Happy Hour at Home: Monongahela Mule
There’s a bar a few blocks away from me that has kind of a weird vibe. I blame the inhospitable owner and the usual near-emptiness. But I keep going back there despite its handicaps. I’m seduced time and again by the white subway tile that lines the walls above the dark wooden booths-for-two, the bathtub planter in the garden, and the jukebox that, chances are, will play one of my all-time favorite songs. But most of all, I return for the creative cocktail inspiration. The bartender might not like me, but he sure makes a mean drink.
I met my friend there a few weeks ago on one of those thickly humid summer afternoons, the kind where a thunderstorm hovers like a sweet promise. We drank Monongahela mules: rye, ginger beer, a squeeze of lime and a garnish of crystallized ginger. We cooled off, they played my song, and it rained after all.
(That word is so intriguing, with its languorous, five-syllable waltz across your tongue, isn’t it? Here’s what I found out: Monongahela is a Native American word that means “falling banks,” like a landslide. The city of Monongahela is on Pennsylvania’s Allegheny Plateau, a few miles southeast of Pittsburgh on the Monongahela River that, when it meets with the Allegheny River, becomes the Ohio River. As for the mule––also known as a buck––it’s an old-timey term you might know that means a cocktail was made with ginger ale or ginger beer. But why the two came together, I just don’t know. Anyone?)
But here’s what you need to know about this drink, so that you will hopefully make one yourself. The ginger beer makes for a bracing cocktail. It’s spicy, and still a little sweet, and best consumed in the high, hot afternoon, preferably on a porch, with a guitar. It’s delicious with spicy, salty snacks, like these adobo peanuts or a pile of salty potato chips. Cheers!
I leave the proportions up to you, friends. I love Old Overholt rye. Use Barritt’s ginger beer if you can find it, Reed’s or Gosling’s if you can’t.
Monongahela Mule
Fill a glass with ice. Add rye. Top with ginger beer. Give it a stir. Garnish with a squeeze of lime (and crystallized ginger if you’re feeling fancy.)
Cadi: I’ve been in to Moscow Mules this summer, but this incarnation sounds INFINITELY better. And with spicy peanuts, a porch and my husband playing guitar? You just inspired my afternoon tomorrow! I need to call up some friends to come join us, I believe.
And as for that bartender who you think doesn’t like you… he probably thinks you’re adorable but knows you’re married.
Have a great weekend Sarah!44 weeks ago
Starlene: My daughter is a bartender at a craft cocktail/beer bar in San Diego. They make something called the Mormon Peach Mule.
High West 7000 Peach Vodka, Kings Ginger (a ginger liquor), Sathenay Creme de Peche de Vigne, & ginger beer.
yum, yum, and super yum.44 weeks ago
Katy from DiningwithDusty: I love this. I’m from Pittsburgh and my family lives near the Monongahela…thus, I must try this drink!
44 weeks ago
Megan: This sounds delish! My husband and I just got out to our favorite neighborhood bar and he ordered a ginger beer drink that was amazing – it had rum in it, I believe, and muddled cherry and orange. We’ll have to try this one out too.44 weeks ago
lisa strawberry: Oh heck yes! I am so making this when I meet up with some friends next month in Virginia. Talk about a PERFECT porch and sippin’ dranyke. YUM. Thanks!!44 weeks ago
beth: hoo boy, this might be the best sentence i’ve read this hot summer. i actually felt a bit cooler and relaxed after reading it:
We cooled off, they played my song, and it rained after all.44 weeks ago
beth: oh! and i just clicked on the song! i love that album. that and a cocktail would make a fine night.44 weeks ago
Mallory: Monongahela is a familiar word to me, since the Monongahela River runs right by West Virginia University, where I just graduated from. I’ve never had rye OR ginger beer, but I might have to try this!44 weeks ago
Kate: Loved every last splash of this cocktail. Great suggestion!44 weeks ago
Charity: Delicious and such a departure from my day to day recipes, which are all about feeding kids. This one’s reserved for date night.43 weeks ago
Dave: I’m from Monongahela and an ex-bartender. I’ve never heard of this drink, but I’ll give it a shot!11 weeks ago