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The Morning After

FOOD/DRINK

 

words by Lance Chung

Photography by Mauricio Calero

We’ve all been there: a night out with your friends, drinks in the air and good times being had, only to wake up the next morning  praying to the higher powers for an end to your pain (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 celebrations 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.

1. Oliver Stern

Owner, Toronto Temperance Society

Weekend at Mernie's

Ingredients:

  • 1 oz. mezcal

  • ¾  oz. Aperol

  • ½  oz. Dry Curaçao

  • ½  oz. fresh lemon juice

  • ½  oz. fresh grapefruit juice

  • 1 Pinch of salt

Directions:

  1. Combine ingredients in shaker. Shake and strain into chilled cocktail glass.

  2. Garnish with grapefruit oils.

“This cocktail fits into the Corpse Reviver category, which is designed to be a pick-me-up 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!”
 

2. Nicolas Villalon (Above)

Ambassador, Edrington

Brugal Painkiller

Ingredients:

  • 2 oz. Brugal Añejo

  • 4 oz. pineapple juice

  • 1 oz. coconut cream

  • 1 oz. freshly-squeezed orange juice

  • Grated Nutmeg

Directions:

  1. Assemble and shake all ingredients, except nutmeg, into shaker for ten seconds.

  2. Add ice and shake for an additional ten seconds.

  3. Serve over fresh ice. Garnish with nutmeg and orange wheel.

“The Painkiller is the perfect replacement to a fruit smoothie, with a kick. The natural sweetness of the fruit juice and texture of the coconut cream make it easily enjoyable in the morning.” Image taken at Toronto’s Bovine Tiki Bar.  

3. Clinton Pattemore

Caesar Mixing Officer, Mott’s Clamato

The Bay Street Caesar

Ingredients:

  • 1 ½ oz. Beefeater Gin

  • 1 barspoon sriracha sauce

  • 3 dashes Worcestershire sauce

  • 2 oz. orange juice

  • 2 oz. Mott’s Clamato

  • 1 bacon weave

Directions:

  1. In a glass, combine ingredients and stir well.

  2. Rim a highball glass with a citrus and rimmer.

  3. Line the inside of the glass with a bacon weave.

  4. Fill with ice and pour in Caesar.

“Gin pairs well with the refreshing – and vitamin C-loaded – orange juice, while the Sriracha sauce brings the heat to Canada’s cocktail.” Taken at Toronto’s R&D.

4. Robin Goodfellow

Owner, Bar Raval

Fury

Ingredients:

  • 2 oz. Croft Pale Cream Sherry

  • ¼ oz. rich syrup

  • ¾ oz. lime juice

  • 5 drops Frankincense tincture

Directions:

  1. 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.

  2. Top with cava.

  3. 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.”