Juice 1/2 Lime (3/4 oz)
1 jigger Scotch (1 1/2 oz Famous Grouse + 1/4 oz Caol Ila 10 Year)
1 pint Ginger Ale (4 oz Hansen's)
Shake all but the ginger ale with ice and strain into a highball glass filled with ice. Top with ginger ale (note my volume correction). I added a straw and a wide lime peel garnish.
On Tuesday night, I was in the mood for a highball so I looked in Jacques Straub's 1914 book Drinks. There, I spotted the Robert E. Lee Cooler that would make good use of the cane sugar ginger ale that Andrea had just bought. While other Robert E. Lee Coolers I have seen are gin based, this one called for Scotch, and whiskey seemed more appropriate for the South than gin. With spirit, lime, and soda, could this have been the Confederates' version of the Cuba Libre? Probably not, for Scotch did not become abundant in America until 30 years after Lee's death. Moreover, I am unsure if Lee would approve of Straub's version anyways depending on how you parse one of his famous quotes on alcohol. Lee claimed, "I like whiskey. I always did, and that is why I never drink it." However, around 1914 when this version of the recipe was published, Scotch had become quite popular and the Mamie Taylor was in fashion.