The hangover: Tips for recuperating the morning after

Red Snapper

2 ounces gin

4 ounces tomato juice

1/2 teaspoon horseradish sauce (freshly grated’s best, if you happen to have any)

2 to 3 dashes of Worcestershire sauce

3 dashes Tabasco Sauce

Pinch of coarse sea salt

Pinch of freshly ground pepper

1/4 ounce fresh lemon juice

Pinch of celery salt

Wedges of lemon and lime

Combine all ingredients in mixing glass or shaker, along with handful of ice cubes. Shake (not too much) and strain into ice cube-filled highball glass.

The Quick-Fix Hangover Detox (Sourcebooks) by Jane Scrivner offers nearly a hundred treatments, including usual ones such as ingesting ginseng, Echinacea, lots of water, honey, oatmeal, along with some new ones (at least to me) like eating live yogurt “in large amounts.”

I also learned in this book that juniper is apparently good for your liver. I knew there was solid medical science behind my Red Snapper prescription.

A survey of Tampa Bay and Sarasota area bartenders and other booze-industry professionals revealed therapies of a more, um, eclectic sort, including the following (curiously, it’s the burnt toast part that’s most shocking):

  • Two pieces of burnt toast

  • Two Aleve tablets or one packet of BC powder

  • Several glasses of water

  • 45 minutes to an hour of hot, physical sex

  • Followed by a cold shower


Everybody’s got one.

No, not that.

I’m talking about a favorite hangover cure.

For those who like to drink, hangovers are as inevitable as death (and can feel about as bad in the process). Still, hangovers need not be so horrible. Sorry, no cure for mortality yet, though.

My hangover remedies have evolved over the years. I no longer go for a Reuben sandwich and pint of Guinness stout (too heavy), though mine are still squarely in the hair-of-the-dog camp: Two Advil, copious amounts of chilled seltzer water, followed by a freshly made Red Snapper (basically, a Bloody Mary made with gin instead of vodka). I like mine with clam juice, but this is one of those ingredients that never seem to be on hand when you’re badly hungover. So here’s a simplified recipe:

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