East Side

A bright, herbaceous gin sour that builds on the Southside by muddling fresh cucumber alongside the mint, lime, and simple syrup before a hard shake and double strain. The result is crisp and garden-fresh, with cucumber and mint perfuming a clean citrus backbone. It emerged from New York's early-2000s craft revival — credited variously to George Delgado at Libation in 2004 and to Chad Solomon's Eastside Fizz at Milk & Honey — and is now most often served up in a chilled coupe.

RefreshingClassic

Ingredients

  • 2 ozGin
  • 1 ozLime Juice
  • 0.75 ozSimple Syrup
  • 4 pieceCucumber Slice(muddled)
  • 6 pieceFresh Mint(gently muddled)

Garnish: Cucumber Slice, Mint Sprig

Preparation

Shaken · Coupe · None

  1. 1.

    muddle

    Muddle the cucumber slices with the lime juice in a shaker.

  2. 2.

    add

    Add the mint leaves and muddle gently to release oils without making it bitter.

  3. 3.

    add

    Add the gin and simple syrup, then fill the shaker with ice.

  4. 4.

    shake

    Shake hard until well chilled.

  5. 5.

    strain

    Double-strain into a chilled coupe served up (no ice).

  6. 6.

    garnish

    Garnish with a cucumber slice or ribbon and a mint sprig.

Flavor Profile

herbal
38%
citrus
33%
dilution
26%
floral
19%
sour
15%
sweet
14%
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