Thirsty Thursday

We would like to introduce a segment to our blog, Thirsty Thursday!  Each week we will be bringing you different things such as wine reviews and drink recipes.

This week's drink of choice, SOUTHSIDE.  A Baltimore staple made with mint, citrus and rum, these drinks can be found at country clubs around the area in addition to mix that is now sold in area stores such as Wells.  It appears in the spring at tailgates in the Maryland hunt country and is still appearing the in late summer at Labor Day gatherings.

It is thought that the Southside originated on the South Side of Chicago during Prohibition. To mask the flavor of the gin that was being produced on the South Side of the city, the makers took to adding citrus juices and sugar to cover up the taste.  The biggest difference between the Southsides that began in Chicago and the “Baltimore” Southside is that they traditionally used gin.  Baltimore Southsides are usually made with a combination of light and dark rum.

Of the well known recipes, Andy Ervin's, the 85-year-old bartender at the Elkridge Club, and George Lee's, the 87-year-old former bartender at the Green Spring Valley Hunt Club are the local standouts. Mr. Ervin began making the drink over 45 years ago when he began working at the Elkridge Club.  When makng his version of the mix, he utilizes the entire sprig of mint, stems and leaves included. Lee on the other hand uses just the mint leaves and not stems. He began bottling his mix and selling it after retiring from Green Spring in 1985.  Although they will not supply you with their exact recipes, Mr. Ervin will give you a take on his while Mr. Lee sells his mix out of his house.

  

Another local take on the mix is one that was created by Barbie Hargrave and her husband.  Lindsay's Southside mix, while not as good as Mr. Lee's is a very close second.  She and her husband began making the mix over 10 years ago when they saw a nitch to be filled in the market.  Their mix is more readily available in local stores, appealing to the masses.

If you would like to take a stab at making your own and don't have access to the mix here in Baltimore, this is the recipe for Andy Ervin's Southside.  An important note whether you are using mix or making it from scratch: When making the drink, the proportions of mix, to rum and club soda are imperative. 

Andy Ervin's Southside

Makes enough for four 12-ounce cocktails

1 "heavin' handful" of mint cuttings (about 2 cups)

3 ounces fresh-squeezed lemon juice

4 ounces fresh-squeezed lime juice

8 tablespoons granulated sugar

8 Ice Cubes

Rum to Taste 

1. Place every ingredient, except the rum, in a blender or food processor and run on high until mint is chopped, about 30 to 60 seconds.
2. Strain, pouring mixture into a pitcher.
3. For each drink, fill a 12-ounce glass with ice. Add 4 ounces of mint mixture and 3 ounces of rum. Stir well. Top with a shot of dark rum.

 

 

 

Drink and enjoy!  Let us know what your thoughts are on the Southside and any drinks you would like us to cover in the future.

Love, cCe and eBr