Saturday is both Cinco de Mayo and the Kentucky Derby—which means Sunday is basically going to be National Hangover Day. When you've had one too many, trade the aspirin and greasy food for these high-end hair-of-the-dog cocktails.
The Updated Classic: Bloody Hammer (pictured above)
This white-whiskey-fueled take on the Bloody Mary, from San Francisco's 15 Romolo, has a slight wheat flavor cut by salt, pepper sauce, and pickled garnishes—all of which are offset by the tang of tomato juice.
Bloody Hammer Recipe
2 oz Death's Door White Whiskey
1/2 oz whiskey-barrel-aged smoked-pepper sauce
2 oz organic tomato juice
1/2 oz fresh orange juice
1/2 oz fresh lime juice
1/2 tsp freshly grated horseradish
1/2 tsp of prepared hot Chinese mustard
3 shakes of Worcestershire
Pinch of celery salt
Rim a pint glass with Chinese five-spice powder and kosher salt. Build drink in the glass over ice. Top with a splash of hoppy beer. Garnish with pickled spicy carrot, pickled baby fennel, and pickled asparagus.
Melding two classic tiki drinks—the Fog Cutter and the Painkiller—this flavorful and fortifying mash-up, created at L.A.'s Caña Rum Bar, blends rum, gin, and brandy with three juices (pineapple, orange, and lime).
Fog Cutter Recipe
1 oz Old New Orleans Cajun Spiced Rum
1/2 oz Plantation Dark Overproof Rum
1/2 oz Plymouth Gin
1/2 oz Saint-Vivant Armagnac
1/2 oz fresh lime juice
1 oz fresh unsweetened pineapple juice
1 oz fresh orange juice
1/2 oz Coconut Cream (2 parts fresh or unsweetened Thai coconut water, 1 part condensed milk, 1 heaping barspoon of coconut snow for fluff)
1/4 oz orgeat
Barspoon Angostura bitters
In a cocktail shaker, shake all ingredients with a 1-inch-x-1-inch ice cube and strain into a tiki mug over crushed ice. Cut a slice of a quartered pineapple into a mohawk for a fierce garnish.
The balance of sweet, bitter, and tart flavors in this rum-and-amaro-based coffee cocktail served at NYC's Randolph at Broome will make you forget every crappy Irish coffee you've downed at brunches of yore.
Cup o' Jerry Recipe
1/2 oz demerara syrup (two parts demerara to one part water)
3/4 oz Ramazzotti
1 1/2 oz Sailor Jerry Rum
Top with fresh hot brewed coffee. Add 3/4 oz half-half (added at end so it won't curdle). Stir and express an orange peel over drink and discard peel.
The mix of a whole egg, stout beer, and dark rum might sound like something that would make your stomach relive the events of the previous night in reverse. But this frothy flip cocktail from Anvil bar in Houston goes down as smoothly—and soothingly—as a milkshake.
Stout Flip Recipe
3 oz Left Hand Milk Stout Nitro (or other stout beer)
1 oz Cruzan Black Strap Rum
1/2 oz turbinado syrup (two parts turbinado sugar to one part water)
1 whole egg
Combine all ingredients in a shaker with ice; shake vigorously. Strain into a glass. Top with Angostura bitters mist.
—Christopher Ross, assistant editor at Details