It’s been radio silence here for the last few days. Sorry about that. Things have been busy. I haven’t been completely lazing around, though. While looking through some of my old books for more recipes I stumbled upon the Mamay Taylor. Which, interestingly, in this spelling isn’t mentioned much on the internet at all. In fact, I was only able to find one reference in a 1904 book on the EUVS (Exposition Universelle des Vins et Spiritueux) site. Frank Newman’s American Bar gives the recipe for the cocktail, albeit in French, that matches the one I found in my reprint of Harry McElhone’s 1927 book Barflies and Cocktails. The recipe is much different from the one I’ve been focusing on the last couple weeks.
Mamay Taylor (Barflies and Cocktails)
2 oz Gin Slice of Lemon Ginger Ale
1) Add lemon and ice to a glass 2) Add gin and top with ginger ale
I’ve got to think it’s also named for Mamie Taylor. And, since the Mamie Taylor originated in 1899, it seems logical that this drink could be a spin off of the original. The drink itself is quite tasty. However, as listed it lacks a sourness to balance out the sweet of the ginger ale. I fixed that with about 1/3 oz of lemon juice. The lemon slices are still nice in there though. They add some natural bitterness and the oils in the skin add additional lemon flavor. I’ll be filling you in on my thoughts on the Mamie Taylor. Until then, try a Mamay Taylor. It’s a good twist on this classic.
Mamay Taylor (Cocktail Hacker)
2 oz Gin 1/3 oz Lemon Juice Slice of Lemon Ginger Ale
1) Add lemon and ice to a glass 2) Add gin and lemon juice 3) Top with ginger ale