The Southside is a refreshing gin cocktail built on fresh mint, bright lemon juice, and simple syrup—a Prohibition-era favorite from 1920s Chicago that masks lower-quality spirits with bold herbal and citrus flavors.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Muddle mint leaves gently in mixing glass.
Add remaining
ingredients and shake with ice.
Strain into chilled cocktail glass.
Add the mint sprig.
Cocktails are best served immediately after mixing. Pre-batch the gin, lemon juice, and simple syrup up to 24 hours ahead, but muddle mint and shake with ice just before serving.
cocktail shaker · bar muddler · jigger · coupe or martini glass · strainer
The Northside (gin and ginger ale) was the preferred drink of Chicago's North Side during Prohibition. The Southside uses gin, mint, lemon, and simple syrup to mask lower-quality liquor with stronger flavors.
Gently press 8–10 fresh mint leaves against the shaker wall with a muddler to release oils without bruising the leaves, which can add bitterness.
Yes, vodka works as a substitute, though the drink loses the gin's botanical character. Use the same proportions.
Southside Fizz: add soda water and serve over ice. Southside Royale: use a coupe glass and top with champagne.
Fresh lemon juice is essential for bright flavor and proper balance with the mint and simple syrup. Bottled juice lacks acidity and freshness.
