It’s been too long since we pulled a drink from Ted Haigh’s inimitable Vintage Spirits and Forgotten Cocktails, one of the best introductions to classic cocktails for the aspiring mixologist. I’ve made most of the drinks in it already, but that was before I was blogging, so the blog is a good chance to revisit the recipes therein.
The Mamie Taylor is a tall drink, technically, rather than a cocktail…and basically it’s a highball. It dates from the last year or two of the 19th century, quickly spiked in popularity, and then declined. Yet as late as the early 1950s it was considered a drink most people would have heard of, according to Haigh. Virtually no one today has heard of it – unless they have read Vintage Spirits.
2 ounces Scotch
3/4 ounce lime juice (fresh-squeezed as always)
Ginger beer or spicy ginger ale (I used Fever Tree ginger beer; if you’re going to go the ginger ale root, probably something like Reed’s would be best – or Haigh recommends Blenheim’s #3, but I’ve never seen that)
Pour the lime juice and Scotch into a small highball glass (8-10 oz.) filled with ice. Add ginger beer until full, stir, and garnish with a lime wedge.
It’s Scotchy. It’s limey. It’s gingery. It’s fizzy. It’s yummy. Four livers.