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JEEVES’ HANGOVER CURE

Author Eric

Ingredients

COCKTAIL INGREDIENTS

  • 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
  • cayenne
  • salt to taste

VEGETABLE STOCK

  • 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

Instructions

VEGETABLE STOCK

  1. Cut the carrots, celery and onions into medium large dice, crush the garlic clove and keep its skin on.

  2. Place into a medium-sized stock pot and cover with cold water.
  3. 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.
  4. Strain and cool.

COCKTAIL METHOD

  1. Add all the liquids and egg to a blender. Blend for 3 minutes.

  2. Add the remaining ingredients and blend until smooth, add salt to taste. 

  3. Strain and cool.

  4. Mix fleur de sel with a touch of cayenne pepper and apply to the rim of your glasses before serving.