Active Time

　　3 minutes

　　Total Time

　　3 minutes

　　If you shimmy up to a bar and order a Horsefeather, you’ll likely get a strange look instead of a drink. Unless, of course, you’re in Kansas City, Missouri, where it’s considered a classic cocktail. 

　　Made with rye whiskey, ginger beer, and a heavy dose of Angostura bitters, the Horsefeather is a Midwestern take on the family of gingery drinks with equine-inspired names. Because it calls for rye, it more closely resembles a bourbon-based Kentucky Mule than a Moscow Mule, and it’s far more piquant than the Horse’s Neck, which combines brandy or bourbon with ginger ale. While the earliest origins of this drink remain a mystery, its history as a regional phenomenon can be traced back to the early 1990s in Lawrence, Kansas, a college town about 40 miles west of Kansas City. 

　　When mixing up a Horsefeather, I reach for either Old Overholt Rye or the blended Rieger’s Kansas City Whiskey. Most recipes you’ll find online suggest using 1½ oz. of rye and 4 oz. of ginger beer—and eyeballing your pours certainly won’t ruin your drink—but I prefer a 1:2 ratio so the rye doesn’t get completely masked by the spicy ginger. Speaking of, when selecting a ginger beer, opt for brands with intense flavor like Gosling’s, Fentimans, or Cock’n Bull. And whatever you do, don’t substitute it with ginger ale. This drink is supposed to have a kick. Giddyup! 

Ingredients

　　4 oz. spicy ginger beer

　　2 oz. rye whiskey

　　5 dashes Angostura bitters

　　1 lemon wedge

　　Combine 4 oz. spicy ginger beer and 2 oz. rye whiskey in a Collins or other tall cocktail glass (adding the soda first will promote mixing). Stir just enough to incorporate, then fill glass with ice. Top with 5 dashes Angostura bitters and a squeeze of lemon juice from 1 lemon wedge. Garnish with the lemon wedge.