In honesty, we can think of nothing worse than slicking our gullets with hard spirits this grizzly Monday morning. But, by this evening, you can be sure we'll be back on the bandwagon. So, in preparation, here's the first recipe from our Monday morning cocktail club - the only way to make it through the week.
Cooked up for the Hennessy Gold Cup race day a century ago, the cognac-based "Gold Cup Horse's Neck" is being brought out of retirement for its hundredth anniversary, which will be celebrated at this year's Hennessy Gold Cup on November 27.
To mix your own Gold Cup Horse's Neck you will need -
Hennessy Fine de Cognac
Slice and zest of one orange
Pre-soak a strip of orange zest in Hennessy before you start. When the time comes, pour a double measure of Hennessy Fine de Cognac into a short broad tumbler over a couple of ice cubes. Add chilled quality ginger ale in the proportion of two to one, and garnish with the zest. Briefly spritz a slice of orange over the glass, stir furiously and serve.
Words by Teo van den Broeke