My Favorite Hangover Preventer

The devil in me got the best of me yesterday. After I swore I would not go out for St. Patrick's Day, I found myself doing a little barhopping and stumbling home around 12:30. Knowing that I had to get up early this morning for work, I thought about what I could do to prevent a massive hangover. My new go-to recipe? Coconut water and Advil.

The "science" behind a hangover is essentially this: you're body is dehydrated and going through a mini-withdrawal of alcohol and sugar. Coconut water is not only delcious, but it's one of nature's best re-hydrators. It's full of potassium, good-for-you sugars, and electrolytes that replenish the body. Have you ever heard of drinking Gatorade to help a hangover? Well this has a similar effect without the altered sugars and processed chemicals. Although Newsweek claims hangovers can't be cured, I'm telling you- this stuff works. There's a few brands currently on the market and they range in flavors from regular to pineapple to mango.

Bonus: It kind of makes you feel like your on a beach in the tropics while drinking.

This Gives a New Meaning to Kegs & Eggs

Breakfast time is way over by now, but it is still St. Patrick's Day, so if you're feeling adventurous you might want to try out this recipe from Tasting Table:

Bushmills in the Afternoon
Adapted from Jackson Cannon, Eastern Standard
Makes 1 drink
1/2 slice (about ¾-inch thick) of artisanal wheat bread
2 ounces Bushmills Irish whiskey
1 egg
1/2 ounce honey syrup (1 part honey dissolved in 1 part warm water)
1/2 ounce fresh orange juice
Dash of Reagan's Orange Bitters No. 6 (or other orange bitters)
Freshly grated cinnamon, for garnish
In a glass, muddle the bread with the whiskey for 1 minute, then pass the mixture through a tea strainer into a cocktail shaker, pressing on the bread to extract all of the whiskey (you should get about 1 1/2 ounces). Add the egg, honey syrup, orange juice and bitters and shake vigorously for 30 seconds. Fill the shaker with ice and shake vigorously for 30 seconds to 1 minute longer, until the drink is frothy and well-chilled. Strain into a cocktail glass and garnish with a small pinch of freshly grated cinnamon.

I'm not so sure how I feel about cinnamon, whiskey, eggs, orange juice and bread in my cocktail, but it was created by mixologist Jackson Cannon at Boston's Eastern Standard so he must know what's he doing, right?