Black Flannel Academy

Suffering Bastard

Brandy · Cognac · Gin · Ginger · Juniper · Lime · Long & refreshing · Sour
Gin Fizz cocktail photograph
Photo: 15-09-26-RalfR-WLC-0032.jpg — Ralf Roletschek · CC BY-SA 3.0. Resized for display; photo remains under its stated license. Similar cocktail shown: Gin Fizz.

Brandy and gin share a lime-and-bitters base that ginger beer lengthens into a spicy highball.

IBA published specification · 1 reference serve.

Glassware

Collins or mug

Technique

Shake and top

Ice

Ice from shaker

Garnish

mint spring and optionally an orange slice as well

Preparation effort

Moderate

Ingredients & measurements

Ingredient mL US fl oz Source measure / qualification
Cognac or Brandy 30 1.01 30 ml Cognac or Brandy
Gin 30 1.01 30 ml Gin
Fresh Lime Juice 15 0.51 15 ml Fresh Lime Juice
2 Dashes Angostura Bitters — — 2 Dashes Angostura Bitters
Top up Ginger beer — — Top up Ginger beer

Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.

How to make it

Shake Cognac or brandy, gin, lime and bitters with ice. Pour into the glass and add ginger beer.

Glass: Collins or mug. Ice: Ice from shaker. Garnish: mint spring and optionally an orange slice as well.

Flavor & balance

  • Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
  • Bitter (supporting): Cocktail bitters or coffee contribute a bitter accent; a small dose need not dominate.
  • Spicy (Heat) (supporting): Ginger or pepper seasoning supplies heat distinct from ethanol warmth.
  • Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.

Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.

Preparation & batching

Service complexity: moderate. Batchability: spirit components only.

  • Measure and label the chosen product specification; chill appropriate glassware.
  • Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.

Add carbonated ingredients at service; do not shake or store the finished fizzy drink as a still batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.

Spirit & ingredient choices

Style Role Evidence level Qualification
S040 — Cognac co-base documented Named ingredient fits this style family; confirm the chosen product identity.
S050 — Classic Gin co-base qualified A classic juniper-led gin is the reference choice; generic “gin” does not specify every ADI production subtype.
S082 — Non-potable Bitters seasoning documented Named ingredient fits this style family; confirm the chosen product identity.
S065 — 0 ABV Mixer mixer qualified Mixer role only; select a verified 0.0% product. The finished cocktail is not itself classified as this ingredient style.

Recipe notes & variations

For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.

Sources & further reading

  • International Bartenders Association — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.

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