Some cocktails never go out of style, and the Classic Southside Fizz is one of them. Dating back to the Prohibition era, this refreshing gin cocktail has stood the test of time for good reason. Think of it as a gin lover’s answer to a mojito—bright with fresh lemon juice, cooling mint, just enough sweetness, and, in this version, a splash of club soda that gives it its signature fizz.

The original Southside is traditionally served either straight up in a chilled cocktail glass or over ice. Adding club soda transforms it into a Southside Fizz, making it lighter, longer, and especially refreshing on a hot summer afternoon.

I chose Tanqueray for this recipe because its classic London Dry style provides a crisp juniper backbone without overpowering the fresh mint and lemon. Barr Hill (made in Vermont) is another excellent choice if you enjoy a slightly softer cocktail with subtle honey notes, while Philadelphia’s Bluecoat brings bright citrus flavors and a nice local connection.

Summer is also the perfect excuse to put fresh garden mint to good use. My large pot of mint is thriving this time of year, and a handful of freshly picked leaves is all this cocktail needs. For an extra touch, gently smack the mint garnish between your palms before adding it to the glass. That simple step releases the aromatic oils, so the first thing you notice with each sip is the bright fragrance of fresh mint.

Whether you’re relaxing on the porch, entertaining friends, or simply looking for a refreshing way to cool off, the Classic Southside Fizz is an easy cocktail that delivers every time. Crisp, citrusy, herbaceous, and delightfully bubbly, it’s proof that some classics deserve a permanent place in every summer cocktail rotation.

Classic Southside Fizz

Refreshing fizz for summer

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Course Drink

Servings 1

Ingredients

8 to 10 fresh mint leaves
3/4 ounce simple syrup
2 ounces gin see Notes
3/4 ounce freshly squeezed lemon juice (~ 3/4 lemon) see Notes
2 to 3 ounces chilled seltzer
For garnish: mint sprig and lemon wheel

Instructions

Add the mint leaves and simple syrup to a cocktail shaker. Gently muddle the mint to release its oils.
Add the gin, lemon juice and ice. Shake for 15 seconds.
Double strain into a Collins or highball glass filled with fresh ice.
Top with the chilled club soda and stir gently to combine.
Garnish with a mint sprig (lightly slapped between your palms to release its aroma) and a lemon wheel.

Notes

For a stronger mint flavor, let the mint leaves sit in the simple syrup for a minute before muddling.
Use a gin that doesn’t compete too much with the mint and lemon such as Tanqueray.
Before squeezing a lemon, heat it in a microwave for about 20 to 25 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Double straining means pouring the cocktail through both the shaker's built-in strainer and a fine-mesh sieve, resulting in a smoother drink free of tiny mint pieces and ice shards.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1-½ cups and keeps two months or longer in the refrigerator.