Sunday, May 9, 2021

Monongahela Mule (Death & Co. Recipe)

What a beauriful name for a Mule cocktail made with rye (especially Catoctin Creek). It refers to the Monongahela national forest in the Allegheny Mountains. This mule gets its red color from muddled raspberries and its ginger flavor from ginger syrup (ginger liqueur in my modification.) Mint--which is a great addition to any Mule drink--really stands out as a gamechanger here. 

  • 4 raspberries
  • 6 mint leaves
  • 2 oz. rye (Catoctin Creek 92-proof used)
  • 3/4 oz. lemon juice
  • 1/2 oz. ginger syrup (simple syrup with ginger liqueur used)
  • 1 mint sprig garnish

Muddle mint leaves and raspberries in the shaker tin before adding the remaining ingredients and ice. Shake and double strain into a highball glass full of fresh ice and garnish with a mint sprig.


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