DISSECTING A COCKTAIL

Like many classic cocktails, The Southside’s origins are a bit murky. Some say the drink was created on Chicago’s South Side and was a favorite of mobster Al Capone — the “bathtub gin” his mob smuggled in was harsh, so the addition of mint, sugar and lemon juice made the alcohol more palatable. Others claim it was created at the 21 Club in New York. Yet another says its invention was at the Southside Sportsmen’s Club on Long Island.
Cocktail historian David Wondrich found what he believed to be its earliest recipe in Life magazine in 1913. Dubbed the “Gordon’s South Side” (as in Gordon’s Gin), the drink was more like a frappe and included a picture that resembles a mojito.

Now comes the other mystery of the cocktail — the ingredients. Yes, there is gin, mint, sugar and citrus, but many recipes include the addition of soda water. A splash or served in a highball? And what about the citrus? Some recipes have lemon while another has lemon and lime. When I was behind the bar, I used lemon juice and a splash of sparkling water in a coupe glass. As time has gone by, I prefer a little more sparkling water, served over ice. I’ve even gone as far as making Reverie’s version as a carbonated cocktail soda (pictured). The recipe below is how I’d whip these up when I was behind the stick.