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Suffering Bastard | A Tiki Cocktail |

Suffering Bastard

The much needed Suffering Bastard came to me from my cousin and drinking buddy Mike.  Mike is a rum expert, and when it comes to pirate drinks, tiki cocktails and rum potions he is my go to.   He sent me the recipe for the original suffering bastard from 1940, by Joe Scialom of Shepheard’s Long Bar fame. Joe had a bunch of “bastards” the Dead, the Dying, but the Suffering Bastard  is the most famous. 

The suffering Bastard is so good that it even has a glass dedicated to it.

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Made by none other than Trader Vics.  I don’t own one, but I’m young yet. I took this image off pinterest,you can get them off ebay, if you want one head there.  I just love the Maoi statue holding it’s head.  The glass I’m using is one of my favorites, a 3rd anniversary Societie Brewing glass.  Can’t use it enough.  I guess what I’m saying is, feel free to get creative with your glass wear here.

Come dive into this icy cold drink, enjoy a Suffering Bastard, be hung over no more, finally find peace my poor aching friends.

Suffering Bastard

Gin, Cognac, Lime Juice, Simple Syrup, Angostura Bitters, Ginger Beer.

Suffering Bastard

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Rick Britt Serves: 1 Cocktail
Prep Time: 2 minutes

Come dive into this icy cold drink, enjoy a Suffering Bastard, be hung over no more, finally find peace my poor aching friends.


  • 1 oz Gin
  • 1 oz Cognac
  • 1 tsp Lime Juice
  • 1 tsp Simple Syrup
  • 3 dashes Angostura Bitters
  • 3 oz Ginger Beer
  • Orange Slice and Mint Sprig for Garnish



Add all ingredients except for ginger beer to a cocktail shaker


Fill a double old fashioned glass or Collins with ice


Dump in shaker, and shake well.


Pour unstrained back into the glass


Top with ginger beer.


Put orange wedge on top, slap the mint between your hands once and stuff in the top.


Add a straw.


Suffer no more, my friends, suffer no more.

Creating Great Craft Cocktails

Over the years I have made a large number of cocktails, but it was not until about the last year I focused on making great ones.  Previously, I made the usual drinks.  Like a blender full of frozen strawberries, a bunch of rum, lime juice and sugar, for a strawberry daiquiri sort of thing.  Around a 2018 I began seriously studying cocktails in earnest. Because of this deeper dedication the quality of my cocktails improved to craft mixologist level.

There were three things that helped the most, and two of them were probably not surprising.   The two that are simply logical are high quality ingredients and knowledge of technique. The final element was a study in depth of cocktail history.  I found I needed a base of knowledge to guide me and my ability to make amazing cocktails others will like.

The Similarity Between Cocktails and Cuisine

Creating an excellent meal is similar to creating an excellent cocktail. In contrast though cocktails are faster and much less forgiving.   Rarely do cocktails have more than 6 ingredients. Also as rarely, they are not prepared over a long period of time usually less than 2 minutes.  Similar to cuisine, people like what they like.  If someone hates lobster, no mater how well you prepare it, its still lobster.  I have found the same goes for alcohol, gin haters can taste gin, and will hate it.

Cocktails, like cuisine, are about balance. Balance in food comes from 6 profiles, which are, sweet, sour, spicy salty, bitter, and unmami.  Cocktails balance on only four, those are sweet, sour, boozy and dilution. Therefore by paying attention to the balance it is far easier to make a great cocktail.

Three Aspects of a Great Cocktail

High Quality Ingredients

High quality is harder in cocktails than one might expect, the non alcoholic ingredients have shelf lives, and take effort.  The alcoholic ingredients can be very expensive and, at times of a limited usefulness. Making syrups, and always having fresh fruit on hand is important. As is having the proper liquor.  But if you want something like a Corpse Revivier #2, possibly one of the most balanced and perfectly made cocktails, you will need Lilet, but how often will you use it? In a vesper maybe,or a Lilet cocktail, but it’s not a common ingredient.  High quality is hard in cocktails.  It took me over a year to build my bar, which is currently well north of 100 different bottles.  I really had to commit. Not everyone has to go to this level, but having expensive straggler bottles is a side effect.


I came to realize that professional mixologists have a huge leg up on me.  They mix many more drinks than I ever will. To learn technique I had to make, and most times drink a bunch of cocktails. Also I had to buy a full kit of real bar stuff.  Things like shakers, mixing glasses, bitters, ice cube trays, its a long list.  But it helped.


Finally, I needed to research the history, which is important for me.  I have built a little society of friends who are “cocktail historians” like me, and it really helps.  I also have quite a few historical books I draw upon.  Knowing what something is, and where it came from is powerful.  Especially in knowing how to make it, and how to develop a wholly new cocktail.

So please join me on my journey, with whatever effort you want to put in.  I will be doing, and drinking, the research, and trying new things. So we can all enjoy a cocktail together.

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