south side royale

2 oz Gin (Beefeater)
3/4 oz Lemon Juice (1/2 oz)
1/2 oz Simple Syrup
8-10 leaf Mint (8 leaf)

Shake with ice and strain into an ice-filled Collins glass with 1-2 oz Champagne (a flute glass containing 2 oz Willm Blanc de Blancs garnished with a mint sprig and a long lemon twist).

On Wednesday two weeks ago, I began searching for a recipe to utilize the fresh bottle of sparkling wine I had just bought. In Paul Clarke's The Cocktail Chronicles book, I referenced all of the recipes calling for Champagne, and I was drawn to the South Side's page which had a bunch of variations include the South Side Royale (intriguing that it is named that since Royal is a whole egg-laden Fizz whereas a Diamond is a Sour lightened by Champagne). Given that my mint patch is looking beautiful this year (opposed to last year due to the drought and my over-harvesting to supply the work bar), I was definitely game to give this one a go. Moreover, I was also surprised that I had never written up the South Side itself here despite enjoying many in my lifetime -- perhaps I'll remedy that in a bit (postnote: I did -- here).
The South Side Royal provided a mint and lemon aroma that was supplemented by the garnish choice. Next, a carbonated lemon and white wine sip gave way to gin and mint on the swallow with a mint and white wine finish.