#184 Cocktail: Mamie Taylor

    This is a drink with a little history. It used to belong in a category of drinks known as Bucks, but aside from the Gin Buck, Mamie Taylor is more oor less the last survaving member of the family. Gaz Regan took the liberty to have the Highball family adopt Miss Mamie.
     "It was while Miss Taylor was the prima donna of an opera company playing at Ontario Beach, near Rochester, in 1899," he said, "that she was asked with a number of other members of the company to go out sailing on the lake. As the day was hot and the breeze rather strong, the party returned after a few hours longing for some cooling refreshments. When Miss Taylor was asked what she would have she expressed the wish for a long but not strong drink--in fact, a claret lemonade. When the drink was served it was very evident that it wasn't a claret lemonade, for it looked like a delicious long drink of sparkling champagne. On tasting it Miss Taylor found itmuch to her liking, but asked to have the flavor softened with a piece of lemon peel. When this was done the new combination drink was declared a complete success. Bystanders had been watching the proceedings and noticing the evident enjoyment with which Miss Taylor and a few of her friends relished in new drink they finally asked the hotel keepr what drink it was that was being served to them and without hesitation the hotel man replied "a Mamie Taylor" and the name seemed to meet with instantaneous favour and has become famous all over the country."  "The Post Standard", 7th March 1902

2 ounces scotch 

3 ounces ginger ale

1 lime wedge