When considering the origins of legendary cocktails, it’s doubtful that Egypt is the first place to spring into anyone’s mind. Like many culinary innovations made during World War II, “The Suffering Bastard” is a concoction birthed from a world of limited supplies in which everyone had to make do with whatever they could get their hands on – and it shows.
The Suffering Bastard is a legendary beverage, created by a legendary barman, in time and place where new legends were born every day. The unlikely mixture is said to have turned the tides of the war against Erwin Rommel’s Afrika Corps in Egypt. True or not, it succeeded in its original mission: curing the hangovers of British troops so they could push Rommel back to Tunisia.
In 1941, World War II was not going well for the British Empire. Even though the previous year saw British and Imperial troops capture more than 100,000 Italian Axis troops in North Africa, Hitler soon sent in his vaunted Afrika Corps to bolster Axis forces in the region.
Up against crack German troops led by capable tank strategist and Field Marshal, Erwin Rommel, the British experienced a number of defeats in the early months of 1941. They were pushed out of Libya and the lines were within 150 miles of the Egyptian capital of Cairo. His goal was to capture the Suez Canal and cut the British Empire in two.
During the Battle of El-Alamein, Rommel was quoted as saying “I’ll be drinking champagne in the master suite at Shepheard’s soon,” referring to the world-famous Shepheard’s Hotel in Cairo. Inside the hotel was the well-known Long Bar and behind that bar was bartender, Joe Scialom, whose stories could rival anyone’s, from Ernest Hemingway to Ian Fleming.
Scialom was a Jewish Egyptian with Italian roots. Born in Egypt, he was a trained chemist who worked in Sudan in his formative years but soon found he enjoyed applying the principles of chemistry to making drinks. The chemist-turned-barman who spoke eight languages would eventually travel the world over, to Cairo, Havana, London, Paris, Rome, Istanbul, and Manhattan, drinking alongside folks like Winston Churchill and Conrad Hilton. Much of that would come later, however. In 1941, he was the barkeep at the Long Bar and he was faced with a unique problem.
The war made it very difficult to get good liquor in Egypt. British officers resorted to drinking liquor that wasn’t made of such high quality and soon began complaining about terrible hangovers. In an effort to do his part for the British, Scialom set out to make a drink that would give them the effect they wanted while curing their inevitable hangovers. He used an unlikely combination of bourbon and gin along with added lime, ginger ale, and bitters to create a drink that did the job perfectly.
Many variations on the original recipe exist, to include ingredients like pineapple syrup and rum, but the original Suffering Bastard used bourbon and gin as its base.
- Equal parts Bourbon, Gin, and Lime Juice
- A dash of Angostura bitters
- Top off with ginger beer
His creation was so successful in fact, in 1942, he received a telegram from the British front lines asking for eight gallons of the cocktail to be brought to the front at El-Alamein. Scialom filled any container he could find with Suffering Bastard and shipped it off to the war.
The first Battle of El Alamein in 1942 resulted in a stalemate. The Axis supply lines from Libya were stretched out to their breaking point and Rommel could not press on to Alexandria. Before the second Battle of El Alamein, the ranking British general, Claude Auchinleck, was replaced. His spot eventually taken by one General Bernard Montgomery. The next time the two sides met at El Alamein, Montgomery was in command and British hangovers were a thing of the past. Monty and the British Empire troops turned Rommel away and pushed him westward toward an eventual defeat.