Charleston's Five Best Dishes to Cure a Hangover
9 Iconic Dive Bars Across Charleston
The Wait for The Alley is OVER
Charleston's Five Best Dishes to Cure a Hangover
Welcome to Hangover Power Hour, 60 long minutes dedicated to that painful, pounding aftermath following a big night of throwing back drinks.
Hangover Power Hour is almost over, but it wouldn't be complete without revealing the best ways to silence that cymbal-playing monkey in your skull. Here goes:
1. The Pork Trifecta at EVO Pizzeria: It's the pizza that launched a thousand bumper stickers, and it's got enough piggy protein to make your body feel better. There's science in there somewhere.
2. The Big Nasty at The Hominy Grill: The side of their building says that "Grits Are Good For You," but everyone knows this laden biscuit was designed for bleary-eyed mornings.
3. Hangover Soup at Blind Tiger Pub: A creamy soup that requires an I.D. to order. Vodka and bloody mix team up for a hair of the dog approach that's devoured with a spoon.
4. The Pork Biscuit from The Foodie Truck: It's been on the menu since they started rolling, and the hefty dose of pork shoulder and the cheddar biscuit take your mind off the cracking.
5. The Ham 'n' Cheese 'n' Egg at Butcher and Bee: A breakfast sandwich that's the size of your head and also slathered in pimento cheese will do the trick. Plus, it's served in a bar-less brunch location, which means there's no temptation to go back to the bottle (well, unless you bring your own).
Will Grits Help You Get Over a Hangover?
Welcome to Hangover Power Hour, 60 long minutes dedicated to that painful, pounding aftermath following a big night of throwing back drinks.
Grits should be the perfect hangover food, right? Chock full of fat, and able to absorb anything in your system? Eh, not so much says Dixie Supply Bakery and Cafe Executive Chef Patrick Woodham. But you can doctor them up, so they'll help you get back to feeling like yourself. Here's the deal:
"Grits by themselves would be a bomb for your stomach. I found out the hard way. You want something to push out the stuff you drank the night before, like something spicy. If you put a bunch of hot sauce on grits or some red-eye gravy on grits, then you've got something."
Juice Detoxes to Cure a Hangover the Healthy Way
Welcome to Hangover Power Hour, 60 long minutes dedicated to that painful, pounding aftermath following a big night of throwing back drinks.
Sometimes, fighting fire with fire is just too much to bear. For those mornings (or, let's be honest, afternoons), consider drowning your sorrows in one of these nutrient-dense juice fixes, courtesy of Nicole Brown of downtown juice bar Dellz Vibez.
Nicole doesn't necessarily believe one thing can rid a hangover, but she says some of the ingredients in her elixirs can certainly help. Especially beets. "In my research, I've found beets help with the liver and are awesome for people that have hangovers." For customers suffering the effects of a rough night out, she tends to recommend the beet-filled Vitamin C Kick or the Grandma Vera, which is made with potassium-filled bananas, ginger, apple, lemon, kale and almond milk. Your liver will thank you.
Four Hangover Cures Straight from Charleston's Bartenders
Welcome to Hangover Power Hour, 60 long minutes dedicated to that painful, pounding aftermath following a big night of throwing back drinks.
Who better to serve up hangover cures than the very folks who craft your favorite cocktails? Here, four downtown mixologists tell us their secrets to easing the morning-after pain. Not surprisingly, they all went for the old hair of the dog approach, but each has a different take on which elixir will bring them back to life.
"Our favorite drink for hangovers is the Ramos Gin Fizz. It has a bunch of sort of nutritious ingredients, like egg whites. Historically, it was a breakfast drink. People drank so heavily that even a mixed cocktail was sort of light."
— Joe Raya, The Gin Joint
"Of course, a Bloody Mary. I also like to down an Emergen C and follow it with a beer."
— Jackson Holland, The Cocktail Club and founder of Charleston Bold and Spicy Bloody Mary mix
"A shot of Jameson and a bacon-infused vodka Bloody Mary. A little hair of the dog is better than nothing."
— Duncan Bradford, HoM
"Personally, I drink about a pot of coffee and I'm good to go. But we also do a blood orange mimosa. We use La Bubbly as the base, some fresh-squeezed O.J. and some blood orange puree."
— Christian Broder, Social Restaurant + Wine Bar
The Gin Joint owner Joe Raya [Photo: Official Site]
Where is the Best Bloody Mary in Charleston?
Welcome to Hangover Power Hour, 60 long minutes dedicated to that painful, pounding aftermath following a big night of throwing back drinks.
First up is an Open Thread, where Eater Charleston readers are asked to sound of on which restaurant or procures the official drink of hangovers, the Bloody Mary. Perhaps you enjoy one that's sophisticated and complicated, like the 23-ingredient concoction doled out at Husk, or more of a classic, like the much-loved version at Blind Tiger Pub. Make a case for your favorite in the comments below.
Husk tops their Bloody Mary with ham and "something pickled" [Photo: Yelper asdj y.]
Cypress' Craig Deihl Sips Bourbon at Husk, Burwell's
Craig Deihl, chef and charcuterie aficionado at Cypress, doesn't always go out, but when he does he'll hit multiple spots with his wife for date night.
"If we go downtown we try to hit three or four different places and we have some great food and some great crafty cocktails, and we move on to another place. I usually drink Maker's Mark on the rocks at home. When I go out I'm looking for bitters or some frothiness from a well-shaken egg white and great flavor pairings where it's not overly sweet. One of my most memorable experiences was at Bettola (in Birmingham). I said I liked bourbon and he crafted something up. I've tried to replicate it and I have no idea how to do it. I just know that was a damn good drink. I've had similar experiences like that right here in Charleston. I love the cast-aged Manhattan from Husk Bar. It's got that right amount of sweetness and that unctuous bitters profile with it. In a drink I look for more bitter and less swee