Mamie Taylor

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.118)

1. Put the lime juice, ice, and Scotch whiskey into a high ball glass.
2. Fill with ginger ale and serve with a bar spoon.

Ice: Lump ice

Daly explicitly presents it as a gentler way to take whiskey without its plain harshness.

Applegreen's Bar Book by John Applegreen (1904, p.63) — Applegreen 1904 No. 1

1. Build the ice, Scotch whisky, lime juice, and imported ginger ale in a tall thin glass.
2. Stir well with a long barspoon and serve.

Ice: 1 lump

Nose

Lime and ginger rise over the whisky.

Palate

This is one of the most important late-Applegreen entries because it points directly toward durable modern highball logic rather than merely preserving older family forms.

Finish

The finish is spicy, citrusy, and smoky-refreshing.

Summary

A clearly modern Scotch-lime-ginger highball in early twentieth-century form.

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.97)

1. Place the lemon peel in a lemonade-glass over a lump of ice, add the spirit, fill with imported ginger ale, and serve.

Ice: Ice

The Reminder by Jacob A. Didier (1909, p.89) — Didier 1909

1. Build over the ice with the juice of half a lime and a drink of Scotch whiskey.
2. Fill up with ginger ale and serve with a bar spoon in the glass.

Ice: 1 piece

This is historically important because it fixes a widely surviving Scotch-and-ginger-ale long drink in a concise pre-war form.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.41)

1. Build the drink over ice with Scotch whiskey and lime juice, fill with ginger ale, stir, and serve.

Ice: Ice

Down the Hatch by "Paul" (1920, p.17) — Down the Hatch 1920

1. Fill the glass with ginger ale.

This matters because it gives us another direct post-war Mamie Taylor checkpoint after Didier.

The continued simple squeeze-and-fill grammar is what matters here.

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.61) — Harry of Ciro's 1923

1. Put a slice of lemon and two pieces of ice in a large tumbler.
2. Add gin and Schweppe's ginger ale, then stir slightly.

Garnish: Slice of lemon

Ice: Ice

This matters because it preserves a clean London 1923 Mamie Taylor checkpoint in a very simple branded ginger-ale form.

The slight stir and bottled ginger-ale service are the key practical details here.

About Town Cocktail Book by Joe Fitchett (1925, p.26) — About Town 1925

1. Stir well and serve.

Ice: 1 lump ice

This matters because it preserves the classic Scotch-and-ginger-ale highball branch in a 1925 social source.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.50) — Gin version

1. Put the lemon slice and ice into a large tumbler, add gin and ginger ale, and stir slightly.

Garnish: Lemon slice

Ice: 2 pieces ice

This matters because it preserves a gin-based Mamie Taylor branch rather than the more familiar Scotch version.