KENSINGTON RED EYE I like to call this the.
I like to call this the Canadian Corpse Reviver. If anything’s going to pry you from the depths of hungover stupor, it’s a good old-fashioned hair o’ the dog. The classic Red Eye is a simple mixture of beer and tomato juice seasoned to taste. Why not get creative and throw all your cravings into one glass in a desperate attempt to abate last night’s overindulgence?
Thomas Lavers Cannery & Delicatessen (193 Baldwin, 647-351-1959) Tiger beer (LCBO #537258, 500 ml can/$2.25)
1 teaspoon Sriracha
1 teaspoon Thomas Lavers house-made horseradish
Pinch of smoked salt
Pinch of cracked black pepper
1 wedge fresh lemon, squeezed
4 oz Tiger beer
2 oz Clamato
Garnish with a pickled garlic scape
The Brits know a few things about the art of drink. We’re talking about a culture that lays claim to a fair share of unique and well-loved libations, from cask ales to Pimm’s Cup and the G&T. You don’t have to visit a public house to sample Britain’s beloved mixture of beer and lemonade or ginger ale when you can mix up this zingy version in your own kitchen.
Great Lakes Miami Weiss (LCBO #194241, 650 ml/$5.95)
2 oz Thomas Lavers house-made ginger beer
8 oz Great Lakes Miami Weiss
¼ oz freshly squeezed lemon juice
Garnish with a lemon wedge
In my world, adding sparkling wine is always a good idea. Stout’s chocolate notes and silky texture are lovable enough, but pair with bubbles and a splash of raspberry syrup to liven things up a bit and it’s positively divine, darling. Tastes like liquid cake – but with booze and a fraction of the calories.
Young’s Double Chocolate Stout (LCBO #486951, 500 ml/$3.50) Perrier Jouet Grand Brut Champagne (LCBO #155341, 750 ml/$65.95)
3 oz Young’s Double Chocolate Stout
3 oz sparkling wine (Perrier Jouet Champagne or dry sparkling wine of your choice)
1 teaspoon raspberry syrup
Garnish with a raspberry