EASTSIDE
The Eastside: The Seattle Cocktail That Brought Cucumber to Gin
The Eastside was created around 2004-2005 by bartender Murray Stenson at the Zig Zag Café in Seattle, Washington. Stenson reportedly developed the drink as a fresh, herbaceous gin cocktail that showcased the Pacific Northwest's emphasis on local, seasonal ingredients. The name "Eastside" references Seattle's Eastside neighborhoods across Lake Washington.
The cocktail emerged during the early years of the craft cocktail renaissance, when bartenders were beginning to experiment with fresh produce and herbs beyond the standard citrus garnishes. The Eastside represented this new approach by muddling cucumber directly into the drink rather than just using it as a garnish.
What makes the Eastside work is the combination of cooling cucumber and aromatic mint with gin's botanicals. The cucumber adds a fresh, vegetal quality without overwhelming the drink, while the mint provides brightness. The lime juice and simple syrup create a gimlet-like base that keeps the drink balanced rather than just herbaceous.
The drink quickly spread beyond Seattle as bartenders discovered it through industry networks and cocktail blogs. By the late 2000s, it had appeared on cocktail menus across the United States and internationally, becoming one of the most successful modern cocktail creations.
The Eastside's popularity helped establish cucumber as a legitimate cocktail ingredient beyond simple garnishes. It also demonstrated that modern classics could come from cities beyond traditional cocktail centers like New York and San Francisco, helping to decentralize American cocktail culture.
The drink works particularly well in summer when fresh cucumbers are at their peak, though it remains popular year-round.
RECIPE:
2 oz gin
¾ oz fresh lime juice
¾ oz simple syrup
3-4 slices cucumber
6-8 fresh mint leaves
Cucumber slice and mint sprig for garnish
Method:
Add cucumber slices and mint leaves to shaker
Gently muddle to release flavors
Add gin, lime juice, and simple syrup
Add ice and shake well until chilled
Double strain into chilled coupe glass
Garnish with cucumber slice and mint sprig