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Fancy Potations and Otherwise
MARGUERITE (Collins)
One-half Lime
Lump lee
One jigger Tom Gin
One imported Ginger Ale
If
for two, split
MAMIE TAYLOR
Just who originated the Mamie Taylor is not a matter of
record. So far as accessible authorities know, its recipe was
first published one day in the'1old
New York Herald,
early in
the century.James Gordon Bennett, proprietor of the news–
paper, believed that a new drink took rank among other
inventions, and its creation might be chronicled in his paper
as a matter of news.
Solon made the first Mamie Taylor that ever graced the
Waldorf Bar. He did not invent it. But it so happened that
he had read the recipe in the
Heraid
the morning of the day
when Traverson, head waiter of the Empire Room, came
into the Bar at lunch time and said to him, "Johnnie, I've
got a real job for you."
"What's that?" Solon asked.
"Well, I've got a customer who says he bets he can name
a drink you can't make."
"What's that?"
"A Mamie Taylor."
"Huh! A Mamie Taylor? That's easy," Solon averred.
He had torn out the recipe and put it in his pocket.
So under the eyes of the head waiter, Johnnie calmly
proceeded to cut a lime in half, poured a jigger of Scotch
whiskey, followed it with some cracked ice, dug into the
refrigerator for a bottle of imported ginger ale, filled the
glass, and stirred it with a long spoon.
Traverson himself took the new drink into the Empire
Room. After a few minutes, he came back.
"That fellow says you must be a wizard," he told Solon.
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