Citrus, mint, bright
Serve this with crab cakes at a summery brunch. The cleansing citrus notes cut through heavy foods, like eggs Benedict.
This spectacular gin drink is similar to a French 75 (page 60)—if a French 75 forgot to pick up Champagne at the store and brought home a mint bouquet instead. Smart. For a variation, add muddled cucumber and switch to lime juice, and you’ve got an Eastside. The history of this particular recipe is nebulous—some say it was named after Chicago’s notorious Southside gang, while others date it back to the 21 Club in New York. Either way, this is a gloriously reviving drink, almost puckery but not quite.
2 ounces (60 ml) gin (Junipero)
1 ounce (30 ml) fresh lemon juice
½ ounce (15 ml) simple syrup (page 241)
6 to 8 mint leaves
Lime wheel, for garnish
Shake ingredients with ice and strain into an ice-filled highball glass. Garnish with a lime wheel on the rim of the glass, and serve with a straw.