Suffering Bastard


I always order a Suffering Bastard when I go to a Chinese restaurant; it’s a personal tradition. Last summer, I decided to mix up a batch at home and discovered that a real one tastes nothing at all like what they’re pouring down at The Dancing Dragon. Not to knock Mr. Pong’s skills, but a from-scratch Bastard is so much more refreshing than the sweet, lord-knows-what’s-in-it drink I’d been gulping down with my fried rice. At home, you’ll find a complex cocktail that’s perfect in the evening with some fiery jazz and some good pals gathered. Suffer away, it’s worth it.

Here we go –

  • 1 ½ oz white Rum
  • 1 ½ oz dark Rum
  • 2 tbsp orange Curacao
  • ½ tsp powdered sugar
  • 1 oz fresh lime juice

Pour above ingredients into shaker and shake ‘til freezing cold. You can choose to strain into a chilled cocktail glass or pour everything into a chilled Collins glass. Garnish with a cucumber slice and/or lemon or orange peel.

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