Inglorious Suffering Bastards

Originally called the "Suffering Bar Steward" (say it fast), this cocktail was born in 1942 at Shepherd's Hotel in Cairo and was originally served as a hangover cure for British officers. A pleasant combination of lime juice, ginger syrup, sugar, Angostura bitters, and soda are met with some of our favorite spirits in your choice between the Suffering, Dying, Dead or Inglorious Bastard. Take it from us, sometimes it's okay to be bit of a bastard.

Dark & Frosty

2 oz. Gosling’s rum
1/2 oz. lime
3/4 oz. ginger.
1/2 oz. demerara syrup
Blend til smooth. Pour into Collins. Garnish with ginger candy.

Dark & Stormy

2 oz. Gosling’s rum
1/2 oz. lime
3/4 oz. ginger.
Preshake. Pour into Collins. Add ice. Top with soda. Garnish with
ginger candy.

Suffering Bastard (and all variations there of)

1 ounce lime juice
1/2 oz. ginger syrup
1/2 oz. simple
1 dash Angostura Bitters
1 ounce bourbon OR cognac
1 ounce gin
Shake with one cube.  Top with soda.  Collins.
Garnish: mint sprig, orange wheel, cucumber and cherry.

*Dying Bastard: A Suffering Bastard with 1/2 oz gin, 1/2 oz. cognac, and 1/2 oz. bourbon.

**Dead Bastard: A Dying Bastard with the addition of 1/2 oz. rum.

***Inglorious Bastard: 1/2 oz each of: 151 Demerara, Cachaca, Coruba and Rhum Agricole (Invented in 1942 by Joe Scialom at Shepheard’s Hotel in Cairo, Egypt)

“For the bastard in all of us”.

From a 1972 Winnipeg Free Press interview with Joe Scialom:

“During the bleak war days, Shepheard’s ran short of cognac, gin and most imported liquors. We had to make do with stuff that wasn’t so smooth,” he said, “and the British officers began to complain that they were getting bad hangovers”.

“I decided to seek a cure, and I finally dreamed up a drink that I named The Suffering Bar Steward. It consisted of gin we borrowed from the South African post exchange, brandy from Cyprus and bitters made by a chemist across the street from the hotel. To this we added lime juice made in Cairo and a local ginger ale provided by a Greek merchant of dubious character.”

“The result was a drink with an unexpectedly pleasant taste and a delayed action effect.”

From a 1959 New York Times interview with Joe Scialom:

“When liquor was short during the war, he had to concoct “something to quench the boys’ thirst.” He combined equal parts gin and brandy with a dash of Angostura bitters, a teaspoon of Rose’s lime juice, and English ginger ale. He garnished the drink with a sprig of fresh mint, a slice of orange and a cucumber peel. The bartender advised Americans to substitute ginger beer for the ginger ale because the British version of the soft drink is more heavily seasoned with ginger than ours.”