Southside
A crisp gin sour shaken with fresh mint, lemon and simple syrup, like a gin mojito served up; the clean sour ratio makes it a reliable batch crowd-pleaser.
Ingredients
| Gin | 2 oz |
| Lemon juice | 0.75 oz |
| Simple syrup | 0.75 oz |
| Total volume | 3.50 oz |
Garnish: Mint sprig
Tip: change “Make” to scale the recipe, or switch units for the metric world.
How to make it
Shaken · Easy · about 3 minutes
- 1
Add the gin, lemon juice and simple syrup to a cocktail shaker filled with ice.
- 2
Shake hard for 10–15 seconds until the outside of the shaker frosts over.
- 3
Double-strain into a chilled coupe glass.
- 4
Garnish with mint sprig.
Tools you'll need
Making a batch for a party?
Here's a pre-calculated batch of 12 with 27% dilution water built in. Scale to any number with the batch calculator →
| Ingredient | × 12 | Bottles |
|---|---|---|
| Gin | 24.0 oz | 1 |
| Lemon juice | 9.0 oz | 1 |
| Simple syrup | 9.0 oz | 1 |
BatchPour tools produce estimates for planning purposes only. Actual dilution, ABV, and ingredient yields vary by technique, ice temperature, and produce. Always taste and adjust. Drink responsibly.
If you like the Southside, try…
Negroni
ginEqual parts, stirred — the quintessential stirred batch cocktail.
French 75
ginGin, lemon, simple syrup, topped with champagne — festive and elegant.
Gimlet
ginGin and lime — clean, tart, and excellent batched.
Dry Martini
ginThe benchmark gin-and-vermouth stirred cocktail; all-spirit and crystal clear, it batches beautifully since precise dilution is the only variable to control.
Southside FAQ
What's in a Southside?
A classic Southside is made with gin, lemon juice, simple syrup. It's shaken and served in a coupe glass.
What is the ABV of a Southside?
A classic Southside is approximately 25.1% ABV — about 1.47 US standard drinks per serving once you account for dilution.
Should I shake or stir a Southside?
Shake it. Citrus and other non-spirit ingredients need the aeration and hard chill that shaking gives.
How do I batch Southsides for a party?
Scale every ingredient by your guest count, then add about 27% dilution water. The BatchPour batch calculator does the math for any number.