Its summertime, and its time to take a serious look at some cocktails that are appropriate for lounging on the beach. The Southside Cocktail has gotten some serious press lately and seems to be considered part of this summer’s “Cocktail Canon” [right alongside the Gin and Tonic].So I thought it worthwhile to take a look at what people are saying about this drink and how to make the perfect one.
The drink has plenty of exciting origin stories: 1920’s Chicago, dark alleys and prohibition- but the real truth is much less made-for-movies and a likely explanation for why this Hamptons’ favorite is served so frequently on Long Island.
But alas, let me defer to an excellent history on the drink written by Rhett over at “And One More for the Road.”
Leite's CulinariaCockltail ChroniclesBrooklyn GalleyAnd 1 more for the road
Gin2 oz.2 oz.2 oz2.5 oz.
Lime2 wedges, squeezed
Lemon1 oz. fresh squeezed lemon juice (1/2 a lemon)1/2 oz. lemon juice4 lemon wedges
Fresh Mint2 sprigs10-12 leaves6 or 7 leaves4-5 mint leaves
Club Soda1 splash
Simple Syrup1 oz.1 oz.
Sugar1 tsp2-3 tsp.
InstructionsSqueeze lime into a cocktail glass. Muddle mint with simple syrup and lime; add gin; stir.
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GinuaryDavid Wondrich @ esquireWashington PostProfessor Cocktail
Gin50 mL2 oz1.5 oz2 oz
Lemon Juice30 mL1/2 oz1-2 tbsp3/4 oz.
Simple Syrup20 mL
Egg Whitehalf of one11 large1
Raspberry Syrup3 dashes3/4 oz.
Garnishfresh raspberryMint Leaf
InstructionsFirst muddle raspberries. Then dry shake to emuslify egg white. Then add ice. Shake again and strainShake well with ice, strain. Shake well with ice, strain. Dry shake for 10 seconds. Then shake with ice and strain.
Imagine my shock to realize I have not yet covered one of my favorite cocktails in my long running Cocktails by Consensus series. The Clover Club is a sweet, frothy when done properly, crowd pleasing gin cocktail. And yet, despite its easy-drinking profile and pleasant flavors, it never has quite caught on to the same sort of fame as the fruity margarita or the pleasant cosmopolitan. My suspicion is that its definitely the raw egg.
Across the board, everyone agrees that egg white is vital to the cocktail. Most, but not all, bartenders recommend “dry shaking” the egg before hand to create the froth. Though, beware! When eggs are shaken, they release gas and may cause the shaker to explode!
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