Southside

Taste

Two ounces of gin, three-quarters of lime, three-quarters of simple, mint shaken in with them. Lime and sugar are matched at three-quarters each, so it runs sweeter than a Gimlet, and the mint oil sits over the juniper rather than under it. Double strained into a coupe with no soda, mint on top.

History

The drink comes off the Mint Julep at Snedecor's Tavern on Long Island in the 1890s, a place that later became the South Side Sportsmen's Club, where wealthy Manhattanites went to hunt and fish. Hugo Ensslin printed a South Side Fizz in the 1917 second edition of Recipes for Mixed Drinks, the whole instruction being that it is made the same as a Gin Fizz, adding fresh mint leaves. New York's Twenty-One Club claimed it as a Prohibition house drink and poured it until the room closed in 2020. The other story, that it belongs to Chicago's South Side and its bootleggers, is bar lore. This menu leaves the soda out: two ounces of gin, three-quarters of lime, three-quarters of simple, and mint, shaken, coupe.

• Difford's Guide, South Side Fizz
• Punch, Southside

Same shape, other bottles

The Sour family, with the bottle that changed.

• Bee's Kneeslemon juice and honey syrup for lime juice and simple syrup
• Gold Rushbourbon and lemon juice for gin and lime juice
• Honeysucklelight rum and honey syrup for gin and simple syrup
• Daiquirilight rum for gin
• Vodka Gimletvodka for gin
• Gimletless simple syrup