This classic Southside fizz was traditionally served without ice, but adding several large cubes or a long spear of ice makes for a fine slow-sipper. For extra decadence, substitute chilled dry Champagne for the club soda to make a minty French 75.
2 oz. dry gin
¾ oz. fresh lemon juice
1 tsp. superfine sugar (or use simple syrup)
8–10 mint leaves
Chilled club soda
Tools: muddler, barspoon, shaker, strainer, tea strainer
Garnish: mint sprig
Place mint leaves in shaker and gently muddle. Add the gin, lemon juice and sugar, and stir to dissolve. Fill the shaker with large pieces of ice and shake gently—to keep from pulverizing the mint—for about 10 seconds. Double-strain into a highball glass filled with large cubes or an ice spear. Top with chilled club soda. Garnish.
Adapted from The Bartender’s Book, Jack Townsend & Tom Moore McBride, 1951