Trader Vic's Suffering Bastard
A rum-centric tiki cocktail that's more robust and complex than the original gin and brandy Cairo creation. Essentially a more potent variation of the Mai Tai, featuring a blend of aged rums with citrus, orgeat, and curaçao.
25%
ABV
medium
Difficulty
tiki mug
Glass
History & Heritage
“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.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
2 oz
1 oz
0.8 oz
0.8 oz
0.3 oz
Method
Technique transforms ingredients into something extraordinary.
Combine all liquid ingredients in a cocktail shaker
Fill the shaker with crushed ice
Shake vigorously for 10-12 seconds until the shaker is well-chilled
Pour the entire contents of the shaker (dirty pour) into a Suffering Bastard mug or double old-fashioned glass
Top with more crushed ice if necessary to fill the glass
Garnish with spent lime shell, fresh mint sprig, and cucumber peel
Glassware
Suffering Bastard mug or double old-fashioned glass
Garnish
Reserved half shell from juicing
Large sprig, gently slapped to release oils
Long, thin ribbon using vegetable peeler
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
Use a 50/50 blend of aged Jamaican rum and Martinique rhum agricole for complexity
Pre-chill the serving mug or glass for optimal temperature
The dirty pour technique is essential for proper integration
Fresh ingredients are non-negotiable - no commercial sour mix
Don't skip the garnish - it's integral to the aroma and experience
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Trader Vic's Suffering Bastard.
Sweeter
Increase orgeat and rock candy syrup to 0.5 oz each.
Changes
Drier
Reduce sweeteners to 1/8 oz each and increase lime juice to 1.25 oz.
Changes
Original Suffering Bastard (Joe Scialom)
The 1942 Cairo original with gin, brandy, lime, bitters, and ginger beer.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Royal Hawaiian Mai Tai
The tourist-friendly evolution of Trader Vic's original Mai Tai, featuring the addition of pineapple and orange juices that transformed it into a globally recognized symbol of tropical leisure.
El Presidente
A Cuban aristocrat: lightly aged rum stirred with blanc vermouth, dry orange curaçao, and a hint of real grenadine—silky and elegant.
Houla Houla Cocktail
A pre-Tiki tropical gin cocktail, representing a bridge between the classic gin cocktails of the early 20th century and the rise of exotic, fruit-forward drinks.