The Southside Fizz is the lovechild of a Mojito and a Tom Collins, and it’s our favorite way to while away a hot summer afternoon.
In the original recipe, first printed (we think) in the 1951 manual The Bartender’s Book: Being a History of Sundry Alcoholic Potations, Libations, and Mixtures, it’s served shaken, but without ice. We’re not fans of it that way; on a hot day, the drink warms up quicker than you can sip it.
Imbibe magazine had a great suggestion: swap out the sparkling water and use a dry sparkling wine instead, for a sort of minty, iced French 75. We tried it, loved it, and added it to the app. It’s especially nice at brunch!
Muddle the lemon, sugar and mint in your shaker. Add ice and gin and shake, then double-strain into an ice-filled glass. Top with sparkling water or sparkling wine and garnish with a fat sprig o’ mint.
- Southside Fizz from Imbibe magazine
- The Bartender’s Book: Being a History of Sundry Alcoholic Potations, Libations, and Mixtures by Jack Townsend and Tom Moore McBride