The Surprising Origins of Hangover Foods and Drinks
Brunch: The Hangover Cure That Became a Weekend Staple
Brunch, that beloved weekend ritual of leisurely meals and social gatherings, owes its existence to the dreaded hangover. Before the ingenious Guy Beringer proposed the portmanteau-meal in the 18th century, Sunday dining was reserved for heavy fare like meat and pies. But Beringer argued for a new meal, served around noon, that would start with lighter breakfast items and gradually transition to heavier dishes. This would allow people to sleep in on Sundays and ease into their day after a night of revelry. Brunch gained traction in the 1920s and 1930s, when celebrities and socialites hosted brunch parties in their homes. It became even more popular in the 1970s and 1980s, as church attendance declined and Americans embraced the secular tradition of breaking yolks instead of bread.
The Bloody Mary: A Hair of the Dog with a Twist
The Bloody Mary, a brunch staple, was originally created as a hangover cure. In the roaring 1920s, ex-pats in Paris sought a drink to ease their pain from the night before. Fernand Petiot, bartender at Harry’s New York Bar, responded with a concoction of equal parts vodka and tomato juice. Tomato juice, rich in lycopene and potassium, helps stimulate blood flow and replenish electrolytes. While the “hair of the dog” theory has been debunked as a healthy hangover cure, the Bloody Mary remains a popular brunch libation.
Fernet: A Digestive with a Hangover-Curing Past
Fernet, an Italian liquor now used as a post-meal digestive, was also invented as a hangover cure. In 1845, spice trader Bernadino Branca added traditional hangover remedies like myrrh and grape spirits. He then infused it with rhubarb, chamomile, aloe, cardamom, peppermint oil, and even opiates. This potent mix perked up drinkers after a night out and, in extreme cases, even cholera patients.
Eggs Benedict: A Hungover Wall Street Worker’s Invention
Eggs Benedict, another brunch classic, is said to have been created by a hungover Wall Street worker named Lemuel Benedict. In 1942, The New Yorker published an article claiming that Benedict invented the dish after a particularly raucous night of partying. He went to breakfast at the Waldorf Hotel and combined two poached eggs, bacon, buttered toast, and a pitcher of hollandaise sauce. The Waldorf’s famous maître d’hôtel Oscar sampled the sandwich, made some alterations (ham for bacon, English muffin for toast), and added it to the menu.
Coca-Cola: A Hangover Remedy That Became a Global Beverage
Coca-Cola, the ubiquitous soft drink, also has its roots in hangover cures. In 1886, pharmacist John Pemberton created a cola beverage that combined caffeine from cola nuts with cocaine from coca leaves. This concoction was marketed as a miracle hangover remedy. Soon, its enjoyable taste made it popular with a non-drinking crowd, and Coca-Cola evolved into the famous soda we know today.
These iconic hangover foods and drinks have come a long way from their humble origins. Once created to alleviate the discomfort of overindulgence, they have become beloved culinary and social traditions. So, the next time you indulge in a brunch, Bloody Mary, Fernet, Eggs Benedict, or Coca-Cola, remember their surprising and often hilarious connections to the dreaded hangover.
