Suffering Bastard
Gin, brandy, lime and ginger ale built as a bracing hangover remedy in WWII Cairo that later migrated into tiki lore.
12%
ABV
easy
Difficulty
collins
Glass
Flavor Profile
History & Heritage
“Bartender Joe Scialom mixed the Suffering Bastard at Cairo's Shepheard's Hotel in 1942 to revive Allied officers fighting a desert hangover. The gin-and-brandy highball caught on with troops, earned mentions in *Esquire*, and was later absorbed into tiki culture where Trader Vic's popularized its own rum-heavy interpretation.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Shake gin, brandy, lime juice, and bitters with ice
Strain into an ice-filled collins glass
Top with ginger ale and gently stir
Garnish with a mint sprig and orange slice
Glassware
Served over ice in a Collins glass
Garnish
Spank to release aroma
Fresh orange slice
Master's Tips
Professional insights to elevate your craft
Use plenty of ice to keep the drink refreshing
Top with quality ginger ale for best flavor
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Suffering Bastard.
Bourbon Bastard
Swaps brandy for bourbon, a common modern preference.
Changes
Dying Bastard
Adds bourbon to the original gin–brandy combo for extra bite.
Changes
Dead Bastard
Turns the cure into a boozy bomb by adding both bourbon and rum.
Changes
Trader Vic's Suffering Bastard
Rum-based tiki offshoot with lime, curaçao and orgeat topped with ginger beer.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Pegu Club
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Gimlet
A crisp blend of gin and lime that began as a naval ration and evolved into a minimalist classic.
Gin Rickey
A no-sugar highball of gin, lime, and sparkling water—crisp, tart, and ultra-refreshing.