Comments on: Suffering Bastard http://www.davesdrinks.com/2007/09/28/suffering-bastard/ An experimental drinks blog Thu, 20 Nov 2008 01:05:45 +0000 http://wordpress.org/?v=2.5.1 By: SeanMike http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-264 SeanMike Sun, 20 Jan 2008 19:11:44 +0000 http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-264 Hey Dave - happened to see your post via Google while trying to remember where my favorite Suffering Bastard recipe was. :-) Scottes really right. I'd definitely say the problem was with the booze, though I'm going to admit - I am not a fan of regular ole Jim Beam. I'm drinking one right now with Jefferson bourbon and Bombay gin (not sapphire), and it's pretty good. Though I'm also using a rather strong ginger beer, and thus, it holds up quite well. If you're stuck with ginger ale - like I was until recently - I'd go with a smoother bourbon and a stronger gin. Also, the recipe I use only has 1 teaspoon of lime juice versus one ounce. (I got mine from Sloshed!.) Maker's Mark, for instance, would probably make it much better. I also tend to use a bit more ginger ale, beer, whatever - the Fentiman's ginger beer I'm using, for instance (purchased from a World Market) comes in a 9.8 ounce bottle and I used probably 3/4 of it, at least. There was enough for about one or two swigs from the bottle afterwards. Ginger beer really is over all the key. In fact, I'm completely hooked on it. Other than the Fentiman's, I've found Saranac makes one (the beer company), plus Stewart's, Bundaberg, and Reed's (all I can get from the latter is their Extra Ginger Beer). So, what I'd suggest: smooth, good bourbon, strong gin, and high quality ginger stuff. Hey Dave - happened to see your post via Google while trying to remember where my favorite Suffering Bastard recipe was. :-)

Scottes really right. I’d definitely say the problem was with the booze, though I’m going to admit - I am not a fan of regular ole Jim Beam. I’m drinking one right now with Jefferson bourbon and Bombay gin (not sapphire), and it’s pretty good.

Though I’m also using a rather strong ginger beer, and thus, it holds up quite well.

If you’re stuck with ginger ale - like I was until recently - I’d go with a smoother bourbon and a stronger gin. Also, the recipe I use only has 1 teaspoon of lime juice versus one ounce. (I got mine from Sloshed!.) Maker’s Mark, for instance, would probably make it much better. I also tend to use a bit more ginger ale, beer, whatever - the Fentiman’s ginger beer I’m using, for instance (purchased from a World Market) comes in a 9.8 ounce bottle and I used probably 3/4 of it, at least. There was enough for about one or two swigs from the bottle afterwards.

Ginger beer really is over all the key. In fact, I’m completely hooked on it. Other than the Fentiman’s, I’ve found Saranac makes one (the beer company), plus Stewart’s, Bundaberg, and Reed’s (all I can get from the latter is their Extra Ginger Beer).

So, what I’d suggest: smooth, good bourbon, strong gin, and high quality ginger stuff.

]]> By: Scottes http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-58 Scottes Tue, 02 Oct 2007 15:00:11 +0000 http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-58 Schweppes and Canada Dry and others are really quite wimpy ginger ales. The original recipe was made with a stronger British version, and the creator is rumored to have told Americans to use ginger beer because of the wimpy American brands. A stronger ale offsets the lime and complements the gin (which should also be a bit on the strong side - no Bombay Sapphire for this drink). Schweppes and Canada Dry and others are really quite wimpy ginger ales. The original recipe was made with a stronger British version, and the creator is rumored to have told Americans to use ginger beer because of the wimpy American brands. A stronger ale offsets the lime and complements the gin (which should also be a bit on the strong side - no Bombay Sapphire for this drink).

]]> By: Dave http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-57 Dave Tue, 02 Oct 2007 07:30:55 +0000 http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-57 If the problem is the booze, then I can fix it. If the problem is the ginger ale, then we're in trouble. I've never seen anything that wasn't Schweppes ginger ale here in Spain. However, I think I may be able to source some ginger beer in a specialty shop I know, although it's quite far out of my way. You're sure about this?? :) If the problem is the booze, then I can fix it. If the problem is the ginger ale, then we’re in trouble. I’ve never seen anything that wasn’t Schweppes ginger ale here in Spain.

However, I think I may be able to source some ginger beer in a specialty shop I know, although it’s quite far out of my way. You’re sure about this?? :)

]]> By: Scottes http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-56 Scottes Mon, 01 Oct 2007 23:29:47 +0000 http://www.davesdrinks.com/2007/09/28/suffering-bastard/#comment-56 Dave, you've got to give the SB another chance. Or three. This is a mighty fine drink when made right, and rather off when made wrong. You really do need the right ginger ale though - Vernor's or Blenheim's or even Stirring's (which might be your best bet) - or a ginger beer (and not Reed's ginger brew, which has other fruit juices). A fairly pungent gin helps (Hendricks, though Gordon's works) and a decent bourbon (Woodford, Maker's Mark). Scott Dave, you’ve got to give the SB another chance. Or three. This is a mighty fine drink when made right, and rather off when made wrong. You really do need the right ginger ale though - Vernor’s or Blenheim’s or even Stirring’s (which might be your best bet) - or a ginger beer (and not Reed’s ginger brew, which has other fruit juices). A fairly pungent gin helps (Hendricks, though Gordon’s works) and a decent bourbon (Woodford, Maker’s Mark).

Scott

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