“The Trader Vic's Suffering Bastard is a complex case in cocktail nomenclature. The original "Suffering Bastard" was created in 1942 by Joe Scialom at Cairo's Shepheard's Hotel as a gin and brandy hangover cure for British soldiers. Victor Bergeron's rum-based version emerged much later in the late 1960s and early 1970s, first appearing in his 1968 "Pacific Island Cookbook." Trader Vic's version is essentially a more potent variation of his own Mai Tai, and it's plausible that Bergeron co-opted the catchy Cairo cocktail name for marketing purposes. The drink became a staple of Trader Vic's restaurants worldwide, introducing a new generation to the "Suffering Bastard" name with a completely different flavor profile.”