New Wave Outpost Forum

Here's an interesting cocktail progression from Cairo in the late 1940's:

1. Suffering Bastard --> 2. Dying Bastard --> 3. Dead Bastard

According to <a href="http://www.seriouseats.com/recipes/2009/09/the-suffering-bastard-drink-cocktails-recipe.html" target="_newb">lore</a>, once you're "dead" you awake in heaven and are expected to drink a <a href="http://www.nwoutpost.com/forum/topic.asp?TOPIC_ID=27475" target="_new">Mai Tai</a>.

If you attempt the bastard trilogy, I recommend mixing and drinking it at home. Otherwise you may have trouble finding your car (which in this case would be a good thing).

[b]Suffering Bastard[/b]
1 oz Bourbon
1 oz Gin
1 oz fresh squeezed lime juice
3 oz Ginger Ale
1 dash of bitters (Angostura)
[i]garnish with cherry, orange & sprig of mint[/i]

[b]Dying Bastard[/b]
1 oz Bourbon
1 oz Gin
1 oz Brandy
1 oz fresh squeezed lime juice
3 oz Ginger Ale
1 dash of bitters
[i]garnish with cherry, orange & sprig of mint[/i]

[b]Dead Bastard[/b]
1 oz Bourbon
1 oz Gin
1 oz Brandy
1 oz Rum
1 oz fresh squeezed lime juice
3 oz Ginger Ale
1 dash of bitters
[i]garnish with cherry, orange & sprig of mint[/i]

In all cases, you'll want to pour over ice (not crushed) and then add the ginger ale and gently stir. Of all the liquors, I think the brand of Gin makes the biggest difference. If you use something strong and astringent like Beefeater, you'll probably regret it (I use Hendricks). As for bourbon, a sweeter one like Maker's Mark is a good choice, and the brandy can be cognac if you've got it. For extra points, use an overproof rum for the dead bastard and sprinkle a dash of powdered sugar on the mint sprig. Adding a little orange curacao to the mix, and you'll be approaching Mai Tai territory.

Let me know if you make it to Bastard heaven and drink from the <a href="http://www.nwoutpost.com/forum/topic.asp?TOPIC_ID=27475" target="_new">Mai Tai</a> grail!

Cheers!

Well, I'm happy that it's cocktail hour again...but this sounds like some kind of toxic toilet bowl cleaner!!! Could you use a white rum or does it matter?

PS Have you covered mojitos already?

They're not bad drinks, actually, but you may have to make modifications to make sure it doesn't taste nasty. Using a mild gin and a sweet bourbon is my best advice. Some folks say that Rose's Lime Syrup is better than fresh lime juice for this, but I haven't tried that.

More history and advice on making these drinks <a href="http://cocktailmusings.blogspot.com/2010/05/suffering-bastard.html" target="_new">here</a>.

White or "light" rum is appropriate. Any fine or dark rum will get lost in the mix anyway.

I'll cover mojitos at some point, maybe next time around. I don't make them very often. I usually try to do a write-up of drinks that I think are interesting/unusual or that I have some good insight into. I have some experience with mojito's, but I'll probably make them a few more times before I try to pass myself off as an expert!

There are worse ways to sepnd the summer than researching mojitos! [:D]

[quote][i]Originally posted by zill[/i]
<br>There are worse ways to sepnd the summer than researching mojitos! [:D][/quote]Truer words were never spoken!

I've been doing my research on mojitos, by the way, and I'm glad to say that I have discovered a handful of interesting variants to try out and share. As it turns out, the way I was making them (sugar, lime, mint, white rum) is only the most basic of possibilities...