About the Suffering Bastard cocktail

The Suffering Bastard was created during World War II at the Shepheard’s Hotel in Cairo by bartender Joe Scialom. Originally designed as a hangover cure for weary soldiers and diplomats, it quickly gained notoriety for being both bracing and refreshing.

Unlike many tropical-sounding cocktails, this one didn’t start as a beachside fantasy but as a practical — if potent — solution to rough nights and long days.

With gin, brandy, lime, ginger beer, and bitters, it delivers a sharp kick meant to revive the senses.

Over time, the Suffering Bastard migrated into tiki culture, where its catchy name and strong flavor kept it in rotation at bars across the U.S.

What Makes the Suffering Bastard Cocktail Special

The Suffering Bastard cocktail recipe is a split-base highball built with gin and brandy, lengthened with ginger beer, and balanced with lime and Angostura bitters.

It’s a fascinating mix of English and Middle Eastern influences: the gin nods to British officers, while the ginger beer and bitters make it feel exotic and transportive.

The result is a cocktail that’s bold, spicy, and thirst-quenching all at once.

Spirit Swaps and Food Pairings

This drink is flexible enough for variations and pairings:

• Swap bourbon or rum in for the brandy to give it a different backbone

• Use ginger ale instead of ginger beer for a milder, sweeter version

• Add a splash of simple syrup if you want a touch more balance

When it comes to food, the ginger and lime flavors pair beautifully with spicy dishes — think Thai curry, barbecue ribs, or Middle Eastern grilled meats.

It’s also refreshing alongside salty bar snacks like roasted nuts or fried calamari.

Why the Suffering Bastard Still Stands Out

With its cheeky name, wartime origin, and robust flavor, the Suffering Bastard is more than just a hangover fix — it’s a cultural artifact.

Today, it lives on as both a tiki menu staple and a conversation starter, a drink that bridges two eras of cocktail history.