The Eastside emerged in the New York cocktail scene around 2003, credited variously to Sasha Petraske at Milk & Honey and Phil Ward at PDT. The drink takes the mint-and-citrus skeleton of a Mojito, replaces rum with gin, adds cucumber for brightness, and serves it up in a coupe instead of a tall glass over ice. The result is one of the most-elegant short drinks in the modern canon.

Ingredients

  • London Dry gin 50ml
  • Fresh lime juice 20ml
  • Simple syrup 15ml
  • Fresh mint leaves 8-10
  • Cucumber slices (thin) 3
  • Mint sprig and cucumber wheel to garnish

Method

  1. Add cucumber slices and mint leaves to a shaker. Add simple syrup.
  2. Muddle gently. Bruise the mint and cucumber, do not pulverise. Pulverised mint leaves taste bitter.
  3. Add gin and fresh lime juice. Fill with ice.
  4. Shake hard for 10 seconds.
  5. Double-strain into a chilled coupe.
  6. Garnish with a slap of fresh mint (clap a sprig between your palms to release aroma) and a thin cucumber wheel.

Why it works

Three ingredients pull in different directions. Cucumber is fresh and slightly vegetal. Mint is bright and herbaceous. Lime is sharp and acid. They all balance against the gin's juniper backbone.

Compared to a Mojito (rum + mint + lime + soda over ice): the Eastside drinks shorter, drier, more elegant. Compared to a Southside (gin + mint + lime in a coupe): the cucumber rounds the herbal edge and adds body.

The gin question

London Dry is the canonical pick. The juniper-forward profile gives the drink its backbone. Tanqueray, Beefeater, Sipsmith all work.

Modern gins (Hendrick's, with its added cucumber and rose) over-emphasise the cucumber and unbalance the drink. Citrus-forward gins (Bombay Sapphire) get lost.

Plymouth gin is the elegant upgrade pick (slightly softer London Dry profile, perfect for shaken classics).

The cucumber question

Use a thin-skinned cucumber. Japanese, Lebanese, or English cucumber. Avoid thick-skinned American cucumbers; the bitter pith dominates.

Slice thin (2-3mm). Three slices is the standard. More and the cucumber overwhelms the gin.

The mint question

Spearmint is the canonical mint for the Eastside. Peppermint is too aggressive. Mint sources vary in oil content; if your mint is mild, use 10-12 leaves; if very aromatic, 6-8.

Muddle gently. The goal is to bruise the leaves to release oils; pulverising releases the chlorophyll bitterness.

Variations

Eastside Highball: instead of straining into a coupe, pour over fresh ice in a Collins glass and top with soda. Closer to a Mojito.

Eastside with calamansi: swap lime juice for fresh calamansi juice. Our Malaysian twist; the orange-floral note of calamansi pairs beautifully with cucumber.

Eastside with elderflower: swap simple syrup for elderflower cordial or 5ml of St-Germain. Adds floral depth.

Eastside Royale: after straining into a coupe, top with 30ml of chilled champagne or cava. Celebration-coded.

Related

Frequently asked questions

What glass is the Eastside served in?

A chilled coupe, shaken and double-strained, with a slapped mint sprig and thin cucumber wheel on top. The wide bowl shows the pale-green colour and lets the mint aroma reach the nose. A nick and nora is also correct. Highball format turns it into a Mojito-shaped Eastside; same flavours, different drink.

Can I substitute the cucumber?

Use a thin-skinned cucumber (Japanese, Lebanese, or English). Avoid thick-skinned American cucumber; the bitter pith dominates. Without cucumber the drink becomes a Southside (mint, lime, gin, no cucumber) which is also lovely but different. Celery is an interesting savoury alternative for a vegetal twist.

How strong is the Eastside?

Medium strong. About 20 to 23 percent ABV in the glass after shake-dilution. The 50ml of London Dry gin (40 percent) is the only alcohol; the cucumber, mint, and lime modulate the perception. Drinks bright and clean; can fool you into a third one quickly because the herbal-vegetal notes hide the proof.

Where can I order an Eastside in PJ or KL?

At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both keep cucumber and fresh mint on the bar. Ask for the Calamansi Eastside if you want the local citrus twist.

What food pairs with the Eastside?

Light Asian and Mediterranean. Sushi, sashimi, ceviche, Greek salad, gyoza, Vietnamese summer rolls, salt-and-pepper squid. Also pairs with cucumber-forward dishes like raita or tzatziki. The herbal-vegetal palate is a good palate cleanser between rich courses. Avoid heavy red meat or cream.