Suffering Bastard

Difford's Guide
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Serve in a

Tiki mug or collins

Garnish:

Pineapple cubes, Luxardo Maraschino cherry, lime wedge & mint sprig bouquet

How to make:

SHAKE first 5 ingredients with ice and strain ice-filled glass/mug charged with half the ginger beer. TOP with rest of ginger beer.

1 fl oz Rémy Martin 1738 Cognac
1 fl oz Rutte Dry Gin
2/3 fl oz Lime cordial (sweetened lime juice)
1/3 fl oz Lime juice (freshly squeezed)
3 dash Angostura Aromatic Bitters
3 1/3 fl oz Thomas Henry Ginger Beer
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Review:

Unusually combining gin and cognac, lengthened and spiced with ginger beer, this vintage classic was originally designed as a hangover cure.

History:

Created in 1942 by Joe Scialom at the Shepheard's Hotel, Cairo, Egypt.

Nutrition:

One serving of Suffering Bastard contains 193 calories.

Alcohol content:

  • 1.5 standard drinks
  • 10.69% alc./vol. (21.38° proof)
  • 20.4 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
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