Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.