A lost classic, the Mamie Taylor is a Scotch whisky cocktail that is super-refreshing, simple and quick to make. Serve this in the warmer weather months, or top it with a splash of Peat Monster in cooler months.

50ml / 1 ¾ oz GKS Artist’s Blend
10ml / ¼ oz lime juice
100ml / 3 ½ oz ginger beer

Pour lime juice into a glass full of ice.
Add whisky and top with good quality, spicy ginger beer. Stir briefly and garnish with a zest of lime.

The classic Scotch & Soda, or Scotch Highball, has been a refreshing way to enjoy Scotch whisky going back to the late 19th Century. The Japanese have elevated the service of this drink to high art. Here we adapt that approach for you.

50ml / 1 ¾ oz GKS Artist’s Blend, stored in the freezer at least 24 hours
100ml / 3 ½ oz good quality, freshly opened soda water, refrigerated
lemon zest or sprig of mint
bitters, optional

Fill a chilled highball glass that has been stored in the freezer with as much ice as you can.

Add whisky and soda water. Stir, briefly, so not to let too much carbonation escape. Add one lemon zest twisted over the glass to release its oils and then dropped into the glass, or one small sprig of mint ‘bruised’ to release the aroma.