SUFFERING BAR STEWARD - a Gin Moscow Mule? 🍍

WANT A BOTTLE TO BE FEATURED IN THE VIDEOS? (see below) The Suffering Bastard cocktail was invented by Joe Scialom at the Shepheard’s Hotel in Cairo in 1942. Also published in Beachbum Berry's Remixed. There are numerous variations of this recipe floating about - some of which call for bourbon whiskey in place of the brandy but we've stuck with the adapted version from Smugler's Cove. JOIN FACEBOOK GROUP: https://www.facebook.com/groups/366680690723459/ BEACHBUM'S BERRY REMIXED: https://amzn.to/2GP7r9D SMUGLER'S COVE: https://amzn.to/31l60Ym ONLINE BAR COURSES: Bar Basics & Cocktails - http://bit.ly/bar-training-course Making your Signature Drink: https://skillshare.eqcm.net/qvgAy INGREDIENTS - 30mL Gin (1 oz) - 30mL Brandy / Cognac (1 oz) - 15mL Fresh Lime Juice (½ oz) - 7.5mL Demerara Syrup (¼ oz) - 2 Dashes of Angostura Bitters - 120mL of Ginger Beer (4 oz) METHOD 1. Combine all ingredients except the ginger beer into your cocktail shaker 2. Shake with ice 3. Add the ginger beer to your shaker to combine 4. Strain over fresh ice into a high ball or double old fashioned 5. Garnish with a mint sprig DYING BASTARD COCKTAIL + 30mL Bourbon Whiskey (1 oz) DEAD BASTARD COCKTAIL + 30mL Bourbon Whiskey (1 oz) + 30mL Rum (1 oz) Music by Dyalla - Wonderful: https://soundcloud.com/dyallas/wonderful Own or distribute a spirit or liqueur and interested in your brand being featured within the videos? Send samples to... Steven Roennfeldt Parcel Locker 10011 10474 65 Galway Avenue Marleston SA 5033 Australia