The Southside is a classic gin cocktail that serves as the sophisticated, botanical sibling to the Mojito. While its exact origins are debated, it is famously associated with the South Side Sportsmen’s Club in Long Island during the late 19th century, and later became a staple of the Prohibition era. Legend has it that the addition of mint and citrus was used to mask the harshness of bathtub gin smuggled into Chicago’s South Side. Today, it is celebrated as the ultimate refreshing gin drink for summer.
How to Make a Southside Cocktail
Prep time: 2 minutes
Serves: 1
Ingredients
- 2 oz Gin (A London Dry is traditional for a crisp finish, though a modern botanical gin (such as Roots of Ruin) adds wonderful floral complexity)
- 1 oz Fresh lemon juice
- 3/4 oz Simple syrup (1:1 ratio)
- 6-8 Fresh mint leaves
- Pinch of salt (optional, to brighten the botanicals)
- Garnish: A fresh mint sprig or a single slapped mint leaf
Instructions
- Prep the mint: Place the mint leaves and simple syrup in a cocktail shaker. Lightly muddle the leaves, just enough to release the oils without shredding them.
- Mix: Add the gin, fresh lemon juice, and an optional pinch of salt to the shaker.
- Chill: Fill the shaker with plenty of ice and shake vigorously for about 15 seconds until the outside of the tin is frost-cold.
- Strain: Double strain the mixture through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to ensure no small mint fragments remain.
- Serve: Slap a fresh mint sprig against your palm to aromatically wake it up, garnish the drink, and enjoy.
Notes
Gin Choice: A classic London Dry provides a juniper-forward backbone that stands up well to the mint. If you prefer a softer, more contemporary profile, look for gins with citrus or cucumber notes.
Muddling Technique: Avoid over-muddling the mint until it becomes grass-fed or bitter. A few gentle presses are all you need to extract the bright, menthol aromatics.
Temperature: Because this drink is served up (without ice in the glass), it is crucial to chill your glassware in the freezer beforehand to keep the cocktail crisp until the last sip.
Citrus: Always use freshly squeezed lemon juice. Bottled juice lacks the bright enzymes and zest that are required to balance the sweetness of the simple syrup.
