Fresh Mamie Taylor Cocktail
by Camper English
The classic Mamie Taylor cocktail calls for ginger ale or ginger beer, but Thad Vogler, owner of Bar Agricole in San Francisco, uses a fresh ginger syrup made with organic evaporated cane juice sugar in this version.
Browse our Drinks and Entertaining Guide for more classic cocktails.
Serves 1
To learn more, read the article:
The New Sweet Cocktail
2 fl. oz. (1/4 cup) blended scotch, preferably Sheep Dip
1 fl. oz. (2 Tbs.) fresh lime juice
3/4 fl. oz. (1 1/2 Tbs.) fresh ginger syrup (see below)
1/2 fl. oz. (1 Tbs.) cane sugar syrup (see below)
Club soda
1 dash Angostura bitters
Put the scotch, lime juice, ginger syrup, and cane sugar syrup in a cocktail shaker. Fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake as hard as you can for about 10 seconds and then strain into a Collins glass filled with fresh ice. Top off with club soda and a dash of bitters and serve.
To make fresh ginger syrup
Purée equal parts chopped fresh ginger, organic evaporated cane juice sugar, and cool water in a food processor. Strain through a fine sieve. Store in the refrigerator for up to 3 days.
To make cane sugar syrup
Combine equal parts cool water and organic evaporated cane juice sugar. Do not heat. Stir until dissolved. Store in the refrigerator for up to 2 weeks.
nutrition information (per serving):
Calories
(kcal):
200;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
0;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
18;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
0;
Cholesterol
(mg):
0;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 104
, pp. 38
March 4, 2010
