Are any Trader Vic afficionados (and more importantly, owners of Trader Vic books) willing to describe the recipe for the Suffering Bastard?
I've found various recipes on the web but they didn't seem to be correct. Once I scribbled down the recipe after stumbling across a Trader Vic book somewhere but I lost that...
Trader Vic and Donn Beach had a rivalry for decades that was more or less amicable - except when it came to drink recipes.
Donn made a drink consisting of rum, lime, orgeat, and curacao.
A few years later, Vic made a similar drink and named it the Mai Tai.
It caught on.
Don and Vic argued over who invented the Mai Tai.
Vic was first with the name, but Donn had the recipe (basically) first.
They sued each other.
The Trader Vic's Mai Tai recipe is the 'real' Mai Tai, but Donn won the right to say he invented it, because of his previous, differently-named drink. And then he went on to make a completely different drink, and called it HIS Mai Tai.
Meanwhile, Donn had a drink called Suffering Bastard.
Trader Vic's restaurants, to this day, serve a Suffering Bastard, but it is essentially an extra-strong Trader Vic's Mai Tai with a cucumber stalk in it.
However, the original SB, Donn's version, is a totally different drink.
The recipe that Jeff Berry published (whiskey, ginger ale, etc. - someone posted it above) is the original Donn Beach drink.
Back to the rums - Vic used a 17-year-old J. Wray and Nephew rum, which is now long out of production. Some recipes call for a mix of 'light' and 'dark' rums, but I find that many mid-to-high quality amber rums will work. Apparently, the Appleton v/x is similar to the old J. Wray. I like to use Mt. Gay or St. James from time to time too.
Lots more about Donn and Vic here: