The Eastside: A Complete History & Classic Recipe

Cool, clean, and garden-fresh, the Eastside is the mint-cucumber evolution of the modern gin sour—an effortlessly elegant cocktail that tastes like a summer breeze drifting through a rooftop garden. Built on the bones of the Southside but brightened with cucumber’s crisp vegetal lift, the Eastside has become a modern classic across cocktail bars worldwide. Light, refreshing, and botanically expressive, it’s one of the most iconic gin drinks to emerge from the 21st-century craft era.

I. Origins

A modern riff on the Southside

The Eastside is a contemporary craft cocktail that evolved from the Southside, a Prohibition-era gin sour made with mint and citrus. While the Southside likely originated at the 21 Club or Chicago’s South Side gangster circles, the Eastside is unmistakably a 21st-century creation.

The key innovation:

• Add cucumber, either muddled or shaken, to amplify freshness, soften acidity, and complement gin’s botanicals.

Where did the Eastside first appear?

Most historians credit its emergence to the early-to-mid 2000s craft cocktail revival, especially in New York City and Portland, where bartenders explored culinary ingredients and garden aromatics. While not linked to a single inventor, its rise coincided with:

• The popularity of Hendrick’s Gin (with its cucumber notes)

• The farm-to-glass movement

• Elevated, spa-like flavor profiles in cocktails

By the 2010s, the Eastside was solidified as a modern classic across upscale bars and boutique hotels.

A drink shaped by aesthetics

The Eastside’s success wasn’t just its flavor—it was a style marker:

• Clean

• Minimalist

• Botanical

• Photogenic

This made it an instant favorite among cocktail bars seeking a fresh, contemporary signature drink.

II. Historical Evolution

The Southside connection

The Southside’s original build:

• Gin

• Mint

• Lemon or lime

• Sugar

Its refreshing nature made it ripe for reinterpretation. Adding cucumber gave it:

• Lighter body

• Softer herbal structure

• Brighter aromatics

Thus, the Eastside became the “garden” version of a Prohibition classic.

Spread through modern cocktail menus

By the mid-2010s, the Eastside appeared on:

• Rooftop bar menus

• Hotel lobby cocktail lists

• Spa-inspired brunch programs

• Farm-to-table restaurants

Its reputation as “the perfect hot-day gin cocktail” made it a staple in warm-weather drink culture.

Era of global adoption

Today, the Eastside is considered:

• A new-era classic

• A foundational “garden gin sour”

• A bartender’s go-to when guests ask for “something refreshing, not too sweet, and not too boozy”

It holds a place similar to the Gold Rush, Paper Plane, and Penicillin—modern but timeless.

III. Ingredients & Technique

Gin

A quality gin with botanical structure is key. Best fits:

• London dry gin (classic backbone)

• Cucumber-accented gins (e.g., Hendrick’s)

• Citrus-forward contemporary gins

Avoid overly floral gins—they can clash with mint.

Mint

Fresh spearmint gives the cocktail its aromatic lift.Mint should be:

• Lightly pressed or shaken

• Never aggressively muddledOver-muddling produces bitterness.

Cucumber

Adds crispness, hydration, and subtle vegetal sweetness.Use:

• 2–4 thin slices

• Fresh, firm cucumbers for best extraction

Citrus

Lime juice is the standard; lemon is acceptable but less traditional.

Sweetener

Simple syrup (1:1) maintains clarity and allows mint and cucumber to shine.

Technique

The Eastside thrives on:

• Gentle muddling

• Hard shaking

• Fine strainingThis creates a vibrant, clean cocktail free of pulp or herb debris.

IV. Cultural Significance

The definitive “spa cocktail” of the craft movement

The Eastside represents the shift toward:

• Garden-fresh ingredients

• Soft aromatics

• Clean, modern minimalism

It helped define cocktail trends that embraced:

• Wellness-adjacent flavors

• Vegetable-based components

• Light, bright, hydrating profiles

A favorite among bartenders and guests

It’s universally loved because:

• It’s refreshing

• It’s accessible

• It’s balanced

• It’s not overly boozy

• It pairs well with modern cuisine

The Eastside is often used as a “starter cocktail” for guests wanting something approachable yet purposeful.

A design-forward drink

Because of its color, garnish options, and clarity, it became a social-media darling, solidifying its popularity among new generations of drinkers.

V. How to Make the Classic Version Today

Below is the widely accepted modern craft specification—simple, balanced, and vibrantly fresh.

Recipe — The Classic Eastside

Ingredients

• 2 oz (60 ml) gin

• 0.75 oz (22 ml) fresh lime juice

• 0.75 oz (22 ml) simple syrup (1:1)

• 3–4 slices cucumber

• 6–8 fresh mint leaves

• Optional: cucumber ribbon or mint sprig for garnish

Method

1. In a shaker, gently muddle cucumber slices (light pressure).

2. Add mint leaves, lightly press once—do not muddle heavily.

3. Add gin, lime juice, and simple syrup.

4. Fill shaker with ice and shake hard for 10–12 seconds.

5. Double strain into a chilled coupe or Nick & Nora glass.

6. Garnish with a cucumber ribbon or mint sprig.

Specs

• Glass: Coupe or Nick & Nora

• Ice: None (served up)

• Garnish: Cucumber ribbon or mint sprig

• Style: Botanical cucumber-mint gin sour

Technique Notes

• Mint bruises easily—press lightly, shake firmly.

• Thin cucumber slices extract flavor more evenly.

• If the drink tastes “flat,” increase lime by 0.25 oz.

• Double straining gives the cocktail its signature clean look.

• Consider switching to a cucumber-infused simple syrup for batching.

Variations & Lineage

• Westside: Vodka version—lighter, more neutral.

• Northside: Uses lemon instead of lime.

• Garden Eastside: Adds basil for depth.

• Eastside Cooler: Build tall over ice, top with soda.

• Spa Eastside: Add a splash of aloe liqueur.

Service & Pairing Tip

• Fantastic with sushi, salads, fresh herbs, goat cheese, ceviche, or cold dishes.

• Ideal for brunch, patios, spa menus, and summer evenings.

• A universally crowd-pleasing cocktail for large gatherings.

VI. Modern Variations & Legacy

A foundational modern classic

The Eastside is now firmly part of the “new classics” taught in modern cocktail programs. Its appeal lies in its versatility and its ability to showcase fresh ingredients with elegance.

Why the Eastside endures

• Crisp

• Balanced

• Refreshing

• Easy to love

• Bartender-friendly

• Cross-seasonal

• Timeless yet distinctly modern

It’s the rare cocktail that feels both luxurious and effortless—an icon of contemporary, garden-driven mixology.