Invented in Cairo during World War II, the Suffering Bastard blends history and refreshment in one balanced glass.
Created to lift soldiers’ spirits and ease hangovers, this drink combines gin, bourbon, lime, and spicy ginger beer into a crisp, energizing mix.
The Suffering Bastard cocktail is a refreshing blend of gin, bourbon, lime juice, ginger beer, and bitters that delivers balance and relief in every sip.
Its story started at Shepheard’s Hotel, where bartender Joe Scialom whipped it up with whatever was on hand to serve the troops.
Over the years, this mix changed, spawning Tiki-inspired riffs and sticking around as the classic whiskey-based recipe people still enjoy.
Order it at a bar or stir it up at home—it’s got character, a bit of history, and honestly, a lot of comfort in one glass.
Key Takeaways
- The Suffering Bastard combines gin, bourbon, lime, and ginger beer for a balanced flavor.
- The cocktail originated in Cairo during World War II at Shepheard’s Hotel.
- It remains a timeless mix valued for simplicity, refreshment, and adaptability.
Suffering Bastard Cocktail Recipe
This classic drink brings together gin, bourbon, lime juice, ginger beer, and bitters for a crisp, lightly spiced taste.
It started as a hangover cure in Cairo during World War II and stuck around for its simplicity and refreshing kick.
Step-by-Step Mixing Instructions
To make a Suffering Bastard, grab these:
| Ingredient | Amount |
|---|---|
| Gin | 1 oz |
| Bourbon | 1 oz |
| Fresh lime juice | ½ oz |
| Angostura bitters | 2 dashes |
| Ginger beer | To top up |
| Ice | As needed |
Fill a cocktail shaker with ice.
Add gin, bourbon, lime juice, and bitters.
Shake for about 10 seconds—just enough to chill and mix things up.
Strain into a Collins glass packed with fresh ice.
Top with cold ginger beer and give it a gentle stir using a bar spoon.
Garnish with a mint sprig if you’re feeling fancy.
You’ll find more details in Liquor.com’s version, but honestly, it’s pretty straightforward.
Tips for Perfect Balance
Balance is the name of the game here.
Gin’s sharpness meets the warmth of bourbon, and lime juice cuts through the spicy ginger beer.
Add too much lime, and it goes sour; too little, and it falls flat.
Use fresh lime juice—bottled stuff just doesn’t cut it.
Bitters matter, too.
Two dashes usually do the trick—more than that, and you risk making it taste like a medicinal tonic.
If it’s too sharp, add a splash more ginger beer or a couple drops of simple syrup.
Shake with plenty of ice to keep things crisp.
Thirsty Tales swears cold temperature brings out the best in this drink, and I’m inclined to agree.
Serving Suggestions
Serve the Suffering Bastard in a tall Collins glass or a sturdy highball glass.
It goes well with light snacks—shrimp skewers, salted nuts, whatever you have on hand.
For garnish, stick to a mint sprig or a slim lime wheel.
Skip sugary garnishes; this drink’s charm is its clean, refreshing vibe.
It’s ideal for daytime get-togethers, especially when it’s warm out.
Ginger beer’s fizz keeps things light, never heavy.
Food & Wine points out how the mix of spirits and spice makes it flexible—good for casual parties or classic cocktail menus.
Key Ingredients and Their Roles
Every ingredient in the Suffering Bastard brings something different.
The spirits balance warmth and sharpness.
Citrus brightens things up, while the mixer and bitters add spice and fizz.
Using decent ingredients makes the drink taste crisp and lively, not cloying or bland.
Choosing the Right Gin and Bourbon
The base is all about gin’s botanicals and bourbon’s mellow depth.
A London Dry gin works best—its clean flavor puts juniper and citrus front and center, without getting too floral.
If you go with modern or overly sweet gins, they can clash with the ginger and lime.
For bourbon, pick something smooth but assertive.
Mid-range bourbons with some oak and caramel stand up to the ginger beer.
Avoid anything too smoky or super high-proof—it’ll just take over.
Here’s a quick flavor rundown:
| Spirit | Key Flavor | Effect in Drink |
|---|---|---|
| Gin | Juniper, citrus | Adds sharpness |
| Bourbon | Oak, caramel | Adds warmth |
When you get the combo right, both spirits show up without stepping on each other.
The Importance of Fresh Lime Juice
Go for fresh lime juice—it really does make a difference.
It brings crisp acidity that balances the bourbon and ginger beer.
Bottled lime juice just tastes flat and syrupy, which drags the whole drink down.
Measure carefully.
About half an ounce per serving keeps the flavor bright but not sour.
Juice the lime right before mixing to keep those essential oils intact.
A quick trick: roll the lime on the counter before cutting.
That gets more juice out and keeps bitterness low.
If you want to get fancy, zest a tiny bit of rind for extra aroma (but don’t overdo it).
Selecting Ginger Beer and Bitters
Ginger beer brings the fizz and heat.
Pick a spicy, not-too-sweet brand—Thirsty Tales has some solid recommendations.
Ginger ales don’t pack enough punch.
Angostura bitters or other aromatic bitters deepen the flavor.
Just two dashes add earthy spice and a hint of herbs.
Skip the bitters, and the drink falls flat.
Keep your ginger beer cold.
Pour it over ice and stir gently—this keeps the bubbles lively and lets the flavors meld.
Essential Bar Tools and Glassware
Good tools and clean glassware make a difference.
Even small changes in size, shape, or material can shift how the flavors blend and how the drink looks.
Paying attention to details helps you serve the Suffering Bastard the way it’s meant to be.
Cocktail Shaker and Bar Spoon
You’ll want a cocktail shaker to chill gin, bourbon, lime juice, and bitters before adding ginger beer.
Metal shakers chill fast and keep the drink cold without watering it down.
A Boston shaker is a favorite for its wide opening and tight seal.
Shake for about 20 to 30 seconds—enough to chill and add a bit of air.
A bar spoon comes in handy after shaking.
Use it to gently mix in ginger beer without killing the fizz.
Its long handle makes stirring easy, even in a tall glass.
Clean your shaker and spoon between uses—old flavors can sneak into your next drink if you don’t.
HowdyKitchen’s cocktail equipment list calls both tools essential for a consistent mix.
Choosing a Collins Glass
A Collins glass is ideal for drinks with carbonation, like this one.
Its tall, narrow shape keeps the bubbles alive and lets the aromas slowly drift up while you sip.
Usually, these glasses hold 10 to 14 ounces, which leaves room for ice and garnish without watering things down.
Chill the glass before pouring—this keeps the drink cold and slows down ice melt.
Clear ice looks sharp and keeps the drink from getting cloudy.
A solid base helps keep tall garnishes from tipping things over.
You can experiment with other glasses, but the traditional Collins glass is the gold standard for this cocktail.
Garnishes: Mint Sprig and More
A mint sprig adds a fresh aroma that perks up the drink before you even taste it.
Bruise the mint between your fingers to release the oils, but don’t shred it—nobody wants leafy bits in their drink.
Set the sprig right by the rim so each sip gets a little herbal lift.
Other options? Try a lime wheel or a thin orange slice if you want a twist.
A bit of crystallized ginger works, too.
Keep the garnish simple—let it boost the aroma and look without taking over.
Taste Select Repeat’s cocktail overview points out that thoughtful garnishes can make even a basic serve feel special.
The Origins and Legacy of the Suffering Bastard
The Suffering Bastard came out of World War II, born as a practical fix for soldiers and eventually turning into a cocktail classic.
Its story ties together a clever bartender, a famous Cairo hotel, and the postwar tiki craze that gave the drink a second life.
Joe Scialom and Shepheard’s Hotel
Bartender Joe Scialom—an Egyptian Jew with Italian roots—ran the show at the Shepheard’s Hotel bar in Cairo in the early 1940s.
Allied troops, tired and stuck with rough liquor, needed something to take the edge off.
Scialom, who knew his way around chemistry, whipped up a drink in 1942: gin, brandy, lime, bitters, and ginger beer.
He called it the Suffering Bastard.
British soldiers near El Alamein started raving about it.
They even sent telegrams from the front lines asking for more.
The hotel, already a symbol of colonial luxury, got even more famous for this no-nonsense wartime cocktail.
Scialom didn’t stop there—he later worked at the Caribe Hilton Hotel in Puerto Rico, training bartenders and inventing new drinks.
His scientific approach to mixing drinks left a quiet but lasting mark, as Cocktail Society notes.
From Hangover Cure to Classic Cocktail
What started as a hangover fix soon found its way into bars around the world. Bartenders mixed gin and brandy with ginger and citrus, chasing that perfect blend of flavor and refreshment.
Later on, many swapped out brandy for bourbon—mostly because it was easier to get. Articles from Liquor.com and various drink historians point this out.
The Suffering Bastard didn’t stay alone for long. It inspired offshoots like the Dying Bastard (with bourbon added) and the Dead Bastard (with rum).
Joe Scialom, the drink’s creator, seemed to love experimenting with new combos.
Even after the war, bartenders kept making the Suffering Bastard. They liked its layered flavor—bitter, tangy, spicy, all at once.
By the 1950s and 60s, people ordered it for the taste, not the medicine. The drink’s balance and quirky backstory gave it staying power.
Trader Vic and the Tiki Trend
When tiki bars took off in mid-century America, Trader Vic jumped in with his own twist on the Suffering Bastard. In his 1968 Pacific Island Cookbook, he swapped out gin and brandy for light and dark rum. He also added orgeat syrup and curaçao for a sweet, tropical vibe.
Trader Vic introduced the now-iconic Suffering Bastard mug—a quirky figure holding its head, clearly feeling the after-effects. Collectors still chase those mugs down, and they’ve become a tiki bar staple.
Thanks to Trader Vic’s playful rebranding, the drink traveled from Cairo’s battlefields to American tiki lounges. It’s wild to think one bartender’s wartime invention could turn into a pop-culture classic. You’ll still spot it on menus, like the ones at Neatly Sipped.
Tasting Notes and Pairing Ideas
The Suffering Bastard balances bold spirits with bright citrus and spice. Bourbon, gin, lime juice, and ginger beer come together in layers—crisp, then warming, with a refreshing finish.
Flavor Profile Breakdown
This drink mixes bourbon and gin, so you get warmth and botanicals at once. Bourbon brings caramel and oak, while gin adds a herbal, juniper twist.
Together, they make a base that’s complex but not intimidating.
Add fresh lime juice and you’ll get a sharp, tangy pop that cuts through the richness. Ginger beer brings a spicy fizz, lightening things up and leaving a pleasant bite.
HowdyKitchen and Fat Baby Bourbon both highlight how the ginger and lime keep it tart and refreshing.
A dash of bitters ties everything together, smoothing the edges between sweet, sour, and spicy. Top it with a sprig of mint or an orange slice for a clean aroma.
The mix of smooth spirits, zesty citrus, and sparkling ginger makes every sip lively, not heavy.
Pairing with Food
The Suffering Bastard plays well with foods that can handle its spice and citrus. Grilled or smoky dishes bring out the bourbon’s richness.
Fresh or tangy plates, like a citrus-forward salad, echo the drink’s acidity.
Try it with spicy mixed nuts, grilled meats, or that bold salad. Each pairing highlights a different side of the cocktail—heat matches the ginger, smoke boosts the bourbon, and acids team up with the lime.
Its layered flavor also fits right in with Southeast Asian or Caribbean cuisine. Ginger, lime, and herbs show up in both the glass and on the plate.
As Cocktail Flavors points out, ginger beer’s heat pairs easily with chili or aromatic spices. It’s a flexible drink for almost any table.
Variations and Related Cocktails
The Suffering Bastard inspired a bunch of riffs—people swap out spirits, mixers, and garnishes, but keep that citrus-and-spice backbone. It’s also cousins with other ginger-based cocktails that use similar mixing tricks.
Modern Twists on the Suffering Bastard
Bartenders love to tweak the classic mix. Some use rum instead of gin for a tropical spin, like the tiki version at Trader Vic’s.
Others go back to brandy, echoing the original Cairo recipe for a deeper, fruitier vibe.
There’s the Dead Bastard, which throws rum in with bourbon and gin for a bold, layered punch. The Dying Bastard keeps it simple—just bourbon and gin with lime and ginger beer.
These playful names all nod to Joe Scialom’s 1940s invention.
Modern takes might use craft ginger beers, different bitters, or even soda instead of ginger ale. Some bars sweeten things up with honey syrup or more lime, depending on the crowd.
Fresh herbs like mint or basil can add color and aroma without messing up the classic feel.
| Base Spirit | Secondary Spirit | Mixer | Typical Garnish |
|---|---|---|---|
| Bourbon | Gin or Rum | Ginger Ale or Beer | Mint Sprig or Orange Slice |
Comparison to Moscow Mule
The Suffering Bastard feels a lot like the Moscow Mule—both mix citrus and ginger for a refreshing hit. The real difference is in the booze: the Mule uses vodka, while the Bastard blends gin and bourbon.
Both get their fizz from ginger beer or ale, which keeps things crisp. You’ll spot the Mule in a copper mug, but the Bastard usually lands in an old-fashioned glass over ice.
Taste-wise, the Mule comes off lighter and cleaner. The Bastard packs more spice and depth. Still, they both deliver that sharp citrus and ginger warmth—great for cooling off without drowning in sugar.
Frequently Asked Questions
Got questions about the Suffering Bastard? Here are some quick answers about its ingredients, backstory, official status, and recipe tweaks. It’s wild how many versions have popped up over the years.
What ingredients are needed for a traditional Suffering Bastard cocktail?
You’ll need gin, bourbon, fresh lime juice, Angostura bitters, and ginger ale. That combo gives it a crisp, spicy flavor and a balanced aroma.
Serious Eats and Fat Baby Bourbon both agree: bourbon and gin are the backbone.
Can you provide an easy recipe for a Suffering Bastard cocktail?
Sure thing. Pour 1 ounce of gin and 1 ounce of bourbon into a glass full of ice.
Add 1 ounce of fresh lime juice and a dash of Angostura bitters. Top with about 4 ounces of cold ginger ale.
Garnish with an orange slice or some mint for a fresh finish. You’ll find a similar version at Food & Wine.
What is the history behind the Suffering Bastard cocktail?
The Suffering Bastard was born at Shepheard’s Hotel in Cairo during World War II. Bartender Joe Scialom whipped it up to help British soldiers recover from hangovers.
Eventually, it became a worldwide favorite for its bold yet refreshing flavor. Taste Select Repeat has more on its backstory.
How does the International Bartenders Association specify a Suffering Bastard?
The International Bartenders Association (IBA) puts the Suffering Bastard in its New Era Drinks lineup. Their version uses gin and brandy instead of bourbon, plus lime juice, bitters, and ginger beer.
It’s a little different from the American version, which usually goes for ginger ale.
Is the Suffering Bastard cocktail considered a Tiki drink?
Technically, it’s not Polynesian in origin. But it found a home in Tiki bars thanks to its tropical taste and bold look.
Tiki menus tend to up the garnish game and dial up the spice. The Cocktail Society says some folks count it as tiki because of its mixed spirits and exotic style.
What variations exist for the Suffering Bastard cocktail using gin?
You’ll find gin-based variations that swap out bourbon for brandy or even rum. That simple switch pulls the drink’s flavor from smoky to something a bit more fruity.
Some folks, like those over at Difford’s Guide, mix in Cognac, lime cordial, and ginger beer for a lighter, brighter twist. The spirit, citrus, and spice still stick around, just in a new balance.