Breakfast cheeseburgers are not really a thing, but for you, we’ll allow it. As a public service to the hungover, every week we track down the best bartenders in America and ask them to share their favorite hair-of-the-dog remedies. This week we’ve got a three-ingredient hot toddy that includes a liqueur prized by an 18th-century prince.
THE SPECIALIST: Scott Brody, bar manager of Presidio Social Club in San Francisco
HIS ELIXIR: DRUNKEN EARL
ITS ORIGINS: Drambuie is an aged Scotch whisky that’s infused with heather honey, herbs and spices like cloves and saffron. The liqueur was originally created in the 1700s for Prince Charles Edward Stuart by his Royal Apothecary. Bonnie Prince Charlie, as he was known, drank a few drops of the elixir every day for vitality and strength. Scottish clans guarded the secret recipe for a century, but in 1873, a bartender began serving it in a hotel on the Isle of Skye. His patrons referred to it as “an dram buidheach” in Gaelic, or “drambuie” for short. The name translates to “the drink that satisfies.”
ITS HEALING POWERS: When bar manager Scott Brody was working on his brunch menu at San Francisco’s Persidio Social Club, a comforting Drambuie-tea cocktail he drank years ago popped into his mind. He played with the tea flavors and settled on Earl Grey. “Earl Grey is really good in a cocktail because it’s not just a straight black tea,“ he says. "It’s got Bergamot—bitter citrus—in there. It has a little bit of style.”
He thought the Drambuie would mix well with whisky because it is scotch-based. “I didn’t want to throw actual scotch at it, though,” he says. “I’m trying to sell drinks here, not turn people off of them.” Rye worked much better. Combined with the orange-y Earl Grey tea and the honey-infused Drambuie, his Drunken Earl cocktail turned out to be bright and balanced without needing any added citrus or sugar. And luckily for drinkers at Persidio Social Club, tea cocktails are appropriate there all year long. “In San Francisco a hot drink is never out of season,” he says. “On a cold July night, it’s still going to work.”
WHY HAIR OF THE DOG IS EFFECTIVE: "It’s not out of the realm of possibility to be hungover and drunk at the same time, but it’s hard,” Brody says.
Heat mug. Add whiskey, Drambuie and tea bag. Top with boiling water and let the tea bag seep for a few minutes. Remove tea bag.
Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep