Suffering Bastard Recipe

The Suffering Bastard may sound like a chore to drink, but this mixture of bourbon, gin, lime juice, ginger beer, and bitters is an absolute delight. The drink’s evocative name comes from its use as a hangover cure for Allied soldiers during World War II. 

According to cocktail historian Jeff “Beachbum” Berry, the Suffering Bastard was invented by Joe Scialom at the famous Shepheard’s Hotel in Cairo, Egypt, with the express goal of keeping soldiers fresh for the war effort.

The Suffering Bastard did its job well, as it quickly became a massive hit in the region, so much so that the troops allegedly requested bulk orders at the front lines. After the end of the war, the drink found a second life among the burgeoning tropical cocktail scene, with a variation making an appearance in Trader Vic’s 1947 cocktail book, Bartender’s Guide.

“It’s got that perfect old-world charm, but it doesn’t feel dusty,” says Ying Chang, co-owner of Strong Water in Anaheim, California “It still holds up beautifully today. Whether served in a tall glass or a playful mug, it’s a drink that always feels like it was made to help you bounce back, relax, and carry on.”

Why the Suffering Bastard Works

The Suffering Bastard works for the same reasons the Dark ‘n Stormy and Moscow Mule work — the combination of spirits, citrus, and ginger beer is a tried and true formula. It makes for a refreshing, vibrant, and slightly spicy cocktail no matter what the base spirits are. The addition of Angostura bitters adds a warm baking spice component that pairs quite well with the bright ginger beer and lime.

Originally, this drink called for aged brandy paired with gin, but gradually bourbon became the most commonly used barrel-aged spirit to pair with the dry, botanical-forward gin. It’s also common to see both the gin and bourbon swapped out for rum in tropical bars.