Drink · 5 min · Amounts not specified
Southside
A gin sour with mint in it, sometimes called a Mojito's dry cousin. Slap the mint rather than muddling it to pulp.
The sheet · 1 coupe · 5 min
mediumWhy tonight. A gin sour with mint in it, sometimes called a Mojito's dry cousin. Slap the mint rather than muddling it to pulp.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- gin
- mint
- lime
- simple syrup
Method
- 2 oz gin, ¾ oz lime, ¾ oz simple syrup and a good handful of mint in the tin.
- Shake hard with the mint in there — this is one of the few drinks where beating the herb up is correct.
- Double-strain so no green confetti makes it into the glass.
- A mint gimlet, essentially, and the best possible use of a garden that has got away from you.
Technique coach
What the method is trying to make happen
Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.
An educational pour, not a reprint of a licensed spec. No allergen or alcohol-safety claim.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
The technique underneath this
Going wrong while you cook it? Say what it is doing and the triage will tell you what is happening, the smallest move, and the instinct to resist.
Watch the technique behind this one
Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.
Reviewed video matched to this method, not to the cuisine. Opens in a new tab.
- Cocktail structureBasic Cocktails - How To Make A DaiquiriCocktail ChemistryThe plainest sour there is, which makes base-acid-sweet balance easy to taste rather than merely read.197K+ views at the September 2026 review. · Link checked 2026-09-08
- Syrups and citrusHow to make Cocktail Syrups: Simple, Ginger, Honey and Raspberry Vol. 1The Educated BarflySimple, ginger, honey and raspberry syrups in one sitting. The bar prep nobody films.Link checked 2026-09-08
- Cocktail structureMartini vs. Martini with Educated Barfly | How to DrinkHow To DrinkTwo martinis side by side, so ratio and stirring time stop being abstractions.Link checked 2026-09-08
Why each of these is on the list
What the ingredients are actually doing
- gin
- Botanicals over a neutral base, and every bottle draws its own map — juniper-forward gin makes a bracing drink, a softer modern one makes a floral one.
- mint
- Loud, cooling, and easily wrecked.
- lime
- Sharper and more floral than lemon, and it fades faster — juice it the same hour you use it.
- simple syrup
- Sugar already dissolved, which is the only form of sugar that works in a cold drink.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
Shares gin, lime, simple syrup
Gimlet
Gin, fresh lime, sugar. Cordial makes it a different and worse drink, and shaking rather than stirring is correct here.
Shares gin, lime, simple syrup
Basil gimlet
Clap the basil, don't shred it khaki. A gimlet that went through the garden.
Shares mint, lime, simple syrup
Mojito
Rum, lime, sugar and mint over crushed ice. Slap the mint to wake it rather than muddling it into bitter green shreds.
Shares lime, mint, simple syrup
Queen's Park swizzle
Packed crushed ice, mint, a lot of bitters on top. Swizzle until the glass frosts.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.