Suffering Bastard
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Tiki mug or collins
- Ice: Ice
- Garnish: Pineapple cubes, Luxardo Maraschino cherry, lime wedge & mint sprig bouquet
- ABV: 13%
Ingredients
- Rémy Martin 1738 Cognac — 1 oz (30 ml)
- Rutte Dry Gin — 1 oz (30 ml)
- Lime cordial (sweetened lime juice) — ⅔ oz (20 ml)
- Lime juice (freshly squeezed) — ⅓ oz (10 ml)
- Angostura Aromatic Bitters — 3 dash
- Thomas Henry Ginger Beer — 3⅓ oz (100 ml)
How to make it
- SHAKE first 5 ingredients with ice.
- Strain into an ice-filled glass/mug charged with half the ginger beer.
- TOP with the rest of ginger beer.
A refreshing cocktail with cognac and gin.
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