The Morning After
Written by Ryan Yuh
Photography by Mauricio Calero
We've all been there: a night out with friends, drinks in the air and good times being had , only to wake up the next night praying to the higher powers for an end to your pains (or at the very least, two Advils). It's a hard lesson to learn, but sometimes the best way to kick that hangover is to keep the celebration going. Creating their own Hair of the Dog-style variations, we sourced some of Canada's booziest talents to get you back on your feet and on with your day.
Oliver Stern, Toronto Temperance Society
Weekend at Mernie's
1 oz Mezcal (Del Maguey Vida)
3/4 oz Aperol
1/2 oz Dry Curacao (Pierre Ferrand)
1/2 oz Fresh Lemon juice
1/2 oz Fresh Grapefruit juice
Add ingredients in shaker. Shake and strain into chilled cocktail glass.
Garnish with grapefruit oils
"The cocktail fits into the Corpse Reviver category, which is designed to be a pick-me-up cocktail or morning-after drink (the name is a play on waking the dead). They tend to have a good mixture of sweet and tart, and a good bit of spirit to perk you up!"
Nicolas Villalon, Edrington
2 oz. Brugal Anejo
4 oz. Pineapple juice
1 oz. Coconut cream
1 oz. Freshly squeezed orange juice
Assemble all ingredients, except nutmeg, into an empty shaker. Dry shake for ten seconds.
Add ice and shake for an additional ten seconds.
Serve in highball glass over fresh ice. Garnish with nutmeg, orange wheel and straw.
“I love the Painkiller in this context because it is the perfect replacement to a fruit smoothie, but with a little bit of a kick. The natural sweetness of the fresh-pressed fruit juice and the texture of the coconut cream make it easily enjoyable in the morning.”
Photo taken at The Tiki Bar, located on 542 Queen Street W, Toronto.
The Bay Street Caesar
1 ½ oz. Beefeater Gin
1 barspoon Sriracha Hot Sauce
3 dashes Worcestershire Sauce
1 Pinch Mat & Steve’s Rimmer
2 oz. Freshly squeezed orange juice
2 oz. Mott’s Clamato
1 Bacon weave
In a mixing glass, combine the ingredients and stir well to mix.
Rim a highball glass with a citrus and rimmer.
Line the inside of the glass with a bacon weave and green beans.
Fill with ice and pour in Caesar
“The Bay Street Caesar combines two classic brunch ingredients in this variation of Canada’s cocktail. Gin is in and it pairs well with the refreshing (and vitamin C-loaded) orange juice, while a pinch of rimmer and sriracha hot sauce bring the heat and seasoning. Throw in a delicious weave of bacon for garnish and you’re sure to be the boast of brunch!”
2 oz Croft Pale Cream Sherry
1/4 oz rich syrup
3/4 oz Lime Juice
5 drops of Frankensence Tincture
Add all ingredients to a shaker tin, fill with ice and shake until bone cold. Strain into a chilled Collins glass filled with crushed ice.
Top with Cava
Garnish with 2 dashes of Peychaud's bitters.
“The Fury is a delicious, refreshing and low-octane cocktail that can ease you into the rest of your day. There is enough booze in here to jumpstart your recovery, but not enough to re-induce hangover number two. The Sherry sets the tone for the drink and the cava dries it out, while the Frankensence is a unique quality that will leave you pleasantly surprised.”