Mamie Taylor Highball
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Mamie Taylor Highball
Serve in a Highball (max 10oz/300ml)
| 1 1⁄2 oz | Blended Scotch whisky |
| 3 oz | Thomas Henry Ginger Ale |
How to make:
- Select and pre-chill a Highball (max 10oz/300ml) glass.
- Prepare lemon slice wheel for garnish.
- POUR all ingredients into ice-filled glass.
- Garnish with lemon slice.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Faintly smoky malty Scotch and subtly sweet ginger are flavours that are simply made for each other. Simple but delicious.
Variant:
Served in a Collins glass with a generous squeeze of lime and garnished with lime rather than lemon.
History:
Bartenders apparently became so sick of making Mamie Taylors in the 1900s that they hiked up the price of the cocktail to discourage customers from ordering it.
Mamie Taylor was invented in 1899 in Rochester, New York, and it spread like wildfire. The name is a bit of a mystery, but there are several versions of a tale linking this cocktail to the Broadway star of the same name.
Thirty years after its creation, the Mamie Taylor appears in Albert Stevens Crockett's 1935 The Old Waldorf-Astoria Bar Book with the juice of half a lime served in a Collins glass. Sadly, the cocktail never managed to recover from Prohibition and has since faded from the limelight.
MAMIE TAYLOR
A. S. Crockett, 1934 Old-Waldorf-Astoria-Bar-Book/
Juice on-half Lime (Colins glass)
One jigger Scotch Whiskey
One bottle imported Ginger Ale
Nutrition:
One serving of Mamie Taylor Highball contains 133 calories
Alcohol content:
- 1.2 standard drinks
- 12.12% alc./vol. (12.12° proof)
- 16.4 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Classic/vintage cocktails
- More Elevenses/afternoon cocktails
- More Long drinks & highballs cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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