Day 22: Suffering Bastard

  • 1 oz gin
  • 1 oz bourbon
  • juice of two limes
  • 1/2 oz simple
  • dash of Angostura
  • top with ginger beer

The Suffering Bastard is one of Dane’s favorite drinks. I always forget that it’s in the tiki family! Lots of variations abound for this one, and the recipe I was looking at used 1/2 oz of ginger ale and then topped with club soda. That seemed unnecessarily complicated, so I just used ginger beer for more bite. Normally I don’t like ginger beer (too spicy) but even I had a sip or two of this. It’s also got a fantastic name for a cocktail.

Day 9: Half Step Kentucky Colonel

Pour into rocks glass and stir.

This is a simple drink to make but doesn’t taste like it. This version of the recipe comes from Half Step, a bar on Rainey Street in Austin. The low-light, super classy cocktail bar has live jazz on certain nights and can seem incongruous next to the general hipster vibe of Rainey.

I used Red Handed, a Texas bourbon from Treaty Oak, just to be contrary. Bénédictine is a fairly sweet herbal liqueur that I see a used a lot to brighten up bourbon and whiskey cocktails. It’s also one that’s difficult to substitute for, so I recommend getting a bottle if you see a lot of recipes you like that use it.

Day 5: Lion’s Tail

  • 2 oz bourbon
  • 1/4 oz allspice dram (like St Elizabeth)
  • juice from half a lime
  • 2 barspoons turbinado syrup
  • 2 dashes Angostura bitters

This is one recipe that I am continuously tweaking, depending on who is drinking it. The one for this post was made for my partner, who without fail will say “this is heavy on the allspice” if I make him this drink. Recipes online actually use 1/2 oz allspice, which I think might overpower everything else.

The Lion’s Tail is a perfect drink for winter. The allspice is tempered a bit with the citrus, but still lends a warming quality to the drink.

Day 3: Blood Orange Old Fashioned

  • 2 oz bourbon
  • slice of blood orange
  • sugar cube
  • 2 dashes of orange bitters
  • maraschino cherry for garnish

Toss sugar cube into a rocks glass. Soak with bitters and muddle until sugar is mostly dissolved. Lightly muddle orange slice. Pour in bourbon and stir. Add ice if desired, and garnish with a cherry.


Old Fashioneds are a favorite amongst my friends. I may receive some complaints from them for suggesting you use ice cubes here.

If you ever want to use maraschino cherries in a drink make sure you skip the candy-sweet ones from the grocery and your childhood Shirley Temples. I recommend Luxardo maraschinos. If I REALLY like someone I’ll garnish their drink with TWO of those.