Hangover cures from some of Britain's greatest writers
From Hemingway to Wodehouse, we reveal the hangover remedies of literary greats.


If happiness writes white, inebriation’s ink is a tedious shade of puce. The older you get, the clearer it becomes that there really is nothing remotely interesting about getting sloshed. Like Tolstoy's cheery families, all boozy evenings wobble unsteadily along the same trajectory: one top-up too many, tears on the taxi floor and a trail of toast crumbs.
It follows that reading about intoxication itself is boring beyond description. But hangovers — ah, there’s something for a writer to get his teeth into. Think of the now-legendary one in Kingsley Amis’s Lucky Jim, surely among the most masterful descriptive passages ever committed to paper:
‘Dixon was alive again,’ it begins, with biblical solemnity. ‘Consciousness was upon him before he could get out of the way; not for him the slow, gracious wandering from the halls of sleep, but a summary, forcible ejection. He lay sprawled, too wicked to move, spewed up like a broken spider-crab on the tarry shingle of the morning.’
A day spent chewing the duvet with the curtains drawn is bad enough, but braving the world with a killer hangover can change the course of history. In Flashman at the Charge, our anti-hero is afflicted by a bout of drink-induced dyspepsia so dramatic that it ends up starting the Charge of the Light Brigade. Overhearing ‘the most crashing discharge of wind’ coming from Flashman’s direction, Lord Cardigan mistakes it for the report of a mortar and launches the attack. Russian Champagne — his tipple of choice — has a lot to answer for.
PG Wodehouse:Worcestershire sauce, raw egg and red pepper
Where there are hangovers, there are hangover cures. And the most famous literary one is, of course, whipped up in P. G. Wodehouse’s Jeeves Takes Charge. A gateway drug to the prairie oyster, it consists of Worcestershire sauce, raw egg and red pepper, made marginally less icky by vigorous whisking. ‘Gentlemen have told me they find it extremely invigorating after a late evening,’ Jeeves reassures a dubious Bertie Wooster, who lies groaning beneath his counterpane.
Will it actually help if your head feels like a cement mixer? It’s hard to say, but anything that tastes this grim is bound to do you some good.
Ernest Hemingway: A jigger of absinthe, diluted with iced champagne
If Jeeves’s remedy is the liquid equivalent of a rap on the knuckles, Ernest Hemingway’s is a karate chop to the kidneys. True to form, he christened it Death in the Afternoon. ‘Pour one jigger of absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness,’ he instructs—and then, even more ominously: ‘Drink three to five of these slowly.’
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
This one might sound tempting in the wake of Christmas parties, when you’re feeling festively emboldened and actually have the component parts to hand. However, all but the steeliest are likely to take one look at the noxious brew and heave it straight down the sink. Still, the very act of mixing a Death in the Afternoon is guaranteed to perk you up a bit—if only because it reminds you that things could be an awful lot worse.
Kingsley Amis: Beef paste and vodka
Amis, as we’ve seen, was the Poet Laureate of sore heads, but it turns out he was equally creative when it came to cooking up cures for them. Common to all of his homemade hangover remedies seems to have been enough vodka to floor a Cossack. Those of a sensitive disposition might want to give his suggestion of beef paste and vodka a swerve and stick to a tried-and-tested Bloody Mary.
Bruce Robinson: Aspirin, saveloys and a walk in the country on a blustery day
The most effective hangover cure of all isn’t, strictly speaking, a literary one, in that it doesn’t come from a book and wasn’t concocted by an author. However, it is taken from the screenplay of Bruce Robinson's iconic film Withnail & I that’s become a set text for the sozzled. The perennially soused stars throw everything at their hangovers, from aspirin to saveloys eaten in the bath. But it’s Uncle Monty — he of the buttonhole radish — who comes up trumps by forcing his reprobate houseguests to go on a blustery walk. When you’re really feeling the wrath of grapes, you could do a lot worse.
(Warning: The clip below contains language of which even the strongest-willed among us might resort to in case of a terrible hangover)
How to make perfect sloe gin
Follow our perfect sloe gin recipe to make the best sloe gin in preparation for your local opening meet.
Bring on the perry revival
Jane Wheatley heads for the Cotswolds, where the pear-based drink perry could be making a comeback.
The best sloe gins to buy
If you haven't had time to make your own, a great sloe gin is worth hunting for. We round up
Christmas cocktail cabinet essentials
Gin expert Olivia Williams rounds up essential tipples for your Christmas cocktail cabinet.
Emma Hughes lives in London and has spent the past 15 years writing for publications including the Guardian, the Telegraph, the Evening Standard, Waitrose Food, British Vogue and Condé Nast Traveller. Currently Country Life's Acting Assistant Features Editor and its London Life restaurant columnist, if she isn't tapping away at a keyboard she's probably taking something out of the oven (or eating it).
-
‘The best time to plant a tree was 20 years ago; the second best time is now'
Now is the time to firstly, hug a tree, and secondly, plant some more — in increasingly imaginative ways.
-
At the Bonneville Salt Flats, the only currency is speed
Charlie Thomas reports from Speed Week, and talks to those with a bad case of 'Salt Fever'.
-
'If your boyfriend makes carbonara with pancetta or bacon, break up': Tom Parker Bowles on how to make a classic carbonara
Getting to grips with a Roman classic.
-
What is everyone talking about this week? Forget British wine, British olive oil is the next pot of gold
Week in, week out, Will Hosie rounds up the hottest topics on everyone's lips, in London and beyond.
-
Clare Coghill's indulgent recipe for bacon and Mull Cheddar scones from her debut cookbook
The VisitScotland food ambassador is bringing out a new cookbook full of Hebridean-inspired dishes and reimagined Scottish classics.
-
Raising the steaks: Which native animal produces the best beef?
We tasked eight gourmands — including food writer Tom Parker Bowles and chef Jackson Boxer — to find out which native British cow produces the best côte de boeuf.
-
What is everyone talking about this week? Is this British wine’s best year yet?
Wineries are expanding and tourism is booming.
-
Embrace preserving with Gill Meller and his recipe for bean and apple chutney
Prolong summer ingredients with this easy and delicious chutney.
-
Nibbling at wild fruit is in our bones, so here's how to harvest the finest hedgerow bounty
If you know where to look and what to do with it, profound pleasure can be gleaned from foraging autumn’s hedgerow bounty.
-
What is everyone talking about this week? Is peated whisky living on borrowed time?
What is the best use of £60? Buying a bottle of peat.