Posted: 18 Sep 2014

A top barman shares his top 5 hair-of-the-dog cocktail recipes

Benny McKew of Lily BlacksGot a parched mouth, red eyes, throbbing head and zero energy? It’s a common malaise, especially now that Melbourne’s social life is springing back into action with the warmer weather.

Being hungover is no fun at all, and Five of the Best in no way encourages its readers to over-drink, but sometimes one needs a little pick-me-up the day after the night before. This is when a talented barman can offer some relief.

Benny McKew (right), the manager and resident cocktail guru at Lily Blacks, recommends these five cocktail recipes for that dastardly hair of the dog what bit ya. Once again, please enjoy in moderation.

1. Michelada

A surprisingly delicious concoction of beer, lime and hot sauce with the added kick of Mezcal for a little smoky character. The perfect mix of beer and Bloody Mary for when you can’t decide which to have. And then for every time after that. Our favourite comes from the PDT cocktail book.

Ingredients
30ml Del Maguey Vida Mezcal
75ml tomato juice
4 dashes Tabasco sauce
15ml Maggi seasoning
30ml lemon juice
4 twists cracked black pepper
1 pinch rock salt
1 Spanish beer (corona, dos equis, tecate) or an easy pilsner
Salt (for rimming)

Method
Rim a beer glass with salt. Add all ingredients except beer to shaker and gently roll to agitate (but don’t shake, as this will turn the tomato juice foamy). Pour contents into the pre-rimmed glass and top with beer. Rather refreshing and ridiculously addictive. If it’s too spicy, just add more beer as you go.

2. Morning Glory Fizz

This is one for the seasoned drinker. Whiskey heavy, with some citrus and a dash of absinthe, this drink could very well be the beginning of the next hangover you have if you aren’t careful. There are a few recipes floating around for this one, but the one I swear by is as follows.

Ingredients
45ml blended Scotch Whiskey
15ml fresh lemon juice
15ml fresh lime juice
20ml sugar syrup
1 dash absinthe
Egg white

Method
Add all ingredients to shaker and shake without ice (dry shake) to emulsify ingredients. Add ice, shake vigorously and strain into a pre-chilled highball glass without ice. Top with soda water.

Corpse Reviver #23. Corpse Reviver #2

There were once a family of drinks known as “Corpse Revivers”. Similar to the Fog Cutter cocktail, these were initially conceived as morning after drinks, although I think after more than one of these you might be heading back towards tipsy rather than anything else. Citrusy and fresh with a hint of anise, it’s not a bad way to wake up.

Ingredients
30ml gin
30ml Cointreau
30ml lemon Juice
30ml Lillet Blanc
1 dash absinthe

Method
Add all ingredients to a shaker, add ice and shake. Double strain into a coupette glass and garnish with a lemon twist (see right).

4. Fog Cutter

Originally created by Tony Ramos (the head bartender of Trader Vic’s) during the tiki craze post WW2. This recipe was first printed in the ‘Trader Vic’s Bartenders Guide” (1972). The name refers to clearing the fog that occurs the morning after a big night out. Tiki drinks for breakfast – what’s not to like?

Ingredients
45ml white rum
20ml brandy
15ml gin
45ml orange juice
15ml lemon juice
15ml Orgeat
15ml Amontillado Sherry

Method
Add all ingredients except sherry to shaker. Shake vigorously and strain into a highball/sling glass. Float Sherry over the top, and garnish with an orange wheel and a cherry… or whatever you like. It is Tiki after all.

5. Gin & Juice

This drink is an absolute classic. It’s also Snoop Dogg’s favourite drink and certainly one of ours. Whether in a Screwdriver, Gin and Juice or a Bronx cocktail, freshly squeezed orange juice makes all the difference. It delivers all the sweetness of fresh fruit that cannot be had when using bottled juice. And it’s high in vitamin C which can’t hurt when dealing with a shady morning.

Just mix 45ml of gin with freshly squeezed orange juice in a glass, garnished with a nice big orange wedge.

Lily Blacks, 12 Meyers Place, Melbourne, 9654 4887

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