Classics
Grohusko's 1910 version is a sharp zero-proof ginger cooler. A measured pour of Cognac turns that same long-peel service into a relaxed highball without burying its original shape.
Reference: J. A. Grohusko · 1910 · Open source page ↗ · Scale it, save it, or twist it below.
Ingredients
Cognac and ginger ale wrapped in one long ribbon of lemon peel.
Taste: ginger spice · lemon oil · soft oak · dry bubbles
Cognac
45ml
Dry ginger ale
120ml
Aromatic bitters
2 dashes
1ml
How to make it
Cut one long continuous lemon peel and place it down the inside of a chilled highball.
Add a clear ice spear, the Cognac, and optional bitters.
Top slowly with dry ginger ale and give one gentle lift with a bar spoon.
Source: DosVermuts spirited adaptation of J. A. Grohusko's Horse's Neck, Jack's Manual (1910), p. 48, LOC image 56 · A trusted classic — make it as-is, scale it, or twist it.
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