Anyone who has woken up with a fuzzy head, a dry mouth and a stomach-lining that appears to be yelling at you, will have attempted to soothe the alcohol-induced pain in some way.
Be it two pints of water and a dose of paracetamol, a full fry up, or jumping directly into the ocean (the latter works every time, honest), everyone has their own knack for managing or eliminating a hangover.
But if you thought you could preemptively avoid one by drinking your booze in a certain sequence – ie. “Beer before wine and you’ll feel fine” – according to a new study by scientists at Witten/Herdecke University in Germany, that’s just not the case.
In fact the research, published in the American Journal of Clinical Nutrition, found the best indicators for how hungover you’re going to be are: how drunk you feel and how sick you are.
Stave off alcohol anxiety with a Bloody Mary – aka ‘hair of the dog’ – which was invented in 1920s New York. Vodka, tomato juice, Worcestershire sauce, Tabasco, celery salt, pepper – and you’re done.
Umeboshi – fermented or salted plums – are a staple morning-after go-to in Japan. Apparently Samurai warriors ate them to stave off dehydration and nausea, so a hangover presumably stands no chance.
4. Bulgaria and Mexico
Tripe soups are considered particularly effective in Bulgaria (shkembe) – and Mexico (menudo).
An espresso solves almost anything, including a hangover. If you’d rather not overdo it on the caffeine front though, try traditional Italian dish olio e peperoncino. It’s so easy – spaghetti swirled with olive oil, chilli flakes and garlic – even hungover, you’ll be able to assemble it.
For Koreans, almost nothing beats a hearty but refreshing bowl of soup, especially if it’s kongnamul-guk (bean sprout soup).
Chips, gravy and cheese curds – we can very much get on board with Canadian favourite, poutine.
For ballast, tuck into Chinese congee (it’s a rice porridge) and for its detoxing properties, drink copious amounts of green tea.
Namibian ‘buffalo milk’ sounds rather soothing and wholesome, but in fact, it involves rum mixed with double cream.
Peruvians swear by leche de tigre, or tiger’s milk. It’s the spicy, sour, milky concoction you’re left with after marinating fish for ceviche.