Staff photo by C.B. Schmelter / Chattanooga Whiskey Bar Manager Katelin Rutter makes a Chattanooga Mule at the Chattanooga Whiskey Experimental Distillery on Friday, Sept. 18, 2020 in Chattanooga, Tenn.

When asked to create a cocktail for Chatter's Homegrown Issue, Chattanooga Whiskey bar manager Katelin Rutter envisioned a drink that captures the essence of Chattanooga's revitalization. The result is the Chattanooga Mule, a whiskey-based take on the vodka-filled Moscow Mule.

The city maintains a casual, small-town vibe while also boasting impressive cultural offerings and outdoor recreation opportunities — something for everyone, she says. The Chattanooga Mule has similar mass appeal, and the fact that it's super-easy to make fits right in with the city's laid-back, no-fuss approach.

"It's a really great spinoff of a cult classic," Rutter says of the drink. "To me, it's a reflection of Chattanooga — a classic city with a lot of rich history, but with a modern spin."

The cocktail's versatility is another of its strong points. In summer it tastes light and refreshing, but the comforting spice of the ginger makes it feel appropriate for cooler weather as well.

For this recipe Rutter used Chattanooga Whiskey 91, which is good if you want a refreshing drink, she says. Try swapping it out for the higher-proof Cask 111 if you want the whiskey to be the focal point, she adds.

What you need:

* 1 1/2 ounces Chattanooga Whiskey 91

* 1/2 ounce ginger syrup (Chattanooga Whiskey makes its own from fresh ginger, but for those who don't want to go to the effort, Rutter recommends Monin.)

* 1/2 ounce lime juice

* Barritt's ginger beer

* 2-3 dashes Angostura bitters

* Lime wheel, for garnish

What you do:

Add whiskey, ginger syrup and lime juice to a mug. (Chattanooga Whiskey uses a glass mug so you can see the floating of the bitters, but a copper 'mule' mug or whatever you have on hand at home will do.) Fill with ice, top with ginger beer, add bitters and garnish with lime wheel.