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Cook the Issue 2010

Cook the Issue 2010: Fresh Mamie Taylor

By Pielove, member

May 1st, 2010

This drink delivers a great ginger hit in a flavorful, well-balanced, and refreshing cocktail.  We used rye whiskey instead of Scotch to excellent effect and added a touch of Canton Ginger Liqueur for extra ginger flavor.  I will say that the recipe is a bit of an eye-roller-- two different sugar syrups?  I'll be sure to have my sous-chef whip those up right away-- we just used more of the ginger syrup.  The touch of bitters at the end makes the drink!

Recipe Used: Fresh Mamie Taylor

posted in: Gallery, Cook the issue 2010
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