What to Drink at Painkiller: A Dead Bastard

Each week in The Daily Shot, we have ourselves a drink that we think you should try, too.

Dead Bastards.
Dead Bastards.
Robert Haynes-Peterson

The drink: Dead Bastard

The bar: Painkiller, 49 Essex Street

The price: $16

The ingredients: Gosling's rum, fresh lime juice, ginger syrup, simple syrup, Angostura, bourbon, cognac, gin, more rum, shaken with one cube, topped with soda in a tall (preferably grimacing) glass, and garnished with a mint sprig and orange wheel.

The buzz ...

A variation on the the Suffering Bastard (originally called the Suffering Bar Steward -- try saying it fast -- and created as a hangover cure), the drink may not look as impressive as the flaming Cradle of Life or taste as boozy as the Zombie, but make no mistake: It's what the tiki pros order. How a mouthful of ginger manages to be so fresh and juicy is a mystery or a magic trick of the bartender's. Not that you should let yourself be fooled by this sea breeze of a drink. More than two will surely cause you to be wheeled out of the bar mimicking the cocktail's namesake. In other words, beware the hair of the dog.

See (and sip) more Daily Shots here.

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.


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