SUFFERING BASTARD Friday, May 23, 2014

suffering bastardWith a name like that, you’d think the Suffering Bastard would be a classic, tried and true American invention.

But it’s not. In fact, it’s amazingly international. It was first mixed by an Italian—a Jewish Italian, who may or may have not been a spy—at a British-owned hotel in then still-colonial Egypt. And if you believe everything you read, he first mixed to sober up the Brits so that they could defeat the ever-invading and encroaching Nazis during their African campaign.

The idea was, if you were a hungover British soldier, the cocktail would unhang you, because while the Suffering Bastard’s ginger beer might settle your tummy, the spirits that were mixed into it were meant to restart your buzz.

Who knows if any of this is truly true? Although most of it seems to check out. What is easy to tell, though, is that this classic mule variation will most definitely the spot on a hot spring or summer day, war or no war.

The Suffering Bastard: equal parts brandy and gin, fresh lime juice, a dash of Angostura bitters and a whole lot of fizzy Cock ’N Bull ginger beer, served, in air-conditioned luxury, with an orange twist.