#recipt

Suffering Bastard Cocktail

The Suffering Bastard, born out of the chaos of World War II, was invented by a resourceful bartender at the Shepherd's Hotel in Cairo. This cocktail was designed to cure the weary and the hangover-ridden, combining refreshing flavors with an invigorating punch.

Ingredients:

4 cl Gin

4 cl Bourbon

1 cl Fresh lime juice

1 cl Ginger ale

A dash of Angostura bitters

Garnish: Lime wheel, sprig of mint, and a Cucumber strips

Preparation:

In a shaker filled with ice, combine the gin, bourbon, fresh lime juice, and a dash of Angostura bitters.

Shake well to chill all the ingredients.

Strain into a tall glass filled with ice.

Top with ginger ale for a fizzy finish.

Garnish with a Lime wheel, sprig of mint, and a Cucumber strips for a refreshing touch.

Raise your glass and savour the vibrant, bold flavours of the Suffering Bastard cocktail—a true testament to the art of mixology! Cheers, and enjoy your evening!

I mean...

Absolute chaos

Fused with a sneaky lying snek?

Sounds like someone I know...

Baba Ghanoush Ingredients (Makes 6 Cups) 3 or 4 large Italian eggplant (get male ones with dot bottom for less seeds) 2 cloves crushed garlic 2 tsp kosher salt, or to taste juice from 1 or 2 lemons, or to taste 3 tbsp tahini, or to taste pinch of cayenne 3 tbsp extra virgin olive oil 2 tbsp plain Greek yogurt 1 minced fresh mint leaf, optional 2 tbsp chopped fresh Italian parsley leaves pita chips and vegetables for dipping 

Instructions 1. Make pokes with knife all over the eggplant so cooks inside well. 2. Place over grill and turn til the skin turns black and withered/wrinkled 3. Put in bowl and cover with aluminum foil for 15 minutes for steam to fully cook it. Uncover and leave it to cool. Peel off skins. 4. Put into a cauldron/strainer to strain for 5-10 minutes 5. Transfer into a mixing bowl. Pull out any extra seeds. 6. Add 2 cloves crushed garlic, 2 tsp salt and mash with potato masher til smooth. Alternatively, put into blender. 7. Add fresh lemon juice from 1 to 2 lemons, 3 tbsp tahini sauce, pinch of cayenne pepper, 3 tbsp extra virgin olive oil. Whisk. 8. Add 2 tbsp plain yogurt (secret ingredient)! 9. Cover with saran wrap. Leave in fridge to chill completely for 3-4 hrs. 10. Season with 1 minced fresh mint leaf, 2 tbsp chopped fresh Italian parsley leaves. Mix. 11. Serve in a dish with pita chips or vegetables for dipping!