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Bright yellowgreen gin cocktail in a coupe garnished with a mint leaf
Photo by Andy Sewell
  • 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.


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
  1. 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. 

  2. 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.

The cover of the cookbook Spirited by Adrienne Stillman
Reprinted from Spirited: Cocktails from Around the World, by Adrienne Stillman. © 2020 Phaidon Press Buy the full book from Amazon.
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  • Very refreshing drink perfect for summer. We made a big batch and everyone enjoyed it.

    • Mary G

    • Tybee Island, GA

    • 8/29/2021

  • Very refreshing -- not as sweet as a gimlet but still that great gin + lime combination!

    • Bean0221

    • Detroit, MI

    • 5/18/2021

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