The Morning After
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
1 oz. mezcal
¾ oz. Aperol
½ oz. Dry Curaçao
½ oz. fresh lemon juice
½ oz. fresh grapefruit juice
1 Pinch of salt
Combine ingredients in shaker. Shake and strain into chilled cocktail glass.
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)
2 oz. Brugal Añejo
4 oz. pineapple juice
1 oz. coconut cream
1 oz. freshly-squeezed orange juice
Assemble and shake all ingredients, except nutmeg, into shaker for ten seconds.
Add ice and shake for an additional ten seconds.
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
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
In a glass, combine ingredients and stir well.
Rim a highball glass with a citrus and rimmer.
Line the inside of the glass with a bacon weave.
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
2 oz. Croft Pale Cream Sherry
¼ oz. rich syrup
¾ oz. lime juice
5 drops Frankincense 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.”