Maydan’s Southside

Drew Hairston | Washington, D.C.

At Maydan in Washington, D.C., beverage director Drew Hairston’s nonalcoholic take on the classic Southside recipe reinforces the herbal flavor of zero-proof spirit Seedlip Garden 108 with a housemade mint syrup.


Serving: 1

  • 2 ounces Seedlip Garden 108
  • 2 ounces Seedlip Garden 108
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 3/4 ounce Maydan mint syrup (see Editor’s Note)
  • 3/4 ounce Maydan mint syrup (see Editor’s Note)

Garnish: mint sprig, dehydrated lime wheel

  1. Combine all ingredients in a shaker and shake with ice.
  2. Strain into a coupe or cocktail glass.
  3. Garnish with a mint sprig and dehydrated lime wheel.
Editor's Note

Maydan Mint Syrup
1 cup white granulated sugar
1 cup water
10 grams powdered ascorbic acid (vitamin C) for color preservation (optional)
1 cup packed mint leaves

In a medium saucepan, combine sugar, water and ascorbic acid, if using. Stir well to combine, making sure no sugar is left on the bottom of the pot to burn. Bring the mixture to a simmer, stirring occasionally to dissolve the granules. Once simmering, remove from heat. Add mint, then stir to saturate all the leaves. Allow to steep for 10 to 15 minutes until fragrant and the mint has wilted, but hasn’t turned brown and bitter. Keeps, refrigerated, for up to 3 weeks if using ascorbic acid, or 5 days if not using.