Joe Scialom wasn’t supposed to end up behind a bar. Trained in medicine and groomed to inherit his family’s pharmacy, he was headed for a predictable life of prescriptions and remedies until boredom and curiosity pushed him off course. In the quiet hours of the apothecary, he began experimenting with tinctures more like a mad scientist than a future doctor, unknowingly setting the stage for a far stranger calling. That detour eventually landed him at the bar inside Shepheard’s Hotel in downtown Cairo, Egypt, just as World War II was beginning, where he would become known as the “International Barman of Mystery.”
In Cairo, tired British soldiers would stumble into the Shepheard Hotel looking for something strong enough to take the edge off the war. Joe’s drinks were a random mix of whatever he could get his hands on. Black-market liquor, handpicked limes, bitters from a nearby chemist and ginger beer. This was a time when cheap liquor was easy to find, but victories on the battlefield were not.
One morning in October 1942, Joe’s Army regulars were sent to battle at El Alamein after a marathon night at the bar. Suffering from the effects of Egypt’s notoriously rough wartime booze led to some bad hangovers, which they were desperate to cure. From the front lines, they cabled Joe pleading for four gallons of his signature hangover remedy. Joe’s antidote was called the Suffering Bar Steward, a fitting remedy for soldiers who found themselves battling headaches almost as often as the enemy.
Filling every thermos he could find, Joe sent his concoction off by taxi. Military historians might dispute its role in the victory, but newspaper reporters certainly didn’t let that get in the way of a good story. Journalists of the day eagerly embraced the tale and spread it far and wide.
Joe is recognized for many of his drinks within the bartending community, especially those with a passion for tiki! One of my favorites is the Jade Punch, often simply called the Jade. The cocktail’s name comes from one of the key ingredients, crème de menthe, which gives it its signature jade-green glow. Like many of Joe’s creations, the Jade proves that the best cocktails often come from a little creativity and a lot of improvisation. From Cairo to cocktail menus around the world, Joe’s creations continue to outlive the man who mixed them.
Recipe:
· 1 ounce Grand Marnier
· 1 ounce vodka
· 1 ounce grapefruit juice
· 1 ounce soda water
· Teaspoon green crème de menthe
Add all ingredients except the soda water to a glass and stir well. Top with the soda water and give it a gentle stir. Garnish with an orange slice and a sprig of mint.