Death Before Dishonor: The Dead Bastard Tiki Cocktail’s Defiant Twist

The Origins of the Dead Bastard Cocktail

In the realm of tiki cocktails, the Dead Bastard stands out as a unique variation of the legendary Suffering Bastard. Tracing its roots back to 1959, this exotic concoction was born in the Marco Polo Club in Manhattan, crafted by the skilled hands of bartender Joe Scialom.

A Twist on the Suffering Bastard

The Suffering Bastard, from which the Dead Bastard is derived, has a rich history of its own. Created around 1942 at the Shepheard Hotel in Cairo by the renowned Joe Scialom, this iconic cocktail blends brandy, gin, Angostura bitters, Rose’s lime juice, and English ginger ale. Garnished with a fresh mint sprig, an orange slice, and a cucumber peel, it captures the essence of tiki’s golden era.

The Unique Preparation of the Dead Bastard

The Dead Bastard is prepared by adding all ingredients except ginger beer to a cocktail shaker and shaking vigorously for 15 seconds. Then, the ginger beer is slowly stirred into the shaker to integrate, and the entire contents are poured into a double old-fashioned glass. Garnished with a mint sprig and an orange slice, this variation offers a distinct flavor profile for tiki cocktail enthusiasts.

The Recipe: Dead Bastard Cocktail

Ingredients:

• 1 oz brandy
• 1 oz gin
• 1/4 oz lime juice
• 1/4 oz simple syrup
• 2 dashes Angostura bitters
• 3 oz ginger beer
• Mint sprig and orange slice for garnish

Instructions:

1. Add brandy, gin, lime juice, simple syrup, and Angostura bitters to a cocktail shaker filled with ice.
2. Shake vigorously for 15 seconds.
3. Slowly stir in the ginger beer.
4. Strain the contents into a double old-fashioned glass.
5. Garnish with a mint sprig and an orange slice.

Immerse yourself in the tiki tradition and savor the unique flavors of the Dead Bastard, a cocktail that pays homage to the legendary Suffering Bastard while carving its own path in the world of tiki mixology.

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