After spending four nights (which is one night too many) in Vegas last week, never have I been more in need of a little help from the “hair of the dog” than at the airport that final morning. The term “hair of the dog,” is commonly referred to as a hangover remedy. The phrase is derived from the early English medical philosophy that once bitten by a pup, rubbing the hair of that specific canine directly into your wound will help you heal (hello, infection!). There weren’t too many stray animals roaming the Bellagio by day, so I settled on a Bloody Mary to cure my affliction.
Some booze historians claim that the savory breakfast beverage was named after the Catholic Queen Mary, known as “Bloody Mary” for the multitude of Protestants she killed in England in the 1550’s. However, French Chef Fernand Petiot claimed that he invented the spicy drink in the 1960s at New York’s St. Regis Hotel. He admits that he didn’t create the tomato juice and vodka combo, but he did add the cayenne pepper, the Worcestershire sauce, and the all around pizzazz. As anyone waking up with the spins know, the Bloody Mary isn’t much without the kick.
I prefer bold Bloody Marys, including plenty of horseradish and extra Tabasco. This Bloody Mary recipe is solid. However, if you are stumbling out of bed feeling un-fresh, a pre-made mixer is the way to go. I swear by McClure’s, an artisanal company which adds fresh pickle brine to their medley. It might be too pungent for some, but if you like your Bloody Marys to be flavorful, it’s worth a taste.
What do you drink to ward off hangovers?