Essentially a minty gin Daiquiri, the Southside is a remarkably easy four-ingredient cocktail that should be a go-to for every home bartender. Though most cocktail buffs and historians agree that the drink first appeared sometime around 1913, its exact history is murky. The Southside was either created in Chicago and named for the city’s South Side district, or it was first made at the Southside Sportsmen's Club in Long Island, New York. Thanks to Prohibition, the crisp, clean cocktail was almost forgotten, but, luckily, it resurfaced in the early 2000s at craft cocktail bars like Milk & Honey. Now it stands alongside its classic brethren as a must-know tipple.
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.
A smash is a cocktail made with crushed or shaved ice, fruit, sweetener, a base spirit and some sort of herb. The Whiskey Smash is the brainchild of Jerry Thomas, the patron saint of modern bartending, who published the recipe in his first book back in 1887. James Beard award-winning barman Dale DeGroff tipped off modern tipplers to the joys of the...