Total Time

　　2 minutes

　　Many unconfirmed reports of this cocktail’s creation exist. Some believe it came from Chicago’s South Side during Prohibition; others think that it comes from the Southside Sportsmen’s Club on Long Island. Manhattan’s 21 Club also claims it as its own creation. There, they serve it long in a Collins glass over ice with a mint spring for garnish.

　　  

　　For the simple syrup, combine equal parts hot water and sugar in a resealable, airtight container and shake until all of the sugar dissolves. Refrigerated syrup keeps for 1 to 2 weeks.

　　

Ingredients

Makes 1 drink

　　2 oz. (60 ml) gin

　　1 oz. (30 ml) fresh lime juice

　　¾ oz. (22 ml) simple syrup (1:1, see headnote)

　　8–10 fresh mint leaves

　　2 dashes Angostura bitters (optional)

　　Mint leaf, to garnish

　　

Step 1

Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously for 15–20 seconds, or until frosted on the outside. Double strain into a coupe. Garnish with a mint leaf. 

　　

Variations

Step 2

For an East Side, muddle a few cucumber slices with the mint and garnish with a fresh cucumber slice.

　　

Step 3

Substitute vodka or tequila for the gin.

　　

Step 4

Serve in a highball glass over fresh ice and top with club soda.

　　

Step 5

Add 1–2 dashes of absinthe to make the French Pearl cocktail.

　　Reprinted from Spirited: Cocktails from Around the World, by Adrienne Stillman. © 2020 Phaidon PressBuy the full book from Amazon.