5 Ingredients or Fewer

The Mamie Taylor

July 12, 2011
0 Ratings
Author Notes

I think I've mentioned I'm not terribly well versed in cocktails - more of a wine and beer girl - nor do I swoon over fruity drinks (unless the fruit is a Campari fruit, in which case, I'll have mine with soda over ice please!). Chef Barbara Lynch's bar "Drink" in Boston stands a definite chance of changing this, however (if only it weren't so darn expensive!). They make some wonderful drinks there that are easy to become obsessed with. One of my favorites is the Mamie Taylor. It's similar to a Dark 'n Stormy but they make it with rye whiskey instead of rum. It's topped off with a wonderfully spicy refreshing ginger beer. This is my attempt to recreate it. Use the best, spiciest ginger beer you can find. Or make your own (and then teach me!). I also go a little heavy on the lime because I like the tang, but you can cut it back to .75 oz. if you prefer. —fiveandspice

  • Makes 1 drink
  • 2 ounces Rye whiskey
  • 1 ounce (scant) fresh squeezed lime juice
  • ginger beer
  • ice
  • lime wedge to garnish
In This Recipe
  1. Mix the whiskey and lime juice in a highball glass. Add ice, then top off with gingerbeer and stir. Garnish with a lime wedge. Voila! Easy and delicious!
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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.