Post #42930 by tikibars on Mon, Jul 14, 2003 11:17 AM

Aloha!

I was asked to tend bar on Saturday at the home of a local RAB couple Anne and Stephan, who have built a nice little Tiki bar in the basement of their gorgeous vintage home. They were having a barbeque. It was a nice day, and they got a great turnout. The local RAB community here in Chicago has definitely embraced Tiki as a big subculture to their subculture. All of the greasers showed up in Aloha shirts.

In order to keep ingredients (and Annes shopping list) relatively simple, I put three drinks on the 'menu': Mai Tai, Suffering Bastard (essentially the same ingredients as Mai Tai, in different ratios), and my specialty from Easter Island, Pisco Sour.

If there was a little extra drink in the shakers after I poured them, I had an extra shaker that I dumped all of the run-off into.

A rather drunken young lady offered to drink THAT (the shaker full of a little Mai Tai, a little Pisco Sour, and a little SB). All of her girlfriends challenged the fellas to down the mutt concoction, and no one would.

Before drinking it, she asked what it was called. At first, I said 'mystery drink', but that is unfair to the real Mystery Drink at Mai Kai (and elsewhere, in days of yore). Also, I didn't want to have to dance and kiss her as I served it.

She said, this is a Suffering Bastard, but for the ladies!

So I dumped some grenadine into it, to make it pink, and called it a Suffering (can I say this Hanford?) Bitch.

She found it a little bitter, so I added some Rock Candy Syrup, and after that, every time my shaker of spare beverage filled up, one of this gal's pals was in line for a Suffering Bitch.

So, here's my second "mistake" drink:

Suffering Bitch

Random quantities of leftover Mai Tai, Suffering Bastard, and Pisco Sour.
A little grenadine.
A little Rock Candy Syrup.
Drink at your own risk.

Now that said, I have further modified my Pisco recipe from the one in TRT. I find that leaving out some or all of the OJ makes it less tart (I think the OJ and the sour mix together are redundant anyway, and I try to avoid using fruit juice in Tiki Drinks - that's cheating!), so to cut the alcohol taste, I have actually been dumping the mixure into a blender with ice, and turning the thing into a semi-slushie (I know, I know), and then sprinkling a little brown sugar on top of the foam (something that they do with this drink in Chile, but not on Easter Island). Nels (from Tikizone.com, you'll all meet him at Exotica!) reminded me of the brown sugar part, I had forgotten about it.

I still leave out another Chilean addition: the raw egg in the drink!