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Fresh Mamie Taylor Cocktail

Scott Phillips

Servings: 1

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

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 18
      Fiber (g): 0
      Protein (g): 0


  • 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.


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