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Fresh Mamie Taylor Cocktail

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Serves 1

  • To learn more, read:
    The New Sweet Cocktail
  • by from Fine Cooking
    Issue 104

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.

  • 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): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 18; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

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