cocktaildna

Cairo, Egypt · 1942

Suffering Bastard

Also known as Suffering Bastard (Cairo), Bar Rum Suffering Bastard

A bracing, ginger-spiced cocktail that splits the difference between a stiff whiskey drink and a refreshing citrus cooler.

gingerspicycitrusbourbonherbalhighballrefreshingbitters

%

ABV

Difficulty

Suffering Bastard

Overview

What this drink is like

The first sip hits you with sharp ginger spice and lime tang, backed by the warm weight of bourbon and gin. As it settles, the bitters and ginger settle into a dry, spicy warmth. The finish is long and tingling, leaving a lingering ginger bite on the back of your throat.

Who will like it

This is for people who like spicy, ginger-forward drinks and want something strong but still refreshing.

When to drink

Drink this when you need a serious pick-me-up, like a daytime hangover cure or the start of a long night out.

Ordering tip

Ask the bartender to use actual ginger beer rather than ginger ale if you want the proper spicy kick.

Ice: CubedTemp: ColdCost: $3–$6Glass: HighballBatch-friendlyHome bar friendly

Flavor

Taste profile

This drink hits the tongue with a sharp, gingery bite and a squeeze of lime, backed by the dry warmth of bourbon and gin. It is not a sweet cocktail, but the ginger beer rounds off the rough edges of the liquor. The bitters and gin botanicals add a dry, herbal depth underneath the spice. Overall, it drinks like a spicy, stiff cooler that wakes you up rather than putting you to sleep.

Finish: The finish runs long and warming, with a lingering ginger tingle and the dry, woody echo of bourbon and bitters.

Primary tastes

spicysourherbal

Secondary

bittersweetearthy

Aroma

gingermintorange oiljuniper
  • Bitternessmildly bitter

    The Angostura and gin botanicals add a dry edge, but the ginger beer keeps it from getting truly bitter.

  • Sweetnessoff-dry

    The ginger beer brings noticeable sugar, but the heavy spirit load and lime juice keep it from tasting sugary.

  • Sournessmoderately sour

    The fresh lime juice gives a sharp, bright tang that cuts right through the heavy spirits.

  • Strengthfairly strong

    You get a full ounce of 80-proof spirits before the mixer goes in, so the alcohol presence is solid.

  • Refreshingvery refreshing

    The ice-cold ginger beer, sharp lime, and crushed ice make this a highly drinkable, cooling sip.

  • Complexitymoderately complex

    The mix of two different base spirits plus bitters and spicy ginger creates a layered, shifting flavor.

Recipe

Make it at home

Shaken · Highball · equal parts on Bourbon Whiskey. A standard bourbon works well; no need for anything too fancy

Before you start

Pull a tall glass and fill it with ice so it gets cold while you work. Make sure your ginger beer is chilled and your lime is fresh.

Ingredients

  • Bourbon WhiskeyBase Spirit30ml
  • GinBase SpiritLondon Dry recommended30ml
  • Fresh Lime JuiceJuice15ml
  • Angostura BittersBitters2 dashes
  • Ginger BeerSodaUse a spicy ginger beer, not mild ginger ale90ml
  • Orange SliceGarnish1 slice
  • Mint SprigGarnish1 sprig

Garnish: Orange slice, Mint sprig

Tools

  • Jigger · Measuring

    Measuring the spirits and lime juice accurately

    At home: Measuring spoons or a small shot glass

  • Cocktail Shaker · Shaking

    Shaking the spirits and lime juice with ice to chill and mix them

    At home: Any large jar with a tight-fitting lid

  • Hawthorne Strainer · Straining

    Straining the ice out when pouring the drink into the glass

    At home: A slotted spoon or fine mesh sieve

  • Highball Glass · Serving

    Serving the drink with ice and ginger beer

    At home: Any tall glass

Ingredients and tools to make Suffering Bastard
Ingredients and tools

Steps

  1. 1

    Measure 30ml bourbon and 30ml gin using your jigger, then pour them into your empty shaker tin. Add 15ml fresh lime juice and 2 dashes of Angostura bitters right on top.

    Step 1 — how to make Suffering Bastard

    !Using bottled lime juice instead of fresh, which tastes flat and metallic.

  2. 2

    Fill the shaker tin about three-quarters full with ice cubes. Grab the tin firmly and shake hard for about 10 seconds until the outside of the tin feels very cold and frosty.

    ~10s

    Step 2 — how to make Suffering Bastard

    !Shaking too gently, which leaves the drink warm and not well mixed.

  3. 3

    Top off your ice-filled highball glass with a little more fresh ice if needed. Place your Hawthorne strainer over the shaker and pour the shaken mix into the tall glass, letting the ice in the glass catch any small shards.

    Step 3 — how to make Suffering Bastard

    !Pouring the mix into an empty glass first, which warms the drink before you add the ginger beer.

  4. 4

    Top the drink with about 90ml of cold ginger beer, pouring it gently down the inside of the glass so it mixes in without destroying the fizz. Give it one gentle stir with a bar spoon just to combine the ginger beer with the rest.

    Step 4 — how to make Suffering Bastard

    !Stirring too hard after adding the ginger beer, which knocks all the carbonation out.

  5. 5

    Take your orange slice and cut a small nick in the flesh so it sits firmly on the rim of the glass. Smack the mint sprig between your palms to release the oils, then tuck it into the ice right next to the orange.

    Step 5 — how to make Suffering Bastard

    !Leaving the mint unstuck in the drink where it gets in the way when you sip.

Serve

Serve it right away while it is still frosty and the ginger beer is actively fizzing. The ice in the glass will keep it cold as you drink.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Ginger Beer

  • Ginger BeerGinger Ale
    Match
    Common availability

    Ginger Beer → Ginger Ale: Makes the drink much sweeter and less spicy, turning it into a softer, gentler cooler.

Swap options for Bourbon Whiskey

  • Bourbon WhiskeyDark Rum
    Match
    Common availability

    Bourbon Whiskey → Dark Rum: Shifts the drink toward a richer, sweeter, Caribbean-style flavor profile.

Related

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Dark 'n' Stormy

Similar cocktail

Dark 'n' Stormy

The Dark 'n' Stormy uses only dark rum instead of the split bourbon and gin base.

Match

The Dark 'n' Stormy is rounder and sweeter with a heavy molasses note, while the Suffering Bastard is drier and more herbal from the gin.

In common: Ginger-spiced highball, Citrus and spice balance, Served tall over ice

Ingredients

Both share

Ginger Beer, Lime Juice

Only in Suffering Bastard

Bourbon Whiskey, Gin, Angostura Bitters

Only in Dark 'n' Stormy

Dark Rum

Swapping the bourbon and gin for dark rum removes the gin's herbal notes and the bourbon's vanilla, replacing them with molasses and funk from the rum.

Flavor

Shared flavors

Spicy ginger backbone, Citrus brightness, Fizzy, refreshing texture

How Dark 'n' Stormy differs

Deeper molasses sweetness, Less herbal dryness, Simpler spirit profile

View recipe & details →

Gimlet

Similar cocktail

Gimlet

The Gimlet is a short, spirit-forward drink without ginger beer or a second base spirit.

Match

The Gimlet is a tight, sharp, short sip, whereas the Suffering Bastard is a stretched out, spicy, fizzy drink with more going on.

In common: Gin and lime core, Sharp citrus bite, Served cold

Ingredients

Both share

Gin, Lime Juice

Only in Suffering Bastard

Bourbon Whiskey, Ginger Beer, Angostura Bitters

Only in Gimlet

Simple Syrup

The Suffering Bastard adds bourbon for warmth, ginger beer for spice and length, and bitters for depth, while the Gimlet uses simple syrup to sweeten and shorten the drink.

Flavor

Shared flavors

Sharp lime and juniper bite, Crisp finish

How Gimlet differs

Longer and fizzier, Spicy ginger warmth, Heavier alcohol weight

View recipe & details →

History

Origin

Joe Scialom, a bartender at the Shepheard's Hotel in Cairo, created this drink during World War II. The story goes that he invented it as a hangover remedy for British officers who needed to drink but also needed to function the next day.

Creator
Joe Scialom at Shepheard's Hotel
Era
1940s
Confidence

The original recipe is well documented, though some modern variations adjust the ratio of bourbon to gin.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

  • Use the spiciest ginger beer you can find for the best flavor.
  • Smack the mint against your palm before garnishing to release the scent.
  • If you only have one spirit, just double up on whichever you prefer.

Avoid

Common mistakes

  • Do not use ginger ale, it lacks the required spice.
  • Do not skip the bitters, they tie the two spirits together.