Suffering Bastard Recipe

Time5m

Serves1

The combination of Dewar's White Label whisky and Bombay Sapphire gin flavored with some lemon, Angostura and a touch of maple syrup all topped with Fever-Tree Ginger Ale.

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Ingredients

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Cocktail

1 oz Dewar's White Label blended Scotch whisky
1 oz Bombay Sapphire gin
1/2 oz Fresh lemon juice
1/4 tsp Maple syrup (pure)
2 dashes Angostura bitters

Topper & Garnish

3 oz Fever-Tree Ginger Ale (or other high-quality ginger ale)
1 piece Lemon wheel or twist (garnish)
1 to taste Ice

Method

Cocktail

1
Build and shake
Add the Dewar's White Label whisky (1 oz), Bombay Sapphire gin (1 oz), fresh lemon juice (0.5 oz), maple syrup (0.25 tsp) and 2 dashes of Angostura bitters into a cocktail shaker. Fill the shaker with ice, secure the lid, and shake vigorously for 10–12 seconds until well chilled and slightly diluted.
2
Strain
Double-strain the shaken mixture into a highball or Collins glass filled with fresh ice to remove small ice shards and any pulp from the lemon juice.

Topper & Garnish

3
Top the strained cocktail with about 3 oz Fever-Tree Ginger Ale. Gently stir once or twice with a bar spoon to integrate the ginger ale without flattening the carbonation.
4
Garnish with a lemon wheel or a thin lemon twist on the rim. Serve immediately with a straw if desired.

Suffering Bastard Recipe

Ingredients

Cocktail

Topper & Garnish

Method

Cocktail

Build and shake

Strain

Topper & Garnish

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