Hangover Helper

Classic recipes for morning-after tonics

Oh, we know, you'll never do it again. But vows don't make your mistreated stomach or bruised brains
feel any better, do they? Left wondering who's the amateur — you or the guy who wrote that inspiring
cocktail bible without a chapter called Hangover Cures? Here's a tip: Barmen's handbooks tuck the
restorative recipes away under headings like Pick-Me-Ups, Eye Openers, and Milk Punches.
Concoctions that sound absurd at nightfall may be preferred at daybreak.

Each body calls for a different rehabilitative. After a bout with spirits, most of us wake up thirsty.
Although the sugar in those cocktails probably intensified your morning-after malaise, sweet juices
will rehydrate you faster than plain water can (something to do with electrolytes). Thus, juices are a
favorite item in hangover cures. After fluids, the most favored ingredients are stomach soothers.
Nourishing egg yolks appear often in these time-tested recipes, as do bouillon and whole milk. We're
talking lining-coating fats here.

Among alcoholic palliatives, champagne and brandy are very popular. So is vodka, the most heavily
filtered of spirits. Some swear by the Italian herbal bitter called Fernet-Branca, which appears in
several classic curatives, such as the Champagne Pick-Me-Up. Many try adding a dash or two of other
herbal bitters like angostura to the mix.

Whether it's fluids or facts, hair-of-the dog or ne'er-of the grog that you want, we've selected these
recipes for relief from our Drink File to get you through. You'll know yours at a glance.

See you next time!

ANGOSTURA HIGHBALL

2 or 3 ice cubes
1 teaspoon Angostura bitters
Ginger ale
Put the ice cubes in a highball glass, add the bitters and fill with ginger ale.

Serves 1.

AYRAN

1 pint plain yogurt

1 pint cold water
Salt to taste
Optional: 2 tablespoons crushed, dried mint
Pour yogurt into a bowl and beat until smooth, add water and continue beating until
thoroughly blended, or combine in an electric blender and blend until smooth.
Season to taste with sald and dried mint. Chill thoroughly and serve in tall glasses,
with ice.

Makes 4 servings.

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BETSY ROSS

1 1/2 ounces brandy

1 1/2 ounces port
1 dash curaçao
2 dashes Angostura bitters
1 egg yolk
1 teaspoon sugar
3 or 4 ice cubes
nutmeg
Combine all ingredients except the nutmeg in a cocktail shaker and shake vigorously.
Strain into a large cocktail glass and top with a grating of nutmeg.
Note: If there is a problem with eggs in your region, do not prepare this
recipe.
Serves 1.

BLOODY BULL

The beef bouillon makes this robust cocktail a little more bullish than its cousin, the
Bloody Mary.
2 cups spicy vegetable juice (such as spicy hot V-8) or spicy tomato juice
1 cup canned double-strength beef broth
3/4 cup vodka
1/4 cup Worcestershire sauce
2 tablespoons fresh lime juice
1 teaspoon garlic powder
4 cups ice cubes
4 green onions, trimmed
Mix vegetable juice, broth, vodka, Worcestershire sauce, lime juice and garlic powder
in 4-cup measuring cup. Divide ice cubes among four 12-ounce glasses. Pour juice
mixture over and stir to blend. Garnish each with 1 green onion and serve. 4
Servings

BLOODY MARY III

1 ounce (2 tablespoons) vodka

2/3 cup tomato juice
Drained bottled horseradish to taste
Worcestershire sauce to taste
Tabasco to taste
Celery salt to taste
Freshly ground black pepper to taste
Garnishes: lemon wedge, celery rib and/or cucumber stick
In a tall glass filled with ice combine vodka and tomato juice and stir in seasonings.
Garnish Bloody Mary with lemon wedge and celery rib and/or cucumber stick.

Makes 1 drink

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BULLSHOT

2 or 3 ice cubes
1 1/2 or 2 ounces gin
3 ounces chilled beef bouillon
Put ice cubes in an Old-fashioned glass. Add gin and bouillon and stir gently.
Alternatively, vodka may be used instead of gin.

Serves 1.

CECIL PICK-ME-UP

2 to 3 ounces brandy
1 teaspoon superfine sugar
1 egg yolk
3 or 4 ice cubes
4 ounces chilled champagne
Combine all ingredients except the champagne in a cocktail shaker and shake
vigorously. Strain into an 8-ounce wineglass and fill with champagne.

Serves 1.

CHAMPAGNE PICK-ME-UP

1 1/2 ounces brandy

3 dashes curaçao
3 dashes Fernet-Branca
1 ice cube
4 ounces chilled champagne
Pour the brandy into a large saucer champagne glass or big wineglass, add the
curaçao and Fernet-Branca and drop in an ice cube. Stir gently. Pour in the
champagne.

Serves 1.

EYE OPENER I

1 1/2 ounces light rum

1 teaspoon curaçao
1 teaspoon crème de cacao
1 teaspoon Pernod
1/2 teaspoon superfine sugar
1 egg yolk
3 or 4 ice cubes

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Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a
cocktail glass.

Serves 1.

EYE OPENER II

2 ounces rum
1 teaspoon crème de cacao
1 teaspoon curaçao
1 teapoon Pernod
1 egg yolk
1/2 cup crushed ice
Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a
cocktail glass.

Serves 1.

HARRY'S PICK-ME-UP

3 ounces brandy
1 teaspoon grenadine
2 tablespoons lemon juice
3 or 4 ice cubes
6 ounces chilled champagne
Combine all ingredients except the champagne in a cocktail shaker and shake
vigorously. Strain into a 10-ounce goblet and fill with champagne.

Serves 1.

ICHBIEN

1 1/2 ounces brandy

1/2 ounce curaçao
1 egg yolk
4 ounces milk
3 or 4 ice cubes
Nutmeg
Combine all ingredients except the nutmeg in a cocktail shaker and shake vigorously.
Strain into an 8-ounce goblet, and grate a little nutmeg on top.

Serves 1.

PEANUT PUNCH

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2 tablespoons cornstarch
1/2 cup water
2 cups milk
6 tablespoons peanut butter
Sugar to taste
Mix cornstarch and water in a small saucepan, add milk, peanut butter, and sugar to
taste. Cook over moderate heat, stirring with a whisk until thoroughly smooth and
thick. Cool and refrigerate before serving. Serve in tumblers or goblets with or
without ice.

Serves 2.

PICKUP

1 1/2 ounces rye whiskey

3/4 ounce Fernet-Branca
2 dashes Pernod
2 or 3 ice cubes
Slice lemon
Combine all ingredients except the lemon slice in a mixing glass and stir gently.
Strain into a cocktail glass and drop in the lemon.

Serves 1.

PINK GIN

2 dashes Angostura bitters

2 ounces gin
2 ounces water, or 2 to 3 ice cubes
Pour the bitters into an 8-ounce wine-glass and swill them around it. Add the gin and
dilute with water or, if preferred, add the ice cubes.

Serves 1.

PINK GIN SPRITZER

1 1/2 ounces (1 jigger) gin
3 ounces (2 jiggers) cranberry juice
1 teaspoon grenadine
Chilled seltzer or club soda
1 orange slice for garnish

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In a tall glass combine the gin , the cranberry juice, the grenadine, and 4 ice
cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the
orange slice.

Serves 1.

POUSSE L'AMOUR

1/3 ounce maraschino liqueur

1 egg yolk
1/3 ounce Benedictine
1/3 ounce brandy
Pour the maraschino in a straight-sided 2-ounce liqueur glass and carefully slide in
the unbroken egg yolk. Gently pour in the Benedictine, letting it trickle down the side
of the slightly tilted glass, or pouring it over the back of a teaspoon held just above
the glass. Add the brandy in the same way, making sure that the ingredients don't
mix.

Serves 1.

PRAIRIE HEN

1 whole egg
1 teaspoon Worcestershire sauce
2 dashes vinegar
Dash Tabasco Sauce
Pinch salt and pepper
Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass, or champagne
saucer glass. Add the rest of the ingredients.
When drinking, the egg yolk should be swallowed whole.

Serves 1.

PRAIRIE OYSTER I

1 whole egg
1 1/2 ounces brandy
Dash Worcestershire sauce
Salt to taste
Carefully crack the eggshell and put the unbroken egg into a 4 to 6 ounce wineglass,
sour glass, or champagne saucer glass. Add the brandy, Worcestershire sauce, and
salt to taste.
When drinking this prairie oyster, the egg yolk should be swallowed whole.

Serves 1.

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PRAIRIE OYSTER II

1 egg yolk
1 teaspoon Worcestershire sauce
2 dashes vinegar
Dash Tabasco Sauce
Pinch salt and pepper
Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass, or champagne
saucer glass. Add the rest of the ingredients.
When drinking, the egg yolk should be swallowed whole.

Serves 1.

PRAIRIE OYSTER III

1 whole egg
1 teaspoon tomato ketchup
1 teaspoon Worcestershire sauce
2 dashes vinegar
Dash Tabasco Sauce
Pinch salt and pepper
Slip the unbroken egg into a 4 to 6-ounce wineglass, sour glass, or champagne
saucer glass. Add the rest of the ingredients.
When drinking, the egg yolk should be swallowed whole.

Serves 1.

PRAIRIE OYSTER IV

Prairie Hen, Prairie Oyster I, Prairie Oyster II, Prairie Oyster III
1 egg yolk
2 or 3 grinds black pepper
1 tablespoon Worcestershire sauce
1 1/2 ounces port
Celery salt to taste.
Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass or champagne
saucer glass. Season with pepper, add the Worcestershire sauce, and pour in the
port. Season to taste with celery salt.
When drinking, the egg yolk should be swallowed whole.

Serves 1.

RUM COW

1 1/2 ounces light rum

2 drops vanilla
Dash Angostura bitters
2 teaspoons sugar
1 cup milk
Nutmeg
3 or 4 ice cubes

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Combine rum, vanilla, bitters, sugar, and milk in a cocktail shaker. Grate a little
nutmeg on top and add ice. Shake vigorously and pour into a 10-ounce highball
glass.

Serves 1.

SHERRY AND EGG

1 whole egg
2 to 3 ounces sherry
Crack the shell and put the unbroken whole egg in a cocktail glass; fill with sherry —
2 to 3 ounces according to the size of the egg.

Serves 1.

SPUTNIK

1 1/2 ounces vodka

3/4 ounces Fernet-Branca
1 teaspoon lemon juice
1/2 superfine sugar
3 or 4 ice cubes
Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a
cocktail glass.

Serves 1.

VIRGIN MARY

1 cup tomato juice

Drained bottled horseradish to taste
Worcestershire sauce to taste
Tabasco to taste
Celery salt to taste
Freshly ground black pepper to taste
Garnishes: lemon wedge, celery rib and/or cucumber stick
In a tall glass filled with ice and tomato juice and stir in seasonings. Garnish with
lemon wedge and celery rib and/or cucumber stick.

Makes 1 drink.

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