Southside Fizz
We’ve finally got some hot weather here in Southern California. The May Gray has been non-stop recently. Usually when we have May Gray in Los Angeles, it lasts for a few days and then disappears until June when June Gloom hits with a vengeance. But for some reason this year, the May Gray has been incessant. This weekend, though it’s finally going to clear up. This weekend it’s going to be warm… the upper 70’s in fact. So, I want to celebrate accordingly and make a cool cocktail.
About a year ago I made a drink called a Southside. It’s made with lime juice and mint, and is perfect for the warmer months because it’s light and refreshing. See, I love gin in the summer time. Since the liquor is made with a variety of botanicals, it has a floral quality that’s ideal for lady luncheons or summer soireés. But not all gins are the same. London dry gins have fewer botanicals and so are considered drier than those with 30 or more. For a cocktail like this, I went with something a little more floral which is why I used the Amalga from Alaska.
Using local botanicals like spruce tips and labrador tea, this gin tastes like a Juneau forest from the very first sip. It’s those woodsy Alaskan flavors that when combined with the lemon and mint make for a delightfully bright and refreshing tipple. But it’s the mint that pushes the whole drink over the top, making you feel like you’re on top of a mountain on a clear, crisp day. And while this drink is great all by itself, if you want to make it extra special, add a little club soda.
I know it doesn’t sound like much, but a splash of soda brings this cocktail to a whole new level. It actually dresses up the drink. I don’t know why bubbles give a drink pizzazz, but they do. While champagne is the classic way to go, if you don’t want to get too tipsy (I’m mean gin is pretty strong all on its own), adding a little soda makes this cocktail just as special. Plus the soda makes the drink even more refreshing without the potential for a hangover.
While my original recipe for the Southside calls for lime juice, I found several versions that call for lemon. So, this time that’s what I used. It’s just as bright as the lime version, but slightly more tart. But instead of hindering the drink, that tartness actually enhances the mint and botanical flavors. While there are those who believe this cocktail should be served over ice, it was originally served up. And since I’m such a fan of the classics, of which this definitely is, I’ll be sipping my Southside Fizz up. After all, the last thing I want to do is water down those awesome outdoor flavors.
Ingredients
- 1/2 ounce simple syrup
- 7-8 mint leaves, torn
- 3/4 ounce lemon juice
- 2 ounces gin
- club soda
Instructions
- Muddle the simple syrup and mint together in a cocktail shaker.
- Add the lemon juice, gin and ice and shake vigorously until chilled. Double strain into a cocktail glass. Add a float of club soda, garnish with a mint leaf and serve.
