Monongahela Mule

MONONGAHELA MULE

• 2 oz. / 60 ml. rye whiskey

• ¾ oz. / 22.5 ml. fresh lemon juice

• ½ oz. / 15 ml. ginger syrup

• 4 raspberries, muddled

• 6 mint leaves

METHOD
add raspberries to shaker tin and lightly middle / add remaining ingredients to shaker tin / add ice and shake until chilled / fine strain into glass over fresh ice / garnish with mint and raspberries

ABOUT
This cocktail is by Phil Ward who created it in 2007 for Death & Company. This one is packed with spice from the rye (Ward used Overholt) and ginger, and freshened up with raspberries and mint. This is another one that you’ll love sipping on outside this summer! Cheers y’all!