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.
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.
Use a small stone Mug; Lump Ice.
1 lump Sugar.
2 dashes Angostura Bitters.
Fill with Champagne.
Stir well; dress with fresh Mint and serve.
Juice of ½ of a Lime.
1 pony Cusenier Grenadine.
1 jigger Sir Robert Burnette’s Old Tom Gin.
Serve in a Mug with Lump Ice; fill with Seltzer.
Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.
Fill large Bar glass ½ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
3 sprigs Mint pressed with muddler in 1 jigger aerated Water.
1 jigger Whiskey.
Stir well; strain into Sour glass; dress with Fruit and serve.