Bartenders’ Favorite Hair-of-the-Dog Hangover Cures
When it comes to curing a hangover, there is no better expert than the person who gave it to you: your bartender. Considering the late hours they keep and their imbibing habits, it’s no wonder that many bartenders have devised effective (if occasionally masochistic) remedies for hangovers. Learn from these medicine men and women and beat your morning-after malady like a professional with these bartender-approved cures.
Pickled Okra and Vodka
Laura Bellucci, SoBou
“When I used to work at a bar where we drank a lot during our shifts and stayed open very very late, we would brew some pretty brutal hangovers come opening. We used to make this drink called The Vinegar Terrible, with equal parts Bloody Mary mix, pickled okra juice, and vodka over crushed ice to get ourselves back in the game. It looked disgusting, but it always got the job done. My go to cure for hangovers these days (in The French Quarter) is always a banana and a frozen Irish Coffee, but I will often mix together apple cider vinegar, hot water, and lemon at home to settle my stomach.”
New Orleans, LA
Angostura Bitters and LaCroix
Chase Bracamontes, The Publican
"Get a can of LaCroix, any flavor will do. Then put about 50 dashes of Angostura bitters in it. They're pretty alcoholic so you can continue drinking while keeping up with social appearances. Immediately follow with a patty melt."
The Let It Bleed
Melissa Pinkerton, The Betty
"My hangover cure is a cocktail that is a play on a well-known cure for an upset stomach: the Let It Bleed."
To make the Let It Bleed, combine 0.3 oz Angostura bitters, 0.75 oz lime juice, and two pinches of kosher salt in a Collins glass. Fill with ice and top with soda water. Garnish with a greasy hamburger.
A Liquid Ferrari
Brian Smith, Colonie and Gran Electrica
"Based on a belief in the medicinal quality of herbs, my go-to hangover cure for the truly rough mornings is a simple concoction known as a Ferrari. Equal parts Fernet-Branca and Campari, served neat at room temp—because who wants to exert much effort with a wicked headache and a sensitivity to light?"
Mexico’s National Cocktail
Peter Vestinos, AceBounce
"A Paloma with fresh grapefruit juice is the best cure. The alcohol will stop the withdrawal, you'll get some vitamins from the citrus, and the salt, along with the sugar from the juice, will replenish electrolytes.”
Eden Laurin, Violet Hour
Eden swears by a shot of Fernet. “It's herbal, high enough proof that the booze reactivates your blood, it has its own caramel so that it helps your sugar levels and tastes faintly like medicine, so that it tricks your brain that you have found a cure.”
Pedialyte, Fernet and a Breakfast Sandwich
Elissa Zingler, The Ranstead Room
“My hangover cure was passed on to me by my husband, a fellow bartender, many moons ago. It's simple: Pedialyte, ibuprofen, and a shot of Fernet! I've adjusted the recipe slightly by finishing it off with a pork roll, egg and cheese bagel.”
Pizza and Pilsner
Tomas van den Boomgaard, Travelle Kitchen + Bar
“My go-to hangover food is Domino’s (pretty much my go-to in any emergency). There is nothing more I crave than a BBQ chicken pizza doused in ranch and a large Coke to get myself out of the misery I inflict on myself over and over again. Once I slowly feel alive, a nice pilsner (like an Amstel) will finish the job!”
Garlic and Cachaça
Bryan Schneider, Quality Branded (Quality Eats, Smith & Wollensky)
“My friend Thiago Ferraz de Camargo from Yaguara Cachaça once told me of an old Brazilian remedy that mixed cachaça with crushed garlic. The concoction is supposed to be a cure-all for anything from the common cold to a nasty hangover. I was inspired by the story to create a version of my own for the brunch menu at Quality Eats. We call it Cura, which means cure in Portuguese.”
New York, NY
For the Cura, first make black garlic-infused cachaça by blending one clove of black garlic with 1 bottle of cachaça. Strain it through a coffee filter and store at room temperature until your next hangover. On the morning of your doom, combine 0.75 oz of 2:1 honey syrup, the juice of one lime, 2 oz black garlic cachaça and two dashes of Angostura bitters in a shaker. Shake with ice, then double strain into an ice-filled rocks glass. Top with three more dashes of Angostura and garnish with two green olives.