Southside Fizz
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!
Ingredients
- 4 wedges Lemon
- ½ part Granulated sugar or Simple syrup
- 8 leaves Mint
- 2½ parts Gin or Aged gin or Botanical gin or Old Tom gin
- 3 parts Sparkling water or Sparkling white wine
Instructions
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.
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Read more
- 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
Brian Cole, Google Play Store 
