To prepare you for the weekend, I present five brunch cocktails from some of my favorite L.A. spots for brunching. Put them on your radar should you ever find yourself rolling out of bed Saturday/Sunday morning with a sweet hangover. There’s even a cocktail recipe so you can self-medicate at home if need be.
The Eveleigh’s Corpse Reviver # 2: gin, lemon juice, cocchi Americano, Cointreau, dash absinthe. The Sunset Boulevard restaurant’s Corpse Reviver #2 is an excellent example of the classic hangover relieving cocktail. Bright, citrusy with just enough booziness to sneak up on you and smooth your headaches away. As a great first-cocktail-of-the-day, you can easily follow it with The Eveleigh’s other brunch cocktail offerings, like the Morning Glory Fizz and gin and tonic.
The Eveleigh’s Corpse Reviver #2 Cocktail Recipe
by Dave Kupchinsky
- 3/4 ounce Beefeater Gin
- 3/4 ounce Cocchi Americano
- 3/4 ounce Cointreau
- 3/4 ounce lemon juice
- Dash of absinthe
_Instructions: Add ingredients to ice-filled cocktail shaker, shake, and then strain into a coupe. Garnish with brandied cherry.
Comme Ca’s Sparkling Greyhound: Vodka, grapefruit juice, muddled grapefruit, sparkling rose. Fans of the Greyhound cocktail will love this take on the classic. Effervescent, citrusy drink, what better way to start the day? But keep in mind that if you show up for an early brunch, Comme Ca can’t serve it to you til after 11am. Them’s the rules.
The Raymond’s Chicory Flip: chicory coffee-infused rye, Yeti stout, whole egg, caramelized chicory coffee sugar. If you can’t start your day without coffee, then this Chicory Flip on the Raymond’s new brunch menu will satisfy that requirement right quick. Personally I’m a huge fan of deep chocolatey, coffee stouts and the chicory rye awakens those elements in the Yeti Stout nicely. But sip carefully as even though it tastes beery, that coffee-infused rye will get your buzz back on, and I’m not talking the coffee kind. By the way, if you’d like to return to your zombie state, The Raymond also has a Zombie on its brunch cocktail menu, with a two-zombie maximum restriction of course.
Hungry Cat’s Greyhound Proper: Plymouth, grapefruit juice, candied grapefruit. This cocktail has been on Hungry Cat’s menu for ages as it’s a crowd favorite. Bright and refreshing, it tastes like a sunny day. Too cheesey? I especially love this with the dungeness crab salad, which goes well with the citrusy cocktail. Follow this up with a 4 on the Floor cocktail (Buffalo Trace, Pig’s Nose Scotch, Carpano Antica, Maraska Maraschino) to keep the warm, fuzzy feelings going.
Sunny Spot’s Pina Colada: Antigua rum, pineapple, ginger coconut sorbet. When Sunny Spot Brian Butler first tasted pastry chef Beth Kellerhalls’ ginger coconut sorbet, he knew he just had to find a way to use it in a cocktail. The Pina Colada is the creamy, delicious result of his efforts. It’ll transport you to your own private palapa on a white sand beach. But be careful as its sweet creaminess goes down too easily. Mmm! So good! For something more potent, try Westfall with tequila, mezcal, lime, falernum and apricot. And Sunny Spot’s savory Jamaican jerk spiced Bloody Mary paired with the Hangover plate of fried eggs, rice, beans, diablo sauce, avocado, pickled jalapeno, cilantro and plaintain chips will return you to the land of the living.