Sometimes there's only one thing to cure a night of too much tequila -- more tequila, or a full day pass to Canobie Lake! And since getting the latter is nearly impossible, we've asked mixologists at some of the Hub's top watering holes to concoct off-the-menu cocktails guaranteed to soothe your aching head, all of which'll be available by request on weekends through the end of June.
Tijuana Alarm Clock: Trina's Starlite Lounge (Beau Sturm)
Relive the weird stuff you've done in Mexico with this spicy elixir that combines blanco tequila, orange juice, Worcestershire, and Sriracha, and gets finished off with an egg and splash of Dos Equis, which beats a splash of Tres Equis, as Vin Diesel prefers you watch the entire film at once for effect.
Roebuck: The Biltmore Bar & Grille (Mike Stankovich)
This 'tail from the Bilt starts with Rye whiskey and Fernet Branca, then is sweetened with ginger infused honey syrup and an egg white for thickness (yeah, it's a longshot, but it beats that uncomfortable pump).
The Corpse Reviver #4: Eastern Standard (Jackson Cannon)
Rise from the dead with this smooth blend of Rittenhouse rye, yellow chartreuse and Fernet Branca, all stirred over ice, served down with an in-and-out twist of lemon, and topped with a dash of chocolate mole bitters -- which got that way after years of constantly being mistaken for a young Cindy Crawford.
Pelo del Perro: Highland Kitchen (Joe McGuirk)
Spanish for "hair of the dog," this Somerville special is essentially a fresh squeezed Tequila greyhound -- so there's no surprise you'd find it at a bar, in no condition to race.
The Mighty Santino: Toro (Andy McNees)
This South End tapas spot offers up an herbal remedy of the liquid variety with a mix of Fernet Branca, ginger syrup, lemon, and Angostura Bitters, finished in a high ball glass with freshly brewed iced tea, which beats freshly brood iced tea, since that's salty from self-pity and tears.
The Do Over: The Regal Beagle (Rich Murphy)
Erase last night from your memory with the Beagle's healthy antioxidant-packed head cleaner served on the rocks and spiked with Pama Pomegranate Liqueur and Domaine de Canton -- a liqueur made with ginger, meaning it can't be served from a Soulo cup.
The Quickening: Russell House Tavern (Aaron Butler)
Drawing from the Highlander for inspiration, this three-parter from your new neighborhood tavern starts with a Collins glass filled with Meletti Amaro, chartreuse green, and Rogue Dead Guy Ale, before being chased by a shot of Fernet and a plate of bacon (with this much going on, there can be only one).
Published: May 14, 2010 at 4:00am EDT
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