The Moscow Mule takes on a new, earthy identity in this blended scotch-based riff from Michael Dietsch’s “Whiskey: A Spirited Story with 75 Classic & Original Cocktails.” This cocktail is not for the faint of heart—served highball-style, this drink calls for a whisky with a bolder flavor profile, rivaling the intense bite of ginger beer without overwhelming. Finally, says Jason Sorbet, beverage director of The Chloe in New Orleans, freshly-squeezed lime juice gives the Mamie Taylor a bright lift, tying the drink together in a centuries-old classic flavor combination.
“Mule-style cocktails are loosely based on the Buck cocktail family, which by extension is related to the Collins—these originated in the late 1800s, as ginger beer was commonly used as a digestive aid,” Sorbet shares. Depending on the ginger beer and whisky you use in your drink, he adds, you can create dramatically different flavor profiles with little risk of missing the mark. “Ginger beer pairs well with most spirits, but I’d say it works best with whiskey—specifically blended scotch—[thanks to] vanilla, maple, and burnt sugar characteristics.” Here‘s how to make the Mamie Taylor at home.
- 2 ounces blended scotch
- 3/4 ounce lime juice, freshly squeezed
- Ginger beer, chilled, to top
- Garnish: lime wedge
Add the scotch and lime juice to a highball glass full of ice.
Top with the ginger beer and stir briefly and gently to combine.
Garnish with a lime wedge.