Mamie Taylor Highball

Difford's Guide
User Rating



Measuring jigger

Flavour Profile



133 Calories

Times, Seasons & Occasions

Mamie Taylor Highball image

Serve in



Lemon slice

How to make:

POUR all ingredients into ice-filled glass.

1 1/2 fl oz Dewar's 12 Year Old Scotch whisky
3 fl oz Thomas Henry Ginger Ale

Our comment:

Faintly smoky malty Scotch and subtly sweet ginger are flavours that are simply made for each other. Simple but delicious.


Served in a Collins glass with a generous squeeze of lime and garnished with lime rather than lemon.


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.

Information on Highball cocktails, their history and tips on the perfect serve can be found on our page.

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