Weather Up's Suffering Bastard

[Photograph: Melody Fury]

The catchy name refers to poor Joe Scialom, the drink's creator himself, who was desperate for a hangover cure. (You can read more on the drink's history here.)

Today, this citrusy concoction serves us well, with—or hopefully without—a hangover. Yes, the fizzy soda hydrates while the zingy ginger helps settle the stomach but this drink is best enjoyed in good composure and under a sun umbrella.

This rendition was developed by Kathryn Weatherup of Weather Up in Austin, Texas (and New York.) In addition to lime, gin, bourbon, and bitters, the original recipe calls for ginger ale. Weatherup substitutes an easy ginger syrup with a dash of soda for a fresher, spicy kick.

Note: This recipe produces more ginger syrup than is necessary for one drink. Remaining syrup can be reserved in a sealed container in the refrigerator for up to 5 days. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

About the author: Melody Fury is a writer and food photographer based in Austin, Texas and Vancouver BC. See what she's consuming @GourmetFury on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Weather Up's Suffering Bastard

About This Recipe

Yield:makes 1 cocktail
Active time:15 minutes
Total time:15 minutes
Special equipment:Juicer or food processor, fine mesh sieve, sealable jar, cocktail shaker and strainer, collins glass, toothpick

Ingredients

  • For the Ginger Syrup:
  • 1 pound fresh ginger root
  • 1 cup graunulated sugar
  • For the Cocktail:
  • 1 ounce Beefeater gin
  • 1 ounce bourbon or cognac
  • 1/2 ounce ginger syrup
  • 1/2 ounce simple syrup (see note)
  • 1 ounce fresh juice from 1 to 2 limes
  • Angostura bitters
  • Soda
  • 1 cucumber slice
  • 1 sprig of mint
  • 1 piece of candied ginger

Procedures

  1. 1

    To Make the Ginger Syrup: Process the ginger through the juicer and strain through a fine mesh strainer. Alternatively, grind the ginger until fine in the food processor and press it through a fine mesh strainer. Measure and combine equal parts ginger juice and granulated sugar (by volume) in a jar. Seal and shake until the sugar is completely dissolved. Unused ginger syrup can be stored in the refrigerator for up to 5 days.

  2. 2

    To make the cocktail Shake gin, bourbon or cognac, ginger syrup, simple syrup, lime juice, and a dash of bitters in a cocktail shaker filled with ice. Strain the cocktail into a Collins glass filled with fresh ice cubes and top the glass with soda. Garnish with cucumber and candied ginger on a toothpick and a sprig of mint. Serve with a straw.

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