South Side Fizz
3.9 29 ratings
Ingredients
How to make
Serve in a fizz or highball (8oz to 10oz)
Prepare
- 1 Select and pre-chill a FIZZ OR HIGHBALL (8OZ TO 10OZ) GLASS.
- 2 Prepare garnish of mint sprigs.
Method
- 3 SHAKE first 5 ingredients with ice.
- 4 FINE STRAIN into chilled glass. (No ice in the glass.)
- 5 TOP with soda and briefly stir.
Garnish
- 6 Garnish with mint sprigs bouquet.
Flavour profile
History
A minty take on the Collins.
The Southside, or South Side, is steeped in bar lore, with tales of its creation during Prohibition at New York City's Jack & Charlie's, or Manhattan's Stork Club, or by Chicago mobsters aiming to mask the taste of bootleg liquor. A less embellished account suggests the drink evolved from the Mint Julep, originating at Snedecor's Tavern on Long Island in the 1890s, a period when the Fizz style of cocktail was highly popular. The establishment later became the Southside Sportsman's Club, and the cocktail is also linked to New York's Twenty-One Club. Hugo Ensslin's 1916 "Recipes for Mixed Drinks" includes the South Side Fizz, which has since transformed over the decades into the South Side Rickey, served over cracked ice, and more recently, the Southside served straight-up without soda. The original recipe from Ensslin's book reads: SOUTH SIDE FIZZ Made same a Gin Fizz, adding fresh mint leaves ........ GIN FIZZ Juice of ½ Lime Juice ½ Lemon 1 tablespoon Powdered Sugar 1 drink Dry Gin Shake will in a mixing glass with cracked ice, strain into fizz glass, fill up with carbonated or any sparkling water desired.