Horsefeather

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!