The downside of all the St. Patrick’s Day beers and whiskeys: a giant St. Patrick’s Day hangover. How can you beat it? We asked the experts—the good folks of the hospitality industry—for their tips. Some remedies sound delicious—hard to argue with chili-mac—while others are literally harder to swallow (raw eggs in OJ?). Either way, hopefully you’ll feel better by happy hour.
Trevor Frye, beverage director, Jack Rose/Dram & Grain
“Vitamin B complex before bed. A half shot of Fernet and two dashes of Angostura bitters in the morning.”
Austin Fausett, executive chef, Trummer’s on Main
“Gingerade kombucha [available at Whole Foods, Safeway, and more]. It’s fermented and full of probiotics that can help get your body back on track. My favorite is the Gingerade flavor, which helps settle your stomach.”
Matt Kuhn, executive chef, Nopa Kitchen+Bar
“Right Proper Brewing Company’s beef chili and rice. A side of mac and cheese is perfect to mix into it and make chili mac.”
Brent Kroll, wine director, Neighborhood Restaurant Group
“On a recent trip to Portugal I had a hangover revelation while drinking white port and tonic. This is Portugal’s answer to Spain’s popular gin-and-tonic craze. It’s a classic hair-of-the-dog drink that’s also incredibly refreshing. In Portugal white port is sold everywhere, and you can walk the street with these during the morning commute. The quinine in the tonic is great for a rotten stomach. The traditional garnish is lemon zest, which makes it even more easy-drinking after a long night out.”
Lonnie Zoeller, executive chef, Vinoteca
“Two raw eggs cracked into a glass of OJ. This is what the cooks and I used to drink during my days back at Hook. It probably doesn’t do anything, but I figure vitamin C and protein can’t hurt, right?”
Nick Stefanelli, chef/owner, Masseria
“We do a bucatini at the bar with tomato, egg, and a little chili for people who had a long night. The lycopene in the tomato always helps, and the pasta helps absorb that extra glass of wine from the night before.”
Andy Farrell, beverage director, City Tap House
“Eat a pickle before you go out on the town. Eat a pickle the next morning. The brine helps dehydration not happen as severely, and pickles are delicious.”
David Kim, sales manager, Washington Wholesale
“When I’m struggling with a hangover, I head to Pho 75 in Alexandria. As opposed to other pho spots that offer side dishes and appetizers, Pho 75 only serves the noodle dish. It’s an incredible way to hydrate after a night of drinking. Cash only, long line, fast service, and worth every penny and minute. Whenever I’m there, I always bump into other folks in the nightlife industry, so we all have the right idea.”
Eddy Silva, bartender, the Park at Fourteenth
“Before I go to bed, I make sure to drink at least 16 ounces of water and take two to three Advil. When I wake up, my go-to hangover cure is orange Pedialyte. After one or two Pedialytes, I head over to Harris Teeter and pick up a fresh baguette and some Ritz crackers. Hangover gone.”
E. Jay Apaga, bar manager, Pearl Dive/Black Jack
“I used to talk to a nutritionist in college about what a hangover is, and she recommended fruit juice and lots of liquids. In theory, fruit juice helps reinvigorate the enzymes in your stomach and digest the leftover stuff in your gut that your body failed to get rid of the night before while it was constantly filtering out alcohol.”
Matt Adler, executive chef, Osteria Morini
“A big bowl of fresh made spaghetti alla carbonara with guanciale, pecorino, and a poached egg. Does the trick every time!”
Darlin Kulla, assistant lounge manager, Park Hyatt Washington
“New Orleans milk punch: two ounces of bourbon, half a cup of milk, one spoon of sugar, and some nutmeg, if available. Add a shot of espresso, and it will most definitely kick-start your day.”
Alonso Roche, co-owner, Bold Bite
“A solid homemade chili con carne—not too spicy, with a really sharp cheese sauce—over fries cures everything. Also, since we launched our doughnuts in Bethesda, I have become obsessed with bacon, egg, and cheese on a grilled glazed doughnut. It cures a hangover and just about anything bothering you.”
Danny Lee, co-owner, Mandu
“We cook a lot of soups when we are hungover. Two soups are especially good for that. One is called congnamul gook: a soup with a clear beef stock base, soybean sprouts, garlic, and gochugaru, the Korean red chili flakes. Everyone has their own family version of this dish, but it’s basically known as hangover soup. Another soup is called booguh gook, and is a soup with a dashi-based broth with dried pollock, gochugaru, and egg. The fish helps replenish nutrients, and the spice really clears you up.”
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
