Post #250173 by thinkingbartender on Tue, Aug 22, 2006 7:40 AM

Mbanu,

I have found another article (1972) where Joe Scialom seems to contradict that which he is quoted as saying in your article.

"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."

And in addition, the recipe for the Suffering Bastard is given as follows:

One ounce gin
Two ounces brandy or bourbon
One teaspoon lime juice
One dash bitters
Add cracked ice and fill glass with ginger ale, decorating with a slice of orange.

Interesting.

George