A lighter take on the Suffering Bastard, the Happy Bastard reflects the tiki-adjacent character of many of Fanny Chu’s recipes, which are designed to be easy drinking, but in true tiki fashion contain unexpected turns of flavor throughout. Like early renditions of the Suffering Bastard, gin and brandy both make an appearance, but Chu swaps ginger beer for cucumber tonic water for a more refreshing finish; lemon adds a bright touch of acidity in place of lime, while elderflower liqueur harmonizes with the botanicals of the gin. Ginger still appears, albeit in the form of a syrup for yet another layer of complexity. It’s spicy, cooling and tart all at once. As Chu summarizes, “It’s a Happy Bastard because all these flavors marry so happily.”
- 1 ounce gin, preferably Neversink
- 3/4 ounce brandy, preferably Bertoux
- 1/4 ounce St-Germain
- 1/2 ounce ginger syrup
- 1/2 ounce lemon juice
- 1 1/2 ounce Fever-Tree Cucumber Tonic
Garnish: lemon wheel
- Combine all ingredients, except tonic, in a mixing tin and shake with ice.
- Strain into a Collins glass over ice.
- Top with tonic.
- Garnish with lemon wheel.