Food + Drinks

Day Drinking 101

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The best ways to wash down your morning meal—and potentially get an a.m. party started

Pampelmousse
From Ryan Fitzgerald of Beretta, in San Francisco (415-695-1199; berettasf.com)
Combine 1 oz Beefeater gin, 1 oz freshly squeezed grapefruit juice, 1/2 oz freshly squeezed lemon juice, and 1/2 oz St-Germain elderflower liqueur in a shaker filled with ice. Shake vigorously and strain into a cocktail glass. Optional garnish: a basil leaf.

Passion Thyme (nonalcoholic)
From Ryan Magarian of Liquid Relations, in Portland, Oregon (liquidrelations.com)
Add the pulp of 2 passion fruits to a shaker with 4 sprigs of fresh thyme and muddle. Add 3 oz water, 3/4 oz freshly squeezed lime juice, 1 oz pineapple juice, 1 tbsp sugar, and fill with ice. Shake vigorously and strain into a cocktail glass. Optional garnish: a sprig of thyme.

Antoinette
From David Nelson of Tavern Law, in Seattle (206-322-9734; tavernlaw.com)
Combine 3/4 oz each of St-Germain elderflower liqueur, Strega, and freshly squeezed lemon juice in a shaker with ice. Shake vigorously, strain into a Champagne flute, and add enough Champagne to fill. Optional garnish: a lemon twist.

Bloody Mole
From Chris Hannah of Arnaud's French 75 Bar, in New Orleans (504-523-5433; arnauds.com)
Muddle 3/4 of an avocado with 1 tbsp dark ale in the bottom of a shaker. Add 4 oz good Bloody Mary mix (like Whiskey Willys), 1 1/2 oz vodka, and ice to fill. Shake well and pour into a highball glass. Optional garnish: pickled green beans.

- JJ Goode

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