To mix this sparkling Southside, Daniel Shoemaker likes to shake the uncarbonated ingredients together first, then add the Champagne and “roll” the drink, or pour it back and forth between two shakers several times, before straining it into a collins glass. Bartenders use this technique when a fizzy drink needs more than a stir but shaking would make it too foamy.
Slideshow:Delicious Fizz Recipes
10 mint leaves, plus 2 mint sprigs for garnish
2 ounces gin
3/4 ounce fresh lemon juice
1/4 ounce fresh lime juice
1/2 ounce Rich Simple Syrup
2 dashes of Angostura bitters
1 1/2 ounces chilled brut Champagne
How to Make It
In a cocktail shaker, muddle the mint leaves. Add ice and the gin, citrus juices, Rich Simple Syrup and bitters; shake well. Add the Champagne, then http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... title="Cocktail technique: Fine-straining">fine-strain into an ice-filled collins glass. Smack the mint sprigs over the drink, then add as garnish. Serve with 2 straws.
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