The Mamie Taylor
The Mamie Taylor: An Edwardian Era Highball
The Mamie Taylor cocktail first appeared in the early 1900s and was likely named after an opera singer or stage performer of that era, following the tradition of naming drinks after popular entertainers.
The cocktail appears in bartending manuals from the 1910s and represents the period's enthusiasm for simple, refreshing highball-style drinks, according to Difford's Guide.
The drink combines Scotch whisky with fresh lime juice and ginger beer, creating a refreshing template similar to the Moscow Mule but with Scotch instead of vodka. The combination highlights Scotch's malt character while ginger beer adds spice and effervescence, as noted in Punch.
The Mamie Taylor belongs to a family of early 20th-century highballs that used ginger ale or ginger beer as mixers. These drinks appealed to a broad audience because they were easy to make and relatively low in alcohol compared to spirit-forward cocktails.
The cocktail largely disappeared after Prohibition but experienced revival during the craft cocktail movement when bartenders rediscovered forgotten classics. The Mamie Taylor appeals to modern drinkers who appreciate simple, historically-grounded recipes that showcase quality spirits with minimal ingredients.
RECIPE:
2 oz Scotch whisky
1/2 oz fresh lime juice
4 oz ginger beer
Lime wheel for garnish
Method:
Add Scotch and lime juice to a highball glass filled with ice.
Top with ginger beer and stir gently to combine.
Garnish with lime wheel.