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!
