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Suffering Bastard
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Suffering Bastard
Serve in a Tiki mug or collins
| 1 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Hayman's London Dry Gin |
| 2⁄3 oz | Lime cordial (sweetened lime juice) |
| 1⁄3 oz | Lime juice (freshly squeezed) |
| 3 dash | Angostura Aromatic Bitters |
| 3 1⁄3 oz | Thomas Henry Ginger Beer |
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.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Cocktail of the day:
25th July 2025 is Admiral Nelson lost an arm
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 204 calories
Alcohol content:
- 1.3 standard drinks
- 9.54% alc./vol. (9.54° proof)
- 18.2 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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