Over the last few months of quarantine, alcohol consumption has risen dramatically (along with several other statistics both of good and not so good nature). So, it is only natural to assume that hangovers are on the rise as well. But, what are the best hangover remedies and how are they made?
Suero: The Mexican Hangover Cure
This is more of a basic hangover cure remedy. After all, water is your best friend when you are dehydrated after a night of drinking, right?
- 12 ounces cold agua mineral (in the U.S., Topo Chico is my preferred brand of mineral water)
- 3/4-1 teaspoon of salt
- juice of 1 lime
- Pour mineral water in a highball glass and add salt.
- Squeeze the juice of one whole lime directly into the glass and stir to mix everything well, until the salt dissolves. You can also toss in a few lime wedges if you like.
- Add ice if you like, and drink the entire glass while it’s still cold.
A good ol’ salami sandwich is a great option if you need to get something hearty in your belly. The combination of bread, salty meat, etc will help ease you into feeling more like yourself again.
- 12 mini buns
- sliced salami
- cream cheese
- butter, melted
- parmesan cheese
- Slice mini buns horizontally. Top with sliced salami, mozzarella cheese, and chopped tomatoes.
- Spread cream cheese on the other half of the bun and layer.
- Drizzle melted butter on the buns. Sprinkle parmesan cheese and top with parsley. Bake at 300°F (150°C) for 10-15 minutes.
Banana Peanut Butter French Toast Roll-up
This is for the hungover person with a sweet tooth first thing in the morning.
- 10 slices sandwich bread
- peanut butter
- banana, sliced
- 3 eggs
- 1 tablespoon milk
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
- Spread the desired amount of peanut butter and bananas along the edge of the bread, and roll-up.
- In a bowl, combine eggs, milk, cinnamon, and vanilla.
- Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
Grandma’s Fish Soup
This one is probably less about making you feel better and more about testing your gag reflex. Based on the name itself I probably would turn green if I were offered it while hungover. Although, under normal circumstances, it probably makes a delicious soup!
- fish – about 2 lb (1 kg), heads, tails and cut meat from at least 2 kinds of fish
- onions – 1 bowl, finely chopped
- carrots – 1 bowl, finely chopped
- peppers – added to the carrot bowl
- tomatoes – 1 bowl, grated or canned
- potatoes – 1 bowl, finely diced
- all-purpose spice – 1 tbsp, vegetable
- lovage – 1 large bunch, fresh
- parsley – 1 large bunch, fresh
- black pepper – freshly ground
- thyme – 2 – 3 bunches, dried
- tarragon – several leaves
- broth – about 12 1/2 cups (3 L) water + fish broth
- chili peppers – ground, dry
- lemon juice – and/or vinegar
- Salt the fish a little and sprinkle it with lemon juice, then boil it in salted water. The lemon juice keeps the meat tight. Boil it for about 5 min.
- Debone the fish and set aside part of the broth. In boiling water, mixed with part of the fish broth (pure fish broth is a bit too strong for my taste, so I dilute it with water), put the vegetable spice, onions, carrots, peppers, potatoes, and oil. Once they boil a bit, add the tomatoes as well.
- Cook until the vegetables are fully ready. Toward the end, add the pieces of fish.
- Turn the stove off and add the finely chopped parsley, lovage, tarragon, thyme, and black pepper. Season with 1-2 tbsp vinegar or lemon juice and sprinkle with dried chili pepper.
- Enjoy! It’s the tastiest soup grandma used to make!