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recipe_c_southside_fizz

Photo by Stuart Mullenberg

Southside Fizz

This classic 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.

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
Large ice cubes or ice spear
Glass: highball
Tools: muddler, barspoon, shaker, strainer, tea strainer
Garnish: mint sprig

Place mint leaves in cocktail shaker and gently bruise with muddler. Add gin, lemon juice and sugar, and stir to dissolve. Fill 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 ice spear. Top with chilled club soda. Garnish.

Adapted from The Bartender’s Book, Jack Townsend & Tom Moore McBride, 1951

 

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