Mamie Taylor Highball
4.2 65 ratings
Ingredients
How to make
Serve in a highball (max 10oz/300ml)
Method
- 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- 2 Prepare lemon slice wheel for garnish.
- 3 POUR all ingredients into ice-filled glass.
- 4 Garnish with lemon slice.
lemon slice
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Flavour profile
12.1% alc./vol. · 1 standard drink · 133 calories
History
Faintly smoky malty Scotch and subtly sweet ginger are flavours made for each other. Simple but delicious.
In the 1900s, bartenders supposedly grew so tired of making Mamie Taylors that they increased the cocktail's price to deter customers. The Mamie Taylor was created in 1899 in Rochester, New York, and quickly gained popularity. The origin of the name is somewhat obscure, though several stories connect the cocktail to the Broadway star of the same name. Thirty years after its creation, the Mamie Taylor appeared in Albert Stevens Crockett's 1935 book, The Old Waldorf-Astoria Bar Book, featuring the juice of half a lime served in a Collins glass. The cocktail unfortunately did not recover from Prohibition and has since faded from public view. MAMIE TAYLOR Juice on-half Lime (Colins glass) One jigger Scotch Whiskey One bottle imported Ginger Ale Highball cocktails history and perfect serve