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.
Recipe information
Total Time
2 minutes
Yield
Makes 1 drink
Ingredients
Preparation
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.
Recipe notes
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