Suffering Bastard recipe
A historic wartime revival tonic blending gin, brandy, and fiery ginger beer.
Method: Build ·
Glass: Highball glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 1 oz Cognac (or brandy)
- 1 oz London dry gin
- 1/2 oz Fresh lime juice
- 2 dashes Angostura bitters
- 4 oz Ginger beer (to top)
How to make a Suffering Bastard
- Combine the cognac, gin, fresh lime juice, and Angostura bitters directly in an ice-filled highball glass.
- Top the glass with chilled ginger beer.
- Stir gently and thoroughly from the bottom up to integrate all ingredients.
- Garnish with a fresh mint sprig and a lime wheel.
Garnish
Mint sprig and lime wheel
Pro tip
Use a high-ginger-root, spicy ginger beer to balance the rich profile of cognac and the botanical punch of gin.
History of the Suffering Bastard
Created in 1942 by Joe Scialom, head bartender at Shepheard's Hotel in Cairo, Egypt, the Suffering Bastard was originally concocted as a hangover cure for British and Allied officers stationed in North Africa during World War II. Due to wartime spirit shortages, Scialom combined brandy and gin with lime, bitters, and ginger beer, quickly making it a legendary wartime staple.
Flavour profile
Spicy, Citrusy, Botanical, Effervescent
Variations
- Die Hard Bastard — Substitute dark Jamaican rum for the brandy for a deeper, molasses-rich profile.
- Suffering Bastard in Paradise — Add 1/2 oz of apricot liqueur and substitute fresh lemon juice for lime.
- Desert Bastard — Incorporate 1/4 oz of falernum and a dash of absinthe for an aromatic, complex finish.
Practise making the Suffering Bastard in the free Virtual Bar game.