Suffering Bastard
Gin, brandy, lime and ginger beer. Created in 1942 Cairo as a hangover cure.
Built in glass · Highball · Easy · about 2 minutes · about 11% ABV
Ingredients
- 30 ml Gin
- 30 ml Brandy
- 15 ml Fresh lime juice
- 2 dashes Angostura bitters
- 120 ml Ginger beer
- Mint sprig (garnish)
- Orange slice (garnish)
Method
- Ice the glass
- Pour 30 ml gin into the glass
- Pour 30 ml brandy into the glass
- Add 15 ml fresh lime juice
- Add 2 dashes of Angostura bitters
- Top with 120 ml ginger beer
- Stir once
- Garnish
About the Suffering Bastard
Created in 1942 by Joe Scialom at the Shepheard's Hotel in Cairo as a hangover cure for British officers. It mixes gin and brandy with lime, bitters and ginger beer.
The buck and mule family. Bucks and mules mix a spirit with ginger ale or ginger beer and a little citrus. Bucks were popular around 1900. The Moscow Mule, created in Los Angeles in the early 1940s, made the copper-mug version famous around the world.
Suffering Bastard FAQ
What's in a Suffering Bastard?
30 ml gin, 30 ml brandy, 15 ml fresh lime juice, 2 dashes angostura bitters, 120 ml ginger beer, garnished with mint sprig and orange slice.
How strong is a Suffering Bastard?
About 11% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Suffering Bastard?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Suffering Bastard in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
