Welcome, RTD Cocktail Club Members, to our April installment! Each month we will be featuring a classic cocktail, sharing the story behind it, and bottling it along with three interesting variations for you to enjoy at home. This month we take a look at the Southside.
History
As we’ve learned with nearly every other cocktail we’ve covered in the Club, the history of the Southside is annoyingly murky.
One popular myth involves the grandfather of prohibition bootlegging, Al Capone. As the story goes, Capone smuggled his gin into the south side of Chicago, with a competing bootlegger operating in the north of the city. Capone’s product was allegedly of a lower quality and required more sweetener than the north side’s gin. The assertive citrus flavors of a classic sour cocktail paired with the mentholated herbaceousness of fresh mint provided a pleasing cover for the harsher spirit.
Another version of history credits the 21 Club in New York with creating the original recipe, with a competing claim by the Southside Sportsmen’s Club on Long Island.
With such a simple cocktail, it’s difficult to pinpoint its exact advent given the base recipe is essentially just a sour without the egg white - no soda, no ice. Its simplicity allows it to appear timeless, while the flexibility in herb selection can lend a more modern feel.
Try it with your favorite fresh herb!
Recipes
CILANTRO
2oz Coconut Gin
1oz Lime juice
.75oz Demerara syrup
Fresh Cilantro
SAGE
1.5oz Barrel Reserve Gin
.5oz Xila Agave Liqueur
1oz mixed lime & lemon juice
.5oz Sage Simple Syrup
ROSEMARY
1.5oz Overproof Gin
.5oz Rosemary Simple Syrup
1oz mixed lime & lemon juice
.25oz Blanc vermouth
MINT
2oz Original Gin
1oz mixed lime & lemon juice
.75oz Simple Syrup
Fresh Mint
ADDITIONAL RECIPES
FRESH HERB SIMPLE SYRUP
HOT METHOD
Bring 1 cup of water to a boil over high heat. Add 1 cup of sugar and stir until dissolved. Turn off heat and add a large handful of the fresh herb of your choice. Gently stir into the syrup and allow to steep for 10 minutes. Strain out the herbs and bottle. Store in the refrigerator for up to 7 days.
COLD METHOD
Combine 4oz water, 4oz ice, 8oz sugar, and a handful of the fresh herb of your choice (stems and/or seeds removed) in a blender or food processor. Blend on medium-high until sugar has dissolved, about 3 minutes. Strain through a fine-mesh sieve lined with cheesecloth. Bottle and store in the refrigerator up to 7 days.
