Slay the Holidays: How to Cure a Hangover

You hit the champagne, the beer, the whisky and then the bathroom floor. Never fear!

how to cure a hangover

(Photo: Roberto Caruso)

Vice: You hit the champagne, the beer, the whisky and then the bathroom floor
Anti-vice: Plan ahead

1) Put pear in your pre-drink. Earlier this year, Australian researchers reported preliminary findings that show Asian pear juice helps the body metabolize and eliminate alcohol. The fruit was also shown to reduce blood levels of acetaldehyde, a toxin believed to contribute to hangovers. To feel the full benefits, researchers say the juice should be imbibed before hitting the hard stuff. Holistic nutritionist Ciara Foy also recommends eating the fruit whole, because there are more phytonutrients (feel good compounds) in the skin than in the juice. Multi-taskers can also mix their poison and cure into a single cocktail: Dbar in Toronto makes one with two ounces of pear juice, three ounces of prosecco and two ounces of cherry-and-red-wine-infused brandy (combine one ounce of red wine, one ounce of brandy, a handful of preserved amarena cherries and let soak for two hours).

2) Try a tincture. Canadian small-batch beauty brand Province Apothecary makes an all-natural hangover tincture with meadowsweet, an herb with anti-inflammatory properties known as nature’s Aspirin, plus ginger for an upset stomach and milk thistle for liver detox. We tried it and, while it didn’t banish throbbing temples, it worked magic on dry mouth and boosted energy to fight day-after feelings of sloth and self-loathing.

3) Brunch it off. Lauren Mote, the Vancouver cocktail connoisseur and boss lady behind the small-batch bitters company Bittered Sling Extracts, shares her ultimate hangover breakfast: “My husband and I like to whip up a stack of buttermilk pancakes made from almond and coconut flours, and topped with thick berry syrup and a poached egg. Pair that with comfy clothes and a movie marathon, and you’re in business.”

Buttermilk Pancakes with Moondog Bitters and a Poached Egg
Yields 8 large pancakes

1 cup whole wheat pastry flour
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup quinoa flour
2 tsp baking powder
1 tsp kosher salt
2 whole eggs, plus more for poaching
2 eggs, yolks and whites separated
1 cup buttermilk
1 cup sparkling water
2 tbsp apple cider vinegar
1 tbsp Bittered Sling Moondog Bitters (a smoky, earthy bitter that will add savoury flavour)
2 tbsp unsalted butter, plus more for serving
preserved berry syrup
Bittered Sling Plum & Rootbeer Bitters

The night before:
In a large bowl, combine the flours, baking powder and salt. In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks, buttermilk, sparkling water, vinegar and bitters until well frothed. Pour the liquid mixture over the dry mixture and stir until just incorporated. Cover and allow to hydrate in the refrigerator overnight. In a separate bowl, whisk the reserved egg whites to stiff peaks, cover and refrigerate overnight.

In the morning: Fold the egg whites into the batter. In a skillet, melt 2 tbsp butter and mix gently into the bowl with the batter. In that same pan, cook the pancakes over medium heat until they are golden on each side and cooked through. Serve with unsalted butter and preserved berry syrup spiked with Bittered Sling Plum & Rootbeer Bitters. Top with a perfectly poached egg.

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