14 Chefs Reveal Their Secret Hangover Cures

Unlike most of us, chefs know how to whip up a remedy fast

It happens, even to—some would say, especially to—culinary experts. Chefs keep weird hours. The work is hard and the nights are late. Plus there's the inherent sense of community found both intra- and inter-restaurant. A late night, lots of friends, a sense of relief. But moonlight pleasure becomes early morning pain; chefs get hangovers, too. The difference is, they know what to whip up to ease the headaches, nausea, and grogginess. Some treatments are good for you, others contain tequila. All 14 of them are purported to work.

Advertisement - Continue Reading Below

The Cure: Espresso and Cold Brew

Chef Alvin Cailan of Eggslut in Los Angeles, California

"It goes from a shot of espresso to a cup of cold brew—and it has to be in this order. You have to take the shot of espresso, you have to finish the glass of cold brew, and then you have to eat an egg sandwich. Then it's gone. I think it was the amount of caffeine and then the temperature changes that helped me. And then because you're ingesting so much caffeine, you have to have the sandwich to hold it down. It's never ever failed me."

Advertisement - Continue Reading Below

The Cure: Michelada and an Egg Sandwich

Chef Nick Korbee of Egg Shop in New York, New York

"Michelada—Michelada does really good things—and an egg sandwich. I think the more calories and a little bit of alcohol you can get is probably my go-to hangover cure.

Advertisement - Continue Reading Below

The Cure: A Joint (and Other Things)

Anthony Bourdain of CNN's Parts Unknown

"Aspirin, cold Coca Cola, smoke a joint, eat some spicy Szechuan food. Works every time."

Advertisement - Continue Reading Below

The Cure: Michelada

Chef Braden Wages of Malai Kitchen in Dallas, Texas

"When I'm trying to beat a hangover, I want hydration and rejuvenation. A Michelada has subtle spices, citrus, and vegetables that refresh the senses without being overly rich or viscous like a Bloody Mary."

Advertisement - Continue Reading Below

The Cure: Sweet Tea

Chef John Ondo of Lana Restaurant and Bar in Charleston, South Carolina

"I'm not a coffee drinker, so sweet tea has always been my morning pick-me-up. If I've been over-served, I've got two ways to get myself back on track: I'll start with an Vitamin C booster, which will help my immune system. Then it's onto the sweet tea. After a few glasses, the caffeine helps with the headache and the sugar will give me a shot of energy. If I've really done myself in, I'll resort to a Michelada or Red Eye (beer and Bloody Mary). After two of those, I usually have a rebate buzz and it's naptime: 90 minutes minimum, and two hours maximum."

Advertisement - Continue Reading Below

The Cure: Powdered Green Smoothie

Chef Sarah Gavigan of POP Nashville in Nashville, Tennessee

"These days, I rely heavily on the power of caffeine, and I know a green smoothie is going to give me the good stuff I need. I buy concentrated cold filtered coffee and I add it to whatever green smoothie I can make. Cocoa powder and mint make the most delicious and soothing combo."


1 (or 2) shots cold brewed Icebox Coffee

1 handful spinach

1 scoop hemp hearts

1 scoop cocoa powder

1 frozen banana (get banana super ripe, then peel and freeze)

3 to 4 leaves fresh mint

To make:

Blend and drink.

Advertisement - Continue Reading Below

The Cure: The Daywalker

Chef Erik Niel of Easy Bistro & Bar in Chattanooga, Tennessee

"I drink the Daywalker, a non-alcoholic drink made with Mexican Coca-Cola, one shot of espresso, lime juice, and a dash of simple syrup and bitters. It really gets you going after a long night, and the sugar helps with any sort of headache."

Advertisement - Continue Reading Below

The Cure: Mezcal Bloody Mary

Chef Louis Maldonado of Spoonbar in Healdsburg, California

"Mezcal and Bloody Mary mix. Mezcal kind of settles your stomach, but me and most hungover people won't be able to drink it straight. I go with 50/50 mezcal and Bloody Mary mix, juice of a lime, and enough Tabasco to make my mouth burn."

Advertisement - Continue Reading Below

The Cure: Shellfish Broth

Michael Serpa of SELECT Oyster Bar in Boston, Massachusetts

"I swear by shellfish broth with clams, mussels, prawns, maybe a poached egg, and tons of buttered bread to help soak the liquid up."

Advertisement - Continue Reading Below

The Cure: Harvey Wallbanger

Chef Adam Geringer-Dunn of Greenpoint Fish & Lobster Co. in Brooklyn, New York

"My go-to is the Harvey Wallbanger from Juice Press. It has cold brewed coffee, banana, almond milk, and agave. I need the caffeine when I'm hungover, and it's not too sweet, easy on the stomach, and the banana really helps."

From: Esquire