It is  inevitable  in this column,  that there has to be mention of  hangover cures at some point during the year.

Besides the fact that prevention is always better than cure, you can put your recently christened home bar to use with these antidote recipes, relieving you and your friends pounding heads, but first with the basics, keeping it simple for start…

Water – H20
Yes, good old H20 is essential. Alcohol is a diuretic, meaning by drinking any alcohol the body will increase the production of urine. As a simple rule, by ordering and drinking a glass of water with every glass of beer, wine or cocktail, then you balance the diuretic effect of the alcohol, thus reducing the risk of dehydration.

Exercise
A bottle of beer, 150ml glass of wine, or 50ml shot of spirit will take on average 1 hour to metabolize by the body dependent on weight and sex. That dispels the theory that “sweating it out” will cure a hangover and it is therefore a myth. The endorphin release will boost your mood and burning off a few calories will balance the feeling of guilt about all the drinks you drank last night. Make sure you take your water bottle with you so you don’t become even more dehydrated.

Antidote recipes
Hair of the dog cocktails have been created by bartenders since, well, bartenders started creating cocktails in the early 1800’s. One of the greatest of all morning cocktails to recover from a hard evening of drinking has to be the Michelada. Many recipes contain fruit and vegetable juice, which boost your vitamins and minerals which fight the onset of dehydration headaches.

MICHELADA – This is a beer cocktail that is similar to the Bloody Mary, except replaces the Vodka with beer.

Recipe –

60ml – Tomato Juice (or Clam broth, and Tomato juice mix 50/50)

1 bottle of Mexican beer

30ml – Fresh lime juice

15ml – Worcestershire sauce

15ml – Tabasco

Salt and chilli powder (for the chilli / salt rimmed serving glass)

Lime Wedges (for serving)

Ice

Mix the salt and chilli on a small plate, rub the rim of the serving glass (pint if possible), with the lime wedge and dip the glass rim in the salt mix

Fill the salt rimmed glass with ice to the top.

Pour in the Tomato/ Clamato, Worcestershire sauce, hot sauce, lime juice and seasoning into the pint glass. Stir all the ingredients together.

Pour the beer into the glass and garnish with lime wedges.

Add more beer to the glass as per individual taste.

Shri Restaurant and Lounge manager Richie Fawcett is an artist who sits on Asia’s 50 best bars voting panel.