If you’re disoriented this morning due to last night’s revelry, we’re here to help. 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 bourbon-coffee cocktail that promises to lift your A.M. spirits.

THE SPECIALIST: Erik Adkins, bar manager of San Francisco’s The Coachman and Hard Water

HIS ELIXIR: Bourbon Lift

ITS HISTORY: Molasses is a byproduct of processed sugar. The dark syrup is fermented with water and yeast, then distilled, to make modern-day rum. House Spirits Distillery in Portland, Oregon, pot-distills Barbados molasses to make their house rum, then blends that with cold-pressed Stumptown coffee to create a rich coffee liqueur. San Francisco’s Erik Adkins, bar manager of Hard Water and The Coachman, uses the liqueur in his favorite hangover cocktail, the Bourbon Lift.

ITS HEALING POWERS: The Bourbon Lift is a mix between a Brandy Milk Punch and a fizz—essentially a grown up New York egg cream. “What’s good about this drink is that it’s built on the premise of a Brandy Milk Punch, but it’s a little lighter,” Adkins says. “It has a bit of coffee in it too to get you going and some soda water to rehydrate you.”

Like a real New York egg cream, the Bourbon Lift omits egg. It is simply cream, seltzer water and a sweetener. Plus bourbon and coffee. To make the bubbles lift above the glass, Adkins slowly adds soda water to the base ingredients while paddling the liquid with a bar-spoon. “The fizz’s head should look a little thicker than an egg-white head,” he says. After the drink settles, he tops it off with more soda water, raising the fizz’s head above the glass another inch.

WELP, THAT ABOUT COVERS US: “This drink is perfect for the hungover, the drunk and the truly invalid,” Adkins says.

1½ oz. Buffalo Trace bourbon
½ oz. House Spirits Series Coffee Liqueur (or any liqueur)
½ oz. Small Hand Foods orgeat (almond syrup or simple syrup)
½ oz. Straus cream
Soda water

THE METHOD: Add the bourbon, coffee liqueur, orgeat and cream to a mixing tin. Shake hard for 10 seconds. Double-strain into an 8-ounce fizz glass. Slowly add soda water to fill, while paddling back and forth with a bar-spoon in the glass. Allow the drink to rest for 15 seconds and then slowly add 1 more ounce of soda water to “lift” the foam above the glass.

Alyson Sheppard is a writer at Playboy Digital. Her work has appeared in Maxim, Popular Mechanics, Mental Floss, McSweeney’s, National Geographic Adventure, Jezebel, and more. Follow her on Twitter: @amshep