The Mamie Taylor

By fiveandspice
July 12, 2011
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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
  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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