If you skipped the coffee mug and drank straight from the pot this morning, we have great news. As a public service to the hungover, every week we track down the best bartenders in North America and ask them to share their favorite hair-of-the-dog remedies. This week we’ve got an easy method for turning the dainty mimosa into one bad-ass cocktail.
THE SPECIALIST: Julien Lavoie, manager of Jump whisk(e)y bar in Toronto, Ontario
HIS ELIXIR: Morning Glory
ITS ORIGINS: Scottish immigrants have been distilling whisky in Canada since the 1700s. To be considered Canadian whisky, the grain spirit—primarily consisting of corn—is aged in charred oak casks for at least three years within the Canadian borders. Since it is produced the European way, it is spelled the European way: whisky. During U.S. Prohibition (1920-1933), generous Canadian distillers ramped up production and worked with rum-runners on the Detroit River to quench the thirst of their southern neighbors. Some estimate that three-quarters of all the liquor imported to the U.S. during Prohibition came into Detroit via nearby Windsor, Ontario. Smuggling alcohol over the border is still a lucrative business in Canada, as alcohol taxes are twice as high there as they are the U.S.
ITS HEALING POWERS: Julien Lavoie, bar manager of Jump in Toronto, Ontario, serves dozens of varieties of whisky and whiskey and doesn’t like to fuss them up with bizarre cocktail ingredients. “My philosophy is to use familiar ingredients, but elevate them,“ he says. To elevate a traditional mimosa into what he calls a Morning Glory cocktail, he uses fresh-squeezed blood orange juice (instead of regular o.j.) and Champagne (instead of Prosecco), and then adds bourbon and an egg white. “The egg white implies a healthy, balanced breakfast and the bourbon gives you the kick-in-the-ass you need to wake up,” he says.
For this drink, Lavoie recommends using a good American bourbon or a bourbon-like whisky such as Canada’s Alberta Premium Dark Horse. (If you can’t find Dark Horse, Woodford Reserve is a good alternative.) But if you’re one of those people who doesn’t like the taste of whiskey in the morning, you may want to stick with the mimosa. “The egg white and juice don’t cut the taste of the bourbon,” Lavoie says. “They pair with it. The bourbon’s caramel notes mix beautifully with egg whites. It’s a very smooth, balanced drink.”
THE KEY TO MAKING A COCKTAIL WITH EGG WHITES: “You have to dry shake the drink first. Don’t add ice to the shaker. The drastic temperature change affects the enzymes and body of the egg white,” Lavoie says. His solution is to cool the drink down with chilled Champagne.
1 oz. Alberta Premium Dark Horse whisky
2 oz. blood orange juice
½ oz. egg white (approximately 1 egg white)
THE METHOD: Combine whisky, juice, egg white and a squeeze of lemon in a cocktail tin. Shake. Pour into Champagne flute and top with chilled Champagne. Garnish with fresh raspberries and mint leaves.
Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep