Mamie Taylor Highball

Serve in a

Garnish:

Lemon slice

How to make:

POUR all ingredients into ice-filled glass.

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 dates from 1899 when it was invented 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 which links the drink to a 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 dink never managed to recover from Prohibition and has since faded from the limelight.

MAMIE TAYLOR
Juice on-half Lime (Colins glass)
One jigger Scotch Whiskey
One bottle imported Ginger Ale

A. S. Crockett, 1934 Old-Waldorf-Astoria-Bar-Book/

Highball cocktails history and perfect serve

Nutrition:

One serving of Mamie Taylor Highball contains 116 calories.

Alcohol content:

• 1.2 standard drinks
• 12.12% alc./vol. (24.24° proof)
• 16.4 grams of pure alcohol