This one from Lucius Beebe’s Stork Club Bar Book of 1946. He includes it in the “Morning at the Stork Club” chapter, but there’s no reason to restrict its service to the hours before noon. The Southside Fizz is really just a pleasant, minty lemonade — unless you’re employing a particularly potent gin, it goes almost unnoticed — suitable whenever a refreshing long drink is indicated.
1 1/2 oz. Gin
Juice of 1/2 lemon
2 sprigs mint
1 tsp. sugar
Shake well, strain into a highball glass and fill with seltzer.
Decorate with a sprig of mint, and a cherry if you’re feeling saucy.
The quantity of mint should be adjusted depending on the potency of your particular strain of leaf. Two may well be too little. Flakes of leaf will be broken off by the ice when shaking … for the clearest drink, and one which won’t leave unsightly vegetable matter clinging to your guests’ teeth, you may wish to strain through a mesh sieve.
Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:
1 jigger of Brandy.
2 dashes Jamaica Rum.
Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.
Use a tall, thin Bar glass.
Juice of a Lime.
Three sprigs of fresh Mint.
1 dash Cusenier Grenadine.
½ pony Pineapple Juice.
½ pony Orange Juice.
1 jigger of Sir Robert Burnette’s Old Tom Gin.
Crush ingredients together; fill with Lump Ice; add Seltzer.
Stir well and serve.
Use a large Silver Mug.
Dissolve one lump of Sugar in one-half pony of Water.
Fill mug with Fine Ice.
Two jiggers of Old Bourbon Whiskey.
Stir well; add one boquet of Mint and serve.
Be careful and not bruise the Mint.
1 quart of Orange Pekoe Tea (cold).
1 quart of Old Country Club Brandy.
1 pint of Lemon Juice.
1 pint of Orange Juice.
½ pint of Pineapple Juice.
2 quarts Berncastler Berg.
1 pint of Bar Sugar.
Use a large Punch bowl with one Lump of Ice.
Pour in mixture; add one quart of Cook’s Imperial Champagne.
Stir well; decorate with fresh Mint, Fruit in season, and serve.