Summer Survival Kit Essential #1: The Southside
This one harks back to the Twenty-One Club (so says a source I can’t put my finger on now), and is a staple of ritzy east coast watering holes all summer. Southside of what? I dunno, but it’s almost obligatory to wear tennis whites, seersucker or a big floppy hat while sipping one of these. But don’t let class politics spoil you on it–it’s a really refreshing little tipple. Plus, it comes in two versions: the Southside proper, which is just a short drink in a cocktail glass; or the Southside Fizz, which you strain into a Collins glass and top off with ice and seltzer.
Southside
- 2 ounces gin
- 1 ounce lemon juice (about 1/2 a decent-size lemon)
- 1 tsp sugar
- 10-12 mint leaves
Gently muddle the mint in the bottom of your shaker, then add the other ingredients; if you want more of a minty taste, let it sit for a few minutes before proceeding. Ready? OK, add the ice and shake. Either strain into a chilled cocktail glass (and I do mean strain–otherwise you might wind up with tiny bits of mint leaf stuck in your teeth) and serve with mint leaf garnish, or into an icy collins glass, then fill with fizzy water and garnish with a mint sprig.
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I just wanted to ask you guys for some info as to where and when the mint gimlet was created. My email address is jakejfdi@yahoo.com. Please respond as we have a city of bartenders fuming because some idiot is trying to get credit for something created long ago. Thank you for your time
This drink did not originate on the East Coast, but rather in the bootlegging days of Chicago. See the following for more info:
http://www.npr.org/templates/story/story.php?storyId=3846273
Weekend Journal for August 18, dispells the Chicago origin and gives the true origin in the Southside Club on Long Island in the late 1800′s. This is definitely an East Coast upper crust club drink, as were members of the Southside Club.
[...] for snagging my original plan, Stevi), whereas others have been on this blog for ages: I think the Southside is a great introduction to gin (especially if you splash a little champagne on top, a la a French [...]