Ingredients
- 60 ml gin London Dry
- 22 ml fresh lime juice
- 22 ml simple syrup 1:1
- 8-10 leaves fresh mint plus 1 leaf for garnish
Instructions
- Add the mint leaves, lime juice and simple syrup to a shaker.
- Gently muddle the mint, just enough to release the oils. Do not pulverise.
- Add the gin and fill the shaker with ice.
- Shake hard for 12 to 15 seconds.
- Double strain (Hawthorne plus fine mesh) into a chilled coupe.
- Float a single fresh mint leaf on top.
Notes
Where it came from
The Southside is one of those cocktails with too many parents. New York 21 Club says it was theirs. Chicago lore claims it was named for a South Side mob crew who smoothed harsh Prohibition gin with sugar and mint. The Southside Sportsmen’s Club on Long Island has its own claim. Probably all three are partly true.
However it started, the Southside became the polite-society drink of the Prohibition era. By the time it hit the cocktail revival in the 2000s, it was a quiet bartender favourite, the drink they pour for themselves at the end of a shift.
Why bartenders love it
Three-way balance: spirit, citrus, sweetener, with mint as the aromatic. The same template as a Daiquiri or Gimlet, just with mint added. It scales up perfectly for a punch bowl, works with almost any London Dry, and the colour is gorgeous. Also fast to make once you have your mise en place sorted.
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Ingredient Spotlight
The bottles that make or break this drink.
The gin
- Use
- A solid London Dry: Tanqueray, Beefeater, Bombay Sapphire
- Try
- Sipsmith or Plymouth for a softer, citrus-forward version
- Skip
- Heavily floral or sweet contemporary gins, they fight the mint
The mint
- Use
- Fresh spearmint, fat leaves, snipped just before use
- Skip
- Peppermint (too aggressive) or dried mint (no aroma)
- Why
- Spearmint is sweeter and rounder. Peppermint turns the drink into toothpaste.
The dilution
- Use
- Big fresh ice cubes in the shaker
- Why
- Long shake on big ice gives the right dilution. Small or wet ice over-dilutes fast.
- Tip
- Pre-chill the coupe in the freezer. The drink stays colder, longer.
Variations
Other gin classics worth shaking up.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
You can’t. Mint is half the drink. Order a Gimlet instead.
One bar spoon of caster sugar dissolved in the lime juice before shaking.
A contemporary citrus-forward gin works. Avoid heavily botanical or barrel-aged gins.
Build the same drink in a highball, top with soda water. Same balance, more refreshing.
Skip the simple syrup, add 7ml more gin. Drinks closer to a minted Gimlet.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Gin Southside?
Gin, fresh lime juice, simple syrup and fresh mint, shaken hard and double-strained into a coupe. Standard build is 60ml gin, 22ml fresh lime juice, 22ml simple syrup and 8 to 10 muddled mint leaves.
Where did the Southside come from?
The cocktail has at least three competing origin stories: New York’s 21 Club, a Chicago Prohibition crew on the South Side, and the Southside Sportsmen’s Club on Long Island. All three claims trace back to the early 1900s. The drink became a Prohibition-era favourite because sugar and mint smoothed harsh bathtub gin.
Is the Southside a Mojito with gin?
Close cousins, not the same drink. A Mojito uses rum, soda water and is built tall over crushed ice. A Southside is shaken with no soda and served up in a coupe. The Mojito is summery and long; the Southside is sharp and short.
What is the difference between a Southside and a Gimlet?
A Gimlet is gin, lime juice and simple syrup, no mint, often served on the rocks. A Southside adds fresh mint and is always shaken with the herb to release the oils. The mint is the difference, and it is a big one.
Should I muddle the mint?
Lightly. Press the mint just enough to bruise the leaves and release the oils. Pulverising the mint releases bitter chlorophyll and turns the drink grassy. A few firm presses with a muddler is plenty.
Why double strain?
Shaking with mint shreds the leaves into tiny pieces. A Hawthorne strainer alone leaves them in the glass. A fine-mesh strainer over the top catches the bits, keeping the drink crystal clear. It also removes the small ice chips so the texture stays silky.
How strong is a Gin Southside?
About 22 to 25 percent ABV in the glass. Shaken with ice gives it good dilution but it is still a strong, spirit-forward drink. Drink slowly.
What food goes with a Gin Southside?
Light starters and salads: oysters, smoked salmon, goat cheese, cucumber sandwiches. The mint and lime cut through fat and freshness; the gin works with anything herbal or briny.
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