Cocktail: The Mamie Taylor
by Chris Hennessy, Irish whiskey and cocktail expert and co-creator of Aqua Vitae.
Meet the predecessor to the Moscow Mule – The Mamie Taylor. Give this whiskey cocktail a try on your next visit to your favourite bar or at home.Mamie Taylor dates from 1899 when it was invented in Rochester, New York & 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 show folk – an opera singer in fact, of the same name.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.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 drink never managed to recover from Prohibition & has since faded from the limelight.To revitalise the Mamie Taylor courtesy of Stories&Sips, we’ve broken down the flavour profile into both a simple highball style & an advanced serve.
Mamie Taylor – highball
2oz Two Stacks blended Irish whiskey
Juice of half a lime
100ml of Ginger beer
Mamie Taylor – advanced highball
.75oz fresh lime juice
.75oz ginger syrup
.33oz herbal liqueur *
2oz Two Stacks
2 dashes of aromatic bitters
2oz Soda water
In a tall Collins glass, add your blended whiskey of choice over ice.
Add fresh lime juice & top with ginger beer.
Stir for a moment just to incorporate all the ingredients.
Garnish with a thin wheel of lime.
Sip & savour.
Add all ingredients (excluding Soda) to a Shaker with ice & shake.
Strain into a tall glass over fresh ice.
Add Soda slowly & stir to incorporate.
Garnish with freshly Grated nutmeg.
Sip & savour.
*Benedictine & Yellow Chartreuse both work best here.