Mamie Taylor Fizz
Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013
This recipe is adapted from Tim Daly, Daly's Bartender's Encyclopedia, 1903 and appears in Dead Reckoning.
- 2 oz. Great King Street Blended Scotch
- 1/2 oz. Liqoure Strega
- 3/4 oz. fresh lime juice
- 3/4 oz. ginger syrup
- 3 dashes of Bokers bitters
- 3 dashes of mace tincture
Add all ingredients to a shaker with ice and shake vigorously. Add 1.5oz siphon carbonic and strain into an ice-filled bar glass.