Suffering Bastard

30 ml (1 oz) cognac
30 ml (1 oz) gin
15 ml (0.5 oz) fresh lime juice
2 dashes Angostura bitters
ginger beer (top up)

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Notes

Invented in 1942 by Joe Scialom, a multilingual bartender and trained chemist, at the Long Bar of Shepheard's Hotel in Cairo as a hangover cure for Allied officers during World War II. Scialom combined whatever spirits were available to counteract the effects of substandard wartime liquor. The addition of bourbon makes it a Dying Bastard; add both bourbon and rum and it becomes a Dead Bastard. Not to be confused with the tiki drink of the same name by Trader Vic, which is rum-based and a completely different recipe.