Hangover Cures: A Global Primer

by Laurel Miller on

New Year’s Eve is fast approaching, so what better time to provide a list of hangover cures from around the world? Our friends at Alice Marshall Public Relations in New York asked some of their clients about local versions of hair-of-the-dog. Unsurprisingly, the preferred remedies all have a distinctly regional flavor. Here’s to a headache-and-nausea-free January 1!

St. Barts
On this notorious party island, the secret is to stay awake. Pull an all-nighter, and when “the bakery” in St. Jean opens, score a croissant straight out of the oven. Devour it, cross the street and jump into the ocean.

Thailand
Although I’ve found coconut water to be the best hangover helper in existence, Thailand has a more original cure. According to the Anantara Golden Triangle resort, Black Ivory Coffee (aka elephant dung coffee, which I believe puts kopi luwak to shame) is what does the trick. Elephants feed on coffee beans, which then ferment in their gastrointestinal tract.

The beans are then plucked out by the mahouts (elephant keepers) and their wives, roasted, and sold for approximately $1,100 per kilogram. But wait, there’s more! Eight percent of all sales are donated to the Golden Triangle Asian Elephant Foundation. No reason is given for why this cure supposedly helps, but I’m thinking this folklore is full of … you know.
Maldives
As if being in the glorious Maldives weren’t cure enough, Naladhu luxury resort has my kind of cure in mind (that’s me, right, killing a hangover in Mexico). They provide queasy guests with fresh coconut water from their own groves. All those electrolytes along with potassium stop hangovers in their tracks.

Cape Town
According to chef Reuben Riffel of One&Only Cape Town, a swank urban resort, you need to drink yourself better. His solution is an alcohol-free tonic consisting of one cup of chilled Rooibos tea (an indigenous plant), a half-cup ginger ale, and 1 ounce of lemongrass simple syrup. Top with soda water, and a dash of Angostura bitters.

Santa Fe
After many visits to Santa Fe, I’ll swear by the local’s cure for a long night. A green chile cheeseburger is the prescription, although I’d add that a bowl of great posole, green chile, or a breakfast burrito also work wonders.

Nantucket
Nantucket Island Resorts recommends a brisk swim in Nantucket Sound, followed by a visit to Brant Point Grill for a Lobster Bloody Mary and lobster kabobs. Now we’re talking.

Have a safe, happy, hangover-free New Year’s!

[Photo credits: elephant, Flickr user rubund; coconut, Laurel Miller]

Intrigued by Black Ivory Coffee? Watch this video!


Cinco De Mayo: Five Fiesta-Worthy Foods To Make Or Try

by Laurel Miller on

In the United States, Cinco de Mayo (“fifth of May”) is essentially yet another excuse to get hammered. In the Mexican state of Puebla, however, the holiday commemorates the Mexican Army’s victory over the French at the Battle of Puebla on May 5, 1862.

Cinco de Mayo is also celebrated in other regions of Mexico; as in the States, it’s a day of honoring Mexican pride and heritage. This year, instead of the standard chips and guacamole (and crippling hangover), try some beloved Mexican foods that are well suited to serve a crowd. They’re easily made, or purchased if you live in a community with a sizable Hispanic population. Buen provecho!

1. Flor de Calabaza (squash blossoms): Available now at your local farmers market or specialty produce shop, and a favorite of Mexican home cooks. Try sautéing them and tucking into quesadillas or dipping in batter and frying (stuff them with fresh goat cheese mixed with chopped herbs for a really special treat; click here for the recipe).

2. Elotes: Whether served as whole, grilled ears of corn or kernels-in-a-cup, these mayonnaise, lime, and chile-slathered street eats are worth every ripple of cellulite they produce. True, corn isn’t in season right now; see if your favorite local farm stand, market vendor, or specialty grocer has frozen kernels for sale.

3. Churros: Fried, sugary goodness in phallic form: what’s not to love? Uh, except maybe churros con cajeta (filled with caramelized goat milk).

4. Antojitos: Traditionally found in the fondas, or beer bars of Mexico City, these small, fried or griddled masa dough “cravings (antojos)” or “little whims” are now more commonly associated with street food, and have regional adaptations. The differences in shape and fillings are often subtle: a chalupa (not to be confused with the Taco Bell concoction) is a thin, fried cup with a slight depression for holding meat and/or beans, shredded cabbage, crumbled fresh cheese or crema, and avocado or guacamole, while a huarache is like a slightly thicker tortilla in the shape of a sandal (hence the name). In Oaxaca, regional antojitos such as tlacoyos (like a skinny huarache) and memelas (think round huarache) may be topped with black beans and complex salsas indigenous to the region. In a word, addictive.

5. Michelada: Forget margaritas. This refreshing beverage has hair-of-the-dog built right in, and indeed, it’s a traditional Mexican hangover helper (as is a steaming bowl of menudo). Combine one icy cold Mexican beer (My pick: Pacifico) with fresh-squeezed lime juice, tomato juice or Clamato, a dash of hot sauce and a pinch of kosher or celery salt. The variations are many, but this recipe from Food52 is a winner.

[Photo credit: Flickr user the queen of subtle]

Want more antojitos? Check out this assortment, below:
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