Bottoms up to hangover cures from some of Seattle's hippest bartenders

It's the Morning After. Also known as New Year's Day for those who aren't hung over.

You have to get up. Or at least make it to your couch to watch the Rose Bowl. By halftime, hopefully.

Take a cue from the folks who will serve you brunch today. Restaurant, and especially hotel, bartenders often help their colleagues — waiters, cooks, bellboys — get functional and perky after a night of downing shots and too many cans of "What Made Milwaukee Famous."

Cocktail geeks, too, now realize the cure for what ails them is often turning to the folks who got them into this predicament in the first place.

Legendary bartender Murray Stenson, of Zig Zag Café, drinks hot Japanese green tea and a lot of water when he's hung over. Respected bartender Jay Kuehner, of Sambar, known for concocting some of the city's most original cocktails, gets just as creative with the hangover cures — avocado.

Some other local bartenders' hangover remedies:

Marley Tomic-Beard, of Bathtub Gin in Belltown and Licorous on Capitol Hill, who revived her share of Red Sox fans while working at the famed cocktail bar Eastern Standard near Fenway Park, came up with:

Dawning of the Night

1 oz. Fernet Branca

3/4 oz. yellow Chartreuse

1/4 oz. rock-candy syrup

1/2 oz. cream

1 whole egg

Shake ingredients, then fill mixing glass 3/4 full of ice. Then shake again and strain into a coupe glass. Garnish with grated nutmeg.

Kevin Langmack, of Sun Liquor, Spur Gastropub and Tavern Law, relies on a popular classic, Corpse Reviver No. 2. One of the best-tasting hangover cures, he believes. (One of the best names for a hangover cure, too.)

1 shot of gin

1 shot Cointreau

1 shot Lillet Blanc

1 shot fresh lemon juice

Dash of absinthe

Shake well with ice and strain into cocktail glass.

Sambar's Kuehner experimented with carrots, banana and orange, but thought the best combination was below:

1.5 oz. pisco (Peruvian grape brandy, unaged)

1 oz. lime juice

Quarter ripe avocado, muddled

1 oz. ginger simple syrup or St. Germain (elderflower liqueur) or Domaine de Canton (ginger liqueur)

Pinch sea salt

Egg white

Dash Tabasco

Shake vigorously with ice, strain into cocktail glass. Garnish with lime wheel or twist.

Andrew Bohrer, of the new Mistral Kitchen, turns to a simple classic:

The Pallbearer

8 oz. milk

1 whole egg

4 oz. orange juice

2 oz. Grand Marnier

Shake vigorously and strain into a highball glass. No ice.

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com