Mamie Taylor

Ginger ale is the original and it's the right call. Ginger beer's heat swamps a blended scotch and you end up with a Mule that happens to have whisky in it. If ale is all you have and you want more bite, drop a thin coin of fresh ginger into the glass.

No, and a heavy Islay malt will fight the lime. A blend built for mixing does the job, something like Famous Grouse or Monkey Shoulder. If you want smoke, float 5 ml of something peaty on top rather than building the whole 45 ml out of it.

Two things. Vodka against blended scotch is the obvious one, and ginger ale against ginger beer is the bigger one. A Mule runs hot and spicy and leans on the mug being cold. This is softer and drier, with the malt meant to show through the bubbles rather than hide under them.

Usually small ice or ginger ale that has been open in the fridge for days. Fill the glass with big cubes rather than a handful of chips, pour the ale in last so you keep the carbonation, and open a fresh bottle if yours has been sitting.

A classic Mamie Taylor calls for 45 ml (1.5 oz) Scotch whisky, 15 ml (0.5 oz) Fresh lime juice, 90 ml (3 oz) Ginger ale. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Mamie Taylor is roughly 13% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

A Mamie Taylor is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.