Post Merid Southside

Post Merid Southside is a ready-to-drink take on the Southside, a classic built from gin, lime, sugar and mint. The product details don't give a base spirit, ABV or ingredient list, so what follows describes the style as the name implies it. Check the label for the exact recipe and strength. In this style, expect a bright, green, citrus-forward profile: sharp lime up front, a cooling mint lift in the aroma, and a gin-style botanical backbone that keeps the sweetness in check. The Southside sits between a Gimlet and a Mojito, with the tartness of the first and the herbal freshness of the second. Serve it cold. A pre-mixed sour-style drink is at its best straight from the refrigerator, and an hour or two in the freezer compartment is better if you want it nearly slushy-cold. Shake the can or bottle gently before opening if the label suggests settling. Pour it over fresh, hard ice, or serve it up with no ice at all. Neat at room temperature will flatten the citrus and make any sweetness more obvious. The classic Southside is served in a chilled coupe or a small cocktail glass, and that suits the up pour. For a longer, more refreshing drink, use a rocks glass or a short highball over cubed ice. Either way, a fresh mint sprig slapped lightly against your palm and set on top releases the oils and restores the herbal aroma that packaged drinks tend to lose. A thin lime wheel or twist adds a little zest on the nose. For food, this style works with salty and fried dishes, because the acidity cuts through grease and salt. Try it with fish tacos, shrimp, oysters, crab cakes, cucumber sandwiches, fresh goat cheese or a plate of olives and nuts. It also suits light Mediterranean food such as grilled halloumi, tabbouleh and lemony chicken. Strongly spiced or very sweet dishes will overpower it. If you want to stretch it into a different drink, top a measure with soda water or a dry sparkling wine for a lighter, spritz-like pour, which is close to the Southside Fizz. You can also add a little extra gin to bring up the botanicals. Treat these as serving ideas for the style, since the exact recipe isn't listed here.