Ale
1932 James A. Wiley: The Art of Mixing. Seite 24. Mamie Taylor.
Put one slice of lemon in a large ggllaass, add ice, 1 spot of Gin, 1 spot of gingerale, and stir a bit. Cross your fingers and drink.
1933 Anonymus: Cocktail Parade. Seite 15. Mamie Taylor.
1 hooker Whisky Juice 2 Lemons Fill tall glass with ginger ale and cracked ice.
1933 Anonymus: Lest We Forget. Seite 44. Mamie Taylor.
Use fizz glass. One drink of rye whiskey. One lump of ice. Fill up with ginger ale. Dash with a little port wine. You can also use seltzer or vichy.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 211. Mammy Taylor.
Put into a glass some pieces of Ice, 1 small glass Dry Gin, 1 round of Lemon, 1 bottle Ginger Ale.
1933 Anonymus: The Cocktail Book. Seite 49. Mamie Taylor.
Use Large Glass. JUICE of half lime; one portion Scotch whiskey; one bottle ginger ale; one lump ice. Stir well and serve.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 46. Mammie Taylor.
(use large bar glass) 1 ice cube. 1/2 glass Scotch Whiskey. Juice of 1 lime. Fill up with Ginger Ale. Stir well, and serve.
1933 George A. Lurie: Here’s How. Seite 98. Mammie Taylor.
Scotch . . . . . . . . . 1 jigger Lemon . . . . . . . . . 1 spoon Sugar Syrup . . . . to taste Ginger Ale . . . . . . to fill Stir well with ice and strain into tall highball glass. Add cracked ice, ginger ale to fill and serve with straws.
1933 Georg Albert Zabriskie: The Bon Vivant’s Companion. Seite 42. Mamie Taylor.
Peel of lemon in 1 string place in glass so that it hangs over 1 jigger applejack 1/2 glass of cracked ice Bottle of imported ginger ale. Serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. The Mamie Taylor Cocktail.
1 Hooker Whisky. The Juice of 2 Limes. Fill tall glass with Ginger Ale.
1933 Harry Todd: Mixer’s Guide. Seite 57. Billy Taylor Cooler.
One jigger Dry Gin. Juice of one-half a lime. One pint of Soda. One cube of ice.
1933 Harry Todd: Mixer’s Guide. Seite 73. Mamie Taylor.
Into a large glass squeeze the juice of two limes. One-half wine glass of Scotch whisky. Put in a cube of ice and fill a high-ball glass with ginger ale.
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 111. Billy Taylor Cooler.
100% dry gin Juice of half a lime 1 pint of club soda 1 cube of ice
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 171. Mamie Taylor.
Peel of lemon in one string. Place in glass so that it bangs over 100% Scotch whisky 1/2 glass of cracked ice 1 bottle of ginger ale
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 171. Mamie Taylor (Southern Style).
(Use long, thin glass) Peel of lemon in one string. Place in glass so that it hangs over 100% Scotch whisky 1 piece of cube ice 1 bottle of ginger ale
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 171. Mamie Taylor’s Sister.
(Use Collins glass) 100% gin 1 lime squeezed and dropped in glass 1 bottle of ginger ale 1 large cube of ice Stir and serve.
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 182. Susie Taylor.
Juice of half a lime 100% Jamaica rum 1 pint ginger ale
1933 John F. Driscoll: The Home Bartender. Seite 50. Mamie Taylor.
One tall thin glass. Fill with cracked ice. Pour into glass one Jigger and a half Scotch Whiskey (imported) Fill with imported Ginger Ale and stir good. Serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 28. Mamie Taylor.
Use lemonade glass Two cubes ice Juice of one lime and rind of half 2 oz. Scotch Whiskey Fill glass with bottled imported Ginger Ale. Serve with long spoons
1933 R. C. Miller: The American Bar Guide. Seite 63. Mamie Taylor.
(Use bar g lass) Small lump of ice. Small glass of Scotch whiskey. Fill glass with ginger ale.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 54. Billy Taylor Cooler.
1 jigger of gin 1 pint of Club Soda Juice of 1/2 lime 1 cube of ice
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 92. Mamie Taylor.
Use Collins glass Juice of 1/2 lime 1 large lump of ice 1 bottle Ginger Ale 1 jigger Scotch Whisky Stir well
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 92. Mamie Taylor (Southern Style).
Use long thin glass 1 jigger Scotch Whisky Peel of lemon in 1 string 1 quart Ginger Ale Place in glass so it hangs over:
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 92. Mamie Taylor’s Sister.
Use Collins glass dripped in 1 bottle 1 jigger Dry Gin Ginger Ale 1 lime squeezed and 1 large cube of ice
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 99. Susie Taylor.
Juice of 1/2 lime 1 pint Ginger Ale 1 jigger Jamaica Rum
1934 Anonymus: The Complete Bartender’s Guide. Seite 107. Mamie Taylor.
(In highball glass.) 1 lump of ice. Dash of lemon juice. Drink of Scotch whisky. Fill up with ginger ale.
1934 Anonymus: The Masterly Touch. Seite 15. Mamie Taylor.
juice 1/2 lime • 2 lumps ice 1 jigger Johnnie Walker Whiskey fill with Canada Dry Ginger Ale.
1934 Anonymus: What Goes With What. Seite 12. Mamie Taylor.
Into a large glass squeeze the juice of two Limes, one-half wine glass of Scotch Whiskey, and a bottle of Ginger Ale. Put in a cube of ice.
1934 G. F. Steele: My New Cocktail Book. Seite 162. Mamie Talyor.
1 portion Scotch Whiskey bottle Ginger Ale juice of one Lime
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 67. Mamay Taylor.
Put 1 slice of Lemon in a large tumbler, add 2 pieces of Ice, 1 glass of Gin, 1 bottle of Schweppe’s Ginger Ale, and stir slightly.
1934 Ira A. Altschul: Drinks as They Were Mixed. Seite 33. Mamie Taylor.
Use a Collins glass. Juice of one-half lime. One or two lumps of ice. One jigger Scotch whiskey. Fill with a bottle C. & C. Ginger ale. (Imported)
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 41. Mamie Taylor.
Juice of 1/2 Lime, 1 jigger Paul Jones or Four Roses Whiskey. Pour into tall glass, add some cracked ice and fill up with Ginger ale. When this drink was invented, early in the century, James Gordon Bennett ran the recipe in the “New York Herald,” stating that he considered it most decidedly news. He was right – it was not only news, it was good news.
1934 Jean Robert Meyer: Bottoms Up. Seite 23. Mamie Taylor.
1 Jigger gin Juice of 1/2 lemon or lime Fill glass with ginger ale and stir. Add ice cubes.
Mamie Taylor – 1934 Jean Robert Meyer – Bottoms Up – Page 23.
1934 Magnus Bredenbek: What Shall We Drink. Seite 104. Mamie Taylor Highball.
Squeeze into a highball glass the juice of two limes, add two ounces of dry gin, two cubes of ice and fill glass with very cold ginger ale, stirring with spoon. Top with a tweaked bit of yellow lemon rind.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 119. Mamie Taylor Cocktail.
1 Hooker Scotch Whiskey Juice of 1 Lime Fill glass with Ginger Ale. Add 1 Ice Cube. Use glass number 10
1934 Tom and Jerry: How to Mix Drinks. Seite 4. Mamie Taylor.
1 Portion Rye Whiskey Fill glass with Cracked Ice 1 Maraschino Cherry Serve with spoons
1934 William Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 194. Mamie Taylor.
Scotch . . . . . . . . 1 jigger Sweet-Sour . . . . . . . 2 spoons Ginger Ale . . . . . . . . . to fill Stir well with ice and strain into tall highball glass. Add cracked ice, ginger ale to fill and serve with straws.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Mamie Taylor.
1 large lump of ice. 1 shot Scotch whiskey. Juice of 1/2 lime. 1 bottle ginger ale. Stir well.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Mamie Taylor, Southern Style.
Peel of lemon in 1 string. Place in glass so it hangs over. 1 shot Scotch whiskey. 1 piece cube ice. 1 quart ginger ale.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Mamie Taylor, Dry.
1 shot dry gin. 1 lime squeezed and dropped in. 1 bottle ginger ale. 1 large cube ice.
1935 Anonymus: Fancy Drinks. Seite 22. Mamie Taylor.
Fill tall thin glass with cracked ice Pour 1/2 jiggers of Scotch Whiskey into glass, fill with Ginger Ale. Stir well and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 86. Mamie Taylor.
Fill a tall thin glass with cracked ice 1 Jigger Scotch whisky Fill with imported Ginger Ale , stir well and serve.
1935 Leo Cotton: Old Mr. Boston. Seite 80. Mamie Taylor Highball.
1 Jigger Scotch Whiskey Juice of 1 Lime Fill glass with Ginger Ale. Add 1 Ice Cube. Use 8 oz. Highball glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 164. Mamie Taylor.
1 Rye Whisky Juice of one Lemon balance Ginger Ale (use Tumbler)
1936 Elvezio Grassi: 1000 Misture. Seite 155. Mamie taylor (Classico)
Versate in un tumbler: 1 pezzetto di ghiaccio 20% Gin 1 fetta limone 80% Ginger Ale. Smuovere e servire con pa- gliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 169. Mamie Taylor.
1 glass rye whisky Juice of 2 limes . 1 split of ginger ale Serve in highball glass with cracked ice.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 187. Susie Taylor.
1 glass rum Juice of 1/2 lime . 1 split of ginger ale Serve in a highball glass with cracked ice.
1936 Frank Meyer: The Artistry of Mixing Drinks. Seite 74. Mamy Taylor.
In large tumbler: a piece of Ice, a slice of Lemon, one glass of Gin; fill whith split of Ginger Ale, stir and serve.
1937 John R. Iverson: Liquid Gems. Seite 96. Mamie Taylor Punch.
1/2 Lime, squeeze and drop in 10- ounce shell, fill with cracked ice to top, add 1 oz. Scotch Whiskey Fill with ginger ale, stir and serve. Observations A rather peculiar blend, but liked by those who prefer Scotch to Bourbon in their mixed drinks.
1937 R. de Fleury: 1800 – And All That. Seite 224. Mamie Taylor’s Sister.
Use Collins glass 1 Oz. Dry Gin 1 Lime squeezed and dropped in 1 Bottle Ginger Ale 1 Large cube of Ice
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 167. Mamie Taylor.
Use vaso de Oollins. Pedazo largo de hielo. Vasito whiskey VICTORIA VAT. Jugo de medio limón. Media botella ginger ale. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 168. Mamie Taylor’s Sister.
Use vaso de Collins. Vasito de ginebra BOOTH ‘S. Un limón exprimido y echado dentro. Media botella ginger ale.
1938 Anonymus: Cocktails. Seite 5. Mamie Taylor.
1 Jigger Scotch Whiskey Juice of 1/2 lime Serve in highball glass, add ice, fill with gin- ger ale.
1938 Anonymus: The Merry Mixer. Mamie Taylor.
1/3 of any Schenley Brand of Whiskey 2/3 Ginger Ale Peel lemon spiral and coil around a lump of ice. Hang peel around rim of highball glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 33. Mamie Taylor.
Scotch Whisky . . . . . . . 1 jigger Ice . . . . . . . . . . . . . . 1 cube . Juice . . . . . . . . . . . . one lime Use 10 ounce glass. Fill with Ginger Ale and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Mamie Taylor Cocktail.
Juice of 1/2 Lime 1 jigger Scotch Whisky Shake Strain into Collins Glass Fill with Fine Ginger Ale
1938 Jean Lupoiu: Cocktails. Seite 98. Mamay Taylor.
Dans un grand verre: 1 morceau de glace, 1 verre de Seager’s Special Dry Gin, 1 tranche d’orange. Remplir avec du Ginger Aie et servir.
1940 Anonymus: Professional Mixing Guide. Seite 39. Mamie Taylor.
Squeeze juice of 1/2 Lime into a 10 oz highball glass, add 3 ice cubes,1 1/2 oz Scotch, and fill with Ginger Ale. Stir slightly.
1940 Anonymus: Recipes. Seite 51. Mamie Taylor.
Use highball glass Juice 1/2 Lime 1 cube Ice 1 jigger Scotch Whikey Add Ginger Ale Serve with highball spoon.
Squeeze juice of 1/2 Lime into a 10-ounce highball glass, add 3 ice cubes,1 1/2 oz. Scotch, and fill with dry Ginger Ale. Stir slightly.
1943 Oscar Haimo: Cocktail Digest. Seite 51. Mamie Taylor.
2 Cubes Ice in tall glass 2 oz. Scotch 1 Slice Lemon 1 split Ginger Ale Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 90. Mamie Taylor.
Squeeze juice of 1/2 Lime into a 10 ounce Highball glass. Add ice cubes, 2 ounces Scotch and fill with Ginger Ale.
1944 Nick Thomas: Bartender’s Friend. Mamie Taylor.
1 oz. Scotch Whiskey 6 oz. Highball Glass with Ice. Fill with Ginger Ale.
1944 Oscar Haimo: Cocktail Digest. Seite 61. Mamie Taylor.
2 Cubes Ice in tall glass 2 oz. Scotch 1 Slice of Lemon Fill with Canada Dry Ginger Ale Stir.
1945 Anonymus: 25 recetas selectas para cocktails. Mamie Talyor.
El jugo de 1/2 limón, 1 1/2 onza de Four Roses. Viértalo en un vaso para highball, añádale hielo picado y llene el vaso con Ginger Ale. Tanto se habló de esta bebida cuando se inventó, que un famoso periodista de los Estados Unidos lo publicó en uno de sus diarios para complacer a sus lectores. ¡Bien conocía él las exigenicas del pueblo!
1946 Bill Kelly: The Roving bartender. Seite 36. Mamie Taylor.
1/2 lime 1 oz. Scotch whiskey 2 cubes ice in 10 oz. glass Fill with ginger ale.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 54. Mamie Taylor.
2 cubes ice in tall glass 2 oz. Scotch slice lemon 1 split ginger ale Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mamie Taylor.
2 Cubes Ice in tall glass 2 oz. Scotch 1 Slice of Lemon Fill with Canada Dry Ginger Ale Stir.
1947 A. Vermeys: Cocktails. Seite 60. Mamay Tailor.
1 morceau de glace; 1 verre Dry Gin; 1 tran- che d’orange. Compléter avec Ginger Aie.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 105. Mamie Taylor.
Dans un gobelet en cristal, un morceau de glace, un verre à madère de Gin, une tranche de citron, remplir avec du Ginger-Ale, chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 275.
GIN BUCK Cut a large lemon into quarters and squeeze one quarter into a Highball glass, dropping the lemon in with the juice. Add 2 or 3 ice cubes and 3 ounces gin, fill glass with ginger ale, and stir. Some recipes call for 1/2 lime in place of the 1/4 lemon. The APPLEJACK BUCK, BRANDY BUCK, RUM BUCK, and WHISKY BUCK are all made exactly the same except for using the appropriate liquor to re- place the gin. When made with Scotch whisky, this drink is called a MAMIE TAYLOR.2 This drink antedates even the Gin Buck, but, as orinally concocted, the juice of the lemon only was used and not the flesh and rind; An interesting variation of the Rum Bucks may be had by adding a few dashes of Cointreau or orgeat when using Cuban rum and a few dashes of falemum when using Jamaica rum.
2 Some of the other Bucks are sometimes dubbed “Taylors” also. Thus the Gin Buck is called MAMIE’S SISTER, the Bour bon Buck is MAMIE’S SOUTHERN SISTER, and the Rum Buck is SUSIE TAYOR.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 56. Mamie Taylor.
Peel of lemon in 1 string placed in glass so that it hangs over 1 jigger applejack 1/2 glass of cracked ice Bottle of imported ginger ale. Serve.
1948 Hilario Alonos Sanchez: El arte del cantinero. Seite 404. Billy Taylor Cooler.
1 pedazo de hielo. 1 vasito de ginebra. Jugo de 1/2 limón. 1/4 agua mineral.
1948 Hilario Alonos Sanchez: El arte del cantinero. Seite 436 Mamie Taylor.
En un vaso de Collins prepá- rese : Pedazo largo de hielo. Vasito de whisky escocés. Jugo de medio limón. 1/2 botella Ginger Ale. Revuélvase y sírvase.
1948 Hilario Alonos Sanchez: El arte del cantinero. Seite 436. Mamie Taylor’s Sister.
En vaso de Collins presén- tese: Vasito de ginebra seca. Limón exprimido y echado dentro. Pedazo largo de hielo. 1/2 botella Ginger Ale. Revuélvase y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 72. Mamay Taylor.
Dans un grand verre: 1 morceau de glace, 1 verre de Seager’s Special Dry Gin, 1 tranche d’orange. Remplir avec du Ginger Aie et servir.
1948 Trader Vic: Bartender’s Guide. Seite 338. Mamie Taylor.
Juice 1/2 lime 2 oz. scotch Shake and strain into Collins glass. Add lump of ice and fill with ginger ale.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 394. Mammy-Taylor.
In einen grossen Tumbler gibt man 3 taubeneigrosse Stücke Roheis, 1 Glas Gin und füllt auf mit Schweppes Ginger-Ale. Eine dünne Scheibe Zitrone zu dem fer- tigen Getränk geben. Gut umrühren. Mit Barlöffel servieren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 135. Mamie Taylor.
Fülle ein hohes dünnes Glas mit zerkleinertem Eis. Gib ein Gläs- chen Scotch Whisky hinein, und fülle mit Ginger Ale auf. Anschlie- ßend rühre gut um.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 145. Mamie Taylor.
Juice 1/2 Lime 2 oz. Scotch . 2 cubes Ice Fill 12-oz. glass with ginger ale and stir gently.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 145. Mamie’s Sister.
2 oz. Dry Gin 2 cubes Ice . Juice 1 Lime, drop in skin Fill 12-oz. glass with ginger ale and stir gently.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 36. Mamay Taylor.
Mettete una fettina di limone in un bicchiere grande, aggiungete 2 pezzetti di ghiaccio, un bicchierino di Dry Gin Rossi, una bottiglietta di Ginger Ale e mescolare un pochino.
1952 Anonymus: Cocktails. Seite 125. Mamy Taylor.
Dans un grand tumbler: Un morceau de glace, Une tranche de citron, Un verre de gin, Terminer avec du Ginger Ale, remuer et servir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 155. Mamie Taylor.
Squeeze 1/2 lime into Collins glass Add 2 cubes of ice Pour in 1 jigger Scotch Fill with cold ginger ale
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 279. Mamie Taylor.
GIN BUCK Cut a large lemon into quarters and squeeze one quarter into a Highball glass, dropping the lemon in with the juice. Add 2 or 3 ice cubes and 3 ounces gin, fill glass with ginger ale, and stir. Some recipes call for 1/2 lime in place of the 1/4 lemon. …
When made with Scotch whisky, this drink is called a MAMIE TAYLOR.2 This drink antedates even the Gin Buck, but, as orinally concocted, the juice of the lemon only was used and not the flesh and rind.
2 Some of the other Bucks are sometimes dubbed “Taylors” also. Thus the Gin Buck is called MAMIE’S SISTER, the Bourbon Buck is MAMIE’S SOUTH- ERN SISTER, and the Rum Buck is SUSIE TAYOR.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 72. Mamie Taylor.
Juice 1/2 Lime 2 cubes Ice 2 oz. Scotch Whiskey Fill 12 oz. Tom Collins glass with Ginger Ale and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 26. Billy Taylor.
Juice 1/2 Lime 2 Cubes of Ice 2 oz. Old Mr. Boston Dry Gin Fill 12 oz. Tom Collins glass with Carbonated Water and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 95. Mamie Gilroy.
Juice 1/2 Lime 2 Cubes of Ice 2 oz. Scotch Whiskey 1 Dash Bitters Fill 12 oz. Tom Collins glass with Carbonated Water and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 95. Mamie Taylor.
Juice 1/2 Lime 2 Cubes of Ice 2 oz. Scotch Whiskey Fill 12 oz. Tom Collins glass with Ginger Ale and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 95. Mamie’s Sister.
Juice 1 Lime, drop Skin in glass 2 Cubes of Ice 2 oz. Old Mr. Boston Dry Gin Fill 12 oz. Tom Collins glass with Ginger Ale and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 141. Susie Taylor.
Juice 1/2 Lime 2 Cubes of Ice 2 oz. Old Mr. Boston Imported Rum Fill 12 oz. Tom Collins glass with Ginger Ale and stir gently.
1953 S. S. Field: The American Drinking Book. Seite 228. Mamie Taylor.
Put juice and rind of 1/2 lime and 2 ice cubes in a tall glass. Pour in 2 ounces of Scotch Whiskey and fill with ginger ale.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 34. Mamie Taylor.
Mamie Taylor. Robert H. Loeb, Jr., Nip Ahoy, 1954. Page 34.
1955 Jean Lupoiu: Cocktails. Seite 80. Mamay Taylor.
Dans un grand verre: 1 morceau de glace, 1 verre de Long John, 1 tranche d’orange. Remplir avec du Schweppes Ale et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 130. Mamie Taylor.
In a large tumbler or highball glass, with ice cubes, place 1 slice of Lemon, 2 jiggers Gin or Scotch Whisky and fill with Ginger Ale. Stir and serve.
1957 Lawrence Blochman: Here’s How. Seite 112. Mamie Taylor.
1 jigger rye whisky Lemon peel . Ginger ale The rye goes into a tall highball glass with ice, then the ginger ale. The lemon peel should be pared in one long, continuous, thin spiral and dropped in last. The identity of the original Mamie has been lost in the mists of time. So, in fact, has the original recipe. An old French bar book (which calls our girl friend “Mamay Taylor”) makes the drink with gin. A noted London mixologist uses limes. An American authority does it with Scotch. The above version of Mamie, however, is the one beloved by her most famous admirer — O. Henry. Accord- ing to Eugene P. Lyle, Jr., veteran magazine writer now living in retirement in California, who used to rub elbows with O. Henry during his Baghdad-on-the-Subway period, when the latter was turning out a new short story every week for the New York Sunday World, O. Henry would frequently appear at Pete’s Pantry bar, just off Gramercy Square, the night before deadline, devoid of ideas. He proceeded to absorb Mamie Taylors (made as above) until inspiration came, then rushed home to write the story.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Mamie Taylor.
1 verre de Gin 1 tranche d’orange Remplir avec du Ginger Ale
1965 Harry Schraemli: Manuel du bar. Seite 432. Mammy Taylor.
Mettre dans un grand tumbler 3 dés de glace, 1 verre gin et finir de remplir avec ginger-ale. Bien brasser. Mettre une fine tranche de citron sur la boisson terminée. Servir avec cuillère.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 87. Mamie Taylor.
1 1/2 to 2 ounces Scotch whisky 1/4 teaspoon fine grain sugar Juice of 1/2 lime or lemon Pour into a 10-ounce highball glass. Add ice cubes and fill with ginger ale.
1966 Harry Schraemli: Le roi du bar. Seite 119. Mammy Taylor.
Grand tumbler. 3 dés de glace, 1 gin. Gin- ger-ale. Brasser. Fine tranche de citron.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mamie Taylor.
2 Cubes Ice in tall glass 2 oz. Scotch. 1 Slice of Lemon. Fill with Canada Dry Ginger Ale. Stir.
1968 Anonymus: The Dieter’s Drink Book. Seite 38.Mamie Taylor.
2 oz. Scotch, 86 proof 4 oz. ginger ale 1 tbs. lime juice Pour Scotch and juice over ice cubes in highball glass. Fill with chilled ginger ale. Stir.
1972 Leo Cotton: Old Mr. Seite 61. Mamie Gilroy.
Juice 1/2 Lime 2 Cubes of Ice 2 oz. Old Mr. Boston Scotch Whisky 1 Dash Bitters Fill 12 oz. Tom Collins glass with carbonated water and stir gently.
1972 Leo Cotton: Old Mr. Seite 61. Mamie Taylor.
Juice 1/2 Lime 2 Cubes of Ice 2 oz. Old Mr. Boston Scotch Whisky Fill 12 oz. Tom Collins glass with ginger ale and stir gently.
1972 Leo Cotton: Old Mr. Seite 62. Mamie’s Sister.
Juice 1 Lime Drop rind in glass. 2 Cubes of Ice 2 oz. Old Mr. Boston Dry Gin 1 Dash Bitters Fill 12 oz. Tom Collins glass with ginger ale and stir gently.
1972 Leo Cotton: Old Mr. Seite 95. Susie Taylor.
Juice 1/2 Lime 2 Cubes of Ice 2 oz. Old Mr. Boston Imported Rum Fill 12 oz. Tom Collins glass with ginger ale and stir gently.
Juice of 1/2 lime 2 ounces scotch Ginger ale Pour lime juice and scotch over 2 ice cubes in a 12-ounce chimney glass. Fill glass with ginger ale. Stir gently.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mamie Taylor.
2 Cubes Ice in tall glass 2 oz. Scotch. 1 Slice of Lemon. Fill with Canada Dry Ginger Ale. Stir.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 64. Mamie Taylor.
simply Scotch and Ginger Ale.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 100. The Mamie Taylor Cocktail.
1 Hooker Whisky. The Juice of 2 Limes. Fill tall glass with Ginger Ale.
1977 Stan Jones: Jones’ Complete Barguide. Seite 333. Mamie Gilroy.
Tall Glass Build 3/4 oz lime juice 2 oz Scotch 1 dash bitters Fill with soda, ice
1977 Stan Jones: Jones’ Complete Barguide. Seite 333. Mamie’s Sister.
Tall Glass Build 1-1/2 oz lime juice (leave shell in glass) 2 oz gin Fill with ginger ale, ice
1977 Stan Jones: Jones’ Complete Barguide. Seite 333. Mamie Taylor.
Tall Glass Build 3/4 oz lime juice 2 oz Bourbon (or Scotch) Fill with ginger ale, ice
Variation 2 oz gin or Scotch 1 lemon wedge Fill with ginger ale, ice
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 199.Mamie Taylor. 6 cl Scotch; 2 cl lime juice; spicy ginger ale or ginger beer; garnish: lime wedge.
2012 Tom Sandham: World’s Best Cocktails. Seite 176. Mamie Taylor. 60 ml whisky; 25 ml lime juice; ginger ale.
2015 Sean Muldoon, Jack McGarry & Ben Schaffer: The Dead Rabbit Drinks Manual. Seite 116. Mamie Taylor. 3/4 ounce Ginger Syrup; 3 dashesMace Tincture; 3 dashes Boker’s Bitters or Angostura Aromatic Bitters; 3/4 ounce lime juice; 1/2 ounce Strega; 2 ounces Great King Street Scotch; 1 1/2 ounces soda water; garnish: grated nutmeg. Mace Tincture (Seite 77): 1 ounce dried, pulverized mace; 4 1/2 ounces Everclear; 4 1/2 ounces water. Ginger Syrup (Seite 118): 12 ounces ginger root; 2 cups water; 2 cups granulated suger.
2017 Gary Regan: The Joy of Mixology. Seite 238. Mamie Taylor. 1 lemon wedge; 2 ounces scotch; 3 ounces ginger ale.
40 ml Eagle Rare 10 bourbon
80 ml Thomas Henry Soda
3 ice cubes, built in a glass, optionally sprinkled with orange zest.
It should be noted at the outset that for the purposes of this study we will only consider recipes that are already referred to as highballs. This term first appeared in print in 1895. For the period before 1895, we refer to our post on the Highball. As an interesting point from this pre-highball period, it should be mentioned that as early as 1882 Harry Johnson used ginger ale as a filler.
We have only consulted those recipes that explicitly call for either bourbon or general whiskey; other highball recipes, for example, including those that explicitly call for a rye whiskey, have been ignored.
Analysis of the recipes
The following milestones are interesting when looking at the historical recipes:
From the historical recipes we can deduce what is meant by a Bourbon Highball. To do this, however, it is first necessary to group the recipes according to ingredients and time periods. We will follow the same chronological order as we have already used for our literature list. In addition, it should be made clear that in the following table all recipes have been included that generally called for a spirit or a whiskey or explicitly for a bourbon.
This grouping shows that the development of the Bourbon Highball can be roughly divided into 3 periods:
It is striking that ginger ale only comes into play for a Bourbon Highball in 1904. This is surprising because ginger ale was used much earlier and practically exclusively in Horse’s Neck, which will be discussed below. Does this reveal the history of the development of ginger ale, which had a decisive influence on the development of the Bourbon Highball?
This lemonade was dark in colour, with intense ginger notes and a distinct sweetness, and this style is known as “Golden Ginger Ale”. Ginger ale was further developed by the Canadian pharmacist and chemist John McLaughlin. He founded a soda water company in Toronto in 1890, and in this context developed a new ginger ale variant in 1904, which he called “Pale Dry Ginger Ale”. This quickly became popular and was patented in 1907 as “Canada Dry Ginger Ale”. Both styles differ clearly in their aroma. [1]
The quality of a ginger ale was often not very good. That is why Charles Sulz wrote in 1888: ” … it is an unfortunate fact that a great deal of American ginger ale is ‘miserable stuff,’ in many instances nothing more than sweetened water.” [6]
We may assume that in the cheap and inferior bottlings capsicum was added to imitate a pungency that one would have if much real ginger were used. The Englishman J. T. Norman wrote in 1896: “Ginger ales should not be hot lemonades heavily doused with capsicum; the chief palate characteristic should be a clean pure ginger flavor, not attained with capsicum. In competition, beverages which erred on the side of fiery flavor were relegated to their proper position, near the bottom.” [6]
Early ginger ales contained essences of lemon, rose and ginger oil in addition to ginger extract. Serious bottlers used only a hint of capsicum. According to local preferences, fruit essences and spice tinctures were added to some recipes. Ginger Ales from Belfast had a fine aroma. The Americans tried to copy this with varying degrees of success. Their typical flavours came from ginger root, orange peel, nutmeg, vanilla, cinnamon and sometimes capsicum. Descriptions from the period between 1880 and 1930 suggest that the taste of ginger ale was revered. [6]
There was discussion about the qualities of imported and American ginger ale, about the varieties ‘pale dry’ and ”golden’, about aroma and fruitiness. However, there was agreement that a crisp taste, brilliant clarity and appropriate sharpness were crucial for success. It was difficult to make a high quality ginger ale and only a few mastered the art. [6]
Ginger ale was the most popular soft drink in the US in the 1860s. It would remain so for the next 70 years. The use of ginger ale in mixed drinks seems to start in the mid-19th century. Jerry Thomas, in his 1862 book ‘How to Mix Drinks’, does not mention ginger ale, but he does mention “Ginger Lemonade”. In the 1887 edition there is a recipe for “Brandy and Ginger-Ale” and he recommends using an Irish Ginger Ale. In 1895, Horse’s Neck appears in George Kappeler’s “Modern American Drinks”. Mamie Taylor was all the rage around 1900. [5]
Against this historical background, one could assume that John Applegreen had ‘Pale Dry Ginger Ale’ in mind when he suggested it for a Bourbon Highball. It was created in 1904 and John Applegreen’s book was also published in 1904, so perhaps he was among the first to use ‘Pale Dry Ginger Ale’. In any case, his book was published in Chicago, and Toronto is also accessible via the Great Lakes. How the appearance in the same year in a Paris book can be explained remains a mystery, at least now, as does whether a “Pale Dry Ginger Ale” was meant there.
Be that as it may, however, one must also take into account a statement from 1883 when making one’s assessment. in the Evening Star, namely, one wrote: “Ginger ale has had a great run lately with hard liquor.” [7]
Long before bar books described a Bourbon Highball made with ginger ale, the custom of mixing ginger ale with spirits had already existed; thus, the coincidence of these first publications with the emergence of ‘Pale Dry Ginger Ales’ could well be coincidental, especially since the popular Bucks and Taylors, made with scotch and gin, for example, were popular drinks even before its invention.
After 1904, ginger ale becomes increasingly popular for a bourbon highball. One may certainly deduce from this that the new dry ginger ale variant was very much considered suitable for a bourbon highball; a Horse’s Neck, on the other hand, is originally a soft drink that was apparently more suitable for the sweeter and more intensely ginger-tasting ginger ale variant; the more intense notes certainly masked the aromatics of the spirit (the bourbon) too much, so that this combination was considered less successful.
The different names
It is also interesting to look at the names of the historical recipes. From this, one can deduce whether the bourbon highball was a common term or drink, or just one of numerous possible variations and should rather be regarded as a generic term.
1899
1919
1933
1941
1999
From this you can see that the designation “Bourbon Highball” – as you would expect – is not actually a specific designation as with other drinks; rather, it is a description of what you want, namely a highball, and you then specify the desired spirit and, if applicable, the desired filler. It is true that special names are occasionally mentioned. But the suggestion that the Bourbon Highball is also called “Bradley Martin” is demonstrably false. This reference appears only once, and all other sources define a Bradley Martin as a drink with crème de menthe with a little curaçao. The “Cablecam” is made in 1912 by William Boothby with bourbon as a sour variant and is also found in a few later books. We mention it here only for the sake of interest, because the sour component puts it in a different category.
At this point, we would like to say that lemon zest and lemon juice have no place in a bourbon highball, because they belong in a Horse’s Neck or a Mamie Taylor or a Buck.
The Horse’s Neck in comparison
Some sources say that the Bourbon Highball is also called Horse’s Neck. In order to verify this statement, it is also necessary to collect a few statistics for the Horse’s Neck.
Looking at the historical recipes, we can see that before Prohibition, a Horse’s Neck is predominantly understood to be a ginger ale with a lemon spiral. Afterwards, the ratio is reversed and a spirit is usually added. From this point on, a lemon spiral, ginger ale and spirit are predominantly used. Again, the development of the ginger ale may be decisive. If we take the same idea as we did for the Bourbon Highball, this change may be explained by the fact that after Prohibition the availability of “Golden Ginger Ale” decreased, or this style became less popular and less in demand. The “Canada Dry Ginger Ale” perhaps tastes better with an additional spirit, and so this was increasingly added to Horse’s Neck. Unfortunately, we have not yet tasted a “Golden Ginger Ale” to verify this thesis.
Or perhaps it was thought that ginger ale could be used to make spirits of dubious quality, which were certainly available during Prohibition, more drinkable, and this tradition was maintained after Prohibition. It is also noticeable that especially during Prohibition the use of sugar was most pronounced. This may have to do with the fact that people wanted to imitate the sweeter golden ginger ale or that they tried to cover up the poor quality of the available spirits.
In addition, there were occasionally other ingredients that we have summarised in the diagram as “other”. These include lemon juice, grenadine, soda, lime zest or orange peel. However, these are ingredients that can be ignored. Only bitters are used more regularly, but they are not standard.
It is also interesting to note that even in the early days, it was not at all clear which spirit was to be used, whether a whiskey in general, or even a rye whiskey, a brandy, rum, gin, or something else.
In summary, one can say that – to get clarity in the naming – a Horse’s Neck originally probably consisted of a lemon spiral with ginger ale. Later, a spirit was often added, occasionally also bitters. Especially during Prohibition, sugar was added. If you add a spirit, you should call the whole thing “Stiff Horse’s Neck”, as it first happens in 1912 in Wehman Bros.’ Bartender’s Guide, alternatively as “Horse’s Neck with a Kick”, following Piero Grandi’s suggestion of 1927, although both terms are rather rare in the literature. Other terms that can be found in the literature are Horse’s Collar or Horse’s Hoof.
We can deduce from this comparison that while Horse’s Neck has influenced the Bourbon Highball over time, it is not the same. At first, ginger ale was added to the Bourbon Highball instead of soda, and the use of lemon zest, lemon juice and bitters can also be seen as borrowings from the Horse’s Neck, or simply as a “neglect” of the drink, which – for whatever reason – came about over time. However, one should clearly differentiate between the two drinks. A lemon zest (or spiral) does not belong in a bourbon highball, nor does bitters or lemon juice. Only ginger ale was able to establish itself as a filler alongside soda, and that’s how it should be kept today. And so we should – strictly speaking – drink or order either a “Bourbon & Soda Highball” or a “Bourbon & Ginger Ale Highball”.
Our definition of what a Horse’s Neck is is confirmed by the St. Louis Republic, published on 9 September 1900. It states: “Did you ever try a ‘horse neck?’ ” asked James H. McTague. “Now, that is not a brand-new drink, but its great popularity is practically new. And a ‘horse neck’ can be drunk by prohibitionist or toper – there is just a little difference in the making of it. First you take a long glass; then you drop a cube of ice in it; then you carefully peel a lemon, so that none of the lemon adheres to the peeling, and drop this peeling into the glass, with one end hooked around the ice and the other end hooked to the rim of the glass. If your customer likes liquor, the thing to do now is to pour in a pony of brandy; but if he is a temperance man, leave out the brandy; the drink will not suffer. Then take a pint of ginger ale – it must be good ginger ale if it is to suit an educated and discriminating palate – and fill up the glass. That is all ther is to making the drink; but if there is a man who can honestly say he doesn’t like it after it is made I would like to have his photograph. It is a drink that is good in summer, in winter, in fall and in spring – it is good all the time.”” [11]
When and where was Horse’s Neck created? Newspaper articles provide information about this. The Evening Times writes in 1906: “”Horse’s Neck,” a ginger ale drink flavored with lemon peel, originated in the Bohemian clubs in London. The name is derived from the long, tapering glass in which it is served.” [10]
Mamie Taylor in comparison
Since one source mentioned a Mamie Taylor with bourbon and prepared like a Bourbon Highball, we decided to include the Mamie Taylor in this analysis as well. The good news first: a Mamie Taylor is not a Bourbon Highball. Here the source was wrong. But if you want to understand what a Mamie Taylor is, the confusion becomes even greater than with the Bourbon Highball or the Horse’s Neck.
To shed some light on the darkness, let’s look at the ingredients separately. Looking at the combination of ingredients is too confusing because the possibilities are too numerous and one loses sight of the essentials.
As we can see, a Mamie Taylor always includes ginger ale. While soda is rarely suggested, it is not the standard. So we can exclude soda, indeed we must, because otherwise the confusion that reigns in the Mamie Taylor cannot be eliminated.
We also see that the ginger ale is always combined with a spirit.
With the citrus fruits, the confusion continues. Initially, a lemon zest is added, as in the Horse’s Neck, but we think that this is actually wrong. This is where the overlap between different drinks becomes apparent. Citrus juice is what matters. This is added to the drink either as pure juice, or together with a piece of citrus.
We can rule out sugar as an ingredient, as it is too rarely called for. The same applies to the use of a maraschino cherry, and we also want to exclude port wine. Although it seems that it was used relatively often up to 1919, the accumulation is also due to the fact that several books by the same author form the basis; the use of port wine is thus to be understood rather as a particular opinion.
So let’s summarise what a Mamie Taylor actually is: ginger ale with a spirit and citrus juice. The question now arises as to which spirit to use.
You can see that in about half of the cases a Scotch is used. A whiskey can also be used. Both together are consistently called for in around 75% of cases. Since Prohibition, gin has been very popular; other spirits are practically non-existent from that point on. Until Prohibition, however, they were specified in around 15% of recipes. These other spirits are brandy (cognac) or applejack.
We can ignore the use of gin in a Mamie Taylor, as there is obviously an unclear understanding of the naming here. The variants with gin are called Billy Taylor or Mamie Talor’s Sister from very early on, and that’s how we want to keep it. The version with rum is called Susie Taylor. We can ignore Mamie Gilroy as a drink with soda, as this variant could not establish itself.
With citrus fruits, the situation is less clear. Both lime and lemon, as juice, zest or as a piece are used. We want to exclude the zests here as misleading; they are the link to the Horse’s Neck and are not, in our opinion, what makes a Mamie Taylor. The two drinks overlapped, and so the zests were added to a Mamie Taylor, just as they were for the Horse’s Neck.
From the beginning, either lemons or limes were used. Oranges are a modern ingredient, but not often used. So we can state in good conscience that oranges really have no place in a Mamie Taylor. In the beginning, it was mainly the juice of the citrus fruit that was used, but in more recent times hardly any lemons were used; the peel was also added to the drink.
The use of both limes and lemons becomes clearer when one considers with which spirits the citrus fruits are combined. Lime is predominantly combined with Scotch, lemon predominantly with gin, even though a not inconsiderable proportion of Scotch is also combined with lemon. It is noticeable, however, that lemon is only listed with the numerous Mamie Taylor variants. The other Taylors use lime, except for the Mamie Taylor Southern Style, which is made with lemon.
So the type of spirit used seems to have an influence on the citrus used. In addition, it may also play a role that lemons and limes were differently easy to obtain and that only the available citrus fruits could be used and specified accordingly in the recipe.
If we assume that the Taylors were not clearly separated from each other, and that the name Mamie Taylor must therefore also be understood as a kind of collective name, we can try to separate the Taylors from each other again. Our suggestion after analysing the recipes is the following:
Mamie Taylor = Ginger ale + scotch + lime
Mamie Taylor Southern Style = Ginger ale + scotch + lemon
Mamie Taylor’s Sister = Ginger ale + gin + lime
Susie Taylor = Ginger ale + rum + lime
Billy Taylor = Soda + gin + lime
Mamie Gilroy = Soda + scotch + lime
Whether only citrus juice is used or the squeezed peel is added to the drink does not seem significant enough to us to be able to distinguish a separate drink. We do not want to consider the use of a lemon zest as in Horse’s Neck as a component of a Mamie Taylor. It does not belong in this drink. If you add it, you get a drink that is between a Horse’s Neck and a Mamie Taylor.
The origin of Mamie Taylor on Ontario Beach
Fortunately, there is a newspaper article that appeared in The Morning Telegraph on 12 July 1900, because it clearly gives information about the creation of Mamie Taylor. So before we go into other reports, let’s introduce this one. It states: “ORIGIN OF THE “MAMIE TAYLOR”. Actress herself Writes Its History. Born at Ontario Beach. First Man to Launch the Drink Was an Obscure Bartender Near Rochester. – The origin of the “Mamie Taylor” is no longer in doubt. The Morning Telegraph has succeeded in discovering the author of the drink and the story of its launching, which dates back two years ago, although it was not introduced in New York until about two months ago. It was then alleged that the bar ingredient concoction was the invention of a Washington actress, but the following communication from one, none other than Mamie Taylor, explains its birth: “Bloomington, III., July 9, 1900. Editor Morning Telegraph: As it seems I have had greatness thrust upon me to you I will divulge the secret, not of my past life, but of the origin of the now famous Mamie Taylor. The first man to launch this excellent but insidious drink upon the sea of highballs was an obscure bartender at Ontario Beach, near Rochester, N.Y. This was two seasons ago. I was then prima donna of an opera company there, and that accounts for the drink’s tardy appearance in New York city, for the run on Mamie Taylors at the beach was so great we reserved all rights to the drink until one wretched day a thirsty Thespian revealed the formula to a bold bad New Yorker. And now my salary has quadrupled, not because of my art but on account of my sociable qualities. Having now relieved thousands of eager truth seekers, let me hope that this splendid beverage will ever be as popular with the public as it is with, Yours truely, MAMIE TAYLOR. With “A Brass Monkey.”” The above communication evidently settles the much mooted question and incidentally does away with the claim from Washington. “As a matter of fact,” said the chief apothecary at the Fifth Avenue bar, “the drink did not come to New York from Washington, but directly from Ontario Beach, and Miss Taylor’s story is correct in every particular. The bartender of whom she writes originated the drink at her suggestion and named it after her.”” [12]
This story is also taken up by The Post Standard of 7 March 1902. It states: “It was while Miss Taylor was the prima donna of an opera company playing at Ontario Beach, near Rochester, in 1899,” he said, “that she was asked with a number of other members of the company to go out sailing on the lake. As the day was hot and the breeze rather strong, the party returned after a few hours longing for some cooling refreshments. When Miss Taylor was asked what she would have she expressed the wish for a long but not strong drink – in fact, a claret lemonade. When the drink was served it was very evident that it wasn’t a claret lemonade, for it looked like a delicious long drink of sparkling champagne. On tasting it Miss Taylor found it much to her liking, but asked to have the flavor softened with a piece of lemon peel. When this was done the new combination drink was declared a complete success. Bystanders had been watching the proceedings and noticing the evident enjoyment with which Miss Taylor and a few of her friends relished in new drink they finally asked the hotel keeper what drink it was that was being served to them and without hesitation the hotel man replied “a Mamie Taylor” and the name seemed to meet with instantaneous favour and has become famous all over the country.” [13]
It should be mentioned here that the artist’s real name was not Mamie Taylor, but Mayme Taylor. Apparently, however, everyone called her ‘Mamie’. [19]
Other newspaper reports
The Mamie Taylor reached New York in 1900, according to the first report, but the combination was already known there, as the Savannah Morning News reported on 17 June 1900: “New Drink Said to Be Even More Potent Than “Cyclone Punch.” From the New York Press. As soon as convention week opens in Philadelphia thirsty statesmen will be introducer to a drink invented in Washington, and said to be new to the parched gullets of the national capital. It is called the “Mamie Taylor.” To New Yorkers, the only new thing about it is its name. This is the way they make it in Washington: Squeeze a lime into a tall glass, drop the lime into the juice, add a handful of cracked ice, pour on that a “hooker” of Scotch whisky and fill up the glass with ginger ale. Stir and drink, but don’t drink more than two.” [14]
The Sun also picks up on the new fashion drink on 20 June 1900: “MAMIE TAYLOR. Mostly Ginger Ale, With a Little Scotch and a Bit of Lemon Peel. A correspondent writes to THE SUN to ask what are the component parts of the drink which seems to be so popular in Philadelphia just now, and is known as the Mamie Taylor. The only William, who holds forth in Broadway opposite of the Post Office, and is an authority on liquid delights, said this about the Mamie Taylor yesterday: “The Mamie Taylor is not new. I used to mix them years ago, but they went out of fashion, and have only recently been taken up again. A Mamie Taylor is a long drink of ginger ale, whith a little Scotch whiskey and a bit of lemon peel in it. It is a very simple drink and very cooling in the summer. It gave way to the ‘Whisper of the Forest,’ and the ‘Murder of the Shells,’ both excellent summer drinks, but it appears as though I would have to get my hand in on Mamie Taylors again, for since those politicians began to drink them in Philadelphia, there has been a steady demand for them here.” William does not know the origin of the name of the Mamie Taylor, but thinks he can find out by consulting some of the old records from which he wrote his first book on mixed drinks. If he does find out he has promised to let THE SUN know.” [16]
At this point we must now cast doubt on our statistics. The statistics say that a Mamie Taylor is a mixture of ginger ale, scotch and lime (or lemon). But now the statements of Mamie Taylor and William Schmidt have a weighty say in the matter. Mamie Taylor is said to have specifically asked for a lemon zest, and ‘the Only William’ Schmidt also speaks of a zest. So it seems that the Mamie Taylor was originally a mixture of ginger ale, scotch and lemon zest, nothing more than a Horse’s neck with scotch? This is another indication that it is difficult to adequately separate Highball, Taylor and Horse’s Neck.
In Texas, too, such a mixture as the Mamie Maylor had been known before. This is how the ‘Mixer and Server’ reported it on 15 July 1900: ““MAMIE TAYLOR.” A New York man has introduced a new drink to Philadelphia; at least, he says it’s new. It is concocted of cracked ice, Scotch whisky, the juice of a lime and a bottle of ginger ale. The New Yorker invited Edward Green, of Texas, son of Hetty Green, to sample it, remarking as the statesman from Texas tasted it: “That’s the newest drink out.” “Probably it is in New York,” said Green, “but they have been using it in Texas for 30 years. We used to call it ‘The Scotch Lassie.’ What do you call it?” “A ‘Mamie Taylor’,” said the New Yorker.” [13]
We can see from these sources that the name ‘Mamie Taylor’ was something new, but also that such a mixture was nothing new, but was already known in New York. In Texas, it had been known for 30 years, i.e. since 1870. However, these reports also confirm that numerous explanations about the origin of Mamie Taylor were being discussed. She is said to have been invented in Washington and to have come from there to Philadelphia. Alternatively, it is reported that she came to Philadelphia from New York.
Even the Washington Weekly Post was of the opinion on 17 July 1900 that the Mamie Taylor had been invented in Washington three weeks earlier: “THE “MAMIE TAYLOR.” How the Latest Drink Was Born here in Washington. From the New York Telegraph. … Since the introduction of the drink, some three weeks ago, much matter has been added to the profane history of this city, and whole books have been enacted into the science of boozeology. For the “Mamie Taylor” epidemic was not confined alone to the craft which writes pieces for the newspapers, but soon spread to all the vocations, and wrought havoc with the professions. … Extra bartenders have been placed on duty in the all of the larger buffets (all barrooms with mirrors and lavish display of cut glass are buffets), and no man knows where the end may be. The liquid terror which has aroused even Washington was originated and invented by Col. Willis P. King, known widely as a newspaper man attached to a press association, and he has since been endeavoring to dodge the awful responsibility of the conception. … Within three days every cafe in the city was plying a great trade in the mixture, and men fought madly to get to the bars. …” [15]
While William Schmidt was still talking about using lemon zest, the Saint Paul Globe of 2 July 1900 is of a different opinion. There they use limes, as our statistical analysis suggests. They write: “New Summer Drinks and how they are made. The “Ice Trust Cocktail” is here, likewise the “Mamie Taylor,” the new drink invented by a party of Washington correspondents. Each is a “long, cool drink,” but the former is extolled more by the local beverage dispensers. The “Mamie Taylor” is made by squeezeing a lime into a tall, thin glass, then throwing in a quantity of cracked ice. Over this a good sized hooker of Scotch whisky is poured, and then the glass is filled with ginger ale. At the capital the “Mamie Taylor” achieved instant popularity. It seems to have superseded completely the gin and whisky rickey and the Scotch highball.” [17]
So why was William Schmidt talking about lemons and not limes? There is a reason for that, and fortunately the same newspaper report also enlightens us about it: “William is constitutionally opposed to limes for reasons about to be explained …”Limes are all right, but lime juice is deadly in its action on the stomach if taken too liberally, cutting the lining literally to shreds. Intelligent men who consider the after effects do not drink rickey except occasionally. As a matter of fact, long headed men do not drink icy beverages much. You know you can lead a horse to water but you can’t make him drink ice water. Some men have as much horse sense. If we drank cold water, not iced water, we’d all live longer and live better. Our forefathers lived longer and looked better at fifty than we do, and they never used ice in the way we do.”” [17]
The use of lime juice is also confirmed in the St. Louis Republic of 9 September 1900: “In the saloons, it is stated that there is only one brand new drink of the year anywhere in the country, and that is the “Mamie Taylor.” It had its origin in Kansas City, Philadelphia or Washington – authorities differ as to place, but agree that it was born in a political atmosphere. It has sprung into much favor, and every acquaintance becomes a friend. The “Mamie Taylor” is nothing more or less than a Scotch rickey, with the regulation amount of ice, Scotch whiskey and lime juice, but with ginger taking the place of seltzer. It has had a big run for two months, and the men at the bars declare it will be as popular in winter as in summer. … “The high ball and the rickey are the popular things, and will continue to hold their own,” it was said at the Planters. “And the ‘Mamie Taylor’ is the best rickey that is made. I don’t know where it originated, but it was at Washington or Philadelphia or Kansas City; and I don’t know who was the author of it, but the chances are that he was a politician with a satiated palate and an inquiring turn of mind. At any rate, he earned a panel on the monument of fame when he evolved it.” “It is the mint this year – mint, high balls and rickeys,” it was said at the Southern. “Rickeys, perhaps, hold the place of first prominence, … . This ‘Mamie Taylor’ is the greatest rickey that is called for just now. It has had a wonderful leap into popularity. It is only a few months old, but everybody who travels much knows.”” [18]
And indeed, made with lime juice, the Mamie Taylor is something like a Rickey made with ginger ale instead of soda.
Final reflection
But how does this classification we propose fit into the classification of drinks in general? So let’s also look at what a Highball, Buck, Collins or Fizz is.
In order to understand what a Bourbon Highball, a Horse’s Neck and a Mamie Taylor actually are, it is extremely helpful to look at the old drink categories. The three drinks certainly fit into one of the classic categories, and this basically defines them to such an extent that many recipes can be ignored and one gets to the heart of the matter.
However, the classification into these categories proves to be extremely difficult, as there is no clear definition of the categories, as David Embury has already noted. A separate contribution will be necessary here to provide clarity. For the sake of simplicity, however, let us adopt David Embury’s suggestions in the context of our paper. [2] Without going into further details and considerations, we will only summarise the result here. Optional components are indicated in brackets.
Highball = Spirit + fizzy drink ( + flavouring agent)
Buck = Spirit + ginger ale ( + flavouring agent) + citrus juice (+ citrus zest)
Rickey = Spirit + carbonated water ( + flavouring agent) + lime juice (+ lime zest) (+ sugar)
Collins = Spirit + carbonated water + lemon juice + sugar
Our analysis of historical recipes revealed:
Bourbon Highball = Bourbon combined with soda or ginger ale.
Horse’s Neck = Ginger ale with lemon spiral
Stiff Horse’s Neck = Horse’s Neck With a Kick = Horse’s Collar = Horse’s Hoof = Spirit and ginger ale with lemon spiral
Taylor = Spirit + ginger ale + citrus fruit
So we see that our derivation of a bourbon highball corresponds to the category of highball. A bourbon highball is bourbon combined with soda or ginger ale. Citrus juice may not be used, as then the highball becomes a Buck, Rickey or Collins. To what extent bitters can be regarded as flavouring agents remains to be seen. However, an analysis of historical recipes shows that bitters were practically never added to a bourbon highball.
Horse’s Neck does not fall into any of these categories, as it lacks the spirit. It could be seen as a precursor of the highball in the broadest sense. A Stiff Horse’s Neck is debatable. Is it a highball garnished with a lemon zest? However, citrus is not actually allowed. So is it a Buck? However, the lemon juice is missing for that. So we will be allowed to locate the Stiff Horse’s Neck as a hermaphrodite somewhere between a highball and a buck. The Taylors belong to the Bucks, and a Mamie Taylor with scotch and lime will also be placed in this group, even if lime is used. In any case, it is not a Rickey, as no soda is used. But maybe it is also an in-between between Buck and Rickey and could be seen as a category of its own.
Sources
Historical recipes
1895 Chris F. Lawlor: The Mixicologist. Seite 39. High Ball.
Put in thin ale-glass one lump of ice; fill with
syphon seltzer to within an inch of the top, then
float one h alf jigger brandy or whiskey.
1895 Herbert W. Green: Mixed Drinks. Seite 23. High Ball.
Put in thin ale-glass two or three lumps of
ice, fill with syphon seltzer to within an inch of
the top, then float one-half jigger brandy or
whisky.
1895 R. C. Miller: The American Bar-Tender. Seite 69. High Ball.
(Use champagne glass.)
Fill 3/4 full of seltzer.
Float whiskey on top.
1898 Joseph L. Haywood: Mixology. Seite 10. High Ball.
Medium sized glass. A little lemon juice, a little cracked
ice, a good drink of whiskey; fill up with seltzer; stir slightly;
serve.
Brandy, Holland gin, Tom gin, or Scotch whiskey are used
also in making High Balls.
1900 Frank Newman: American-Bar. Seite 97. Whisky And Ginger Ale.
Verre no 10.
Pour servir un whisky ginger ale, prendre Ie verre no 10,
y mettre un morceau de glace.
Déboucher une demi ou une bouteille de ginger ale, la
placer dans un porte-soda, passer au consommateur uvec
une bouteille de whisky.
Faire même pour brandy et gin ginger ale.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 251. Highball.
(Use a medium size fizz glass.)
Mix as follows:
2 or 3 lumps of clear crystal ice;
1 wine glass of Scotch whiskey;
Fill up a glass with ice-cold syphon vichy; if customer
requires whiskey, gin, brandy or highball, you
must then use the liquor accordingly.
1900 James C. Maloney: The 20th Century Guide for Mixing Fancy Drinks. Seite 31. High Ball.
Put in a high ball glass one piece of ice, then
place the bottle of liquor to the customer, allowing
him to help himself; after pouring in the liquor
fill up the glass with seltzer or any water the customer
may desire.
This is sometimes called a Bradley Martin.
The statement that a highball is also called a Bradley Martin cannot be true. The other sources define a Bradley Martin as a drink with crème de menthe with a little curaçao:
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #142-24. High Ball or Low Ball.
Whiskey and seltzer served in a long thin glass is known by both of the
above appellations. A Scotch High Ball is Scotch whiskey and seltzer, etc., etc.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 44. High Ball.
Use a fizz glass.
1 or 2 small lumps of ice.
1 wine glass of Plymouth gin.
Fill the glass with ice cold syphon seltzer.
If customer requires whiskey or brandy,
mix in the same manner.
This, without doubt, is the blue ribbon
long drink in which an alcoholic fluid is a
factor.
1904 Frank Newman: American-Bar. Seite 106. Whisky and ginger ale.
Verre no 10
Pour servir un whisky ginger ale, prendre le verre
no 10, y mettre un gros morceau de glace.
Déboucher une bouteille de ginger ale, la placer dans
un porte-soda, passer au consommateur avec une bouteille
de whisky.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide or How to Mix Drinks. Seite 25. Whisky High Ball.
Use a medium size thin glass, into which put
a small round piece of ice, and a small bar spoon.
Let your customer help himself with rye or
bourbon whisky, then fill the glass with siphon
seltzer, or apollinaris water, or use ginger ale if
customer prefers it.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide or How to Mix Drinks. Seite 26. Ginger Ale High Ball.
Same as whisky high ball, except use ginger
ale.
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 39: High Ball.
Use small punch glass.
Ice, 1 lump.
Rye, Bourbon or Scotch whiskey (al-
low customer to pour).
Carbonated water; fill glass.
(Very popular drink.)
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 39: High Ball, Ginger Ale.
Use High Ball glass.
Ice, 1 lump.
Whiskey, Rye or Bourbon (allow cus-
tomer to pour).
Ginger ale; fill up glass.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 28. High Ball.
Place in a high ball glass.
1 piece of nicely cut ice.
1 fresh piece of lemon peel.
Place a glass and bottle on bar for customer
to help himself; then pour the liquor in high
ball glass and fill up with seltzer, or any
water the customer may desire; place spoon
in glass, and serve.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 63. High-Balls.
Place a good-sized piece of ice in a high-ball glass, and
add about half a bar-glass of whatever liquor you desire,
such as Rye or Scotch whiskey, brandy, green Chartreuse,
white or green Creme de Menthe, Absinthe, Amer Picon,
Fernet Branca, Kummel, Creme de Cassis, Grenadine, or
other high-proof liqueurs, etc, and fill the glass with
soda. Ginger ale or sarsaparilla are often used in place
of the soda, but should not be used with liqueurs.
1908 William Boothby: The World’s Drinks. Seite 61. Highball.
A long, thin glass of any kind of liquor mixed with an effervescent
liquid is called a Highball. A Brandy and Soda is a Brandy Highball;
Scotch and Soda is a Scotch Highball, and Gin and Ginger Ale is a Gin and
Ginger Ale Highball.
1909 John Applegreen: Applegreen’s Bar Book. Seite 31. Whisky High Ball.
Use a medium size thin glass, into which put
a small round piece of ice, and a small bar
spoon.
Let your customer help himself with rye or
bourbon whisky, then fill the glass with siphon
seltzer, or apollinaris water, or use ginger ale
if customer prefers it.
1909 John Applegreen: Applegreen’s Bar Book. Seite 32. Ginger Ale High Ball.
Same as whisky high ball, except use ginger
ale.
1909 Jorge Casparò: Guia practica del cantinero. Seite 47. High Ball.
(Pregúntesele al cliente qué clase
de Whiskey desea).
(Usese vaso de aperitivo).
Un trozo de hielo, una copa de Whiskey es-
cocés ó americano, á elección del cliente; dé-
sele el vaso y el sifón al parroquiano, y déje-
sele servirse á su gusto.
1909 Jorge Casparò: Guia practica del cantinero. Seite 47. Ginger-Ale-High Ball.
Igual que el anterior, con la única diferen-
cia de que en lugar de darle al cliente el si-
fón para que se sirva, se le dará un cuarto
de botella de Ginger-Ale.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 28. High Ball.
Place in a high ball glass:
1 piece of nicely cut ice.
1 fresh piece of lemon peel.
Place a glass and bottle on bar for customer
to help himself; then pour the liquor in high
ball glass and fill up with seltzer, or any
water the customer may desire; place spoon
in glass, and serve.
1912 John H. Considine: The Buffet Blue Book. #100. High Ball.
Place in a high ball glass 1 piece of nicely
cut ice, 1 fresh piece of lemon peel. Place
a glass and bottle on bar for customer to
help himself; then pour the liquor in high
ball glass and fill up with seltzer, or any
water the customer may desire; place spoon
In glass, and serve.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 54. Cablegram.
A Bourbon Whiskey and Ginger Ale Highball with a little sour added is
known by the above appellation.
The cablegram is also mentioned in other books, namely
1930 Harry Craddock: The Savoy Cocktail Book, Seite 40, mit Canadian Club Whisky, Cablegram Cocktail genannt.
1930 William Boothby: „Cocktail Bill“ Boothby’s World Drinks, Seite 115, mit Whisky. Cablegram Cooler genannt.
1934 William Boothby: „Cocktail Bill“ Boothby’s World Drinks, Seite 215, mit Whisky. Cablegram Cooler genannt.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 167, mit Rye Whisky, Cablegram Cocktail genannt.
1949 Emile Bauwens: Livre de Cocktails. Seite 112, mit Rye Whiskey, Cablegram Cooler genannt.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 61. Highball.
A long, thin glass of any kind of liquor mixed with an effervescent
liquid is called a Highball. A Brandy and Soda is a Brandy Highball;
Scotch and Soda is a Scotch Highball, and Gin and Ginger Ale is a Gin and
Ginger Ale Highball.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 22. High Ball.
1 lump of ice in small punch glass.
Ask customer what kind of whiskey he wants;
hand him the bottle and allow him to help himself.
Then fill the glass with carbonated water.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 23. High Ball, Ginger Ale.
1 lump of ice in high ball glass.
Proceed as for high ball, substituting ginger ale
for carbonated water.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 76. Bourbon High Ball.
1 Jigger Bourbon.
1 lump Ice. Fill with Siphon.
1914 Anonymus: The Art of Mixing Them. Seite 38. High Ball.
Drop a lump of ice in a high ball glass and place
it before the customer, together with a bottle of
Scotch rye or Bourbon whiskey, as preferred, in
order that he may pour his own drink. Then fill
up with Apollinaris or seltzer.
1914 Anonymus (Charles Mahoney): The New Bartender’s Guide. Seite 29. Highball.
Put 1 or 2 lumps of ice in a highball-glass and
place before the customer with abottle of Scotch
rye or Bourbon whiskey, as preferred. Let cus-
tomer pour his own drink. Then fill up with
Apollinaris or seltzer.
1914 Anonymus (Harry Montague): The Up-To-Date Bartender’s Guide. Seite 22. High Ball.
1 lump of ice in small punch glass.
Ask customer what kind of whiskey he wants;
hand him over the bottle and allow him to help himself.
Then fill the glass with carbonate water.
1914 Anonymus (Harry Montague): The Up-To-Date Bartender’s Guide. Seite 23. High Ball, Ginger Ale.
1 lump of ice in highball glass.
Proceed as for high ball, substituting ginger ale
for carbonated water.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 89. Ginger Ale Highball.
Use a long glass. Into it put
one lump of ice
one measure whiskey or cognac;
fill with ginger ale, and serve after stir-
ring a little.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 90. High Ball.
Put a measure of any liquor desired
in a long glass with a lump of ice. Fill
with siphon water.
1914 Jacques Straub: Drinks. Seite 62. Bourbon High Ball.
1 jigger bourbon.
1 lump ice. Fill with siphon.
1916 Jacob Abraham Grohusco: Jack’s Manual. Seite 96. Bourbon High-Ball.
100% Bourbon
1 lump ice. Fill with siphon.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 44. Bourbon Highball.
All the above highballs are made and serve as follows:
Use highball glass with cube of ice, add one drink of liquor desired, fill up
with carbonated water or Ginger Ale. Serve with small bar spoon in glas
and a piece of lemon peel if desired
1920 Anonymus: Good Cheer. Seite 41. Bourbon Highball.
1 shot bourbon.
1 lump ice. Fill with siphon.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 77. Highball.
El término Higball es aplicable a
cualquier bebida servida en la siguiente forma:
sólo consiste en un gran trozo o una bola de hielo
rallado, una copa de la bebida que se desee y agua
ele soda, como por ejemplo Whisky Higball, Gin
Higball o Brandy Higball.
1926 W. Slagter: Cocktails. Seite 156. Highballs.
Deze drinks worden als volgt bereid. b.v. een
Whisky Highball.
Men vult een groot Wijnglas met 1 Bitterglaasje
Whisky en een stukje ijs en bijschenken met water
of Sodawater, ook wel met Mineraalwater of
Gingerale.
Inplaats van een Whisky Highball kan men ook
een der volgende bereiden.
De onderstaande dranken leenen zich hier bijzonder
goed voor, n.l.:
Inplaats van Whisky, Cognac of wel Gordon’s
Old Tom Gin, Vermouth, Sherry Dubonnet,
Amer. Picon, Anisette, Bessenjenever, Arak,
Cherry Brandy, Crême de Menthe en Roode of
Witte Wijn.
Ook enkele gemengde laten zich goed smaken,
waarvan hieronder eenige recepten.
1927 Paul E. Lowe: Drinks. Seite 56. High Ball.
Drop a lump of ice in a high ball
glass and place it before the customer,
together with a bottle of Scotch Rye
or Bourbon whiskey, as preferred, in
order that he may pour his own drink.
Then fill up with Apollinaris or Seltzer.
1928 Pedro Chicote: Cocktails. Seite 346. Bourbon-Highballs.
Prepárese en un vaso grande:
Unos pedacitos muy picados de hielo.
1 copita de whisky Bourbon.
Termínese de llenar el vaso con sifón.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 179. Whisky Ginger Ale.
Dans un gobelet
en cristal, un morceau de glace, un verre à ma-
dère de Whisky et passer au consommateur avec
une bouteille de Ginger Ale.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Seite 98. Bourbon Highball.
Vasito whiskey Bourbon.
Pedazo de hielo. 1/4 agua mineral aparte.
1930 Harry Craddock: The Savoy Cocktail Book. Highballs.
Use medium size glass.
1 Lump of Ice.
1 Glass of any Spirit,
Liqueur or Wine
desired.
Fill glass with syphon sodawater
or split of soda. GingerAle can
be used if preferred. Add twist
of Lemon Peel if desired.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 53. Lionel.
Whisky . . . . . . . 1/2 jigger Ginger Ale . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 20. Bordever.
Whisky . . . . . . 1/2 jigger Ginger Ale . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 196. High-Ball.
Of course, the term may have come from baseball, but
the only convenient encyclopaedia seems to be a temperance
proposition, for it doesn’t mention it. Solon says it
used to send up many a man’s batting average in his own
estimation.
(fizz)
One jigger Whiskey
One lump Ice
Fill from siphon
1931 John: „Happy Days!“. Seite 74. Bourbon Cocktail.
100 per cent Bourbon
One lump of ice. Fill with siphon.
1932 William C. Feery: Wet Drinks for Dry People. Seite 33. Highball.
4 – 8 ounce
Highballs may be made with
gin, rum or whisky, but the
term “Highball” is usually in-
terpreted to mean 2 ounces of
whisky with ice and dry ginger-
ale to fill the glass. Lemon juice
may be added if desired.
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 26. Highballs.
All Highballs are made as follows:
Use 7 oz. tumbler; add 1 lump of ice; 1 measure of
any spirit or wine desired; fill glass with charged water.
If Ginger Ale is used instead of charged water it should
only be with Gin, Rye and Bourbon.
1933 Anonymus: The Bartender’s Friend. Seite 78. Ginger Ale Highball.
Whiskey, Rye Put a lump of ice into a highball glass,
Ice set the bottle of whiskey and a whiskey
Ginger Ale glass on the bar alongside, and after
patron has poured the drink, put it into
the highball glass and fill it up with
ginger ale. Stir.
1933 Anonymus: The Bartender’s Friend. Seite 82. Highball.
Liquor Into a highball glass put a piece of ice,
Ice 1 drink of whatever liquor is desired,
Seltzer and fill with seltzer water. (See
Brandy Highball, Scotch Highball,
Whiskey Highball, etc.)
1933 George A. Lurie: Here’s How. Seite 48. Lionel.
Whisky . . . . . . . . . 1 pony Ginger Ale . . . . . . . 1 pony
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 Harry Todd: Mixer’s Guide. Seite 71. Bourbon Highball.
One jigger Bourbon Whisky.
One lump of ice. Fill with siphon. Serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 143. Bourbon Highball.
100% Bourbon
1 lump ice
Fill with siphon.
1933 John F. Driscoll: The Home Bartender. Seite 27. High Balls.
Service of High Balls. Place cube of Ice in Glass, Pour
Liquor desired into Glass and Fizz with Seltzer, or mix
with Ginger Ale or Soda Water. Stir and Serve.
1933 John F. Driscoll: The Home Bartender. Seite 27. Bourbon High Ball.
1 jigger Bourbon Whiskey, make as directed.
1933 R. C. Miller: The American Bar Guide. Seite 61. Low Ball.
(Use champagne glass)
1 wine-glass whiskey.
Fill glass with seltzer.
1933 R. C. Miller: The American Bar Guide. Seite 61. High Ball.
(Use champagne glass)
Fill 3/4 full of seltzer.
Float whiskey on top.
1934 Anonymus: 100 Famous Cocktails. Seite 39. Highballs.
(Eight or twelve ounce Highball glass)
One jigger liquor desired
Lump of ice
Fill with Club Soda or Gingerale, according
to taste
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 74: Bourbon Highball.
1 jigger Bourbon Fill with syphon
1 lump of ice
1934 Anonymus: The Masterly Touch. Seite 14. Highball.
Loosely applied, a highball is a jigger of any liquor
blended with ginger ale or sparkling water as best suits
your taste – iced and served
1934 Anonymus: What goes with what. Seite 10. High Ball.
Place a cube of ice in a large glass, a measure of Whiskey.
Fill with Carbonated Water or Ginger Ale.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 251. Highball.
(Use a medium size fizz glass.)
Mix as follows:
2 or 3 lumps of clear crystal ice;
1 wine glass of Scotch whiskey;
Fill up a glass with ice-cold syphon vichy; if cus-
tomer requires whiskey, gin, brandy or highball, you
must then use the liquor accordingly.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 31. Hi-Balls.
In serving a Hi-Ball always allow the customer or your guest to
help him or herself to the liquor. If served at a table away from
where the drink is being prepared, it is permissible to pour the
liquor yourself.
One lump or cube of ice, never more.
One strip of lemon peel, squeezed and dropped into glass.
Liquor as desired, or one jigger if made up, as above.
Fill with siphon, ginger ale, white rock or what have you.
Serve a small spoon.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 44. Whiskey Highball.
To 1 cube of ice add drink of any Frankfort Distilleries
Rye, or Bourbon Whiskey and fill up with carbonated water. Add small piece
of Lemon Peel if desired. The standard beverage of the Western World.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 44. Ginger Ale Highball.
Made as above, using any Frankfort Distilleries
Rye or Bourbon Whiskey and using ginger ale instead of carbonated water.
Personally, I dislike to see the taste of fine whiskey sullied by ginger ale.
1934 Magnus Bredenbek: What Shall We Drink. Seite 103. Highball.
Unless specially named, the highball, which probably is
scheduled to resume its tremendous popularity of the olden
days, is quickly and easily made. Let’s call ’em Rum, Gin,
Sloe Gin or Bourbon Highballs, Rye High, Scotch Highball,
or Irish High — the dosage of all is just the same. So, to
make a Rye Highball, for instance, you simply put into a
tall straight highball glass two ounces (or a bit more if you
wish a stronger drink) of rye whisky, add cracked ice and
fill glass with ginger ale, vichy or seltzer, as preferred. Top
with a bit of tweaked yellow lemon peel. To make a Rum,
Gin, Sloe Gin, Scotch, Bourbon or Irish Highball, just use
either Gin or Whisky and perform the same rite of adding
ice and effervescent liquid and lemon peel.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 231. Bourbon Highball.
All of the above highballs are made and
served as follows:
To 1 Cube of Ice, add 1 Drink of the Liquor
desired, fill up with Carbonated Water or
Ginger Ale. Serve with small bar spoon in
glass and a piece of Lemon Peel if desired.
Use glass number 12.
1935 Adrian: Cocktail Fashions of 1936. Seite 35. Bourbon Highball.
1 shot bourbon.
1 lump ice. Fill with siphon.
1935 Albert Steven Crockett: The Old Waldorf-Astoria Bar Book. Seite 86. High-Balls.
Just as is the case with “cocktail,” the origin and application of
“high-ball” as a name for a stimulant is open to discussion. Some have
asserted that the name was taken from the National Game, possibly
because of the effect upon the “batting average” of one who “hits”
enough in rapid succession. However the lexicographer digs further.
In slang, a drink is often described as a “shot”; in Pall-Mall English
it’s a “spot.” High-ball, more or less pure American for what a Brit-
isher calls a Whiskey-and-Soda, say the learned, is combined from
“high,” meaning tall, and descriptive of the container, and “ball,”
which used to be the equivalent of “shot,” both metallically and ab-
sorbatively. Therefore the classical definition, “a ‘long’ drink con-
sisting of whiskey, to which is added soda-water, mineral water or
some other effervescent, served in a tall glass with broken ice.”
One jigger Whiskey
One lump Ice
Fill from siphon
The whiskey might be Scotch, Bourbon, Rye or Irish;
or instead might be used Gin, Sloe Gin, Brandy or Rum,
the particular High-ball taking its name from the liquor
used. In a GINGER ALE HIGH-BALL, Ginger Ale is used
instead of aerated water.
1935 Anonymus: Fancy Drinks. Seite 38. Whiskey Highball.
1 jigger of Whiskey in highball glass
Add 1 lump of Ice, fill with Seltzer, Ginger Ale or Club
Soda.
1935 Anonymus: The Art of Mixing Drinks. Seite 73. Bourbon Highball.
2 Cubes of ice
1 Jigger Bourbon whisky
Use an 8 ounce tall glass and fill with car-
bonated water or gingerale. Serve with a small
bar spoon in the glass and a piece of lemon
peel if desired.
1935 Leo Cotton: Old Mr. Boston. Seite 20. Bourbon Highball.
To 1 Cube of Ice, add 1 Drink of
Old Mr. Boston Whiskey, fill up
with Carbonated Water or Ginger
Ale.
Serve with small bar spoon
in glass and a piece of Lemon Peel
if desired. Use 8 oz. Highball glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 162. High Balls.
By High Ball we unterstand a so-called long drink. A Drink
in a medium-long glass, which has been called for a long time
«High Ball Glass». Formerly a High Ball was simply a “Whisky
Soda, filled up with Ginger Ale and was called Ginger Ale High
Ball. Recently all drinks of this kind are called Aperitif-High Balls.
On the Continent and in Latin countries these aperitif drinks are
especially well known. Besides the usual lump of ice it contains
a piece of lemon peel, the juice of a second piece of lemon peel
being squeezed over the drink. These Aperitifs always bear the
name of the respective liquor, Wine, or Alcoholic Preparation. An
exception is made, however, when various such liquors are comb-
ined and of these the author will include some in his recipes. Use
Portwineglass as measure.
…
Unter High Ball verstehen wir einen Long Drink. Ein Getränk in
mittellangem Glas, das in der Gläserbezeichnung seit jeher «High
Ball» genannt wird. Ein High Ball war früiher einfach ein
Whisky Soda, ein solcher mit Ginger Ale aufgefüllt hiess: Ginger
Ale High Ball. In der neueren Zeit benennt man alle so gespritzten
Getränke Aperitif High Ball. Auf dem Kontinent und in den latei-
nischen Ländern ist dieser Aperitif zu Hause und sehr verbreitet,
enthält nebst dem gewohnten Stück Eis noch einen Streifen Zitro-
nenrinde, aus einem zweiten wird das Getränk mit Zitronenöl be-
stäubt. Diese Aperitifs tragen alle den Namen der betreffenden
Likörmarken, Weine oder Alkoholpräparate. Eine Ausnahme je-
doch hat die Zusammenstellung diverser solcher Spirituosen erhalten
und von letzteren sind hier einige beigegeben in der Rezeptanwei-
sung. Als Mass dient meistens das Portoglas.
1936 Anonymus: Cocktails and Appetizers. Seite 19. Whiskey Highball.
Take a cube of Ice, a glass of Whiskey, some Fizz Water or
Ginger Ale, and a twist of Lemon Peel. Stir and serve.
1936 Bill Edwards: Drinks. Seite 81. Highballs.
1 glass of any Spirit, Liqueur or Wine desired
1 lump of Ice
Use medium size glass.
Fill glass with syphon soda water or split of soda.
Ginger Ale can be used if preferred. Add twist of
Lemon Peel if desired.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 168. Highball.
1 glass rye or Bourbon 1 split of sparkling water
whisky (or ginger ale)
Serve in a highball glass with plenty of cracked ice.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 64. Highballs.
Brandy Highball
In tumbler: a large piece of
Ice, one glass of Brandy; add
Schweppes soda water or sy-
phon and serve.
Bacardi, Gin, Peach Brandy,
Rum or either Whiskey Highball
the same as Brandy Highball except use liquor chosen.
1937 Anonymus: Here’s How. Seite 13. Bourbon Highball.
Same as rye highball, substitute a quality
bourbon whiskey.
Seite 13. Rye Highball.
Place two pieces of cube ice in highball
glass. Add jigger good rye whiskey. Fill
with Sparklet Syphon, serve with stirrer.
If ginger ale is preferred with this drink,
flavor with Sparklette Ginger Ale Syrup
to taste. Some people enjoy a slice of
lemon in their rye highball or, as in the
Scotch highball, like a twist of lemon peel
dropped into the liquor.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 76. Bourbon Highball.
A jigger of Bourbon wiskey.
A lump of ice.
1/4 San Agustin mineral water.
1937 John R. Iverson: Liquid Gems. Seite 94. Highballs.
One or two cubes of ice in highball
glass, add
1 oz. liquor
Fill with soda or ginger ale, as re-
quested, stir and serve.
With Scotch, always use soda only.
1937 R. de Fleury: 1800 – And All That. Seite 194. Bourbon Highball.
1 Oz. Bourbon Whisky
1 Lump of Ice
Fill up the glass with
Soda.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 151. Bourbon Highball.
Vasito whiskey OLD CROW.
Pedazo de hielo.
Cuarto bot. agua mineral SAN AGUSTIN.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Highball.
Use medium size glass.
1 lump ice.
1 glass any spirit, liqueur or wine desired.
Fill glass with syphon soda water or split of soda.
Ginger Ale can be used if preferred. Add twist of
lemon peel if desired.
1937 William J. Tarling: Café Royal Cocktail Book. Highball.
Use medium size glass.
1 lump Ice.
1 part Bourbon Whisky.
Fill glass with syphon soda water or
split of soda. Ginger Ale can be
used if preferred. Add twist of
Lemon Peel if desired.
The Scotch Highball is made with
Scotch Whisky, Soda Water and a
piece of ice. The Irish Highball is
made with Irish Whiskey, Soda Water
and a piece of ice. The Rye Highball
is made with Rye Whisky,
Ginger Ale, and a piece of ice.
1938 Anonymus: The Merry Mixer. Ginger Ale Highball.
1 jigger of any Schenley Brand of Whiskey
2 cubes of ice
2/3 highball glass of Ginger Ale
Twist small piece lemon peel. Stir thoroughly.
1938 Anonymus: The Merry Mixer. Mamie Taylor.
1/3 of any Schenley Brand of Whiskey
2/3 Ginger Ale
Peel lemon spiral and coil around lump of ice.
Hang peel around rim of highball glass.
1938 Anonymus: The Merry Mixer. Plain American Highball.
1 jigger of any Schenley Brand of Whiskey
2 cubes of ice
2/3 highball glass plain water
Stir thoroughly.
1938 Robert Vermeire: L’art du cocktail. Seite 77. Highballs.
Les «Highballs» se préparent d’habitude
avec du gin, whisky, brandy, bacardi,
rhum, etc., et s’appellent alors «Straight gin
Highball» selon qu’on emploie le gin ou une
liqueur quelconque.
On les sert également avec comme base
un jus de fruit selon le goût ou la saison des
fruits.
Ces drinks sont toujours servis dans un
grand verre tumbler auquel on ajoute un ou
plusieurs morceaux de glace, la liqueur ou le
jus de fruits demandés et on remplit le verre
avec de l’eau gazeuse bien froide. Certaines
personnes y ajoutent encore une pelure de
citron pressée.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks and How to Mix ’em. Seite 16. Highballs.
1 jigger rye whiskey,
or,
Bourbon whiskey,
Scotch whisky,
Irish whiskey,
cognac brandy,
applejack,
gin,
rum.
fizz water
ice
The dictionary lowdown on highball: “a long drink
of diluted spirits, usually whiskey, served in a tall glass
with cracked ice.”
Like all popular drinks, the highball is conspicuous
for its variety. Any spirituous liquor will answer — it
depends upon individual preference. Some like rye with
seltzer water, some Bourbon; others hold that the spirit
of the drink should be Scots whisky, and still others de-
mand Irish whiskey. Brandy, rum, applejack, all have
their advocates, and there are even benighted souls who
crave gin in their highballs.
As they used to say out West: “Name your own poison,
gents!”
For the fizz accompaniment use whichever of these
appeals to you — seltzer, club soda, white rock, ginger ale,
coca cola, seven-up. Connoisseurs, as a rule, insist that
only cold water be poured upon their whiskey.
1940 Anonymus: Recipes. Seite 50. Bourbon or Rye Highballs.
Use highball glass
1 cube Ice
2 jigger Whiskey
Add Ginger Ale (Seltzer if requested). Serve
with highball spoon.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 231. Bourbon Highball.
All of the above highballs are made and
served as follows:
To 1 Cube of Ice, add 1 Drink of the Liquor
desired, fill up with Carbonated Water or
Ginger Ale. Serve with small bar spoon in
glass and a piece of Lemon Peel if desired.
Use glass number 12.
1941 W. C. Whitfield: Here’s How. Seite 13. Whiskey Highball.
Use highball glass, of course.
Half fill with cracked ice, add
1 1/2 jiggers Rye, Bourbon or
Scotch. Fill with carbonated
water, add twist lemon peel.
1941 W. C. Whitfield: Here’s How. Seite 13. Ginger Ale Highball.
Half fill highball glass with
cracked ice, add 1 1/2 jiggers Rye
or Bourbon, fill with Ginger Ale.
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 63. Whisky-Highball.
Póngase en un vaso mediano:
1 pedacito de hielo
1 copa de Whisky
1 corteza de limón
Terminar de llenar con soda muy fría.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 16. Highballs.
1 jigger rye whiskey,
or,
Bourbon whiskey,
Scotch whisky,
Irish whiskey,
cognac brandy,
applejack,
gin,
rum.
fizz water
ice
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 95. Highballs.
1 Ice Cube
1 jigger of any Liquor
Fill glass with Soda Water. Ginger Ale can be
used if preferred.
1944 Oscar Haimo: Cocktail Digest. Seite 57. Highball.
In highball glass
2 lumps Ice
Add 1 1⁄2 oz. spirit desired
Fill with plain water,
Sparkling Canada Dry Water
or Canada Dry Ginger Ale
Stir.
1945 George Gardner: How to be a bartender. Seite 39. High Ball.
Use small punch glass.
Ice, 1 lump.
Bye, Bourbon or Scotch whiskey (al-
low customer to pour).
Carbonated water; fill glass.
(Very popular drink.)
1945 George Gardner: How to be a bartender. Seite 39. Ginger Ale High Ball.
Use High Ball glass.
Ice, 1 lump.
Whiskey, Eye or Bourbon (allow cus-
tomer to pour).
Ginger ale; fill up glass.
1946 Bill Kelly: The Roving bartender. Seite 33. Ginger Ale Highball.
2 cubes of ice
1 oz. whiskey
Fill with ginger ale. Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 63. Highball (Spirit).
Lumps of ice in highball glass
Add 1 1/2oz. spirit desired
Fill with plain water,
Sparkling Canada Dry Water or
Canada Dry Ginger Ale (Twist
of lemon peel if desired)
Stir.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 87. Highball.
Im Tumbler:
1 großes Stück Eis
1 Glas Brandy
mit Syphon auffüllen
Bacardi, Gin, Rum, Peach
Brandy oder jeder Whisky
Highball genau so wie Bran-
dy Highball aber mit der je-
weils erwählten Flüssigkeit
In tumbler:
1 large piece of ice
1 glass of Brandy
add syphon soda water
Bacardi, Gin, Rum, Peach
Brandy or either Whisky
Highball the same as Brandy
Highball except use liquor
chosen
1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 23. Highballs.
Highballs are made with Rum, Whisky Gin
etc. Mix Scotch Whisky with Soda Water or
plain water. Rye Whisky with Ginger Ale.
In Cuba Daiquiri Coctelera Cordon de Oro
highballs are preferred by those who know.
Mix Daiquiri Coctelera Cordon de Oro Rum
with Soda Water.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 415. Bourbon Highball.
1 vasito whisky Bourbon.
1 pedazo de hielo.
Cucharita, 1/4 agua mi-
neral, separado.
1948 Trader Vic: Bartender’s Guide. Seite 262. Bordever Cocktail.
3/4 oz. bourbon 3/4 oz. ginger ale
Stir with ice; strain into chilled cocktail glass. Twist lemon
peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 275. Lionel Cocktail.
Same as Bordever Cocktail.
1949 Anonymus: Bottoms Up. Seite 33. Bourbon Highball.
1 Cube of Ice
2 oz. Bourbon Whiskey
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add
Twist of Lemon Peel, if desired, and
stir gently.
1949 Anonymus: Professional Mixing Guide. Seite 37. Ginger Ale Highball.
Put 2 cubes of crystal clear ice
into a 10 oz. highball glass. Pour
in 1 1/2 oz. Rye or Bourbon. Gin-
ger Ale to fill the glass. (3 hearty
dashes of ANGOSTURA aromatic
bitters are sometimes added to this
popular drink and a twist of Lemon
helps a lot).
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 371. Highball.
Dies ist ein «long-drink» und wird in einem grossen
Tumbler serviert. Er besteht im allgemeinen aus einem
Stückchen Roheis, einem Glas Spirituosen, einem Stück
Zitronenschale und Ginger-Ale. Die Highballs sind eine
Abweichung der «Sodas». (Siehe Grundrezept auf
Seite 262.)
Seite 362. Die Highballs.
Grundrezept: In einen grossen Tumbler gibt man 50 gr.
der gewünschten Flüssigkeit, 1 eigrosses Stück Roheis und
füllt auf mit Ginger-Ale. Umrühren und ein fingerlanges
Stück Zitronenschale beifügen. Mit Barlöffel servieren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 463. Whisky-Highball.
In einen grossen Tumbler gibt man 1 taubeneigrosses
Stück Roheis, 1 Glas Whisky und füllt auf mit Ginger-
Ale. Das Aroma aus einem grösseren Stück Zitronen-
schale darauf pressen.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 36. Highballs.
1 jigger Scotch, Rye, Bourbon, or Irish in a 6-oz. glass
2 ice cubes
Carbonated, branch, city, well, or plain water to fill
Stir quickly, drink slowly
Graduate to fit glasses
Seite 37. Bourbon, Rye, or Cognac.
To 1 cube of ice, add
1 drink liquor, and fill with carbonated water or
ginger ale. Serve with piece of lemon peel if desired.
1951 Anonymus: The Holiday Drink Book. Seite 54. The Highball.
The Highball is a standard drink both be-
fore and after dinner. It can be made with
Scotch, Rye, Bourbon, Rum or Brandy. It
is made with 1 1/2 oz. of liquor, (or a bit
more), two or three cubes of ice, and soda,
ginger aie or other carbonated water. It is
normally served in an 8 oz. glass.
Scotch, bourbon and brandy are normally
served with soda, but some people prefer
plain water. Rye is normally served with
ginger aie. Rum is frequently served with
cola instead of soda.
NOTE that Soda, Seltzer, Charged water
and Carbonated water are ail essentially
the same thing and can be used inter-
changeably in Highballs and other drinks.
Many people feel that drinks made with
carbonated water should never be stirred.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 47. Bourbon Highball.
1 jigger bourbon
Cracked ice
Club soda or ginger ale
A tall drink, served in a large highball glass. Pour
liquor over ice and add soda or ginger ale.
1952 Anonymus: Cocktails. Seite 115. Whiskey Highball.
Comme le Brandy Highball en remplaçant
le cognac par du bacardi, du gin, du
Peach Brandy, du rhum, ou du whisky.
Seite 115. Brandy Highball.
Dans un tumbler:
Un gros morceau de glace,
Un verre de cognac.
Ajouter du Schweppes soda ou du siphon
et servir.
1952 Charles: The Cocktail Bar. Seite 115. Whisky Highball.
Prepare each of these as for Applejack Highball, using
brandy, dry gin, rum, sherry, French or Italian vermouth,
or Scotch (or Irish) whisky instead of applejack brandy.
Seite 115. Applejack Highball.
Put one or two lumps of ice in the tumbler, add 3/4 gill
of applejack brandy, and fill up with soda water or
ginger ale. Serve with a piece of lemon peel if desired;
alternatively, with a slice of lemon.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill
with Dry Ginger Ale or Soda Water if preferred. Squeeze
lemon rind on top.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 32. Bourbon Highball.
1 Cube of Ice
2 oz. Old Mr. Boston Bourbon
Whiskey
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add twist
of Lemon Peel, if desired, and stir
gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 151. Whiskey Highball.
1 Cube of Ice
2 oz. Old Mr. Boston Rye or Bourbon
Whiskey
Fill 8 oz. Highball glass with Ginger
Ale or Carbonated Water. Add twist
of Lemon Peel, if desired, and stir
gently.
1954 Eddie Clark: King Cocktail. Seite 42. Highball.
Use a tall tumbler and
place in:
1 large piece of Ice
1 measure of any Spirit de-
sired
Dash of Angostura Bitters
Fill the glass either with
soda water or ginger ale as
preferred. Decorate with a
slice of orange or twist of
lemon peel.
1954 Marcel Pace: Nos Meilleures boissons. Highballs.
Dans le tumbler glace In tumbler
glace ice
7 cl. spiritueux au choix 1 1/2 oz liquor of choice
emplir avec du Perrier, fill up with Perrier,
de l’Indian Tonic ou du Ginger Ale Indian Tonic or Ginger Ale
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill
with Dry Ginger Ale or Soda Water if preferred. Squeeze
lemon rind on top.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Highballs.
Place in a 10-ounce glass ice
cubes and 1 or 2 jiggers of any
of the liquors listed below. Fill
up with Soda Water or plain
Water and, if desired, garnish
with twist of Lemon Peel.
Applejack
Bourbon
Brandy
Gin
Irish Whiskey
Rum
Rye Whiskey
Scotch Whisky
Note: Occasionally such Wines
as Dubonnet, etc. are used to
make highballs in the same
manner.
1957 Lawrence Blochman: Here’s How. Seite 112. Highballs.
All literate Americans know that a highball is a jigger
of whisky (or other spirit) in a tall glass with ice and soda.
Not all Americans know that outside the continental limits
of the U.S., at least in the dark regions still unenlightened
by our Army, Navy, or Air Force, a whisky-soda auto
matically calls for Scotch. And the younger generations of
Americans may not even be aware that in the time of Taft
I and Roosevelt I, in some regions even later, rye highballs
were made with ginger ale.
1960 Anonymus: Recetas para cocteles. Seite 37. Highball.
En un vaso alto de 10 onzas.
2 cubitos de hielo
11/2 onzas de Ron, Coñac o Whiskey
Llénese el vaso con agua, agua de soda o gin-
ger ale.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 116. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill
with Dry Ginger Ale or Soda Water if preferred. Squeeze
lemon rind on top.
1963 Luigi Veronelli: I cocktails. Seite 285. Bourbon Highball.
2 bicchieri da cocktail di bourbon whisky
2 bicchieri di ghiaccio tritato
seltz, o soda water, o ginger ale, o coca cola, o
altra bibita gassata (cio che preferite purché sia
freschissimo)
Versare nel mixer il ghiaccio tritato; aggiungere il bourbon
e mescolare. Versare nei bicchieri da highball e comple-
tare con la bibita scelta. Servire subito.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 40. The Highball.
The Highball is a standard drink both before
and after dinner. It can be made with scotch,
rye, bourbon, rum or brandy. It is made with
11/2 ounces of liquor, (or a bit more), 2 big
cubes of ice, and club soda, ginger ale or
other carbonated water. It is normally served
in an 8-ounce glass. Many drinkers prefer
the glass only one-half or two-thirds filled
with soda-water.
Scotch, bourbon and brandy are usually
served with soda, but some people prefer
plain water. Rye is usually served with ginger
ale. Rum is frequently served with cola in-
stead of soda.
Note that soda, seltzer, charged water and
carbonated water are all essentially the same
thing and can be used interchangeably in
Highballs and other drinks. Drinks made with
carbonated waters should never be vigorously
stirred.
1964 Anonymus: Manual del bar. Seite 277. Whisky-Highball.
. 1 medida de Whisky.
. Completar con una botellita
. de Ginger-Ale seco.
Preparado y servido en
un vaso de Whisky,
con un pedazo de
hielo relativamente
grande.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 119. Bourbon [Highball].
Put 1 lump of ice in tumbler, add 1 1/2 ozs. of Spirit desired. Fill
with Dry Ginger Ale or Soda Water if preferred. Squeeze
lemon rind on top.
1965 Harry Schraemli: Manuel du bar. Seite 483. Whisky Highball.
Dans un grand tumbler ou une grande coupe mettre quelques mor-
ceaux de glace, 1 mesure Canadian- ou Bourbon-Whiskey et finir de
remplir avec ginger-ale. Joindre une tranche d’écorce de citron. (Voir
l’illustration en couleur.)
1965 Robert London & Anne London: Cocktails and Snacks. Seite 85. Highballs.
Serve highballs in 8- or 10-ounce highball glasses. To prepare any
highball, place 1 or 2 ice cubes in the glass. Add 1 1/2 to 3 ounces of
desired liquor. Fill glass with soda or ginger ale. Serve with a small
bar spoon in glass and a twist of lemon peel if desired. Use any of the
following liquors: applejack, bourbon, brandy, gin, rye, rum, Scotch,
and cordials. Scotch is generally served with plain or soda water and
you determine your guest’s choice of soda or ginger ale with the other
liquors.
1966 Harry Schraemli: Le roi du bar. Seite 49. Bourbon Ginger-Ale.
Tumbler 1 Bourbon, 2 dés de glace. Gin-
ger-ale.
1966 Harry Schraemli: Le roi du bar. Seite 176. Whisky Highball.
Dans un grand tumbler ou une grande
coupe mettre quelques morceaux de
glace, 1 mesure Canadian- ou Bourbon-
Whiskey et finir de remplir avec ginger-
ale. Ecorce de citron.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 75. Highball.
This originally meant a tall (usually Whiskey) unflavoured
spirit drink in the USA – as opposed, say, to a Julep. It is
now indiscriminately used for various long iced spirit drinks
topped with mineral or plain water.
1966 Mario Kardahi: Tratado Practico de Coctelería. Seite 199. Whisky-Highball.
Preparar y servir en 1 medida de Whisky.
un vaso de whisky Completar con una botellita
con un trozo de de Ginger-Ale seco.
hielo.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 63. Highball.
Cubes of Ice in highball glass
Add 1 1/2 oz. of any spirit desired. Fill with Canada Dry
Club Soda or Canada Dry Ginger Ale. Stir.
1971 Anonymus: Tropical Recipes. Standard Recipes. Bourbon & Ginger Ale.
(Build)
Highball Glass
1 Cube of Ice
1 Jigger Bourbon Whiskey
Fill with Ginger Ale
Twist and drop Lemon peel
1972 Anonymus: Recipes – Wines and Spirits. Seite 8. Presbyterian.
To make 1 highball
2 to 3 ice cubes
3 ounces bourbon
2 ounces cold ginger ale
2 ounces cold club soda
1 strip lemon peel
An 8-ounce highball glass
Combine the ice cubes, bourbon, ginger ale and club soda in a highball
glass and stir. Twist the lemon peel over the glass to release its oil, and
drop it in.
1972 Anonymus: Recipes – Wines and Spirits. Seite 11. Whiskey Highball.
To make 1 highball
2 ounces whiskey
2 ice cubes
4 to 6 ounces cold club soda or ginger
ale
A 6- to 8-ounce highball glass
A highball may be defined as a tall iced drink consisting of a generous jig-
ger (or more) of whiskey, ice cubes and enough carbonated beverage to
nearly fill the highball glass. Use a glass stirring rod to stir quickly and
lightly. It is advisable to make a medium highball of 6 to 8 ounces rather
than a taller one, because the ice melts and dilutes the drink as it stands.
The most popular combinations for highballs are bourbon and club
soda, Scotch and club soda, and blended whiskey (also called rye) and gin-
ger ale or club soda. Bourbon and Scotch are often preferred with cold
water instead of club soda.
1972 Leo Cotton: Old Mr. Boston. Seite 13. Bourbon Highball.
1 Cube of Ice
2 oz. Old Mr. Boston Kentucky
Bourbon Whiskey
Fill 8 oz. highball glass with ginger
ale or carbonated water. Add twist of
lemon peel, if desired, and stir.
1972 Leo Cotton: Old Mr. Seite 107. Whiskey Highball.
1 Cube of Ice
2 oz. Old Mr. Boston Whiskey *
Fill 8 oz. highball glass with ginger
ale or carbonated water. Add twist
of lemon peel, if desired, and stir.
* Bourbon, Blended, Rye or Canadian.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 230. Bourbon and Soda.
2 ounces Bourbon
6 ounces club soda
Pour over 2 ice cubes in a 12-ounce chimney glass. Stir.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 230. Bourbon Highball.
2 ounces Bourbon
Ginger ale or club soda
Pour Bourbon over ice cubes in a highball glass. Fill with
ginger ale or soda. Add a twist of lemon peel, if desired. Stir.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 63. Highball.
Cubes of Ice in highball glass
Add 1 1/2 oz. of any spirit desired. Fill with Water, Canada
Dry Club Soda or Canada Dry Ginger Ale. Stir.
1976 Anonymus: International Guide to Drinks. Seite 85. Bourbon Highball.
Put ice in glass. Add spirit desired.
Fill with dry ginger ale or soda
water if preferred. Twist lemon
rind.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 192. Highballs.
Use medium size glass.
1 Lump of Ice.
1 Glass of any Spirit,
Liqueur or Wine
desired.
Fill glass with syphon soda water
or split of soda. Ginger Ale can
be used if preferred. Add twist
of Lemon Peel if desired.
1977 Stan Jones: Jones’ Complete Barguide. Seite 232. Bordever.
Cocktail Glass Stir
2 oz Bourbon
1/2 oz ginger ale
Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 234. Bourbon Highball.
(Bourbon Bail)
Hibal! Glass Build
1-1/2 oz Bourbon
Fill with ice and soda or
ginger ale
Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 431. Whiskey Hiball.
Hiball Glass Build
1-1/2 oz whiskey
Fill with soda or ginger ale
Ice
Lemon twist-optional
Historical Recipes Horse’s Neck
1895 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece,
place in a thin punch-glass, add a bottle of cold
imported ginger ale.
1898 Joseph L. Haywood: Mixology. Seite 10. Horse’s Neck.
Pare a good-sized lemon so that the peel will fit snugly all
in one piece in a large bar glass so as to form a cavity; fiill
same with fine ice; put in a good-sized drink of brandy or
whiskey; fill up glass with imported ginger ale to suit; stir
slightly; serve.
1899 Aczél Miksa: American Bar. Seite 41. Horses Neck.
Használd a keverő poharat, tégy bele pár darab
jeget, egy egész czitromot lehámozni, (mint az aImát)
tedd a czitrom héját a pohárba, adj hozzá 1 pohárka
Ir whiskyt, töltsd fel ginger ale-val (gyömbér sör)
keverd jól és szolgáld fel.
1899 Chris F. Lawlor: The Mixicologist. Seite 58. Horse’s Neck.
(Use large, thin glass.)
Cut the whole of a lemon-peel, in a long string,
place into glass, holding one end of peel, filling with
ice. Put in two dashes of bitters, bottle of imported
ginger ale. Some prefer a jigger of whiskey, filling
with seltzer.
1900 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece,
place in a thin punch-glass, add a bottle of cold
imported ginger ale.
1900 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 259. Horse’s Neck.
(Use a large size fizz glass.)
Peel a lemon in one long string, place in glass, so
that one end hangs over the head of glass;
2 or 3 dashes of bitters (Boker’s genuine only);
1 wine glass whiskey, rye, Scotch, or Irish, as re-
quested;
3 or 4 lumps of broken ice;
Fill up with syphon vichy, or ginger ale, if required.
1900 James C. Maloney: The 20th Century Guide for Mixing Fancy Drinks. Seite 31. Horse’s neck.
Cut the whole of a lemon peel in a long string,
place into a large thin glass, with a piece of ice cut
about the length of the glass; hold one end of peel
and pour in
1 bottle of imported ginger ale.
Flavor with any kind of rum the customer desires
and serve.
1901 Anonymus: The Cocktail Book. Seite 54. Horse’s Neck.
Use Large Glass.
RIND one lemon; two or three lumps
ice; one bottle ginger ale. Stir with
spoon.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 59. Horse’s Neck.
Use large size fizz glass.
Peel lemon in one long string, place in glass so
one end hangs over.
Three or four lumps broken ice.
Fill with imported ginger ale.
1901 Anonymus: The Cocktail Book. Seite 47. Horse’s Neck.
Use Large Glass.
RIND one lemon; four dashes Angostura
bitters; two or three lumps ice; one
bottle ginger ale. Stir with spoon.
1902 Anonymus: “Red Top Rye Guide”. Seite 53. Horse’s Neck.
(Use a lemonade glass.)
Peel one lemon with continuous peel.
Place this rind in bottom of glass. Set
piece of ice in center of peeling. Pour
Ginger Ale over the ice. Horse’s neck is
a cooling summer drink.
1903 Anonymus: Manuel du Cocktail. Seite 49. Horse’s Neck (Cou de cheval).
Se servir d’un grand verre.
L’ÉCORCE d’un citron, quatre gouttes
d’angostura, deux ou trois morceaux
de glace et une bouteille d’ale de gin-
gembre. Agiter avec une cuiller.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 46. Horse’s Neck.
Use a large thin bar glass.
Peel a lemon in one long string, place in a
glass with one end projecting over the edge
of glass; add a large piece of clean ice, and
fill the glass with imported ginger ale.
A temperance drink which is refreshing
and has an appetizing and inviting appear-
ance.
1904 Anonymus: A Book of Beverages. Seite 24. Horse’s Neck.
ONE bottle of Ginger Ale.
Two teaspoonfuls of Sugar.
Juice of one Lemon.
Cut the Peel of the Lemon in one thin, long
spiral, leaving on knob of stem. Catch this on
rim of glass, wind remainder down the glass,
and fill. Half Soda may be used if desired.
1904 Frank Newman: American-Bar. Seite 50. Horse’s Neck.
Verre n° 1
Prendre un citron, couper le zeste tout autour, avoir
soin de ne pas le casser, lui rendre sa première forme en
mettant au milieu un gros morceau de glace, ensuite faire
un crochet avec l’une des extrémités du zeste, afin de pou-
voir l’accrocher sur le bord du verre, verser dessus:
2 centilitres 1/2 de cognac,
i bouteille de ginger aie.
Servir.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 37. Ginger Ale Cooler. This is also called Horse’s Neck.
Pare lemon same as for Scotch cooler
Add one bottle of imported ginger ale.
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 42. Horse’s Neck.
Use large fizz glass.
Ice, 3 lumps.
Lemon peel of 1 whole lemon cut in
one long string and arranged in glass,
allowing one end to hang over the edge
of the glass.
Ginger ale (imported); fill up glass.
Serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 34. Horse’s Neck.
Peel of 1 lemon.
Bottle of imported ginger ale.
3 or 4 lumps of ice.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 34. Horse’s Collar.
Same as Horse’s Neck, using a drink of rye whiskey.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass.
Peel lemon in one long string, place in glass
so one end hangs over.
Three or four lumps broken ice.
Fill with imported ginger ale.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 28. Horse’s Neck.
Use large size fizz glass.
Peel a whole lemon in one long string and
place in glass so one end hangs over edge.
2 or 3 lumps of ice.
Fill up glass with imported ginger ale and
serve.
1906 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece,
place in a thin punch-glass, add a bottle of cold
imported ginger ale.
1906 George Spaulding: How to Mix Drinks. Seite 48. Horse’s Neck.
Use large glass.
Lemon skin peeled in one long, spiral
string. Place in a glass, with one end
hanging over the rim.
Ice, two lumps.
Fill the glass with ginger ale.
1906 George Spaulding: How to Mix Drinks. Seite 51. Stiff Horse’s Neck.
Same as horse’s neck, with half wine
glass of whiskey added.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 97. Horse’s Neck.
Cut the rind of a lemon in a long strip,
Place in a lemonade-glass, holding one end of the peel
above a lump of ice, and fill the glass with a bottle of imported
ginger ale.
1907 Charles Smith: Smacks and Smiles. Seite 38. Horse’s Neck.
Use a large tumbler.
One whole lemon peel in circular
form. In the glass insert a piece of
ice to fit, then pour in a bottle of Cap
or imported Ginger Ale and serve.
(C.S.)
1907 Frank Newman: American-Bar. Seite 50. Horse’s Neck.
Verre no 1
Prendre un citron, couper le zeste tout autour, avoir
soin de ne pas le casser, lui rendre sa première forme en
mettant au milieu un gros morceau de glace, ensuite faire
un crochet avec l’une des extrémités du zeste, afin de
pouvoir l’accrocher sur le bord du verre, verser dessus:
2 centilitres 1/2 de cognac,
1 bouteille de ginger ale.
Servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass.
Peel lemon in one long string, place in glass
so one end hangs over.
Three or four lumps broken ice.
Fill with imported ginger ale.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 35. Horses Neck.
(Large thin glass.)
2 dashes lemon juice
Peel a lemon in a long string.
place in glass, fill glass with
ice
1 bottle of ginger ale.
Serve.
1908 William Boothby: The World’s Drinks. Seite 61. Horse’s Neck.
Pare a whole lemon as you would an apple, place a lump of ice inside
the lemon, peel and drop it in to a large pint glass with the end of the lemon
peel hanging by the rim of the glass; fill the glass with a pint of imported
ginger ale and serve with straws.
1909 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze
Zitrone, wie man einen
Apfel schält, in einem
Streifen, placiere sie auf-
recht in ein langes Glas,
gib ein Stück Kristalleis,
einige Tropfen Angostura-
Bitters, 1 Likörglas Rye-
Whisky hinein und serviere
mit einer Flasche impor-
tiertem Ginger-Ale.
1909 Carl A. Seutter: Der Mixologist. Seite 63. Tenderloin-Reviver.
Wie Horse’s Neck. Gebrauche Scotch-Whisky und keinen Bitter.
(Siehe Horse’s Neck Seite 62.)
1909 George J. Kappeler: Modern American Drinks. Seite 68. Horse’s Neck.
Cut the peel from a lemon in one long piece,
place in a thin punch-glass, add a bottle of cold
imported ginger ale.
1909 Jacob A. Didier: The Reminder. Seite 81. Horses’ Collar.
Peel the whole of a lemon in a
long string; place it into a large, thin
glass with one end hanging over
edge; one large piece of ice; fill glass
nearly full with imported ginger ale;
float on top one pony of brandy and
serve.
1909 Jacob A. Didier: The Reminder. Seite 82. Horses’ Neck.
Peel the whole of a lemon in a
long string; place it into a large, thin
glass with one end hanging over
edge; one or two pieces of ice; fill
nearly with imported ginger ale and
serve.
1909 John Applegreen: Applegreen’s Bar Book. Seite 25. Ginger Ale Cooler (Horse’s Neck).
Pare lemon same as for Scotch cooler
Add one bottle of imported ginger ale.
1910 Anonymus: 101 Drinks and How to Mix Them. Horse’s Neck.
This just goes to show that the Early Bar-
tenders never studied physiology. What better
name can you suggest? Or you? Or you?
Use large bar glass Add a few lumps of ice
Peel lemon in one con- One teaspoonful pow-
tinuous piece dered sugar
Place in glass with one One pony Gin
end hanging over the Fill glass with ginger ale
rim and the balance
spiraling to bottom
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass.
Peel lemon in one long string, place in glass
so one end hangs over.
Three or four lumps broken ice.
Fill with imported ginger ale.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 48. Horses Neck.
(Large thin glass.)
2 dashes lemon juice
Peel a lemon in a long string, place in glass, fill glass with ice
1 bottle of ginger ale.
Serve.
1910? J. Rey: Guide du Maître d’Hôtel et du Restaurateur. Seite 267. Horse’s Neck.
Remplissez aux trois quarts un verre à soda avec du
“Ginger-Ale”; y ajoutez quelques petits morceaux de
glace bien lavés et l’écorce d’un citron entier (coupée
en forme de copeau en tournant le citron). Servez
avec chalumeaux.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 27. Horse’s Collar.
The same as a Horse’s Neck. Add one drink
of Wilson Whiskey. Serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 31. Horse’s Neck.
Use tall gl ass.
Put in the peel of a whole lemon,
Two lumps of ice,
Three dashes Angostura Bitters,
One bottle Ginger Ale.
Stir together and serve.
1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Horse’s Neck.
(Use a large size Fizz glass).
Peel a lemon in one long string, place
in glass so that one end hangs over the
head of glass.
Two or three dashes of bitters.
One wine-glass whisky, rye, Scotch or
Irish, as preferred.
Three or four lumps of broken ice.
Fill up with syphon, vichy or ginger
aie.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 28. Horse’s Neck.
Use large size fizz glass.
Peel a whole lemon in one long string and
place in glass so one end hangs over edge.
2 or 3 lumps of ice.
Fill up glass with imported ginger ale and
serve.
1912 Anonymus: Wehman Bros.’ Bartender’s Guide. Seite 36. Horse’s Neck.
(Use a large glass.)
Rind of one whole lemon in one long string. Place in
a glass with one end hanging over the rim.
Three lumps of ice
Fill the glass with ginger ale.
1912 Anonymus: Wehman Bros.’ Bartender’s Guide. Seite 36. Horse’s Neck – Stiff.
(Use a large glass.)
Same as Horse’s Neck with a glass of whiskey added.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 222. Horse’s Neck.
Use large size fizz glass.
Peel lemon in one long string, place in glass
so one end hangs over.
Three or four lumps broken ice.
Fill with imported ginger ale.
1912 John H. Considine: The Buffet Blue Book. #103. Horse’s Neck.
Use large size fizz glass. Peel a lemon
in one long string and place in glass so one
end hangs over edge; 2 or 3 lumps of ice.
Fill up glass with imported ginger ale, and
serve.
1912 William Boothby: The World’s Drinks and How to Mixx Them. Seite 61. Horse’s Neck.
Pare a whole lemon as you would an apple, place a lump of ice inside
the lemon, peel and drop it into a large pint glass with the end of the lemon
peel hanging by the rim of the glass; fill the glass with a pint of imported
ginger ale and serve with straws.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 31. Horse’s Neck.
(Use large fizz glass.) Peel
lemon in 1 long string, place in glass so one end
hangs over; 3 or 4 lumps broken ice; fill with im-
ported ginger ale.
1913 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze Zitrone,
wie man einen Apfel schält,
in einem Streifen, placiere sie
aufrecht in ein langes Glas,
gib ein Stück Kristalleis, einige
Tropfen Angostura-Bitters,
1 Likörglas Rye-Whisky hinein
und serviere mit einer Flasche
importiertem Ginger-Ale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 101. Horses Collar.
Schäle eine Citrone in einem langen Streifen
und hänge sie in ein Limonadenglas, so dass das eine Ende
über dem Rand des Glases hängt. Dazu gebe 3 Spritzer
Bitter, 1 Weinglas Cognac Asbach, 3-4 Stück Eis, fülle auf
mit Soda oder Ginger Ale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 101. Horses-Neck.
Wie Horses – Collar, anstatt Cognac, Whisky
and Ginger Ale.
1913 Harry Montague: The Up-To-Date bartender’s Guide. Seite 23. Horse’s Neck.
Peel a lemon in one long strip and fit it in a large
fizz glass, allowing an end to fall over outside of
glass.
3 lumps of ice.
Fill up with ginger ale and serve.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 92. Horse’s Neck.
1 Rind of one Lemon cut thin.
1 pint Imported Ginger Ale.
1 Cube of Collins glass.
1914 Anonymus: The Art of Mixing Them. Seite 38. Horse’s Neck.
(Use large size fizz glass.) Peel lemon in 1
long string, place in glass so one end hangs over;
3 or 4 lumps broken ice; fill with imported ginger
ale.
1914 Anonymus (Charles Mahoney): The New Bartender’s Guide. Seite 29. Horse’s Neck.
Cut the entire rind from 1 lemon into one long
spiral piece, and fitt inside of the glass in such
a manner as to permit one end to hang over the
rim of the glass. Then fill up with ginger ale
and serve.
1914 Anonymus (Charles Mahoney): The New Bartender’s Guide. Seite 29. Horse’s Neck – Stiff.
(Use a large bar-glass.)
Same as Horse’s Neck, with a glass of whiskey
added.
1914 Anonymus (Harry Montague): The Up-To-Date Bartender’s Guide. Seite 23. Horse’s neck.
Peel a lemon in one long strip and fit it in a large
fizz glass, allowing an end to fall over outside of
glass.
3 lumps of ice.
Fill up with ginger ale and serve.
1914 Jacques Straub: Drinks. Seite 72. Horse’s Neck.
1 rind of one lemon cut thin.
1 pint imported ginger ale.
1 cube of ice. Collins glass.
1915 John B. Escalante: Manual del cantinero. Seite 47. Horses Neck.
(Jorses neck)
USE UN VASO GRANDE
Móndese un limón grande, procurando que toda la piel
salga en un tr)zo, entonces agregúese un pedazo de hielo,
póngase ambas cosas en el vaso y una cuchara larga, y
sírvase con una botella de Ginger Ale.
1916 Count Benvenito Martini: Cocktail-ology. Horse’s Neck.
1 glass Gin
1 Lemon Peel in Spiral
shape
Serve in 10-ounce glass, with ice. Add
ginger ale to fill. Jimmy Walker, once
said, “There are millions of Horse’s
A . . . . in New York, but thank God
I’m the only Mayor!”
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 112. Horse’s Neck.
(Large thin glass
2 dashes lemon juice
Peel a lemon in a long string, place in glass, fill glass with
ice
1 bottle of Ginger Ale
1917 Jacob A. Didier: The Reminder. Seite 81. Horses’ Collar.
Peel the whole of a lemon in a
long string; place it into a large, thin
glass with one end hanging over
edge; one large piece of ice; fill glass
nearly full with imported ginger ale;
float on top one pony of brandy and
serve.
1917 Jacob A. Didier: The Reminder. Seite 82. Horses’ Neck.
Peel the whole of a lemon in a
long string; place into a long, thin
glass with one end hanging over
edge; one or two pieces of ice; fill
glass with imported ginger ale and
serve.
1919 Anonymus: The Gorham Cocktail Book of Beverages. Seite 56. Horse’s Neck.
One tablespoonful lemon-juice, lemon-
peel, ginger ale.
ONE tablespoonful lemon-juice
and a lump of ice in a tall
lemonade-glass. Cut the outer
rind from a whole lemon in one
continuous strip. Coil this around
the ice in the glass and let one end
fall over the rim. Fill the glass
with imported ginger ale.
191x Jacob Abraham Grohusko: Jack’s Manual. Seite 55. Horses Neck.
(Large thin glass.)
2 dashes lemon juice
Peel a lemon in a long string, place in glass, fill glass with ice
1 bottle of ginger ale.
Serve.
1920 Anonymus: Down the Hatch. Seite 11. Horses Neck.
Peel a nice Lemon so as to get the peeling off whole. Put a
lump of ice between it and pour in desired amount of Whiskey.
Then open bottle Ginger Ale and pour contents over.
1920 Anonymus: Gooderham & Worts Limited. Seite 19. Horse’s Neck.
Peel a whole rind of
lemon as you would an
apple, put rind in large
tumbler, add a few lumps
of ice, one teaspoonful of
sugar, one wineglass of
Hyde Park Dry Gin; then
fill up with Ginger Ale.
1920 Anonymus: Good Cheer. Seite 48. Horse’s Neck.
1 rind of one lemon cut thin.
1 pint of imported ginger ale.
1 cube of ice. Collins glass.
1920 Berta E. L. Stockbridge: What to Drink. Seite 130. Horse’s Neck.
1 bottle of ginger ale,
1 lemon.
Peel a lemon in one continuous strip; place in a tall,
straight-sided glass with one end over the edge of the glass,
and add several pieces of ice. Pour over this the ginger ale.
If one desires it, a few drops of bitters may be added.
1920 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze
Zitrone, wie man einen
Apfel schält, in einem
Streifen, placiere sie auf-
recht in ein langes Glas,
gib ein Stück Kristalleis
einige Tropfen Angostura-
Bitters, 1 Likörglas Rye-
Whisky hinein und serviere
mit einer Flasche impor-
tiertem Ginger-Ale.
1920 Mazzon Ferruccio: Guida del barman. Seite 113. Horse Neck.
In un bicchiere a fizz glass:
la buccia di 1 limone in un pezzo at-
torno al bicchere fino sopra (v. Crusta)
2 pezzi di ghiaccio.
Riempite di Ginger-Ale.
1921 Adolphe Torelli: Guide du barman. Seite 62. Horse’s Neck.
Dans un gobelet moyen garni
de zeste citron très longs, deux traits orange
bitter, un verre de whisky, une cuillerée de glace
pilée et emplir avec Ginger-Ale
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 37. Horse’s Neck.
Peel a whole rind of lemon as you would an apple,
then put in large tumbler, add a few lumps of Ice,
1 teaspoonful of Sugar, 1 glass of Gin, then fill up
with Ginger Ale.
1924 Anonymus: Jayne’s Bartender’s Guide. Seite 24. Horse’s Neck.
Tall glass.
3 ice cubes.
Fill glass with ginger ale.
Decorate with spiral lemon peel, as above.
1924 Anonymus: Jayne’s Bartender’s Guide. Seite 24. Horse’s Neck, Stiff.
Peel whole lemon, in one long, thin spiral.
1 jigger rye or bourbon.
3 ice cubes.
Put rye over ice in tall glass. Fill glass with ginger ale.
Hang lemon spiral over top of glass, like a lariat in colls.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 76. Horse’s Neck (Pescuezo de caballo).
Córtese
la corteza de una linda naranja en una pieza en-
tera y larga en forma de cinta, colóquese en un
vaso grande, de modo que un extremo cuelgue
hacia afuera, agréguense algunos trozos de hielo
y una botella de Gingerale.
1924 Carlo Beltramo: Carlo’s Cocktails et boissons américaines. Seite 80. Horse’s Neck.
Ayer soin de couper l’écorce d’un citron
entier comme si vous peliez une pomme,
placez-Ia dans un tumbler de façon qu’un
bout reste accroché au bord du verre, ajoutez
2 petits morceaux de glace, 1/2 dl. de bon
scotch whisky et remplissez avec du ginger
aie bien glacé.
1924 Carlo Beltramo: Carlo’s Cocktails et boissons américaines. Seite 80. Shiff Horse’s Neck.
Se prépare comme le précédent en ajoutant
quelques gouttes d’angostura bitter.
On peut le préparer également avec du
Gordon gin ou du scotch whisky.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 18. Hors Neque.
En un aso de refresco, pongase un trozo de hielo, quitese
la cáscara de un limón entera, y coloquese en el vaso en forma
de espiral, aguantando un estremo en el borde del vaso, sír-
vase 1/4 un ginger ale bien frio.
1925 Carl A. Seutter: Der Mixologist. Seite 62. Horse’s Neck.
Schäle eine ganze
Zitrone, wie man einen
Apfel schält, in einem
Streifen, placiere sie auf-
recht in ein langes Glas,
gib ein Stück Kristalleis,
einige Tropfen Angostura-
Bitters, 1 Likörglas Rye-
Whisky hinein und serviere
mit einer Flasche importiertem
Ginger-Ale.
1926 Anonymus: The Cocktail Book. Seite 68. Horse’s Neck.
Use Large Glass.
RIND one lemon; two or three lumps
ice; one bottle ginger ale. Stir with
spoon.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 48. Horse’s Neck.
Peel a whole rind of lemon as you would an apple,
then put in a large tumbler, add a few lumps of Ice,
1 teaspoonful of Sugar, 1 glass of Burrough’s
Beefeater Gin, then fill up with Ginger Ale.
1926 W. Slagter: Cocktails. Seite 107. Hors Neck.
Vult een groot bol glas met:
Het sap van een 1/2 Citroen
Eenige stukjes ijs
1 Bitterglaasje Whisky
5 Druppen Angostura
en met Ginger-Ale aanvullen.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 85. Horse’s Neck.
Dans un verre moyen, un
zeste de citron très long, un morceau de glace;
deux traits d’Orange-bitter, un verre de Whisky
et remplir avec du Ginger-Ale.
1927 Harry McElhone: Barflies and Cocktails. Seite 36. Horse’s Neck.
Peel a whole rind of lemon as you would an apple, then
put in a large tumbler, add a few lumps of Ice, 1 teaspoonful
of Sugar, 1 glass of Gin, then fill up with Ginger Ale.
1927 Paul E. Lowe: Drinks. Seite 56. Horse’s Neck.
Cut the entire rind from 1 lemon into
one long, spiral piece, and fit it inside
of a large fizz glass in such manner as
to permit one end to hang out over the
rim of the glass. Then fill up with gin-
ger ale (preferably imported), and
serve.
1927 Pedro Chicote: El bar americano en España. Seite 150. Horse’s Neck.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
cucharada de las de café de azúcar en polvo.
El jugo de medio limón.
1 copita de dry gin.
Agítese muy bien y pásese a un vaso grande,
terminándole de llenar de ginger-ale.
1927 Piero Grandi: Cocktails. Seite 65. Horse’s Neck.
Semblable à la recette ci-dessus, mais sans
Whisky.
Die vorherige Rezeptur, nach der der Horse’s Neck zubereitet werden soll, ist der Remsen Cooler:
Epluchez un citron de même que l’on fait
avec une pomme, mettez la pelure dans un
grand Tumbler. Ajoutez deux morceaux de gla-
ce, un verre de Scotch Whisky. Remplissez avec
Soda Water.
1927 Piero Grandi: Cocktails. Seite 105. Horse’s Neck (with kick)
Epluchez un citron de même que vous feriez
avec une pomme, ensuite mettez la pelure dans
un grand Tumbler, ajoutez quelques morceaux
de glace, une cuillerée à thé de sucre, un ver-
re de Gin , et remplissez avec du Ginger Ale.
1928 Anonymus: A.B.C. of Mixing Cocktails. Seite 19. Horse’s Neck.
Peel a whole rind of
lemon as you would an
apple, put rind in large
tumbler, add a few lumps
of ice, one teaspoonful of
sugar, one wineglass of
Hyde Park Dry Gin; then
fill up with Ginger Ale.
1928 Anonymus: The Cocktail Book. Seite 68. Horse’s Neck.
Use Large Glass.
RIND one lemon; two or three lumps
ice; one bottle ginger ale. Stir with
spoon.
1928 Pedro Chicote: Cocktails. Seite 366. Horse’s=Neck.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
1 cucharada de las de café de azúcar en polvo.
1 copita de dry gin o whisky.
Agítese muy bien y pásese a un vaso grande,
terminándole de llenar de ginger=ale y añadiendo
una corteza de limón, muy larga, en forma de cuello
de caballo.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 85. Horse’s Neck.
Dans un verre moyen, un
zeste de citron très long, un morceau de glace,
deux traits d’Orange-bitter, un verre de Whisky
et remplir avec du Ginger-Ale.
1929 Frank Shay: Drawn form the Wood. Seite 171. Horse’s Neck.
Use large bar glass
Peel lemon in one continuous piece
Place in glass with one end hanging over the rim and the
balance spiraling to bottom
Add a few lumps of ice
One teaspoonful powdered sugar
One pony Gin
Fill glass with ginger ale
1929 Schürger Rezsö: A Mixer. Seite 14. Horses Neck.
1 poh. szódaviz, 1 pohár Ginger ála, 1 szelet
citrom és törött jég (keverni).
1930 Anonymus: Here’s How. Seite 30. Horse’s Neck.
1 rind of one lemon cut thin.
1 pint of imported ginger ale.
1 cube of ice. Collins glass.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Songbook. Seite 40. Horse’s Neck.
We’ve been playing with this one for years, but we
never have found out why it’s called a HORSE’S
NECK, when it might very well be called after
some other part of a horse. Or why not a cow, or a
sheep or a pig? All in favor of changing it to a
PIG’S NECK say “aye” !
Use Large Bar Glass
Peel Lemon in one continuous piece
Place in glass with one end hanging over
the rim and the balance spiraling to bottom
Add a few lumps of Ice
One teaspoonful Powdered Sugar
One pony Gin
Fill glass with Ginger Ale
1930 F. Koki: Cocktails. Horses Neck.
Schäle eine ganze Zitrone, wie man einen Apfel schält
in einem Streifen, placiere sie aufrecht in ein langes Glas, gib ein
Stück Kristalleis, einige Tropfen Angostura-Bitters, 1 Likörglas
Whisky hinein und serviere mit einer Flasche importierten Ginger-
Al oder Syphon.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Seite 110. Horse Neck.
Cáscara de una naranja, cortada fina, enroscada
en espiral en un vaso de Collins, dejando
caer hacia fuera un extremo de la cáscara
slmulando cabeza de caballo.
Trozos de hielo.
1/2 botella ginger ale.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 50. Horse’s Neck.
Peel a whole rind of lemon as you would an apple,
then put in large tumbler, add few lumps of Ice,
1 teaspoonful of Sugar, 1 glass of Gin, then fill up
with Ginger Ale.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 30. Horse’s Neck.
Use a large lemonade glass; peel a whole lemon and
wind the peel around glass; add a few lumps of ice; fill
glass with Ginger Ale.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 31. Horse’s Collar.
Same as Horse’s Neck only using Sarsaparilla instead
of Ginger Ale.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 61. Horses Neck.
Place the peel of a lemon in a tumbler with
one end hanging over the top of glass, add two
lumps of ice and fill the glass with cold Ginger ale.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 62. Stiff Horses Neck.
A Stiff Horses Neck is made the same way as
Horses Neck and add:
A dash ot Angostura bitter
One glass ot Gin, Brandy, Whisky etc. as
required.
1930 Ridgely Hunt & George S. Chappell: The Saloon In the Home. Seite 15. Horse’s Neck.
Peel a nice lemon so as to get the peeling off whole. Put in
lump of ice and pour in the desired amount of rye whiskey.
Then open a bottle of ginger ale and pour contents over.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks and How to Prepare Them. Seite 96. Horse’s Neck.
Brandy . . . . . . . . . . . . . . 1 jigger Angostura . . . . . . . . . . . . 1 dash
Lemon . . . . . . . . peel cut spiral Ginger Ale . . . . . . . . . . . . to fill
Place peel in highball glass with end hanging over rim. Add cracked ice.
Shake other ingredients well and strain into glass. Add ginger ale to fill
and serve with straws. (N. B.—Whisky, rum or gin may be substituted for
brandy.)
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 197. Horse’s Neck.
Sounds wicked, but it wasn’t. Just why the name, there
seems no reason beyond the fact that it was a long drink,
and in color might remind one of a horse – if one could
think of the right-colored horse.
(Collins)
Whole of Lemon Peel
One bottle Ginger Ale
1931 Dominique Migliorero: L’Art du Shaker. Seite 33. Horse’s Neck.
Dans un grand verre Tumbler: 1 morceau de glace, 1 long
zeste de citron, 1 verre à liqueur de Cognac .
Finir avec une demi-bouteille de Ginger Ale. Remuer et
servir.
1932 Al Hirschfeld: Manhattan Oases. Seite 70. Horse’s Neck.
Peel a whole rind of lemon, then put
in large tumbler, add a few lumps of
ice, one teaspoonful of sugar, one
glass of gin, then fill with ginger ale.
1932 Anonymus: One Hundred Ways. Seite 28. Horse’s Neck.
1 whole lemon (peel only)
1/2 wineglass gin
1/2 pint of ginger ale
Ice, insert lemon peel and fill up with ginger ale. Serve in
glass No. 4.
1932 Anonymus: Sloppy Joe’s Cocktail Manual 1932-33. Seite 37. Horses Neck.
1 Glass of Gordon
Dry Gin.
1 Peel of a Lemon in
spiral shape.
Serve in a ten ounces glass, with
ice, and a bottle of Ginger Ale.
1932 James A. Wiley: The Art of Mixing. Seite 20. Horse’s Neck.
You don’t have to kill the horse, either.
Peel a whole rind of lemon as you would an
apple, insert into a large glass, add a few cubes
of ice, 1 teaspoonful of sugar, 1 drink of Gin,
and fill up with gingerale. Easy on the whip.
1932 William C. Ferry: Wet Drinks for Dry People. Seite 34. Horse’s Neck.
2 ounces of gin.
Add ice.
Peel a lemon as you would an
apple and drop the peel in, in
one long string if possible, with
one end hanging over the edge
of the glass. Fill the remainder
of the glass with gingerale, stir
and serve.
(A good test drink, if the guests
start nibbling on the lemon peel
or have trouble keeping it out
of their eye, it is time to suggest
food.)
1933 Anonymus: Lest We Forget. Seite 48. Horse’s Neck.
Use large size fizz glass.
Peel lemon in one long string, place in
glass so one end hangs over.
Three or four lumps broken ice.
Fill with imported ginger ale.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 209. Horse’s Neck.
Place the peel of Lemon in a
large tumbler, add a cocktail glass of
Dry Gin and a dash of Angostura Bitters.
Fill up with iced Ginger Ale.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Horses Neck.
1 Glass of Gordon
Dry Gin.
1 Peel of a Lemon in
spiral shape.
Serve in a ten ounces glass, with
ice, and a bottle of Ginger Ale.
1933 Anonymus: The Bartender’s Friend. Seite 83. Horse’s Neck.
Gin Peel a lemon in one spiral, hang the
Ginger Ale peel from the rim into a tall highball
Lemon Peel glass, add two or three small lumps of
Ice ice and i drink of gin. Fill with ginger
ale.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 42. Horse’s Neck.
(use large glass)
Peel rind of a lemon in one long string.
Place in glass so that one end hangs over
the edge.
3 ice cubes.
Fill up glass with Ginger Ale.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 42. Horse’s Neck – Stiff.
(use large glass)
Prepare same as Horse’s Neck, adding a
glass of whiskey.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 42. Horse’s Neck.
Large thin glass
2 dashes lemon juice
Peel lemon in a long string,
place in glass, fill glass with ice
1 bottle ginger ale. Serve.
1933 George A. Lurie: Here’s How. Seite 97. Horse’s Neck.
Brandy . . . . . . . . . 1 jigger Angostura . . . . . . . 1 dash
Lemon . . . . peel cut spiral Ginger Ale . . . . . . . to fill
Place peel in highball glass with end hanging over rim.
Add cracked ice. Shake other ingredients well and strain
into glass. Add ginger ale and serve with straws. (Whisky,
rum or gin may be substituted for brandy.)
1933 Harry Todd: Mixer’s Guide. Seite 115. Horse’s Neck.
Cut the entire rind from 1 lemon into one long spiral piece, and
fit inside of the glass in such a manner as to permit one end to hang
over the rim of the glass. Then fill up with ginger ale and serve.
1933 Harry Todd: Mixer’s Guide. Seite 115. Horse’s Neck – Stiff.
(Use a large bar-glass)
Same as Horse’s Neck, with a glass of whisky added.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 167. Horse’s Neck.
(Large thin glass)
2 dashes lemon juice
Peel a lemon in a long string and place in glass. Fill glass with
ice.
1 bottle of ginger ale
1933 John F. Driscoll: The Home Bartender. Seite 45. Horses Neck.
1 whole unbroken lemon peel. Insert 1 cube of ice inside
of peel. then fill glass with imported ginger ale.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages and Recipes for Mixed Drinks. Seite 29. Horse’s Neck.
Peel a lemon in one long string, place it in a large lemonade
glass so that one end hangs over the rim.
Add two or three cubes of ice
Few drops of Angostura Bitters
Fill up with bottled imported Ginger Ale
1933 Julien J. Proskauer: What’ll You Have. Seite 75. Horse’s Neck.
Rind of one whole lemon in a long string.
Place in a glass with one end hanging over the
rim.
Three lumps of ice,
1 glass of Rye Whiskey,
Fill the glass with ginger ale.
1933 William Guyer: The Merry Mixer. Seite 43. Horse’s Neck.
1/3 Golden Wedding Whiskey
2/3 Ginger Ale . . . Slice of Lemon
Joggle a bit
1934 Anonymus: 100 Famous Cocktails. Seite 39. Horses Neck.
(Tom Collins glass)
Rind of one Lemon
One bottle Ginger Ale
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 90. Horse’s neck.
Rind of 1 lemon cut thin 1 cube of ice
1 pint of Ginger Ale Use Collins glass
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Horses Neck.
1 Glass of Gordon
Dry Gin
1 Peel of a Lemon in
spiral shape
Serve in a ten ounce glass, with
ice, and a bottle of Ginger Ale.
1934 Anonymus: The Complete Bartender’s Guide. Seite 105. Horse’s Neck.
(Large bar glass.)
Spiral of lemon peel, one end hanging over the rim of glass.
Add 1 teaspoon powdered sugar, 1 pony gin. Fill glass with
ginger ale. (Old Timer.)
1934 Anonymus: What Goes With What. Seite 30. Horse’s Neck.
Peel a Whole Lemon in one long string and place peel in a large
glass, so that one end hangs over the edge. Add two cubes of ice.
Fill up with Ginger Ale.
1934 A. T. Neirath: Rund um die Bar. Seite 307. Horses-Neck.
(Pferde-Hals)
Die Schale einer ganzen
Zitrone in einem Streifen
abschälen und in einen
Tumbler mit 2—3 Stück-
chen Eis legen, dazu
1 Teelöffelvoll Zucker
und
1/[?] Cocktailglas Gin
Auffüllen m. eiskaltem
Ginger Ale.
1934 G. F. Steele: My New Cocktail Book. Seite 188. Horse’s Neck.
1 bottle Ginger Ale
2 or 3 lumps of ice
Stir with a spoon
rind of one Lemon
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Guide. Seite 259. Horse’s Neck.
Peel a Whole Lemon in one long string and place peel in a large
glass, so that one end hangs over the edge. Add two cubes of ice.
Fill up with Ginger Ale.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 56. Horse’s Neck.
Peel a whole rind of Lemon as you would an apple,
then put in large tumbler, add a few lumps of Ice,
1 teaspoonful of Sugar, 1 glass of Burrough’s Beef-
eater Gin, then fill up with Ginger Ale.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 32. Horses Neck.
Use a Collins glass.
Pare a lemon in one piece, slip it around a stick of ice and
place in glass with one end over the glass.
Fill with one bottle C. and C. Ginger ale.
This is all there is to a Horses Neck. Anything you hear, or see,
or read in a guide, or advertisement, that tells that a Horses
Neck has any other ingredent in it, is wrong.
1934 Magnus Bredenbek: What Shall We Drink. Seite 105. Horse’s Neck.
For the Horse’s Neck you need a tall straight glass of the
highball type, but slightly larger. That’s the reason for the
name. It should have been a “Giraffe’s Neck” because the
drink is so “long.” Anyway, here’s how: Carefully cut the
rind of a whole lemon, starting at one end and slicing in a
spiral fashion to end the cutting at the other end. Place this
spiral of yellow skin in glass, letting one end rest on top rim
of glass and the spiral winding downward to bottom of glass.
Now a few lumps or cubes of ice, an ovmce of rye whisky
(sometimes omitted entirely) and fill glass to brim with cold
ginger ale. The bit of whisky prevents this drink from being
insipid to the man who fikes a small “kick” on a hot day.
1934 Magnus Bredenbek: What Shall We Drink. Seite 105. Horse’s Neck Stiff.
Do as above but add to contents a good two-ounce drink
of any kind of whisky you prefer.
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 105. Horse’s Neck.
(Large bar glass.)
2 cubes ice.
Spiral of lemon peel, one end hanging over the rim of glass.
Add 1 teaspoon powdered sugar, 1 pony gin. Fill glass with
ginger ale. (Old Timer.)
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 192. Horse’s Neck.
Brandy . . . . . . . . . 1 jigger Bitters . . . . . . . . . . 1 dash
Lemon . . . . peel cut spiral Ginger Ale . . . . . . . to fill
Place peel in highball glass with end hanging over rim. Add cracked ice.
Shake other ingredients well and strain into glass. Add ginger ale to fill
and serve with straws. (N. B.: Whisky, rum or gin may be substituted
for brandy.)
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 118. Horse’s Neck.
Whole of a Lemon Peel (Collins
glass)
Ice; one bottle Ginger Ale
1935 Anonymus: Fancy Drinks. Seite 18. Horse’s Neck.
1/3 Whiskey
2/3 Ginger Ale
Slice of Lemon
1935 Anonymus: For Home Use. Seite 23. Horse’s Neck.
Into a tumbler put:
3 or 4 lumps of ice.
Long curl of lemon peel.
3 dashes Angostura Bitters.
Fill up with Ginger Ale.
Serve with slice of Lemon on top.
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 37. Horse’s Neck.
1 Glass of Gordon
Dry Gin.
1 Peel of a lime in
spiral shape.
Serve in a ten oz. glass, with ice,
and a bottle of Ginger Ale.
1935 George Pillaert: Le Bar Américan. Seite 54. Horse Neck.
Dans un verre 1/2 mousseline
Whisky John Begg
1/4 Ginger-ale
Large écorce de citron
Un petit glaçon
1935 John Held: Peychaud’s New Orleans Cocktails. Horse’s Neck.
Peel 1 Lemon whole. Place one-
half of lemon peel in glass and
hang the other half over edge.
1 Jigger Whiskey.
2 Dashes Peychaud’s Bitters.
Fill glass with ice and Ginger-
Ale.
1935 Leo Cotton: Old Mr. Boston. Seite 66. Horses Neck.
Peel rind of whole Lemon in spiral
fashion and put in Tom Collins
glass with one end hanging over the
rim. Fill glass with ice cubes.
Add jigger of Old Mr. Boston
Whiskey. Then fill with Ginger
Ale and stir well.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 255. Horse’s Neck.
Put into Tumbler a Lemonrind
cut in Spiralform
add Lump of Ice
4 ds. Angostura
a good Shot of Rye Whisky
balance Ginger Ale (split)
1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Horses Neck.
1 Glass of Gordon
Dry Gin.
1 Peel of a lime in
spiral shape.
Serve in a ten oz. glass, with ice,
and a bottle of Ginger Ale.
1936 Elvezio Grassi: 1000 Misture. Seite 152. Horse’s neck (Collo di Cavallo).
Versate in un piccolo tumbler:
Scorza di limone lunga
3 pezzettini di ghiaccio
2 spruzzi Orange bitter
40% Whisky
60% Ginger Ale.
Servite con pagliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 168. Horse’s Neck.
1 glass rye or Bourbon 5 or 6 drops of bitters
whisky 1 split of sparkling water
. or ginger ale
Peel a lemon so that the peel forms a long ribbon. Place
this in the glass with one end hanging over the edge of the
glass. Put in cracked ice, sparkling water (or ginger ale),
add the bitters, stir.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 176. Horse’s Neck.
See p. 168. Scotch whisky may be used instead of rye.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 74. Horse’s Neck.
In large tumbler: two pieces of
Ice in whole Lemon rind, pour
in split of Ginger Ale, stir and
serve.
One-half glass of Brandy, Gin,
Rum, or either Whiskey may be
added if desired.
1937 John R. Iverson: Liquid Gems. Seite 95. Horse’s Neck.
Peel full lemon round and round in
one piece, place in 10-ounce shell,
leaving one end hooked over edge,
ice and fill with ginger ale and serve.
Observations
Originally this drink was concocted as a joke,
and even today is likely to create amusement. It
contains no alcohol, and is sometimes ordered by
mistake instead of a
Horse’s Neck, Stiff
1937 John R. Iverson: Liquid Gems. Seite 95. Horse’s Neck Stiff.
Same [as Horse’s Neck], with 1 oz. Whiskey (Bourbon).
1937 R. de Fleury: 1800 – And All That. Seite 221. Horse’s Neck.
Place the Peel of a
Lemon in a tumbler
with one end hanging
over the top of the
glass, add 2 lumps of
broken Ice, and fill the
glass with cold Ginger
Ale. A Stiff Horse’s
Neck is made the same
way by adding a dash
of Angostura Bitters
and 1/2 gill of Gin,
Brandy, Whisky, etc.,
as required.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 166. Horse Neck.
Cáscara de una naranja, cortada fina, en-
roscada en espiral en un vaso de Collins, de-
jan do caer hacia afuera un ext[re]mo de la
cáscara simulando cabeza de caballo.
Trozos de hielo.
Media botella ginger ale.
1938 Anonymus: Cocktails. Seite 22. Horse’s Neck Stiff.
1 Jigger Dry Gin
1 Peel of Lemon
Serve in 10 oz. glass with ice, adding ginger
ale.
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 37. Horse’s Neck.
2 oz. of Gordon Dry Gin.
1 Peel of a lime in
spiral shape.
Serve in a ten oz. glass, with ice,
and a bottle of Ginger Ale.
1938 Bud Caroll: Popular Drinks of Today. Seite 32. Horse’s Neck (Stiff).
Whisky . . . . . . . . . . . . 1 jigger Ice . . . . . . . . . . . . . 2 cubes
Rind of one whole lemon in one long string. Place
in a glass with one end hanging over the rim. Add 1
jigger of Whisky. Fill the glass with Ginger Ale.
Serve in 12 ounce glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 32. Horse’s Neck.
Ginger Ale . . . . . . . . . . . . 1 bottle Ice . . . . . . . . . . . . . 3 lumps
Rind of one whole lemon in one long string. Place
in a glass with one end hanging over the rim. Fill the
glass with Ginger Ale. Serve in large glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 119. Horse’s Neck Cocktail.
1 jigger Brandy
1 dash Angostura Bitters
Lemon Peel cut spiral
Place Peel in Highball Glass
with end over rim
Add cracked ice
Add Liqueur
After shaking fill with
Ginger Ale
1938 Jean Lupoiu: Cocktails. Seite 79. Horse’s Neck.
Dans un grand verre:
1 morceau de glace, 1/2 verre de Cognac
ou Whisky, l’écorce d’un citron, remplir
avec du Ginger Ale.
Mélanger et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 70. Horse’s Neck.
(Whisky-Soda-Glas)
In ein Whisky-Soda-Glas
2—3 Eisstückchen (Walnußgröße)
Zitronenspirale
Schuß Grenadine 10 ccm
Dry Gin 25 ccm
mit Ginger Ale auffüllen
(umrühren)
1938 Robert Vermeire: L’art du cocktail. Seite 101. Horse’s Neck.
Mettre dans un tumbler la pelure entière
d’un citron dans laquelle on met un grand
morceau de glace, ajouter un bon trait
d’angostura bitter et un verre à cocktail de
la liqueur désirée, soit gin, whisky, brandy
rye, etc. Remplir le verre avec du ginger
aie froid et remuer légèrement à la cuiller.
Le horse’s neck se sert également sans
aucun alcool.
1939 Ambrose Heath: Good Drinks. Seite 54. Horse’s Neck (Stiff).
Place the peel of a Lemon in a tumbler with one
end hanging over the top of the glass, add two
lumps of broken ice, a dash of Angostura Bitters,
half a gill of Gin, Brandy, Whisky, etc. as desired,
and fill up with cold Ginger Ale.
1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 40. Horses Neck.
Juice a lime.
2 oz. of Gordon Dry Gin.
1 Peel of a lime in spiral
shape.
Serve in a ten oz. glass, with ice, and a
bottle of Ginger Ale.
1940 Anonymus: Professional Mixing Guide. Seite 37. Horse’s Neck (with a kick).
Peel the rind of a Lemon spiral fash
ion in one piece. Place one edge of
the peel over the lip of a 10 oz Col-
lins glass, allowing the remainder to
curl inside the tumbler. Add cubes of
crystal-clear ice. Pour in 1 1/2 oz of Gin
or Whiskey. Fill with Ginger Ale, stir
slightly and serve.
1940 Anonymus: Recipes. Seite 77. Horse’s Neck.
Use Collins glass
Peel a lemon in one long string and place
in glass with one end of rind over side. Place
3 cubes ice in glass. Fill with imported or
domestic Ginger Ale and serve.
1940 Anonymus: Recipes. Seite 80. Horse’s Collar.
Use Collins glass
Peel a lemon in one long string and place
in glass with one end of rind hanging over
side. Place
3 cubes ice in glass
1 jigger Gin or Whiskey
Fill with imported or domestic Ginger Ale
and serve.
1940 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 34. Horses Neck.
Juice of a lime.
2 oz. of Gordon Dry Gin.
1 Peel of a lime in spiral chape.
Serve in a ten oz. glass, with ice,
and a bottle of Ginger Ale.
1940 Pedro Talavera: Los secretos del cocktail. Seite 119. Horse’s Neck.
En el vaso núm. 1, unos pedacitos de hielo.
1/2 copa de Coñac Domecq.
1 raja de limón cortada.
Llénese de Ginger-Ale.
1941 W. C. Whitfield: Here’s How. Seite 17. Horse’s Neck with a kick.
Use 8 oz. tumbler.
Peel lemon so rind is in one
long spiral piece and place
in glass with one end hanging
over the rim. Fill glass with
ice cubes, add 1 jigger Whiskey
and fill with Ginger Ale. Stir.
(leave out the whiskey and you leave out
the kick. The original Horse’s Neck had
no kick, so one might suspect that as the
reason for the name. Certainly the neck
is the wrong end for kicking. But in real-
ity the name comes from the shape the
lemon spiral takes when hung over the
rim of the glass.)
1943 Oscar Haimo: Cocktail Digest. Seite 47. Horse-Neck.
Peel the rind of a lemon. Spiral
in one piece. Plase one edge of the peel
over the tip of a tall glass, allowing the
remainder to curl inside the tumbler
Add cubes of ice
Fill with ginger ale.
1944 Nick Thomas: Bartender’s Friend. Horse’s Neck.
2 Ice Cubes
1 oz. Whiskey
Rind of Lemon
2/3 Glass Ginger Ale
1944 Oscar Haimo: Cocktail Digest. Seite 58. Horse’s Neck.
Peel the rind of a lemon. Spiral in one
piece. Place one edge of the peel over
the tip of a tall glass, allowing the re-
mainder to curl inside the tumbler
Add cubes of ice
Fill with Canada Dry Ginger Ale.
1945 George Gardner: How to be a bartender. Seite 41. Horse’s Neck.
Use large fizz glass.
Ice, 3 lumps.
Lemon peel of 1 whole lemon cut in
one long string and arranged in glass,
allowing one end to hang over the edge
of the glass.
Ginger ale (imported) ; fill up glass.
Serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 32. Horse’s Neck Highball.
3 Oz. Dry Gin
1 Peel of a Lemon
1 Teaspoon Sugar
2 Cubes of ice
Fill glass with Ginger Ale.
1946 Bill Kelly: The Roving Bartender. Seite 34. Horse’s Neck (Original).
Peel a lemon spirally. Set in
12 oz. glass with 3 cubes ice and
fill with ginger ale.
1946 Bill Kelly: The Roving Bartender. Seite 34. Horse’s Neck (Today).
Same as above with an oz. or
more of whatever kind of liquor
the customer chooses.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 64. Horse-Neck.
Peel the rind of a lemon. Spiral in one
piece. Place one edge of the peel over
the tip of a tall glass, allowing the re-
mainder to curl inside the tumbler.
Add cubes of ice
Fill with Canada Dry Ginger Ale.
1947 A. Vermeys: Cocktails. Seite 50. Horse’s Neck.
1 morceau de glace; 1/2 verre de Cognac ou
Whisky; large écorce d’un citron. Compléter
avec Ginger Aie; mélanger et servir.
(Avec Gin au lieu de Cognac ou Whisky
devient Rose Nech.)
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 85. Horse’s Neck.
Dans un verre moyen, un
zeste de citron très long, un morceau de glace,
deux traits d’Orange-bitter, un verre de Whisky
et remplir avec du Ginger-Ale.
1948 David A. Embury. The Fine Art of Mixing Drinks. Seite 272. Horse’s Neck.
This is the great what-is-it of the
Highball tribe. Originally it was a whisky drink and
Scotch, Irish, rye, or bourbon was used as requested.
Then it degenerated into a prohibition drink by leav-
ing out the whisky. Then it degenerated still further
by putting in gin.
While listed in some recipe books as a Collins (be-
cause served in a Collins glass), it definitely is not
a Collins: first, because it contains no lemon; second,
because it contains no sugar; and third, because it is
made with ginger ale, not club soda.
Peel a medium or large lemon in one continuous
spiral. Hang the peel in a Collins glass with just
enough over the edge of the glass and hanging out
side to keep the peel in place. Place 3 or 4 large cubes
of ice in the glass and—
(a) for our teetotaler friend, fill with ginger ale.
This is known as a PLAIN HORSE’S NECK.
(b) for others, add 2 to 3 ounces of gin, Scotch,
Irish, rye, rum, applejack, or bourbon, as desired, and
then fill up with ginger ale. This is known as a
HORSE’S NECK WITH A KICK.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 56. Norse’s Neck.
Large thin glass
2 dashes lemon juice
Peel lemon in a long string,
place in glass, fill glass with ice
1 bottle ginger ale. Serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 435. Horse Neck.
En un vaso de Collins mé-
tase colgando fuera de su
borde, la cascara enroscada
de una naranja simulando la
cabeza de un caballo. Pón-
gase en el vaso, trozos de
hielo y sírvase en él, 1/2 bo-
tella de Ginger Ale.
1948 Jean Lupoi: Cocktails. Seite 61. Horse’s Neck.
Dans un grand verre:
1 morceau de glace, 1/2 verre de Cognac
ou Whisky, l’écorce d’un citron, remplir
avec du Ginger Aie.
Mélanger et servir.
1948 Trader Vic: Bartender’s Guide. Seite 336. Horse’s Neck.
2 oz. brandy 1 dash Angostura bitters
. Lemon peel cut in spiral
Drop peel in highball glass with end hanging over edge of
glass; fill with cracked ice. Add brandy and bitters and fill
with ginger ale.
1949 Anonymus: Professional Mixing Guide. Seite 39. Horse’s Neck (with a kick).
Peel the rind of a Lemon spiral
fashion in one piece. Place one
edge of the peel over the lip of a
10 oz. Collins glass allowing the
remainder to curl inside the tum-
bler. Pour in 1 1/2 oz. of Gin or
Whisky. Fill with Ginger Ale.
1949 Anonymus: Professional Mixing Guide. Seite 88. Horse’s Neck.
Peel the rind of a Lemon spiral
fashion in one piece. Place one
edge of the peel over the lip of
a 10 oz. glass allowing the re-
mainder to curl inside the tumbler.
Add cubes of crystal clear ice. Fill
with Ginger Ale.
1949 Emile Bauwens: Livre de Cocktails. Seite 120. Horse’s Neck.
Le « Horse’s Neck » se sert dans un tumbler, dans lequel
on met la pelure entière d’un citron, coupée en spirale,
un morceau de glace et un verre à cocktail de l’alcool
que l’on désire, soit Cognac, Gin, Whisky et devient ainsi
le « Brandy Horse’s Neck », le «Gin Horse’s Neck», le
« Whisky Horse’s Neck ».
Servir avec un Ginger-Ale bien froid.
Les « Horse s Neck » sont très appréciés en Europe.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 374. Horse’s Neck.
Man schält eine schöne, grosse Zitrone so wie man
einen Apfel schält, d. h. dass die ganze Schale an
einem Band bleibt und gibt sie dann in einen gros-
sen Tumbler. Man füge nun 2—3 kleine Stückchen
Roheis, 2 Barlöffel Grenadine, 1 Glas Gin hinzu und
fülle auf mit Ginger-Ale. Gut umrühren. Mit Barlöffel
servieren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 54. Horse’s Neck Cocktail.
1 Gläschen Whisky,
2 Sprizer Orangenbitter
kühlst Du gut durch. Nachdem Du
den Drink in ein Stengelglas ge-
seiht hast, verschönst Du ihn mit
einer im Cocktailglas aufrecht-
stehenden Zitronenspirale.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 156. Horse’s Neck / Horse’s Hoof / Horse’s Neck with a Kick.
Peel a large firm lemon in one continuous spiral. Lay
the peel in a tall cold glass, hanging over edge. Put three
ice cubes in glass. Fill with ginger ale.
By adding two jiggers of a harsh liquid, you get a
Horse’s Hoof, or a Neck with a Kick.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 29. Horse’s Neck.
Sbucciate un limone come se sbucciaste una
mela facendone una spirale e mettetela nel
bicchiere.
Aggiungetevi qualche pezzetto di ghiaccio,
un cucchiaino di zucchero, un bicchierino di
Dry Gin Rossi.
Riempite il bicchiere di Ginger Aie (1).
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 125. Horse’s Neck.
Ginger ale
3 ice cubes
Rind of one lemon
Place ice in a Tom Collins glass. Cut rind of
lemon in spiral and curl it around ice cubes, with
one end of rind spiral overhanging rim of glass.
Fill with ginger ale.
1952 Anonymus: Cocktails. Seite 124. Horse’s Neck.
Dans un tumbler:
Deux morceaux de glace,
L’écorce d’un citron entier,
Remplir avec du Ginger ale, remuer et
servir.
On peut ajouter un demi-verre de cognac,
de gin, de rhum, ou de whisky si on le
désire.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 155. Horse’s Neck.
Strictly speaking, this is a teetotaler’s
drink, but add whisky to the basic
and see how it goes:
Peel the whole rind of a lemon
Place it in a Collins glass, spiral-
ing up from bottom and hook-
ing over edge
Add 2 cubes of ice
Pour in 1 jigger whisky
Fill with cold ginger ale
A dash of bitters is sometimes added
to the whisky.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 182. Horse’s Neck.
Peel the whole rind of a lemon, in one
spiraling piece. Place it in a tumbler
with one end hanging over the top.
Add 2 cubes of ice, a dash of bitters,
then fill the tumbler with ginger ale.
1953 Anonymus: Manual del bar. Seite 167. Cogote (Horse Neck).
. 25 gramos de Cognac.
. Completar con una Ginger-Ale
Cortar una cáscare en- seco.
tera de limón en espi-
ral, introducirla en un
vaso de whisky, con
un pedazo grueso de
hielo y verter el con-
tenido de la fórmula.
1953 Anonymus: Manual del bar. Seite 275. Cogote (Horse Neck).
. 25 gramos de Cognac.
. Completar con una botelitta
Cortar una cáscare en- de Ginger-Ale seco.
tera de limón en es-
piral, introducirla en
un vaso de Whisky
con con un pedazo
de hielo y verter el
contenido de la fór-
mula.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the
peel over edge of the tumbler allowing the remainder to curl
inside and anchor with 2 lumps of ice at bottom of glass. Add
1 1/2 oz. of Brandy, and fill with Dry Ginger. A good dash of
Angostura Bitters is optional.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 277. Horse’s Neck.
This is the great what-is-it of the Highball tribe.
Originally it was a whisky drink and Scotch, Irish, rye, or bourbon was
used as requested. Then it degenerated into a prohibition drink by
leaving out the whisky. Then it degenerated still further by putting
in gin.
While listed in some recipe books as a Collins (because served in a
Collins glass), it definitely is not a Collins: first, because it contains no
lemon; second, because it contains no sugar; and third, because it is
made with ginger ale, not club soda.
Peel a medium or large lemon in one continuous spiral. Hang the
peel in a Collins glass with just enough over the edge of the glass
and hanging outside to keep the peel in place. Place 3 or 4 large cubes
of ice in the glass and —
(a) for our teetotaler friend, fill with ginger ale. This is known as
a PLAIN HORSE’S NECK.
(b) for others, add 2 to 3 ounces of gin, Scotch, Irish, rye, rum,
applejack, or bourbon, as desired, and then fill up with ginger ale. This
is known as a HORSE’S NECK WITH A KICK.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 80. Horses Neck (With a Kick).
Peel rind of whole Lemon in spiral
fashion and put in 12 oz. Tom Collins
glass with one end hanging over the
rim. Fill glass with ice cubes. Add
2 oz. Old Mr. Boston Rye or Bourbon
Whiskey. Then fill with Ginger Ale
and stir well.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 65. Horse’s Neck.
Dans un verre à collins:
l’écorce complète d’un ci-
tron coupée en spirale, dont
une extrémité sera fixée sur
les bords du verre, quelques
morceaux de glace, un ver-
re de Whisky, compléter
avec du Ginger Ale.
1954 Eddie Clark: King Cocktail. Seite 44. Horse’s Neck.
Cut a whole lemon peel in
spiral fashion. Take a large
tumbler and drape one end of
the peel over the rim of the
glass. Anchor the other end
to the bottom with a large
piece of ice. Add:
1 good measure of Brandy
Fill glass with Ginger Ale
A dash of Angostura may
be added if desired.
(Note.—In America this is
known as a ” Stiff Horse’s
Neck.” In fact, under this
name, any spirit may be used
— their ” Horse’s Neck ” does
not contain alcohol.)
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 126. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the
peel over edge of the tumbler allowing the remainder to curl
inside and anchor with 2 lumps of ice at bottom of glass. Add
1 1/2 oz. of Brandy, and fill with Dry Ginger. A good dash of
Angostura Bitters is optional.
1955 Jean Lupoiu: Cocktails. Seite 69. Horse’s Neck.
Décorer l’intérieur d’un grand verre avec
l’écorce d’un citron que vous enlevez en
spirale et ajoutez:
Deux morceaux de glace, 1 verre de
Whisky Long John, et remplir avec du
Schweppes Ginger Ale et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 129. Horse’s Neck.
1 or 2 Jiggers Whiskey
Rind of 1 Lemon
Ginger Ale
Cut Rind in spiral and place
in tall highball glass. Add
Whiskey and ice cubes and fill
up with Ginger Ale.
1959 Anonymus: Manual de Cocteleria. #62. Horse Neck.
En vaso de 10 onzas.
Un pedazo de hielo
Una cáscara de limón francés, o de naranja
en espiral con un pedazo fuera, simulando
la cabeza de un caballo.
Un 1/4 de Ginger Ale
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 116. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the
peel over edge of the tumbler allowing the remainder to curl
inside and anchor with 2 lumps of ice at bottom of glass. Add
1 1/2 oz. of Brandy and fill with Dry Ginger. A good dash of
Angostura Bitters is optional.
1961 Anonymus: Cocktails y bocaditos. Seite 53. Horse’s Neck.
(Para 1 porción)
Cognac, 1 medido – Ginger ale, seco, cantidad necesaria – Cás-
cara entera de 1 limón (cortada en espiral) – Hielo, 1 trozo grande.
• Colocar el hielo y la corteza de limón en un
vaso para whisky (de 250 gramos).
• Agregar el cognac. Completar con el ginger
ale.
• Mezclar y servir en el mismo vaso. 11
1963 Eddie Clarke: Shaking in the 60’s. Seite 128. Horse’s Neck.
Cut a whole lemon peel in spiral fashion. Take a
large tumbler and drape one end over the rim of
the glass. Anchor the other to the bottom with a
large piece of ice, then add:
1 measure brandy
fill glass with ginger ale
dash of Angostura may be added if desired.
(In America this is known as a Stiff Horse’s
Neck. In fact, under this name, any spirit
may be used — their Horse’s Neck does not
contain alcohol.)
1964 Anonymus: Manual del bar. Einschub nach Seite 161. Cogote (Horse Neck).
1 copita de Coñ.ac “Boussac”.
. Complelar con una botellita
Preparado en un vaso de Ginger-Ale “Canadá
de whisky con una Dry”.
corteza entera de li-
món colocada en es-
piral y un trozo de
hielo.
1964 Anonymus: Manual del bar. Seite 167. Cogote (Horse Neck).
. 25 gramos de Cognac.
. Completar con una Ginger
Cortar una cáscara en- Ale seco.
tera de limón en es-
piral introducirla en
un vaso de whisky,
con un pedazo grue-
so de hielo y verter
el contenido de la
fórmula.
1964 Anonymus: Manual del bar. Einschub nach Seite 224. Cogote (Horse Neck).
. 1 copita de Coñac.
. Completar con una Ginger-
Preparado y servido en Ale Cunnington.
un vaso de whisky Dry”.
con la corteza entera
de un limón y un
pedazo grande de
hielo.
1964 Anonymus: Manual del bar. Seite 277. Cogote (Horse Neck).
. 25 gramos de Cognac.
. Completar con una botellita
Cortar una cáscara en- de Ginger-Ale seco.
tera de limón en es-
piral introducirla en
un vaso de Whisky,
con un pedazo de
hielo y verter el con-
tenido de la fórmu-
la.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 119. Horse’s Neck.
Peel the rind of a lemon spiral in one piece. Place one end of the
peel over the edge of a tumbler allowing the remainder to curl
inside and anchor with 2 lumps of ice at bottom of the glass. Add
1 1/2 ozs. Brandy and fill with Dry Ginger. A good dash of Angos-
tura Bitters is optional.
1965 Harry Schraemli: Manuel du bar. Seite 416. Horse’s Neck.
Eplucher un beau et gros citron, comme on épluche une pomme,
c.-à-d. que toute l’écorce forme un seul ruban et le mettre dans un
grand tumbler. Ajouter maintenant 2—3 petits dés de glace, 2 cuil-
lères à bar de grenadine, 1 verre de gin et finir de remplir avec gin-
ger-ale. Bien brasser. Servir avec cuillère.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 86. Horse’s Neck.
Peel the whole rind of a lemon spiral fashion in one piece. Place one
end of the lemon peel on the lip of a 10-ounce glass and let the re-
mainder curl inside the glass. Add ice cubes and 1 1/2 ounces of gin or
whisky. Fill with ginger ale. This drink is traditionally served without
spirits for the teetotaler.
1966 Harry Schraemli: Le roi du bar. Seite 104. Horse’s Neck.
Eplucher un beau et gros citron, comme
on épluche une pomme, c.-à-d. que toute
l’écorce forme un seul ruban et le mettre
dans un grand tumbler. Ajouter 2—3 petits
dés de glace, 2 cb [cuillère de bar] de grenadine, 1 verre
de gin et finir de remplir avec ginger-ale.
Brasser. Servir avec cuillère.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 55. Horse’s Neck.
Hang continuous spiral of Lemon Peel in tall glass. Add
ice cubes; at least 2 oz. Dry Gin. Top with Canada Dry
Ginger Ale.
Note: may also be made with Whisky, Brandy or light Rum.
1966 Mario Kardahi: Tratado Practico de Coctelería. Seite 155. Cogote (Horse Neck).
25 grs. de Cognac.
Completar con una Gin Ale Ale
Seco.
Cortar una cáscara entera de
limón en esipiral, introdu-
cirla en un vaso para tra-
zos largos, con un pedazo
grueso de hielo y verter
el contenido de la fórmula.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 64. Horse-Neck.
Peel the rind of a lemon. Spiral in one piece. Place
one edge of the peel over the tip of a tall glass, allowing
the remainder to curl inside the tumbler.
Add cubes of ice. Fill with Canada Dry Ginger Ale. Stir.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 347. Cogote (Horse neck).
Batido. Servir en copa para trago largo.
25 gramos de Cognac.
Completar con Ginger Ale Seco.
Cortar una cáscara íntegra de limón en forma de
espiral e introducirla en el vaso con un pedazo
grueso de hielo antes de verter las bebidas.
1972 Anonymus: Recipes – Wines and Spirits. Seite 4. Horse’s Neck.
To make 1 tall drink
1 lemon
2 to 3 ice cubes
8 to 10 ounces cold ginger ale
A straw
A Tom Collins glass
With a small, sharp knife, peel a lemon in one continuous spiral so that
it resembles a corkscrew. Place the peel in a Tom Collins glass, leaving
just enough peel hanging over the edge of the glass so that it stays up-
right. Place 2 to 3 ice cubes in the glass, fill with ginger ale, and serve
with a straw.
The original English or Irish Horse’s Neck was a whiskey drink, and
one variation still popular in the British Isles is made as above with the addi-
tion of 3 ounces of brandy and the substitution of 5 to 7 ounces of Irish
ginger ale for the ginger ale. During Prohibition, the American version of
the Horse’s Neck lost its alcoholic content.
1972 Leo Cotton: Old Mr. Boston. Seite 47. Horses Neck (With a Kick)
Peel rind of whole lemon in spiral
fashion and put in 12 oz. Tom Col-
lins glass with one end hanging over
the rim. Fill glass with ice cubes.
Add 2 oz. Old Mr. Boston Whis-
key. * Then fill with ginger ale and
stir well.
* Bourbon, Blended, Rye or Canadian.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 75. Horse’s Neck.
Spiral-cut lemon peel
2 ounces brandy
1 dash Angostura bitters
Ginger ale
Drop lemon peel into highball glass with end hanging over
edge of glass. Fill glass with ice cubes. Add brandy and bitters.
Fill glass with ginger ale.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 49. Horse’s Neck Highball.
2 jiggers dry gin
1 continuous peel of 1/2 a
lemon
1 teaspoon sugar
1, 2 or 3 cubes of Ice
Arrange lemon peel in spiral
hooked to top of glass. Fill
glass with ginger ale.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 64. Horse-Neck.
Peel the rind of a lemon. Spiral in one piece. Place
one edge of the peel over the tip of a tall glass, allowing
the remainder to curl inside the tumbler.
Add cubes of ice. Fill with Canada Dry Ginger Ale. Stir.
1976 Anonymus: International Guide to Drinks. Seite 85. Horse’s Neck.
Peel the rind of a lemon spiral in
one piece. Place one end of the
peel over the edge of a glass
allowing the remainder to curl
inside and anchor with ice at
bottom of the glass. Add measure
brandy, fill with dry ginger. A
dash of Angostura bitters is
optional.
1977 Stan Jones: Jones’ Complete Barguide. Seite 306. Horse’s Neck / Horse’s Neck (With a Kick).
Tall Glass Build
Place lemon spiral in glass
Fill with ice, ginger ale
HORSE’S NECK
(With a Kick)
Add 2 oz whiskey to
HORSE’S NECK
Variation
2 oz brandy (or gin)
1 dash bitters
Fill with ice, ginger ale
1980 Anonymus: Manual del bar. Seite 130. Cogote (Horse neck)
Cortar la cáscara de un li-
món en espiral e introdu-
cirlo colgándola del borde
de un vaso trago largo con
hielo.
25 gramos de coñac
Terminar de llenar con Gin-
ger Ale.
2010 Colin Peter Field: The Ritz Paris. Seite 40 & 71. Horse’s Neck. 4/10 Cognac; Lemon zest; 3 drops Angostura bitters; 6/10 Ginger ale.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 247. Horse’s Neck. 5 cl Scotch-, Irish-, Rye- oder Bourbon Whiskey, Brandy, Gin oder Cognac; 2 Dashes Angostura Bitters; 15 cl Ginger Ale. Garnitur: Zitronenspirale.
2012 Tom Sandham: World’s Best Cocktails. Seite 187. Horse’s Neck (with a kick). 60 ml bourbon whiskey; 1 dash Angostura bitter; ginger ale; garnish: lemon spiral.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 139. Horse’s Neck. 120 bis 150 ml Ginger Beer; Spirale einer halben Zitrone als Garnitur; optional 1 Dash Angostura Bitters.
2016 Anonymus: Cocktails. Seite 247. Horse’s Neck. 5 cl Bourbon Whiskey oder Cognac; 2-3 dashes Angostura Bitters; Ginger Ale; Garnitur: lange Zitronenzeste.
Historical Recipes Mamie Taylor
1903 Tim Daly: Daly’s Encyclopedia. Seite 112. Mamie Talyor.
Use high ball glass.
Juice of half a lime.
1 or 2 small lumps of ice.
1 wine glass of Scotch whiskey.
Fill up the glass with ginger ale, and
serve with a bar spoon.
The foregoing offers a pleasing form for
persons to partake of whiskey without
feeling the harsh effect that plain whiskey
would have, and imparts the same stimulating
effect.
1904 Frank Newman: American-Bar. Seite 64. Mamay Taylor.
Verre n° 2
Dans le verre n° 2, mettre un morceau de glace:
1 verre à madère de gin,
1 tranche de citron,
1 bouteille de ginger aie.
Servir avec chalumeaux.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 51. Mamie Taylor No. 1.
Use tall thin glass, in to which put
1 lump of ice; 1 jigger of Scotch whisky; the
juice of half a lime; 1 bottle of imported ginger
ale.
Stir well with long bar spoon.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 51. Mamie Taylor No. 2. (Inexpensive).
Use split glass, into which put
1 lump of ice; 1 drink of Scotch whisky; lemon
peel, and domestic ginger ale.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 134. Mamie Taylor.
(Large glass.)
Juice of 1 lime.
1 drink of Scotch whiskey.
2 lumps of ice.
1 bottle of imported giner ale.
1904 Thomas Stuart: Stuart’s Fancy Drinks and How to Mix Them. Seite 134. Mamie Gilroy.
Same as Mamie Taylor; plain soda used instead.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 33. Mamie Taylor.
A half whiskey glass of Old Monmouth
Applejack in a straight champagne glass; fill
with cold ginger ale. It is very good and
refreshing, and so simple that one feels that
he thought of it himself. By W. A. French.
1906 Louis Muckensturm. Louis’ Mixed Drinks. Seite 98. Mamie Taylor.
Cut the rind of a lemon in a long strip. Place in a lemon-
ade-glass, holding one end of the peel above a lump of
ice. Pour in a half a bar-glass of Rye or Scotch whiskey
or brandy, and fin the glass with imported ginger ale.
1907 Charles Smith: Smacks and Smiles. Seite 72. Mamie Taylor.
Use a high ball glass.
1 piece of ice.
1 wine-glass Scotch whisky.
1 bottle Cap, or imported ginger
Ale.
1 piece of lemon peel in the glass,
and serve.
1907 Frank Newman – American-Bar. Seite 64. Mamay Taylor.
Verre no 2
Dans le verre n° 2, mettre un morceau de glace:
1 verre à madère de gin,
1 tranche de citron,
1 bouteille de ginger ale.
Servir avec chalumeaux.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 223. Mamie Taylor.
Use fizz glass.
One drink of rye whiskey, one Iump of ice, fill up
with ginger ale, dash with a little port wine.
You can also use seltzer or vichy.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 40. Mamie Taylor.
Peel of lemon in one string,
place in glass so it hangs
over
100% applejack
1/2 glass with cracked ice.
Bottle of imported ginger
ale and serve.
1908 William Boothby: The World’s Drinks. Seite 64. Mamie Taylor.
Muddle half a lime in a ricky-glass, add a piece of ice and a jigger of
Scotch whiskey, fill the glass with ginger ale, stir and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige
Tropfen Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann
auffüllen mit Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1909 Jacob A. Didier: The Reminder. Seite 89. Mamie Taylor.
Use a medium size thin glass.
Juice of half a lime.
1 piece of ice.
1 drink of Scotch Whiskey.
Fill glass with ginger ale and serve
with bar spoon in glass.
1909 John Applegreen: Applegreen’s Bar Book. Seite 54. Mamie Taylor No. 1.
Use tall, thin glass, into which put
1 lump of ice
1 jigger of Scotch whisky
The juice of half a lime
1 bottle of imported ginger ale
Stir well with long bar spoon.
1909 John Applegreen: Applegreen’s Bar Book. Seite 54. Mamie Taylor No. 2 (Inexpensive).
Use split glass, into which put
1 lump of ice
1 drink of Scotch whisky
Lemon peel
Domestic ginger ale
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 223. Mamie Taylor.
Use fizz glass.
One drink of rye whiskey, one lump of ice, fill up
with ginger ale, dash with a little port wine.
You can also use seltzer or vichy.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 87. Mamie Taylor.
Peel of lemon in one string, place in glass so it hangs over
100% applejack
1/2 glass with cracked ice.
Bottle of imported ginger ale and serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 31. Mamie Taylor.
Use large glass.
Juice one-half lemon,
One wine glass full of Scotch Whiskey,
One lump of ice,
One bottle Ginger Ale.
Stir well and serve.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 9. Mamie Taylor.
Peel of lemon in one string; place in glass so it hangs over.
Wine glass of Brandy.
1/2 glass of cracked ice.
Bottle of Imported Ginger Ale, and serve.
1911 George R. Washburne & Stanley Bronner: Mamie Taylor’s Sister.
One good-sized drink of Dry Gin.
One Lime squeezed and dropped in.
One bottle of Ginger Aie.
One cube of ice.
Serve in extra large glass.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 33 Mamie Taylor.
A half whiskey glass of Old Monmouth
Applejack in a straight champagne glass; fill
with cold ginger ale. It is very good and
refreshing, and so simple that one feels that
he thought of it himself. By W. A. French.
1912 Anonymus: Wehman Bros.’ Bartender’s Guide. Seite 41. Mamie Taylor.
(Use a large bar glass.)
One piece of ice.
One-half glass of Scotch whiskey,
Juice of one lime.
Fill glass with ginger ale, stir and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 223. Mamie Taylor.
Use figg glass.
One drink of rye whiskey, one lump of ice, fill up
with ginger ale, dash with a little port wine.
You can also use seltzer or vichy.
1912 E. J. M.: The Great American Cocktail. Seite 24. Mamie Taylor.
Into a large glass Put in a
Squeeze the juice of two Limes Cube of
One half wine glass of Ice,
Doctor’s Special Scotch Whiskey Serve in
And a bottle of Ginger Ale High Ball
Glass
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 64. Mamie Taylor.
Muddle half a lime in a ricky-glass, add a piece of ice and a jigger of
Scotch whiskey, fill the glass with ginger ale, stir and serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 34. Mamie Taylor.
(In highball glass.) One lump of
ice; dash of lemon juice; drink of Scotch whisky;
fill up with ginger ale.
1913 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige Tropfen
Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann auffüllen mit
Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 137. Mamie-Taylor.
In ein Fizzglas gebe: 2 Spritzer Citronensaft,
1 Cocktailglas Scotch – Whisky, fülle auf mit Ginger
Ale, Citronenschale.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 51. Billy Taylor Cooler.
1 Jigger Gin.
Juice of 1/2 Lime.
1 Pint Club Soda.
1 Cube Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 94. Mamie Taylor.
Use Collin’s glass.
1 large lump of Ice.
1 Jigger Scotch Whiskey.
Juice of one-half Lime.
1 Bottle Schweppes Ginger Ale.
Stir well.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 94. Mamie Taylor, Southern Style.
Use Long Thin Glass.
Peel of Lemon in one string.
Place in glass so it hangs over.
1 Jigger Scotch Whiskey.
1 Piece Cube Ice.
1 Quart Imported Ginger Ale.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 94. Mamie Taylor’s Sister.
Use Collin’s glass.
1 Jigger Dry Gin.
1 Lime squeezed and dropped in.
1 Bottle Imported Ginger Ale.
1 large Cube Ice.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 101. Susie Taylor.
1/2 Lime Juice.
1 Jigger Jamaica Rum.
1 Pint Imported Ginger Ale.
1914 Anonymus: The Art of Mixing Them. Seite 42. Mamie Taylor.
(Fizz glass.) 1 drink of rye whisky; 1 lump of
ice; fill up with ginger ale; dash with a little
port wine. Seltzer or vichy can be used.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 90. Mamie Taylor.
In a rickey glass or flat-bottomed
tumbler squeeze one-half a lime by
pressing it with the back of a spoon.
Drop in
one lump of ice
one measure Scotch whiskey.
After stirring, fill the glass with ginger
ale.
1914 Jacques Straub: Drinks. Seite 45. Billy Taylor Cooler.
1 jigger Gin.
Juice of 1/2 Lime.
1 pint club soda.
1 cube ice.
1914 Jacques Straub: Drinks. Seite 74. Mamie Taylor.
Use Collin’s glass.
1 large lump of Ice.
1 jigger Scotch whiskey.
Juice of 1/2 a lime.
1 bottle imported ginger ale. Stir well.
1914 Jacques Straub: Drinks. Seite 74. Mamie Taylor, Southern Style.
Use long thin glass.
Peel of lemon in one string.
Place in glass so it hangs over.
1 jigger Scotch whiskey.
1 piece cube ice.
1 quart imported ginger ale.
1914 Jacques Straub: Drinks. Seite 74. Mamie Taylor’s Sister.
Use collin’s glass.
1 jigger dry gin.
1 lime squeezed and dropped in.
1 bottle Imported ginger ale.
1 large cube ice.
1914 Jacques Straub: Drinks. Seite 79. Susie Taylor.
1/2 Lime Juice.
1 Jigger Jamaica Rum.
1 Pint Imported Ginger Ale.
1915 John B. Escalante: Manual del cantinero. Seite 51. Mamie Taylor.
(Memi teilor)
USE UN VASO GRANDE
[Echese] dos o tres pedazos de hielo, y agréguese:
[Rye] Whiskey, (Americano) . . . . . . . . . 1 copa.
[…]ese el vaso con Ginger Ale, póngase un poquito de
vino de Oporto por arriba, y sírvase.
191x Jacob Abraham Grohusko: Jack’s Manual. Seite 63. Mamie Taylor.
Peel of lemon in one string, place in glass so it hangs over
100% Scotch whiskey
1/2 glass with cracked ice.
Bottle of imported ginger ale and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 77. Billy Taylor Cooler.
100% Gordon Dry Gin
Juice of 1/2 a lime
1 pint of Club Soda
1 cube of ice.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite115. Mamie Taylor.
Peel of lemon in one string, place in glass so it hangs over
100% Scotch Whiskey
1/2 glass of cracked ice
Bottle of imported Ginger Ale.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 115. Mamie Taylor (Southern Style).
(Use long thin glass)
Peel of lemon in one string
Place in glass so it hangs over
100% Scotch Whiskey
1 piece of cube ice
1 quart imported Ginger Ale.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite115. Mamie Taylor’s Sister.
(Use collins glass)
100% Gordon Dry Gin
1 lime squeezed and dropped in
1 bottle imported Ginger Ale
1 large cube of ice.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 123. Susie Taylor.
1/2 lime juice
100% Jamaica Rum
1 pint Imported Ginger Ale.
1917 Jacob A. Didier: The Reminder. Seite 89. Mamie Taylor.
Use a medium size thin glass.
Juice of half a lime.
1 piece of ice.
1 drink of Scotch whiskey.
Fill glass with ginger ale and serve
with bar spoon in glass.
1920 Anonymus: Down The Hatch. Seite 13. Mamie Taylor.
1 jigger Scotch Whiskey 1/2 Lime-squeezed
Fill glass with Ginger Ale.
1920 Anonymus: Good Cheer. Seite 50. Mamie Taylor.
1 large lump of ice.
1 shot Scotch whiskey.
Juice of 1/2 a lime.
1 bottle imported ginger ale. Stir well.
1920 Anonymus: Good Cheer. Seite 50. Mamie Taylor, Southern Style.
Peel of lemon in one string.
Place in glass so it hangs over.
1 shot Scotch whiskey.
1 piece cube ice.
1 quart imported ginger ale.
1920 Anonymus: Good Cheer. Seite 50. Mamie Taylor’s Sister.
1 shot dry gin.
1 lime squeezed and dropped in.
1 bottle imported ginger ale.
1 large cube ice.
1920 Anonymus: Good Cheer. Seite 54. Susie Taylor.
1/2 lime Juice.
1 shot Jamaica rum.
1 pint imported ginger ale.
1920 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige
Tropfen Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann
auffüllen mit Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1920 Mazzon Ferruccio: Guida del barman. Seite 112. Mamie Taylor.
Usate il bicchiere a Fizz con:
1 bicchierino di Rye Whysky
1 pezzettino di ghiaccio
Riempite con Ginger-Ale, 1 Dash di Port-
wine e seltz.
1921 Adolphe Torelli: Guide Du barman. Seite 73. Mamay Taylor.
Dans un gobelet en cristal,
un morceau de glace, un verre à madère de gin,
une tranche de citron, remplir avec ginger ale,
servez avec chaiumeaux.
1922 Anonymus: Quelques Recettes pour boissons américaines. Seite 12. Mamay Taylor.
Verre no 2.
Dans le verre no 2, mettre un morceau de glace:
1 verre à madère de BOLS’ DRY GIN,
1 tranche de CITRON,
1 bouteille de GINGER ALE.
Servir avec chalumeaux.
1923 Harry McElhone: „Harry“ of Circo’s ABC of Mixing Cocktails. Seite 49. Mamay Taylor.
Put one slice of Lemon in a large tumbler, add
two pieces of Ice, 1 glass of Gin, 1 bottle of Schweppe’s
Ginger Ale, and stir slightly.
1925 Anonymus: About Town Cocktail Book. Seite 24. Mamie Taylor.
Juice of half a Lime
1 portion Scotch Whisky
1 bottle Ginger Ale
1 lump ice
Stir well and serve.
1925 Carl A. Seutter: Der Mixologist. Seite 64. Mamie Taylor.
In ein High-Ball-Glas gebe man ein Stück Kristalleis, einige
Tropfen Zitronensaft, 1 Sherryglas Scotch- oder Rye-Whisky; dann
auffüllen mit Ginger-Ale und ein Stückchen Zitronenschale hineintun.
1926 Anonymus: The Cocktail Book. Seite 49. Mamie Taylor.
Use Large Glass.
JUICE of half lime; one portion Scotch
whiskey; one bottle ginger ale; one
lump ice. Stir well and serve.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 59. Mamay Taylor.
Put one slice of Lemon in a large tumbler, add
two pieces of Ice, 1 glass of Gin, 1 bottle Schweppe’s
Ginger Ale, and stir slightly.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 105. Mamie Taylor.
Dans un gobelet en
cristal, un morceau de glace , un verre à madère
de Gin, une tranche de citron, remplir avec du
Ginger-Ale, chalumeaux.
1927 Anonymus: El arte de hacer un cocktail. Seite 140. Billy Taylor.
Vasito de ginebra inglesa.
Jugo de 1/2 limón.
Botella de gaseosa.
Trozo de hielo.
1927 Anonymus: El arte de hacer un cocktail. Seite 172. Mamie Taylor.
Trozo grande de hielo.
Vasito de whiskey Escocés.
Jugo de 1/2 limón.
Botella de Ginger Ale .
Revuélvase bien.
1927 Anonymus: El arte de hacer un cocktail. Seite 172. Mamie Taylor Southern Style (al estilo del Sur).
Usese copa fina y alta.
Cascara de limón en tira, que se col-
gará de la copa.
Vasito de whiskey Escocés.
Trozo de hielo.
Botella de Ginger Ale.
1927 Anonymus: The Cocktail Book. Seite 49. Mamie Taylor.
Use Large Glass.
JUICE of half lime; one portion Scotch
whiskey; one bottle ginger ale; one
lump ice. Stir well and serve.
1927 Harry McElhone: Barflies and Cocktails. Seite 42. Mamay Taylor.
Put one slice of Lemon in a large tumbler, add two pieces
of Ice, 1 glass of Gin, 1 bottle of Schweppe’s Ginger Ale,
and stir slightly.
1927 Paul E. Lowe: Drinks. Seite 64. Mamie Taylor.
Into tall, thin glasses drop:
1 lump of ice.
1 preserved cherry.
1 jigger Scotch or Irish whiskey.
Fill up with ginger ale and serve
with a spoon.
1927 Piero Grandi: Cocktails. Seite 84. Mame Taylor.
Mettez une tranche de citron dans un grand
tumbler, ajoutez deux morceaux de glace, un
verre de Gin, une bouteille de Schwepper’s Gin-
ger Ale, et mélangez doucement.
1928 Jean Lupoi: 370 recettes de cocktails. Seite 66. Mamay Taylor.
Dans un grand verre:
2 morceaux de glace, 1 zeste de citron,
1 verre Gin, 1 bouteille Ginger Ale.
Servir avec des pailles.
1928 Judge Jr.: Here’s How. Seite 16. The Mamie Taylor.
WHo, in the audience, doesn’t
remember good old Mamie Tay-
lor? Well, here she is!
1 hooker of Scotch;
juice of two limes;
fill tall glass with ginger ale.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 105. Mamie Taylor.
Dans un gobelet en
cristal, un morceau de glace, un verre à madère
de Gin, une tranche de citron, remplir avec du
Ginger-Ale, chalumeaux.
1930 Anonymus: Here’s How. Seite 30. Mamie Taylor.
1 large lump of ice.
1 shot Scotch whiskey.
Juice of 1/2 a lime.
1 bottle imported ginger aie. Stir well.
1930 Anonymus: Here’s How. Seite 31. Mamie Taylor’s Sister.
1 shot dry gin.
1 lime squeezed and dropped in.
1 bottle imported ginger ale.
1 large cube ice.
1930 Anonymus: Here’s How. Seite 33. Susie Taylor.
1/2 lime juice.
1 shot Jamaica rum.
1 pint imported ginger ale.
1930 Charlie Paul & Jim Schwenck: The Home-Bartender’s Guide. Seite 80. Mamie Taylor.
Some fine lad probably set out to forget the girl,
whose name this one bears, and his attempt was so
epic that forever after it will bear her name.
Well, it is better to have loved and lost, than not
to have loved at all!
Into a tall thin glass drop
One lump of ice
One Preserved Cherry
One wineglass Peter Dawson
Fill with ginger ale; serve with a spoon
1930 Gerardo Corrales: Club de contineros. Seite 72. Billy Taylor Cooler.
Vasito de ginebra.
Jugo dé 1/2 limón.
1/4 agua mineral;
Pedazo de hiélo.
1930 Gerardo Corrales: Club de contineros. Seite 111. Mamie Taylor.
Use vaso de Collins.
Pedazo largo de hielo.
Vasito whiskey Escocés.
Jugo de 1/2 limón.
1/2 botella ginger ale.
Revuélvase.
1930 Gerardo Corrales: Club de contineros. Seite 111. Mamie Taylor’s Sister.
Use va so de Collins.
Vasito ginebra seca.
Un limón exprimido y echado dentro.
1/2 botella ginger ale.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 100. The Mamie Taylor Cocktail.
1 Hooker Whisky.
The Juice of 2 Limes.
Fill tall glass with Ginger Ale.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 57. Mamay Taylor.
Put 1 slice of Lemon in a large tumbler, add
2 pieces of Ice, 1 glass of Gin, 1 bottle of Schweppe’s
Ginger Ale, and stir slightly.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 30. Mamie Taylor.
Use a large lemonade glass or a Tom Collins glass; add
a few lumps of ice; juice of half a lime with rind; pour in
a drink of Rye or Scotch; then fill glass with Ginger Ale.
1930 Ridgely Hunt & George S. Chappell: The Saloon in the Home. Seite 66. The Mamie Taylor.
One part Scotch whiskey,
The juice of half a Lime,
Half a tall glass of cracked ice.
Fill with Ginger Ale
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 98. Mamie Taylor.
Scotch . . . . . . . . .1 jigger Lemon . . . . . . . . 1 spoon
Sugar Syrup . . . . to taste Ginger Ale . . . . to fill 1
Stir well with ice and strain into tall highball glass. Add cracked ice,
ginger ale to fill and serve with straws.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 205. Mamie Taylor.
Just who originated the Mamie Taylor is not a matter of
record. So far as accessible authorities know, its recipe was
first published one day in the old New York Herald, early in
the century. James Gordon Bennett, proprietor of the news-
paper, believed that a new drink took rank among other
inventions, and its creation might be chronicled in his paper
as a matter of news.
Solon made the first Mamie Taylor that ever graced the
Waldorf Bar. He did not invent it. But it so happened that
he had read the recipe in the Herald the morning of the day
when Traverson, head waiter of the Empire Room, came
into the Bar at lunch time and said to him, “Johnnie, I’ve
got a real job for you.”
“What’s that?” Solon asked.
“Well, I’ve got a customer who says he bets he can name
a drink you can’t make.”
“What’s that?”
“A Mamie Taylor.”
“Huh! A Mamie Taylor? That’s easy,” Solon averred.
He had torn out the recipe and put it in his pocket.
So under the eyes of the head waiter, Johnnie calmly
proceeded to cut a lime in half, poured a jigger of Scotch
whiskey, followed it with some cracked ice, dug into the
refrigerator for a bottle of imported ginger ale, filled the
glass, and stirred it with a long spoon.
Traverson himself took the new drink into the Empire
Room. After a few minutes, he came back.
“That fellow says you must be a wizard,” he told Solon.
“Why, he had never heard of the drink until he read about
it in the Herald this morning.”
Johnnie did not betray the source of his wizardry, but
that day he sold a lot of Mamie Taylors. Traverson, a good
salesman, had spread the fame of Johnnie’s accomplishment
among patrons of the Empire Room.
(Collins)
Juice one-half Lime
One jigger Scotch Whiskey
One bottle Imported Ginger Ale
1932 James A. Wiley: The Art of Mixing. Seite 24. Mamie Taylor.
Put one slice of lemon in a large ggllaass, add
ice, 1 spot of Gin, 1 spot of gingerale, and stir a
bit. Cross your fingers and drink.
1933 Anonymus: Cocktail Parade. Seite 15. Mamie Taylor.
1 hooker Whisky
Juice 2 Lemons
Fill tall glass with ginger ale and cracked
ice.
1933 Anonymus: Lest We Forget. Seite 44. Mamie Taylor.
Use fizz glass.
One drink of rye whiskey.
One lump of ice.
Fill up with ginger ale.
Dash with a little port wine.
You can also use seltzer or vichy.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 211. Mammy Taylor.
Put into a glass some pieces of Ice,
1 small glass Dry Gin, 1 round of Lemon,
1 bottle Ginger Ale.
1933 Anonymus: The Cocktail Book. Seite 49. Mamie Taylor.
Use Large Glass.
JUICE of half lime; one portion Scotch
whiskey; one bottle ginger ale; one
lump ice. Stir well and serve.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 46. Mammie Taylor.
(use large bar glass)
1 ice cube.
1/2 glass Scotch Whiskey.
Juice of 1 lime.
Fill up with Ginger Ale. Stir well, and
serve.
1933 George A. Lurie: Here’s How. Seite 98. Mammie Taylor.
Scotch . . . . . . . . . 1 jigger Lemon . . . . . . . . . 1 spoon
Sugar Syrup . . . . to taste Ginger Ale . . . . . . to fill
Stir well with ice and strain into tall highball glass. Add
cracked ice, ginger ale to fill and serve with straws.
1933 Georg Albert Zabriskie: The Bon Vivant’s Companion. Seite 42. Mamie Taylor.
Peel of lemon in 1 string
place in glass so that it hangs over
1 jigger applejack
1/2 glass of cracked ice
Bottle of imported ginger ale. Serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. The Mamie Taylor Cocktail.
1 Hooker Whisky.
The Juice of 2 Limes.
Fill tall glass with Ginger Ale.
1933 Harry Todd: Mixer’s Guide. Seite 57. Billy Taylor Cooler.
One jigger Dry Gin.
Juice of one-half a lime.
One pint of Soda.
One cube of ice.
1933 Harry Todd: Mixer’s Guide. Seite 73. Mamie Taylor.
Into a large glass squeeze the juice of two limes.
One-half wine glass of Scotch whisky.
Put in a cube of ice and fill a high-ball glass with ginger ale.
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 111. Billy Taylor Cooler.
100% dry gin
Juice of half a lime
1 pint of club soda
1 cube of ice
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 171. Mamie Taylor.
Peel of lemon in one string. Place in glass so that it bangs over
100% Scotch whisky
1/2 glass of cracked ice
1 bottle of ginger ale
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 171. Mamie Taylor (Southern Style).
(Use long, thin glass)
Peel of lemon in one string. Place in glass so that it hangs over
100% Scotch whisky
1 piece of cube ice
1 bottle of ginger ale
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 171. Mamie Taylor’s Sister.
(Use Collins glass)
100% gin
1 lime squeezed and dropped in glass
1 bottle of ginger ale
1 large cube of ice
Stir and serve.
1933 Jacob Abraham Crohusko: Jack’s Manual. Seite 182. Susie Taylor.
Juice of half a lime
100% Jamaica rum
1 pint ginger ale
1933 John F. Driscoll: The Home Bartender. Seite 50. Mamie Taylor.
One tall thin glass. Fill with cracked ice. Pour into
glass one Jigger and a half Scotch Whiskey (imported)
Fill with imported Ginger Ale and stir good. Serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 28. Mamie Taylor.
Use lemonade glass
Two cubes ice
Juice of one lime and rind of half
2 oz. Scotch Whiskey
Fill glass with bottled imported Ginger Ale.
Serve with long spoons
1933 R. C. Miller: The American Bar Guide. Seite 63. Mamie Taylor.
(Use bar g lass)
Small lump of ice.
Small glass of Scotch whiskey.
Fill glass with ginger ale.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 54. Billy Taylor Cooler.
1 jigger of gin 1 pint of Club Soda
Juice of 1/2 lime 1 cube of ice
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 92. Mamie Taylor.
Use Collins glass Juice of 1/2 lime
1 large lump of ice 1 bottle Ginger Ale
1 jigger Scotch Whisky Stir well
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 92. Mamie Taylor (Southern Style).
Use long thin glass 1 jigger Scotch Whisky
Peel of lemon in 1 string 1 quart Ginger Ale
Place in glass so it hangs
over:
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 92. Mamie Taylor’s Sister.
Use Collins glass dripped in 1 bottle
1 jigger Dry Gin Ginger Ale
1 lime squeezed and 1 large cube of ice
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 99. Susie Taylor.
Juice of 1/2 lime 1 pint Ginger Ale
1 jigger Jamaica Rum
1934 Anonymus: The Complete Bartender’s Guide. Seite 107. Mamie Taylor.
(In highball glass.)
1 lump of ice.
Dash of lemon juice.
Drink of Scotch whisky.
Fill up with ginger ale.
1934 Anonymus: The Masterly Touch. Seite 15. Mamie Taylor.
juice 1/2 lime • 2 lumps ice
1 jigger Johnnie Walker Whiskey
fill with Canada Dry Ginger Ale.
1934 Anonymus: What Goes With What. Seite 12. Mamie Taylor.
Into a large glass squeeze the juice of two Limes, one-half wine
glass of Scotch Whiskey, and a bottle of Ginger Ale.
Put in a cube of ice.
1934 G. F. Steele: My New Cocktail Book. Seite 162. Mamie Talyor.
1 portion Scotch Whiskey
bottle Ginger Ale
juice of one Lime
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 67. Mamay Taylor.
Put 1 slice of Lemon in a large tumbler, add
2 pieces of Ice, 1 glass of Gin, 1 bottle of Schweppe’s
Ginger Ale, and stir slightly.
1934 Ira A. Altschul: Drinks as They Were Mixed. Seite 33. Mamie Taylor.
Use a Collins glass.
Juice of one-half lime.
One or two lumps of ice.
One jigger Scotch whiskey.
Fill with a bottle C. & C. Ginger ale. (Imported)
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 41. Mamie Taylor.
Juice of 1/2 Lime, 1 jigger Paul Jones or Four Roses
Whiskey. Pour into tall glass, add some cracked ice and fill up with Ginger ale.
When this drink was invented, early in the century, James Gordon Bennett
ran the recipe in the “New York Herald,” stating that he considered it most
decidedly news. He was right – it was not only news, it was good news.
1934 Jean Robert Meyer: Bottoms Up. Seite 23. Mamie Taylor.
1 Jigger gin
Juice of 1/2 lemon or lime
Fill glass with ginger ale
and stir. Add ice cubes.
1934 Magnus Bredenbek: What Shall We Drink. Seite 104. Mamie Taylor Highball.
Squeeze into a highball glass the juice of two limes, add
two ounces of dry gin, two cubes of ice and fill glass with
very cold ginger ale, stirring with spoon. Top with a tweaked
bit of yellow lemon rind.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 119. Mamie Taylor Cocktail.
1 Hooker Scotch Whiskey
Juice of 1 Lime
Fill glass with Ginger Ale. Add 1 Ice Cube.
Use glass number 10
1934 Tom and Jerry: How to Mix Drinks. Seite 4. Mamie Taylor.
1 Portion Rye Whiskey
Fill glass with Cracked Ice
1 Maraschino Cherry
Serve with spoons
1934 William Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 194. Mamie Taylor.
Scotch . . . . . . . . 1 jigger Sweet-Sour . . . . . . . 2 spoons
Ginger Ale . . . . . . . . . to fill
Stir well with ice and strain into tall highball glass. Add cracked ice,
ginger ale to fill and serve with straws.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Mamie Taylor.
1 large lump of ice.
1 shot Scotch whiskey.
Juice of 1/2 lime.
1 bottle ginger ale. Stir well.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Mamie Taylor, Southern Style.
Peel of lemon in 1 string.
Place in glass so it hangs over.
1 shot Scotch whiskey.
1 piece cube ice.
1 quart ginger ale.
1935 Adrian: Cocktail Fashions of 1936. Seite 110. Mamie Taylor, Dry.
1 shot dry gin.
1 lime squeezed and dropped in.
1 bottle ginger ale.
1 large cube ice.
1935 Anonymus: Fancy Drinks. Seite 22. Mamie Taylor.
Fill tall thin glass with cracked ice
Pour 1/2 jiggers of Scotch Whiskey into glass, fill with
Ginger Ale.
Stir well and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 86. Mamie Taylor.
Fill a tall thin glass with cracked ice
1 Jigger Scotch whisky
Fill with imported Ginger Ale , stir well and
serve.
1935 Leo Cotton: Old Mr. Boston. Seite 80. Mamie Taylor Highball.
1 Jigger Scotch Whiskey
Juice of 1 Lime
Fill glass with Ginger Ale. Add 1
Ice Cube. Use 8 oz. Highball glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 164. Mamie Taylor.
1 Rye Whisky
Juice of one Lemon
balance Ginger Ale
(use Tumbler)
1936 Elvezio Grassi: 1000 Misture. Seite 155. Mamie taylor (Classico)
Versate in un tumbler:
1 pezzetto di ghiaccio
20% Gin
1 fetta limone
80% Ginger Ale.
Smuovere e servire con pa-
gliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 169. Mamie Taylor.
1 glass rye whisky Juice of 2 limes
. 1 split of ginger ale
Serve in highball glass with cracked ice.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 187. Susie Taylor.
1 glass rum Juice of 1/2 lime
. 1 split of ginger ale
Serve in a highball glass with cracked ice.
1936 Frank Meyer: The Artistry of Mixing Drinks. Seite 74. Mamy Taylor.
In large tumbler: a piece of Ice,
a slice of Lemon, one glass of
Gin; fill whith split of Ginger
Ale, stir and serve.
1937 John R. Iverson: Liquid Gems. Seite 96. Mamie Taylor Punch.
1/2 Lime, squeeze and drop in 10-
ounce shell, fill with cracked ice
to top, add
1 oz. Scotch Whiskey
Fill with ginger ale, stir and serve.
Observations
A rather peculiar blend, but liked by those who
prefer Scotch to Bourbon in their mixed drinks.
1937 R. de Fleury: 1800 – And All That. Seite 224. Mamie Taylor’s Sister.
Use Collins glass
1 Oz. Dry Gin
1 Lime squeezed and
dropped in
1 Bottle Ginger Ale
1 Large cube of Ice
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 167. Mamie Taylor.
Use vaso de Oollins.
Pedazo largo de hielo.
Vasito whiskey VICTORIA VAT.
Jugo de medio limón.
Media botella ginger ale.
Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 168. Mamie Taylor’s Sister.
Use vaso de Collins.
Vasito de ginebra BOOTH ‘S.
Un limón exprimido y echado dentro.
Media botella ginger ale.
1938 Anonymus: Cocktails. Seite 5. Mamie Taylor.
1 Jigger Scotch Whiskey
Juice of 1/2 lime
Serve in highball glass, add ice, fill with gin-
ger ale.
1938 Anonymus: The Merry Mixer. Mamie Taylor.
1/3 of any Schenley Brand of Whiskey
2/3 Ginger Ale
Peel lemon spiral and coil around a lump of ice.
Hang peel around rim of highball glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 33. Mamie Taylor.
Scotch Whisky . . . . . . . 1 jigger Ice . . . . . . . . . . . . . . 1 cube
. Juice . . . . . . . . . . . . one lime
Use 10 ounce glass. Fill with Ginger Ale and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Mamie Taylor Cocktail.
Juice of 1/2 Lime
1 jigger Scotch Whisky
Shake
Strain into Collins Glass
Fill with Fine Ginger Ale
1938 Jean Lupoiu: Cocktails. Seite 98. Mamay Taylor.
Dans un grand verre:
1 morceau de glace, 1 verre de Seager’s
Special Dry Gin, 1 tranche d’orange.
Remplir avec du Ginger Aie et servir.
1940 Anonymus: Professional Mixing Guide. Seite 39. Mamie Taylor.
Squeeze juice of 1/2 Lime into a 10 oz
highball glass, add 3 ice cubes,1 1/2 oz
Scotch, and fill with Ginger Ale. Stir
slightly.
1940 Anonymus: Recipes. Seite 51. Mamie Taylor.
Use highball glass
Juice 1/2 Lime
1 cube Ice
1 jigger Scotch Whikey
Add Ginger Ale
Serve with highball spoon.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 183. Mamie Taylor.
Squeeze juice of 1/2 Lime into a 10-ounce highball
glass, add 3 ice cubes,1 1/2 oz. Scotch, and fill with dry
Ginger Ale. Stir slightly.
1943 Oscar Haimo: Cocktail Digest. Seite 51. Mamie Taylor.
2 Cubes Ice in tall glass
2 oz. Scotch
1 Slice Lemon
1 split Ginger Ale
Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 90. Mamie Taylor.
Squeeze juice of 1/2 Lime into a 10 ounce
Highball glass. Add ice cubes, 2 ounces Scotch
and fill with Ginger Ale.
1944 Nick Thomas: Bartender’s Friend. Mamie Taylor.
1 oz. Scotch Whiskey
6 oz. Highball Glass
with Ice. Fill with
Ginger Ale.
1944 Oscar Haimo: Cocktail Digest. Seite 61. Mamie Taylor.
2 Cubes Ice in tall glass
2 oz. Scotch
1 Slice of Lemon
Fill with Canada Dry Ginger Ale
Stir.
1945 Anonymus: 25 recetas selectas para cocktails. Mamie Talyor.
El jugo de 1/2 limón, 1 1/2 onza de Four
Roses. Viértalo en un vaso para highball, añádale hielo picado
y llene el vaso con Ginger Ale.
Tanto se habló de esta bebida cuando se inventó, que un famoso
periodista de los Estados Unidos lo publicó en uno de sus diarios
para complacer a sus lectores. ¡Bien conocía él las exigenicas del
pueblo!
1946 Bill Kelly: The Roving bartender. Seite 36. Mamie Taylor.
1/2 lime
1 oz. Scotch whiskey
2 cubes ice in 10 oz. glass
Fill with ginger ale.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 54. Mamie Taylor.
2 cubes ice in tall glass
2 oz. Scotch
slice lemon
1 split ginger ale
Stir.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mamie Taylor.
2 Cubes Ice in tall glass
2 oz. Scotch
1 Slice of Lemon
Fill with Canada Dry Ginger Ale
Stir.
1947 A. Vermeys: Cocktails. Seite 60. Mamay Tailor.
1 morceau de glace; 1 verre Dry Gin; 1 tran-
che d’orange. Compléter avec Ginger Aie.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 105. Mamie Taylor.
Dans un gobelet en
cristal, un morceau de glace, un verre à madère
de Gin, une tranche de citron, remplir avec du
Ginger-Ale, chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 275.
GIN BUCK Cut a large lemon into quarters and
squeeze one quarter into a Highball glass, dropping
the lemon in with the juice. Add 2 or 3 ice cubes and
3 ounces gin, fill glass with ginger ale, and stir. Some
recipes call for 1/2 lime in place of the 1/4 lemon.
The APPLEJACK BUCK, BRANDY BUCK, RUM
BUCK, and WHISKY BUCK are all made exactly the
same except for using the appropriate liquor to re-
place the gin.
When made with Scotch whisky, this drink is called
a MAMIE TAYLOR.2 This drink antedates even the
Gin Buck, but, as orinally concocted, the juice of the
lemon only was used and not the flesh and rind;
An interesting variation of the Rum Bucks may be
had by adding a few dashes of Cointreau or orgeat
when using Cuban rum and a few dashes of falemum
when using Jamaica rum.
2 Some of the other Bucks are sometimes dubbed “Taylors”
also. Thus the Gin Buck is called MAMIE’S SISTER, the Bour
bon Buck is MAMIE’S SOUTHERN SISTER, and the Rum Buck is
SUSIE TAYOR.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 56. Mamie Taylor.
Peel of lemon in 1 string
placed in glass so that it hangs over
1 jigger applejack
1/2 glass of cracked ice
Bottle of imported ginger ale. Serve.
1948 Hilario Alonos Sanchez: El arte del cantinero. Seite 404. Billy Taylor Cooler.
1 pedazo de hielo.
1 vasito de ginebra.
Jugo de 1/2 limón.
1/4 agua mineral.
1948 Hilario Alonos Sanchez: El arte del cantinero. Seite 436 Mamie Taylor.
En un vaso de Collins prepá-
rese :
Pedazo largo de hielo.
Vasito de whisky escocés.
Jugo de medio limón.
1/2 botella Ginger Ale.
Revuélvase y sírvase.
1948 Hilario Alonos Sanchez: El arte del cantinero. Seite 436. Mamie Taylor’s Sister.
En vaso de Collins presén-
tese:
Vasito de ginebra seca.
Limón exprimido y echado
dentro.
Pedazo largo de hielo.
1/2 botella Ginger Ale.
Revuélvase y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 72. Mamay Taylor.
Dans un grand verre:
1 morceau de glace, 1 verre de Seager’s
Special Dry Gin, 1 tranche d’orange.
Remplir avec du Ginger Aie et servir.
1948 Trader Vic: Bartender’s Guide. Seite 338. Mamie Taylor.
Juice 1/2 lime 2 oz. scotch
Shake and strain into Collins glass. Add lump of ice and
fill with ginger ale.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 394. Mammy-Taylor.
In einen grossen Tumbler gibt man 3 taubeneigrosse
Stücke Roheis, 1 Glas Gin und füllt auf mit Schweppes
Ginger-Ale. Eine dünne Scheibe Zitrone zu dem fer-
tigen Getränk geben. Gut umrühren. Mit Barlöffel
servieren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 135. Mamie Taylor.
Fülle ein hohes dünnes Glas mit
zerkleinertem Eis. Gib ein Gläs-
chen Scotch Whisky hinein, und
fülle mit Ginger Ale auf. Anschlie-
ßend rühre gut um.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 145. Mamie Taylor.
Juice 1/2 Lime 2 oz. Scotch
. 2 cubes Ice
Fill 12-oz. glass with ginger ale and stir gently.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 145. Mamie’s Sister.
2 oz. Dry Gin 2 cubes Ice
. Juice 1 Lime, drop in skin
Fill 12-oz. glass with ginger ale and stir gently.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 36. Mamay Taylor.
Mettete una fettina di limone in un bicchiere
grande, aggiungete 2 pezzetti di ghiaccio, un
bicchierino di Dry Gin Rossi, una bottiglietta
di Ginger Ale e mescolare un pochino.
1952 Anonymus: Cocktails. Seite 125. Mamy Taylor.
Dans un grand tumbler:
Un morceau de glace,
Une tranche de citron,
Un verre de gin,
Terminer avec du Ginger Ale, remuer et
servir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 155. Mamie Taylor.
Squeeze 1/2 lime into Collins glass
Add 2 cubes of ice
Pour in 1 jigger Scotch
Fill with cold ginger ale
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 279. Mamie Taylor.
GIN BUCK Cut a large lemon into quarters and squeeze one quarter
into a Highball glass, dropping the lemon in with the juice. Add 2 or 3
ice cubes and 3 ounces gin, fill glass with ginger ale, and stir. Some
recipes call for 1/2 lime in place of the 1/4 lemon. …
When made with Scotch whisky, this drink is called a MAMIE
TAYLOR.2 This drink antedates even the Gin Buck, but, as orinally
concocted, the juice of the lemon only was used and not the flesh and
rind.
2 Some of the other Bucks are sometimes dubbed “Taylors” also. Thus the
Gin Buck is called MAMIE’S SISTER, the Bourbon Buck is MAMIE’S SOUTH-
ERN SISTER, and the Rum Buck is SUSIE TAYOR.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 72. Mamie Taylor.
Juice 1/2 Lime
2 cubes Ice
2 oz. Scotch Whiskey
Fill 12 oz. Tom Collins glass with Ginger Ale and
stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 26. Billy Taylor.
Juice 1/2 Lime
2 Cubes of Ice
2 oz. Old Mr. Boston Dry Gin
Fill 12 oz. Tom Collins glass with
Carbonated Water and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 95. Mamie Gilroy.
Juice 1/2 Lime
2 Cubes of Ice
2 oz. Scotch Whiskey
1 Dash Bitters
Fill 12 oz. Tom Collins glass with
Carbonated Water and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 95. Mamie Taylor.
Juice 1/2 Lime
2 Cubes of Ice
2 oz. Scotch Whiskey
Fill 12 oz. Tom Collins glass with
Ginger Ale and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 95. Mamie’s Sister.
Juice 1 Lime, drop Skin in glass
2 Cubes of Ice
2 oz. Old Mr. Boston Dry Gin
Fill 12 oz. Tom Collins glass with
Ginger Ale and stir gently.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 141. Susie Taylor.
Juice 1/2 Lime
2 Cubes of Ice
2 oz. Old Mr. Boston Imported Rum
Fill 12 oz. Tom Collins glass with
Ginger Ale and stir gently.
1953 S. S. Field: The American Drinking Book. Seite 228. Mamie Taylor.
Put juice and rind of 1/2 lime and 2 ice cubes in
a tall glass. Pour in 2 ounces of Scotch Whiskey and fill with ginger
ale.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 34. Mamie Taylor.
1955 Jean Lupoiu: Cocktails. Seite 80. Mamay Taylor.
Dans un grand verre:
1 morceau de glace, 1 verre de Long
John, 1 tranche d’orange.
Remplir avec du Schweppes Ale
et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 130. Mamie Taylor.
In a large tumbler or highball
glass, with ice cubes, place 1
slice of Lemon, 2 jiggers Gin
or Scotch Whisky and fill with
Ginger Ale. Stir and serve.
1957 Lawrence Blochman: Here’s How. Seite 112. Mamie Taylor.
1 jigger rye whisky Lemon peel
. Ginger ale
The rye goes into a tall highball glass with ice, then
the ginger ale. The lemon peel should be pared in one
long, continuous, thin spiral and dropped in last.
The identity of the original Mamie has been lost in the
mists of time. So, in fact, has the original recipe. An old
French bar book (which calls our girl friend “Mamay
Taylor”) makes the drink with gin. A noted London
mixologist uses limes. An American authority does it with
Scotch. The above version of Mamie, however, is the one
beloved by her most famous admirer — O. Henry. Accord-
ing to Eugene P. Lyle, Jr., veteran magazine writer now
living in retirement in California, who used to rub elbows
with O. Henry during his Baghdad-on-the-Subway period,
when the latter was turning out a new short story every
week for the New York Sunday World, O. Henry would
frequently appear at Pete’s Pantry bar, just off Gramercy
Square, the night before deadline, devoid of ideas. He
proceeded to absorb Mamie Taylors (made as above) until
inspiration came, then rushed home to write the story.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Mamie Taylor.
1 verre de Gin
1 tranche d’orange
Remplir avec du Ginger
Ale
1965 Harry Schraemli: Manuel du bar. Seite 432. Mammy Taylor.
Mettre dans un grand tumbler 3 dés de glace, 1 verre gin et finir de
remplir avec ginger-ale. Bien brasser. Mettre une fine tranche de
citron sur la boisson terminée. Servir avec cuillère.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 87. Mamie Taylor.
1 1/2 to 2 ounces Scotch whisky 1/4 teaspoon fine grain sugar
Juice of 1/2 lime or lemon
Pour into a 10-ounce highball glass. Add ice cubes and fill with ginger
ale.
1966 Harry Schraemli: Le roi du bar. Seite 119. Mammy Taylor.
Grand tumbler. 3 dés de glace, 1 gin. Gin-
ger-ale. Brasser. Fine tranche de citron.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mamie Taylor.
2 Cubes Ice in tall glass
2 oz. Scotch. 1 Slice of Lemon.
Fill with Canada Dry Ginger Ale. Stir.
1968 Anonymus: The Dieter’s Drink Book. Seite 38.Mamie Taylor.
2 oz. Scotch, 86 proof
4 oz. ginger ale
1 tbs. lime juice
Pour Scotch and juice over ice cubes in highball
glass. Fill with chilled ginger ale. Stir.
1972 Leo Cotton: Old Mr. Seite 61. Mamie Gilroy.
Juice 1/2 Lime
2 Cubes of Ice
2 oz. Old Mr. Boston Scotch
Whisky
1 Dash Bitters
Fill 12 oz. Tom Collins glass with
carbonated water and stir gently.
1972 Leo Cotton: Old Mr. Seite 61. Mamie Taylor.
Juice 1/2 Lime
2 Cubes of Ice
2 oz. Old Mr. Boston Scotch
Whisky
Fill 12 oz. Tom Collins glass with
ginger ale and stir gently.
1972 Leo Cotton: Old Mr. Seite 62. Mamie’s Sister.
Juice 1 Lime
Drop rind in glass.
2 Cubes of Ice
2 oz. Old Mr. Boston Dry Gin
1 Dash Bitters
Fill 12 oz. Tom Collins glass with
ginger ale and stir gently.
1972 Leo Cotton: Old Mr. Seite 95. Susie Taylor.
Juice 1/2 Lime
2 Cubes of Ice
2 oz. Old Mr. Boston Imported
Rum
Fill 12 oz. Tom Collins glass with
ginger ale and stir gently.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 235. Mamie Taylor.
Juice of 1/2 lime
2 ounces scotch
Ginger ale
Pour lime juice and scotch over 2 ice cubes in a 12-ounce
chimney glass. Fill glass with ginger ale. Stir gently.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mamie Taylor.
2 Cubes Ice in tall glass
2 oz. Scotch. 1 Slice of Lemon.
Fill with Canada Dry Ginger Ale. Stir.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 64. Mamie Taylor.
simply Scotch and Ginger Ale.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 100. The Mamie Taylor Cocktail.
1 Hooker Whisky.
The Juice of 2 Limes.
Fill tall glass with Ginger Ale.
1977 Stan Jones: Jones’ Complete Barguide. Seite 333. Mamie Gilroy.
Tall Glass Build
3/4 oz lime juice
2 oz Scotch
1 dash bitters
Fill with soda, ice
1977 Stan Jones: Jones’ Complete Barguide. Seite 333. Mamie’s Sister.
Tall Glass Build
1-1/2 oz lime juice
(leave shell in glass)
2 oz gin
Fill with ginger ale, ice
1977 Stan Jones: Jones’ Complete Barguide. Seite 333. Mamie Taylor.
Tall Glass Build
3/4 oz lime juice
2 oz Bourbon (or Scotch)
Fill with ginger ale, ice
Variation
2 oz gin or Scotch
1 lemon wedge
Fill with ginger ale, ice
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 199.Mamie Taylor. 6 cl Scotch; 2 cl lime juice; spicy ginger ale or ginger beer; garnish: lime wedge.
2012 Tom Sandham: World’s Best Cocktails. Seite 176. Mamie Taylor. 60 ml whisky; 25 ml lime juice; ginger ale.
2015 Sean Muldoon, Jack McGarry & Ben Schaffer: The Dead Rabbit Drinks Manual. Seite 116. Mamie Taylor. 3/4 ounce Ginger Syrup; 3 dashesMace Tincture; 3 dashes Boker’s Bitters or Angostura Aromatic Bitters; 3/4 ounce lime juice; 1/2 ounce Strega; 2 ounces Great King Street Scotch; 1 1/2 ounces soda water; garnish: grated nutmeg. Mace Tincture (Seite 77): 1 ounce dried, pulverized mace; 4 1/2 ounces Everclear; 4 1/2 ounces water. Ginger Syrup (Seite 118): 12 ounces ginger root; 2 cups water; 2 cups granulated suger.
2017 Gary Regan: The Joy of Mixology. Seite 238. Mamie Taylor. 1 lemon wedge; 2 ounces scotch; 3 ounces ginger ale.
explicit capitulum
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