Suffering bastard
The Suffering Bastard is a popular cocktail consisting of bourbon, gin, lime juice, and ginger beer. It was first created during World War II in Cairo, Egypt.
Suffering bastard recipe
- 30 ml gin
- 30 ml brandy
- 15 ml lime juice
- 2 dashes Angostura bitters
- ginger beer to top up
Shake everything but ginger beer with ice, pour unstrained into glass, top with ginger beer.
Building a proper Suffering Bastard
- Fill a Collins glass about three-quarters full with fresh ice so the drink stays long, cold, and lively.
- In a shaker, combine the gin, brandy, lime juice, and Angostura bitters with ice. Shake hard for about 10 to 12 seconds to chill thoroughly and wake up the citrus and spice.
- Pour the entire shaker contents into the prepared glass without straining. The small ice chips help give the drink its brisk, frosty character.
- Top with ginger beer, adding enough to lengthen the drink while keeping the spirits noticeable rather than buried.
- Give it one gentle stir from the bottom up so the ginger beer integrates without losing too much fizz.
- Garnish with a lime wedge, lime wheel, or a sprig of mint if you want a brighter nose before serving.
What it tastes like in the Collins glass
The Suffering Bastard lands somewhere between a buck, a highball, and a medicinal refresher. Gin brings botanical lift, brandy adds warmth and roundness, and lime keeps the middle sharp. The bitters deepen the drink with clove and spice, while ginger beer provides the snap that makes it feel especially thirst-quenching over ice. It should taste zesty, spicy, and brisk rather than sweet.
How to serve it at its best
Use a punchy, spicy ginger beer if you want the drink to feel drier and more assertive. A milder ginger beer makes it softer and easier going, but can flatten its personality. Because it is served on the rocks, fresh ice matters: old or wet ice will dilute it fast. This works particularly well in hot weather or as a palate-resetting early-evening drink.
Cairo roots and the story behind the name
The most widely repeated origin story places the Suffering Bastard in Cairo during World War II, where bartender Joe Scialom is said to have created it at Shepheard’s Hotel. It was reportedly intended as a reviver for tired, overindulged soldiers. Exact details vary depending on the source, but the wartime Cairo connection is the most credible version and has become central to the drink’s legend.
A booze-free bastard
For a non-alcoholic version, use juniper-forward zero-proof spirit and a brandy-style alcohol-free alternative, then build with fresh lime, a couple dashes of aromatic bitters if acceptable, and spicy ginger beer. If fully alcohol-free bitters are preferred, skip them and add a tiny pinch of allspice or clove syrup for similar warmth.