Southside Fizz
The Southside Fizz: The Long Island Classic Gets Bubbles
The Southside Fizz is a natural extension of the classic Southside, adding soda water to create a longer, more sessionable drink. While the exact origin of the fizz variation is unclear, it likely emerged alongside the original Southside during the Prohibition era at Long Island's country clubs, where lighter drinks were popular for afternoon entertaining.
The addition of soda water follows the classic "fizz" formula that was popular in American bars from the 1880s onward. By topping the shaken Southside with soda, bartenders created a drink that maintained the original's mint-forward character while making it more refreshing and less alcoholic by volume.
What makes the Southside Fizz work is how the soda water lightens the drink without diluting the flavors. The mint and lemon remain prominent, while the bubbles add textural interest and make it more suitable for warm weather or extended drinking sessions.
The Southside Fizz is typically served in a highball glass rather than a coupe, distinguishing it visually from its predecessor. This makes it particularly appropriate for outdoor gatherings, garden parties, and summer events where the classic Southside might feel too strong.
RECIPE:
2 oz gin
¾ oz fresh lemon juice
¾ oz simple syrup
6-8 fresh mint leaves
2-3 oz soda water
Mint sprig for garnish
Method:
Add mint leaves to shaker and gently muddle
Add gin, lemon juice, and simple syrup
Add ice and shake well until chilled
Strain into ice-filled highball glass
Top with soda water
Stir gently once
Garnish with fresh mint sprig