Photographer: Brian Ziegler
A hangover cure. I learned at an embarrassingly young age that a hangover cure was more alcohol. The older I get the more I agree with this. I never bought into the idea that fatty, greasy foods make you feel better. I always believed the opposite: fresh clean foods.
To me Jeeves’ drink screams Bloody Mary. It has all the fresh vegetables to revitalise the body with vitamins, settle your stomach and give you your electrolytes back. Along with a nice plash of vodka to even you out and make your hangover disappear.
The Bloody Mary is an amazing drink. It is debated where and when this drink was invented. Some say 1920s Paris, others say 1930s New York. One thing I love about the Bloody Mary is that no bartenders make it exactly the same. So it gives you creative liberty.
Usually, I’d use beef broth for a Bloody Mary-inspired drink, but to keep the price down (and make it vegetarian!), let’s use a vegetable broth. Believe it or not, I prefer it this way. I also included a lot of fresh vegetables to keep it healthy and fresh. The key word here is fresh, so don’t use frozen vegetables in this recipe. I also add a lot of salt, spices and Worcestershire sauce. So don’t be shy, and enjoy.
JEEVES’ HANGOVER CURE
- 200 g tomatoes
- 200 g tomato juice
- 600 g vegetable stock
- 25 g ginger
- 50 g prune juice
- 100 g red pepper
- 25 g arugula/rocket
- 20 g lemon juice
- 1 whole egg
- vodka to your liking, I use approx. 100–150ml
- salt to taste
- 200 g carrot
- 350 g celery
- 350 g onion
- 10 g whole black peppercorns
- 1 bay leaf
- 13 cloves garlic
- 5 springs thyme
- 1 L water
Cut the carrots, celery and onions into medium large dice, crush the garlic clove and keep its skin on.
Place into a medium-sized stock pot and cover with cold water.
Bring to a boil, reduce to a simmer and add the peppercorns and herbs. Cook for 90 minutes, and then remove from heat and rest for an additional 45 minutes.
Strain and cool.
Add all the liquids and egg to a blender. Blend for 3 minutes.
Add the remaining ingredients and blend until smooth, add salt to taste.
Strain and cool.
Mix fleur de sel with a touch of cayenne pepper and apply to the rim of your glasses before serving.