tag:blogger.com,1999:blog-4751805452043419723.post1005407741425466062..comments2024-03-29T00:29:24.395-04:00Comments on Off The Presses: Two SouthsidesRobert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.http://www.blogger.com/profile/14428424677554600158noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4751805452043419723.post-70333256716126434952009-09-14T19:53:13.330-04:002009-09-14T19:53:13.330-04:00I did a couple of posts on this earlier this summe...I did a couple of posts on this earlier this summer. I cheat and use Mr. Lee's Southside mix. It's the uber-Wasp version, straight from the Green Spring Valley Hunt Club's bar. Yum!Pigtown*Designhttps://www.blogger.com/profile/13775512940294150252noreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-24037140363397839582009-07-24T01:00:49.169-04:002009-07-24T01:00:49.169-04:00I just had one at Bourbon & Branch, lemon, wit...I just had one at Bourbon & Branch, lemon, with no soda. I thought it incredibly good, in spite of, or because of its simplicity. More, more!alchemistgeorgehttp://cocktailsat80.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-36995012315957008862009-06-05T12:20:06.042-04:002009-06-05T12:20:06.042-04:00The June issue of GQ has a sidebar blurb on the So...The June issue of GQ has a sidebar blurb on the Southside. They call it the "Southside cocktail" and their recipe is:<br /><br />Muddle a few mint leaves in shaker.<br />Add ice, 2 shots of gin, 3/4 oz. simple, 3/4 oz. lime juice, and a few drops Angostura. Shake and serve up or on the rocks.<br /><br />Apparently this drink is very open to interpretation. ;-) Still sounds great though.Dr. Bamboohttps://www.blogger.com/profile/13535181473727482666noreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-64585119797439234242009-06-02T01:34:07.200-04:002009-06-02T01:34:07.200-04:00I can't recall where I came across the Southside /...I can't recall where I came across the Southside / Southside Fizz division; I'm accustomed to making them with lemon, though lime sounds like a good addition. And while I enjoy them both served up or fizz-like with ice, depending on my mood and on the temperature outside, when I ordered one from Murray Stenson at Zig Zag Cafe a summer or two back, he served it to me up, but with an ounce or so of champagne splashed into it. Is that a Southside? A Southside Fizz? An Imperial Southside? A French 75 that took a stroll through the mint patch? Who knows -- all I know is it's goddamn delicious, and one of my favorite drinks of summer.Paulhttp://www.cocktailchronicles.comnoreply@blogger.com