Sweet Tea Mojito

• 2 oz. Sweet Tea Vodka
• 2.5 oz. Club Soda
• Fresh Mint leaves
• Lime Juice (preferably from genuine fresh limes)

Grab those beautifully fresh mint leave and muddle them up in a tumbler glass with a few squeezes of fresh lime juice. For best effect, go with genuine limes rather than the squirt. Fill the tumbler glass with 2 oz of Sweet Tea Vodka, 2.5 oz of club soda. Pour into a glass and you have a truly beautiful drinkable art at your disposal.

Orange Sweetness

• 3 oz. Sweet Tea Vodka
• 3 oz. OJ (pulp content is your call)

This one is easy! Mix the Sweet Tea Vodka and orange juice in a chilled glass. Throw in some rocks (ice cubes) to suck on and you’ve got a delicious and easy sippin’ drink for the front porch.

Party Animal

• .75 oz. Sweet Tea Vodka
• .75 oz. Grand Marnier
• Alcohol infused Whipped Cream

Mix an even amount of Sweet Tea Vodka and Grand Marnier (or Gran Gala) to a shot glass. If the shot glass is cold it’ll be even better. Top it off with alcohol-infused whipped cream. Say your piece and let her rip. This one is sure to start any party. Cha-ching.

Paradise Sweet-y

• 3 oz. coconut rum
• 3 oz. of your favorite Sweet Tea Vodka
• Freshest lemon you can find!

Take a chill pill and relax with this brand-new Sweet Tea Vodka recipe. No matter where you are one sip of this puppy makes you feel like your on an island with Jimmy Buffett himself. Who needs a cheeseburger when you’ve got Sweet Tea Vodka?

Take the alcohol, mix them up in a highball glass with a whole bunch of ice. Squeeze that lemon on top and take a sip. Let us know whatcha think!

Sweet Tea Cider

• 2. oz. Cinnamon Whiskey
• 2 oz. Sweet Tea Vodka
• 1 oz. your friendly neighborhood apple liqueur
• Splash of soda

Find yourself a chilled highball glass and fill it with ice. Keep it cold. Keep it fresh. Add cinnamon-flavored or infused whiskey and your favorite sweet tea vodka into the highball glass. Add an ounce of apple liquor and just enough soda to carbonate. Voila! You are ready to enjoy it.

Sweet Cranberry

• 3 oz. Sweet Tea Vodka
• 3 oz. Cranberry Juice
• Whole load of ice

Get yourself a chilled highball glass. Fill her up all the way with ice. Take your two ingredients and mix evenly. Enjoy your hard work and take a load off! You deserve it.

Bright Eyes Ale

• 2.5 oz. Sweet Tea Vodka (any kind – choose wisely!)
• 2.5 oz. Ginger Ale
• 1 slice of lemon

Evenly distribute your favorite Sweet Tea Vodka (we recommend 2.5 oz) with Ginger Ale. Mix in a highball glass filled with ice. Twist a fresh slice of lemon to flavor! Let us know what you think in the comments below!

The Taste of Sunshine

• One whole bottle of Sweet Tea Vodka
• One can of frozen lemonade concentrate
• 2.5 bottles of delicious beer

Grab that bottle of your favorite sweet tea lemonade. Yup, that’s right… the whole bottle! Mix it up with your frozen lemonade and leave it in your freezer for one night. When you’re ready to party, add the beer to the batch and pour over ice.

Sweetest Summer

• 3 oz. Sweet Tea Vodka
• 3 oz. lemon-lime soda

Kick back, relax, and enjoy a sweet taste of summer. This recipe is intended to take you back to that summer beach chair. Mix 3 oz of Sweet Tea Vodka with 3 oz of lemon-lime soda in a highball glass filled with ice. That’s it! You’re ready to go!

Firefly Peach Tea Ale

• 3 oz. Peach flavored Sweet Tea Vodka
• 1.5 oz. Green Tea
• 1.5 oz. Ginger Ale

Howdy folks! This mix is fun and easy to do. Get yourself some Peach-flavored Sweet Tea Vodka. They are available from Seagram or Firefly. Delicious BTW! Mix the Sweet Tea Vodka with an even amount of Ginger Ale and Green Tea. Pour in a highball glass and y’all are ready to go!

Sex On The Front Porch

• 1.5 oz. Sweet Tea Vodka
• Cranberry Juice
• Orange Juice

Howdy folks. Get yourself an equal mixture of orange juice and cranberry juice. Pour this into a highball glass filled to the very brim with ice. Add 1.5 oz of your absolute favorite sweet tea vodka and mix!

Sweet Lady

• 1.5 oz. Sweet Tea Vodka
• 1.5 oz. Watermelon flavored Mixture

Howdy folks. Take your Sweet Tea Vodka (the best kind y’all can find). Mix the Sweet Tea Vodka up with some watermelon-flavored juice or mixture. Shake in an ice-filled tumbler. Strain into an Old-Fashioned Glass. You might want to throw on that Tyrese song while you’re at it because if you’re drinking this recipe you never know what could happen!

The 19th Hole

1.5 oz. Gran Gala / Grand Marnier

• 3 oz. Pink Lemonade
• 1.5 oz. of your favorite Sweet Tea Vodka
• A fresh slice of lemon

Take the alcohol (Sweet Tea Vodka and Grand Marnier) and mix ‘em up in a tantalizing highball glass. Make sure the glass is filled with ice because you’ll want this one cold. Put that lemon slice on the rim of the glass because you’re classy. We named this one 19th hole because of its something a little special, a reward.

Summer in a Glass

• 3 oz. Sweet Tea Vodka
• 1.5 oz. Lemonade
• Ginger Ale

Find yourself a highball glass filled with ice (shaved if you’re feeling funky). Pour in about 3 oz of Sweet Tea Vodka (your favorite brand of course). Combine with roughly 1.5 oz lemonade and throw in a splash of ginger ale. Just enough so you feel lucky. Even if it’s not sunny outside this drink is sure to make you feel like its the middle of summertime. Sadness will never be around when this drink is in your hand whether it’s a Monday Funday or Sweet Tea Sunday.

Sicilian Sweet-tini

• 2.5 oz. Sweet Tea Vodka
• .75 oz Limoncello
• Mint garnish
• One delicious-looking lemon slice

Pour  2.5 oz of Sweet Tea Vodka and .75 of Limoncello into a tumbler. Fill a tumbler with ice. Shake ingredients until they are thoroughly mixed. Strain liquid into a pre-chilled Old Fashioned glass. Garnish with mint and lemon slice. This one is going to taste yummy! Enjoy this one and feel classy. Its a Southern Martini with an Italian twist and we are not talking about the Jersey Shore. We mean cool Italy, like Godfather.

Sweet Tea Naval

• 3 oz. Orange Juice
• 3 oz. Sweet Tea Vodka
• Just a hint of Peach Schnapps

Pour an even amount of orange juice and your favorite sweet tea vodka in a highball glass filled with ice. The colder the better, and, trust me, folks, this one is delish! Add just a splash of Peach Schnapps and mmm hmmm! This one is fantastic and can be enjoyed in warm or cold weather. Please let us know what you think and leave some L-O-V-E in the comments.

Sweet Greeny

• 1.5 oz. Sweet Tea Vodka
• 3 oz. Diet Green Tea
• One slice of fresh lemon
• Mint garnish

Get yourself some Diet Green Tea (my favorite is Arizona). Combine approximately 3 oz of Diet Green Tea with 1.5 oz of Sweet Tea Vodka. Add these liquid ingredients to a highball glass filled with ice. Squeeze a lemon if you wish. Garnish with a lemon slice and mint. Enjoy.

John Daly

• 3.oz. Sweet Tea Vodka
• 3 oz. Lemonade
• One big ol’ lemon twist

Mix lemonade and sweet tea vodka half and half in a highball glass. Squeeze a fresh lemon and… wowee this puppy tastes good! Even better – this is called a John Daly. Get it! A drunken Arnold Palmer. Love it. Tell us what y’all think in the comments. This one is sure to make the summertime a bit sweeter.

Sweet Tea Vodka Martini

• 1.5 oz. Sweet Tea Vodka
• Splash of Simple Syrup
• Fresh lemon slice

Put together the Sweet Tea Vodka and Simple Syrup into a mixture. Next step you are going to get some fresh lemon and add just a squeeze. Get yourself a lovely martini share and shake that mix-up! Strain into a chilled glass and you’ve got a delicious Sweet Tea Martini!

Experience the South. Existence is distinct down here. Life isn’t as fast, we move a bit slower, value our relationships, and live for our family and friends. Sweet Tea plays a big part in every day. Afternoons consist of Sweet Tea and lemonade. When we were feeling funky we would add some vodka to the mix.

In 2008 everything changed. A company out of South Carolina called Firefly introduced an infused blend of Sweet Tea Vodka. The product quickly lit up the bars, liquor stores, hearts and minds of Charleston. The company that came out with a product no one had ever heard of before.  No one knew if it would work. This company decided to create a tea-infused vodka. “iced tea vodka’, some decried, ‘that will never work!’.

The company knew they had a hit on their hands. Some trials and tribulations ensued as the Firefly petitioned to produce vodka in South Carolina and finally won the right to do so from the state.

After the runaway success of Sweet Tea Vodka, many other companies began producing and distributing the product as well. Some of these Sweet Tea Vodka products include:

• Jeremiah Weed
• Seagrams Sweet Tea
• Burnett’s
• Sweet Carolina
• Deep Eddy

Firefly Sweet Tea Vodka

What to do when your host asks you to “bring the wine.” Tips for choosing the perfect wine, even if you know nothing about wine. Wine and food pairing basics. Like any good party guest, you ask your host if there is anything you can bring. But do you break out in a cold sweat when they suggest you “bring the wine” or at least “bring a bottle of wine” to the party? Don’t. Finding the perfect bottle of wine is a snap, even if you know little about wine.

Simple “Bringing the Wine” Guidelines:

The first thing you do is ask your host what’s on the menu so that you can choose a wine that goes well with it. Also, consider whether the party is casual or formal.

• At this point you can Evel Knievel right over the rest of the guidelines here, go straight to any good wine shop and ask them to suggest a wine for the occasion that is ‘respectable but reasonably priced.’
• This is an excellent way for anyone to find new, exciting wines; often, they will recommend little known wines from small or local wineries that you will come to love.
• And when you are asked about the wine? Answer honestly, that you haven’t tried it yet but you hear it’s very good.

Bring the best wine you can afford or is appropriate for the occasion.

Let your choice complement the expense and effort of your hosts.

Don’t spend less than $15 on wine unless you are absolutely certain of its quality.

Never bring an inferior wine to hosts you feel have little wine appreciation. Somehow, sometime, it will bite you right on your…er… reputation.

Wine and Food Pairing  Basics:

• Red wine goes with red meat. It’s also most appropriate for a barbecue. In fact, you might check with your host about bringing Red Wine Sangria to the barbecue. No one doesn’t like it.
• White wine goes with white meat and fish.
• Champagne or sparkling wine starts an evening well, or pairs well at mealtime with anything but very heavy foods, like steak.
• Anything goes with pasta, but a nice Italian wine always seems most appropriate.
• Sweet wines go with sweet food. In fact, you might consider bringing a dessert wine; most people don’t think of that.

Handy Wine and Cheese Pairings Chart

What’s more controversial than religion and politics? Wine and cheese pairings. So I’m invoking the GPR motto: “If anything is a matter of taste, it’s food.”

I will say that this page pairs well with the wine and cheese party page. Like Stilton and pears, the two pages were made for each other. No, really. They were made for each other.

Wine and Cheese Pairings Chart, with Fruit

Below are a few classic pairings of wine and cheese, and the fruits that complement them. The information is charted by cheese categories; not all of them, just those most likely to grace a cheese and wine tasting party.

Without debate, the lines between the cheese categories are very faint. In fact, cheese is mischievous, always trying to blur the lines, each always wanting its own category. Wine has its quirks, too. With that in mind– the chart. Have fun.

Cheese	Wine	Fruit
Soft, Fresh Cheeses Uncooked, unripened cheeses, mild and creamy with a slight tang; spreadable.
Cream Cheese, Mascarpone, Neufchatel	Champagne	Apples, Grapes, Pears, Mangos, Melons
Soft, Ripened Cheeses Mild with smooth and creamy-to-oozy textures and thin skins.
Brie, Camembert	Beaujolais, Cabernet Sauvignon, Champagne, Merlot, Pinot Noir, Port, Sherry	Plums, Berries, Apples
Semi-Soft Cheeses Mild, buttery taste and smooth texture; easily sliced.
Fontina	Gewürztraminer, Pinot Grigio	Apples, Pears
Havarti	Chardonnay, Dry Rosé, Sauvignon Blanc	Grapes, Pears, Raisins
Monterey Jack, Muenster	Beaujolais, Chardonnay, Pinot Blanc, Pinot Noir, Riesling, Sauvignon Blanc	Plums, Strawberries, Peaches
Mozzarella (Fresh)	Beaujolais, Pinot Blanc, Pinot Grigio, Pinot Noir	Berries, Melons, Peaches, Pineapple
Semi-Hard Cheeses Rich, nutty, often mild flavors with textures from smooth to holey to flaky.
Cheddar, Edam, Gouda	Burgundy, Cabernet Sauvignon, Merlot, Pinot Noir, Riesling	Apples, Grapes, Peaches, Pears
Emmentaler, Swiss	Champagne, Gewurtzraminer, Riesling	Apples, Grapes, Peaches, Pears
Gruyère, Provolone	Amarone, Beaujolais, Chardonnay, Dolcetto, Sauternes, Sauvignon Blanc, Port	Grapes, Melons, Peaches, Pineapple
Hard Cheeses Aged cheeses with intense, sharp flavors.
Aged Asiago	Bardolino, Cabernet, Chardonnay, Rioja, Riesling, Sauvignon Blanc	Apples, Pears
Parmesan	Burgundy, Chianti, Merlot, Riesling	Apples, Figs, Grapes
Romano	Amarone, Barbesco, Barolo, Chianti, Zinfandel	Melons, Mangos
Hispanic-Style Cheeses (Quesos) Hispanic cheeses run the gamut of flavors and textures, and then some. Below are three popular Mexican cheeses suitable for wine and cheese pairing.
Asadero (semi-soft, a cross between Mozzarella and Monterey Jack)	Champagne, Chardonnay	Apples, Peaches, Pears
Cotija (hard, pungent, similar to Parmesan)	Chardonnay, Riesling	Bananas, Berries, Mangos
Queso Blanco (fresh, crumbly, similar to Monterey Jack)	Dry Rosé	Grapes, Pears, Raisins
Blue-Veined Cheeses Intensely sharp, pungent, earthy flavors, aromatic with smooth-to-crumbly textures.
Blue, Gorgonzola, Roquefort	Amarone, Moscato, Port, Sauternes	Apples, Grapes, Pears
Stilton	Port	Pears
Goat Cheeses Sharp, tangy flavors and textures ranging from soft and crumbly to hard, depending on aging.
Chèvre, Feta	Champagne, Chenin Blanc, Pouilly Fume, Sancerre, Sauvignon Blanc	Apples, Pears, Peaches

 

So – you have decided that you want to try your hand at making some wine. This article will describe the basic steps and some of the pitfalls to avoid to make sure your first batch turns out good enough to drink.

First things first – how much wine do you want to make?

I recommend at least 5 gallons. Why? Because beginning home winemakers just cannot wait to taste what they have made. In addition, 5 gallons is only 25 bottles. So you’ll get the batch finished, and then you will try a bottle or 2 or 3. Then you’ll wait a week and try a few more bottles. Sooner than later, it will all be gone before it has a chance to age and get really good.

If you just want to do something quick and simple, you could do a gallon in a plastic milk jug. The drawback is, once you have tasted it a few times – it’s all gone and you’ll have to start over.

With 5 gallons – you just might be tempted to let a few of the age of the remaining bottle. Believe it or not, the biggest mistake beginning winemakers make is not letting their wine age in the bottle. The difference in taste is, to put it mildly, AMAZING.

The next step is to decide which type of juice you want to ferment. Grape juice, cranberry juice, muscadine, and cherry are all good starter choices. The first 3 should produce a rather normal tasting wine while cherries usually will give you a sweeter wine. Of course, you can always add sugar to sweeten your wine after it is stabilized and has stopped fermenting.

Sterilize Equipment

The next step is to completely sterilize all of the containers and equipment you will be using. Some people use extremely hot water, others recommend using a sanitizer. I like the sanitizer because you do not have to scald yourself with the hot water. The sanitizing solution should be poured over everything and should make contact with all surfaces. Then you just rinse everything off with hot water.

Homemade Wine Instructions

Put your juice in your 5-gallon bucket – that’s the next step. BUT – it’s not time to put your yeast in yet.

We first want to sterilize our “must” or our juice. You can do this with 4 Campden Tablets. These are sulfite tablets that will get rid of any type of bacteria that could be present in the juice. Crush the tablets and then dissolve them in some warm water and then pour them in your juice or “must”. Let this sit overnight while the sulfites do their work.

24 hours later, you are ready to sprinkle in or “pitch” your yeast.

The type of yeast you decide to use is really a question that is beyond the scope of this article. However, I’ll say that there are hundreds of different yeast strains for literally thousands of different uses. For our first batch, we can just use the baker’s yeast that you can easily find at the grocery store. Later, and after some research, you will probably want to use one of the specialized strains.

Now – wait 7 days and watch

you will want to cover your bucket with a cloth towel or even put on a lid with an airlock in place. The wine will be perfectly safe during the fermentation stage because it will give off lots of Carbon Dioxide. The Co2 will protect your wine from the oxygen in the air.

Once the 7 days has passed, siphon off the wine from the bucket into another bucket or into a glass “carboy”. These can be found online or at your local wine shop. When you are doing the siphoning, you will want to get as little of the gunk on the bottom of the bucket as possible. This gunk is called “lees” and is made up of dead yeast. The wine that sits on top of the dead yeast sometimes can develop an “off” flavor.

Once your wine has been transferred into what is called your “secondary fermenter”, then you will want to put an airlock in place and just let it sit for about a month. There’s a song about this part – “The Waiting is the Hardest Part”. It’s true. Every budding home winemaker just cannot wait to taste the stuff – but – don’t do it. It surely won’t hurt you but during this month it is still fermenting. The wine isn’t finished yet. Be Patient.

After the month is up, you will want to transfer it back to your bucket, again making sure that you leave the gunk on the bottom. The process of transferring the wine from one vessel to another is called “racking”. Why? That’s something I am going to research for another article.

Just About Finished

There’s only one thing left to do and that is to add a “stabilizer” to your wine. A stabilizer inhibits yeast reproduction. In essence, it stops the yeast from doing its thing. Part of what happens during yeast growth and reproduction is that it releases Co2 gas. If that is happening after you bottle the wine, you will get popped corks or exploded bottles or both. So – put in the stabilizer, stir the wine well, and then return it to your Secondary Carboy fermentation vessel. Be sure and clean out the secondary and sterilize it before you do.

Now, all you have to do at this point is to wait until the wine clears. Gravity is your friend here. Of course, it won’t hurt a bit to bottle cloudy wine. But if you wait another month, it should be crystal clear. The clearing process is another subject that you can find a great deal of information on in other guides and books and I suggest you read up on this subject when you get a chance.

Bottling time!

All you have to do is make sure your bottles are clean and sanitized and just siphon the wine into the bottles. Corking the bottles can be a little difficult and I highly recommend you get some king of corker. Again, these are available online or at your local wine shop.

Now – BE PATIENT

Let the wine sit in the bottle for 6 to 9 months. The longer the wine ages, the better it will taste – I guarantee it. Happy winemaking

You might not expect eggs or fish to be lurking in your wine, but you could be wrong! Did you know that not all alcoholic drinks are vegan-friendly?

Many beers, wines, hard ciders, and liquors use a variety of animal products in their processing. The main culprits are isinglass (dried fish bladders), gelatin (from boiled cow’s or pig’s hooves and sinews), egg whites, chitin (from lobster and/or crab shells), casein (a protein from milk), bone meal, and bull’s blood. They’re used in a process called fining — when unwanted leftovers, like solid particles (such as grape skins or stems in wine, for example) and degenerated yeast cells, are removed from the brewing process.

These elements settle on their own, but fining agents quicken the process and make them easier to remove. This is done to end up with a better tasting and more presentable final product. In the U.S., alcoholic beverages are not required to list ingredients on labels, including fining agents.

Some companies have started to either skip the fining process (they feel fining removes too much flavor & complexity) or substitute the traditional agents with a natural clay, called bentonite, or diatomaceous earth, which is sourced from fossilized algae.

Bull blood is currently illegal for use in France and the USA, however, wines from other European or South American vineyards may still contain it.

Some specialty beers, liquors, and meads also contain honey or milk/cream and even eggs (think eggnog!). Many colored liquors contain carmine, which is ground beetles.

Want to make sure your Big Day wines, beers, and cocktails offer guests a vegan-friendly drinking experience?

It doesn’t have to be difficult to check this out. Lots of alcohol is vegan-friendly! Double-check your drink options using Barnivore.com. Also try VeganXpress or Green Vegan iPhone/iPad apps.

Fall Cocktail Recipes

Signature drinks can add personality to your cocktail hour or reception. Toast the fall with one of these original cocktails, developed for Vegan Wedding HQ by Rissa Miller, producer of Baltimore Vegan Drinks, and vegan bartender, Brooke Edwards, also from Maryland.

Ginger Dandy

This drink has delicate, mild flavors and would be a perfect fit for a ballroom wedding or any event with an elegant feeling.

• 1.5 oz. Vodka (we used Rain)
• 1 oz. Ginger Liqueur (we used Koval)
• 1/2 tsp. white balsamic vinegar
• 1/2 tsp. freshly squeezed lemon juice
• 4 oz. Club soda
• candied ginger, to garnish

Combine vodka, ginger liqueur, white balsamic vinegar, and lemon juice; add to a cocktail shaker with a handful of ice. Shake a few times and pour into serving glass. Top with club soda and stir gently to combine. Drop-in one piece of candied ginger.

Peruse the Internet, and you’ll find scores of articles and blog entries featuring the “best” methods for remedying your hangover. Some even include advice from the quotable Snooki, who says “the best cure is to drink margaritas the morning of, and you’re fine.” Double-fisting drinks at 9 a.m., however, isn’t the best way to make up for a regretful night — at least when that night included heavy drinking — and can worsen your morning tenfold. Here’s what you shouldn’t do/drink/eat when you wake up and your head feels like it’s in a vise, your stomach is infuriated, and you feel like death.

1. Hair of the Dog Treatment: This is what Snooki suggested, so whether she was joking or not, your instinctive reaction should be to the opposite. Essentially, it’s fighting fire with fire, drinking to feel better. In this case, drinking won’t solve your problems — it’ll only worsen the situation by adding to the toxicity. Hangovers are said to be caused by dehydration and a hormonal and electrolyte imbalance, and should be prevented and alleviated by drinking water, sports drinks or juice. Fun fact: The phrase “Hair of the Dog” is a centuries-old phrase that refers to the treatment of dog bites by applying hair from the guilty dog to the victim’s bloody bite marks.
2. Caffeined Drinks: Drinking a cup of coffee, an energy drink or a can of soda may cause you to become more alert, but such beverages are far from a hangover cure. Because caffeine can act as a diuretic, expelling fluids from your body, it can make you more dehydrated and thus feeling even worse. Of course, if you’re a caffeine addict, then you may not have a choice but to take a couple of sips due to the effects of withdrawal, which can make a pounding headache merciless. In that case, be sure to do it while drinking liberal amounts of water.
3. Fast Food and other Hangover Food Staples: The problem with typical drunk/hangover food is that it can upset your already ailing stomach, causing additional problems such as heartburn. Instead of overworking your innards, particularly your exhausted liver, prepare a gentler meal that’ll be easy to digest and provide your body with much-needed calories. For example, cereal, toast and honey sandwiches are each better than a super mega triple cheeseburger with bacon and jalapenos.
4. Tylenol, Aspirin, Ibuprofen, Naproxen: You may feel like death, but don’t turn that feeling into a reality by attempting to relieve your pain with a few pills. Doctors advise drinkers to avoid Tylenol because it contains acetaminophen, which can seriously harm your liver when alcohol is in your system. Additionally, anti-inflammatory drugs, such as aspirin, ibuprofen and naproxen, can further damage the lining of your stomach and cause bleeding if you’re a heavy drinker. Not doing something about the pain may be the hardest part of properly enduring a hangover, but you’ll survive.
5. Hangover Pills: Taking hangover pills won’t cause you any more physical harm; just financial regret. Scientists who study hangovers have declared such pills ineffective and advised more practical methods for treating hangovers. Don’t get duped into spending $20 or $30 for something that, if it works, only causes a placebo effect. The “cure” isn’t authentic, and free and natural solutions can make you feel much better.
6. Raw Egg Recipes: Some of these remedies on their own will make you sicker than the morning after a hardcore binge, especially the nasty Prairie Oyster concoction, which consists of a raw egg, salt and pepper and Worcestershire sauce. The egg’s cysteine is supposed to attack the cause of hangovers, the toxin acetaldehyde, in the liver’s glutathione. Presumably, the Worcestershire sauce is added to make it more disgusting. If you plan to only eat eggs instead, cook them first in order to kill any lingering bacteria.
7. Pickle Juice: Apparently, the magnesium and potassium in pickle juice ease headaches and fatigue. But is the process by which you’d earn that payoff — you know, actually gulping down the pickle juice with an upset stomach — worth the trouble? Keep in mind that pickle juice is typically made from water, calcium chloride, salt and vinegar (acetic acid), the latter of which isn’t particularly tasty. If it’s the salt you crave, simply eat a few saltine crackers to replenish your body of sodium and chloride ions.
8. Tripe Soup: Knowing full well that the next three remedies aren’t exactly common, we thought we’d include them on the list just for fun. Native to Mexico and Romania, tripe soup features an odd blend of ingredients. The mixture of onion, eggs and vinegar is daunting enough, let alone the inclusion of oddly textured, fish-tasting tripe, which is made from the lining of a cows’ stomach. It’s best to experiment with these sorts of foods when you aren’t already sick.
9. Deep-Fried Canary: The ancient Romans were believers in the hangover-curing power of the fried canary. Preparation requires just a canary — no problem, right? — a pint of cooking oil, salt and pepper. Never mind the fact that you’re supposed to avoid greasy food when you’re hungover, but is a cute little canary worth sacrificing to hopefully — but not likely — relieve the pain that comes with something that could’ve easily been prevented? Well, perhaps if you share it with your cat.
10. Tea and Rabbit Droppings: Tea and Rabbit Droppings: The reckless, uneducated men of the Old West whipped up tea and rabbit droppings to ease the pain after a night of carousing in the saloons. The benefits of ingesting such a concoction are unclear, though, like a few other items on this list, it likely induced vomit, causing their bodies to expel the remaining alcohol in their stomachs.