Southside Fizz
RECIPE: Adapted from The Bartender’s Book, Jack Townsend & Tom Moore McBride, 1951
Photo: Stuart Mullenberg
How to make this classic fizz a fine slow-sipper.
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.
Ingredients
- 2 oz. dry gin
- 3/4 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
- Glass:highball
- Garnish:mint sprig
Preparation
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.