Mamie Taylor Highball

Difford's Guide
Discerning Drinkers (35 ratings)

Garnish:

Lemon slice

How to make:

POUR all ingredients into ice-filled glass.

1 1/2 fl oz Blended Scotch whisky
3 fl oz Thomas Henry Ginger Ale
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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
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:

116 calories

Alcohol content:

  • 1.2 standard drinks
  • 12.12% alc./vol. (24.24° proof)
  • 16.4 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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