Recommended IBA modern web export by International Bartenders Association (2026) — IBA modern source record
| 15 ml | Lime juice (fresh) — {"raw_name": "Fresh Lime Juice", "raw_measure": "15 ml Fresh Lime Juice", "parse_status": "parsed", "mapping_status": "alias_existing"} | acid |
| 30 ml | Cognac or Brandy — {"raw_name": "Cognac or Brandy", "raw_measure": "30 ml Cognac or Brandy", "parse_status": "parsed", "mapping_status": "new_raw"} | base |
| 30 ml | gin — {"raw_name": "Gin", "raw_measure": "30 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Angostura bitters — {"raw_name": "Angostura Bitters", "raw_measure": "2 Dashes Angostura Bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| Top up Ginger beer — {"raw_name": "Top up Ginger beer", "raw_measure": "Top up Ginger beer", "parse_status": "unparsed", "mapping_status": "new_raw"} | dilution |
- Pour all ingredients into cocktail shaker except the ginger beer, shake well with ice.
- Pour unstrained into a Collins glass or in the original.
- S. Bastard mug and top up with ginger beer.
Garnish: Garnish with mint spring and optionally an orange slice as well.
Ice: ice
{"date_published": null, "source_url": "https://iba-world.com/iba-cocktail/suffering-bastard/", "image_url": "https://iba-world.com/wp-content/uploads/elementor/thumbs/logo-qo6h9rew50xcgn4z1lnggyd5fcltku6ovu4wzenc64.webp"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.