Every season brings with it new and different flavors. And, as the seasons change, so do our palettes. In my opinion, Fall delivers some of the best in seasonal flavors from pears to pomegranates to pumpkin. The mere scent of autumnal harvest makes my taste buds tantalize. What better way to enjoy the aroma of fall then in a farm-fresh Old Fashioned or seasonal Negroni. Check out the best of the Autumnal Mix in The Sippin’ 5 Fall Cocktail Menus in NYC.

The Monkey Bar

Bar and lounge innovator slash entrepreneur, Julie Reiner revamped this classic haunts cocktail list which undoubtedly lent to a refreshed hip vibe of the historic spot. I had the happy pleasure to sit down with Ms. Reiner last Thursday and taste my through the yet to be printed Fall/Winter libation list that Brian Schneider is executing under Julie’s top-ranked tipple training. We started the autumn friendly tasting tour with the Pedros Martinez, a bracer of Brugal 1888, Campano Antiqua, Sherry, Angostura and mole bitters. The preparation was perfection with a mini carafe hoisting half of the classically twisted cocktail with the sipping portion in a mini rocks glass. The Monkey Bar’s signature cocktail is another twist on the original, The Monkey Gland. This version works with Tanqueray Gin, just a touch of orange juice, simple syrup and get’s a fall kick in the form of pomegranate molasses syrup, orange bitters and seductive absinthe. One of my personal favorite not to mention cheeky concoctions was the Grow a Pear, a refreshing sip made of Cognac, lemon and Brian’s own house-made pear liqueur, pear juice and a tad of clover plus Jerry Thomas’ Bitter Truth bitters. Overall, this 1936 born mid-town gem is the ideal spot to take in a seasonal tipple in a cozy, fall-friendly atmosphere. Cheers Julie and Brian!

the bar downstairs at The Andaz

Underground, sexy and intimate, the bar downstairs at The Hyatt’s chic and sleek younger sister, The Andaz on 5^th Ave. is Autumnal ecstasy. Who doesn’t love the sex appeal of a  ‘secret spot.’ Grab a chair at one of the group-friendly long walnut wood tables, take a skim and of course several sips of the new Fall/Winter cocktail menu. Developed by the crew at Alchemy Consulting, start with the Cellar Door, a refreshing sip of Pimms #1, lemon, bergamot syrup, Sailor Jerry Spiced Rum and St. Elizabeth Allspice Dram. On the shaken side of the spectrum shoot for the Mercy Brown, a haute concoction of Death’s Door Gin, lemon, Creole Shrub Orange Liqueur, Cocchi Americano and Pernod Absinthe. If stirred is more your thing, order the Seasonal Negroni (it is still the year of the Negroni after all) and melt into your seat with the mix of Martin Miller’s Westbourne Strength Gin, Campo Antica, Cynar, Campari, house-made orange bitters. the bar downstairs is an alluring choice for that special date.

Lani Kai

Another Julie Reiner cocktail den makes this list with it’s tropical yet Fall friendly cocktail list. That’s right, Lani Kai, the Polynesian Cocktail den in hip Soho serves up some deliciously paradise in Autumn concoctions. Yes, there is such a thing. Try the new Old Wench for instance, a blend of Bourbon, Demerara rum, Elemakule Tiki, bitters and Angostura. And, the Da Kine, named after a local slang word in Hawaii meaning ‘whatever, um yeah’ (literally), this drink is made of Reposado tequila, mango, Benedictine and house-made cinnamon syrup. Not whatever, more like, yes please! And, cap the night off with the Gants Tomb on the Brian Miller section of the menu. Miller is an avid Tiki aficionado and beachcomber who host’s Monday night’s Miller Mondays at Lani Kai. With expert status, the Gants Tomb is a tipple comprised of Bermudan dark rum, rye whiskey, over proof Demerara rum, lemon, orange, pineapple juice and allspice dram.

Maharlika

Man, talk about comfort food. Maharlika Filipino Moderno is undoubtedly THE hot spot for innovative, buzzed about, unique cuisine. Did you see their write up in the New York Times. Need we say more? Well, maybe. The cocktails here are also killer. Wash down your iLog breakfast and side of spam fries with one of the cocktails created by part-owner and popular bartender, Enzo Lim. Our personal favorite is the FPJ (aka Fernando Poe Jr.), a refreshing blend of Hendricks Gin, caraway, cucumber, lime and Peychaud’s bitters. For a creamier concoction enjoy the Sharon Cuneta that’s made of coconut milk, milk, rum, cinnamon and nutmeg. And, a great option to end your meal or warm-up on a cool night is The Weng Weng, a warm gin shot, Maharlika’s special house vinegar chaser.

Two E Bar

We’ve said it before. Hotels can in fact turn out stellar cocktail programs. In this case, the posh Pierre Hotel’s fall friendly list can be found at their Two E Bar. Melt into one of the comfy banquettes and start with the Canadian Maple that’s made of Mount Gay Rum, real maple syrup and lime-juice. Mezcal lovers may enjoy the Great Wall of China that comprises Illegal Mezcal Joven, Chinese Five-Spice, agave nectar, Cointreau, fresh-orange juice and fresh lime-juice. And, if berries are your Autumnal preference, order the Persian that soaks juniper berries in Belvadere Vodka and mixes them together with barberry puree, agave nectar, and saffron infused sweet vermouth. The haute hotel bar is even in the midst of creating a boozy hot chocolate menu! You might not be able to afford a night at The Pierre, but you can certainly enjoy a taste for just $14 at the Two E Bar.

As the temperatures convert to cold, cocktail lists make a seasonal switch. Hazelnut is one of our favorite Autumnal ingredients. So, if staying in is more your thing, try whipping up these decadent Frangelico Hazelnut liqueur concoctions the next time a seasonal cocktail craving kicks in. Drink on their own as an after-dinner dessert supplement or as a complement to your sweet ending. These sips exude indulgence. Enjoy!

Frangelico^® Truffle

1 oz Frangelico

1 oz SKYY vodka

¾ oz of espresso

Shake with ice, served chilled up in a cocktail or martini glass. Dust with dark chocolate shavings

Cherries Flambé

1 ¼ oz Frangelico

2 barspoons Harvest Song Sour Cherry Preserve

¾ oz Cherry Heering

Shake hard, strain long over rocks or can be served up. Served in a Collins glass

 Harvest Walnut Old Fashioned

2 oz Knob Creek Bourbon

3 Bar Spoons Harvest Song Walnut Syrup

3 Kingston Cubes – lemon

1 twist of lemon

Looking for a gift for the cocktail geek, bon vivant, or entertainer on your holiday list? Look no further than the PDT Cocktail Book: The Complete Bartender’s Guide From the Celebrated Speakeasy. At the launch party held at Astor Center last week, PDT owner, bartender and author Jim Meehan recounted how he was working on the book when he spotted one of Chris Gall‘s posters on the New York subway. He sent Gall an email asking if he’d be willing to collaborate on a cocktail book, but was sure to send along his credentials “so he’d know I was legit.” The result is glorious.  Jim Meehan and Chris Gall have created a book for the ages; this alone would serve many as the only cocktail guide they’ll ever need, and a gorgeous one at that.

For those who are fortunate enough to have visited the cocktail den, accessible through the phone booth of Crif Dogs in NYC’s East Village, Meehan takes readers step by step through the creation of the bar, from layout to glassware, and explains just how that phone booth came to be part of the entry. For those who are less interested in paying PDT a visit and lean more towards home entertaining, the PDT Cocktail Book serves as a thorough guide for the home bartender, with an educational walk through the spirits used at PDT that may be purchased for home use and a brief primer on home bar entertaining.

The launch party was filled with the best in the NYC cocktail biz, including many who worked behind the bar at PDT over the years. The book reflects the creativity of many who attended, and each original cocktail recipe is attributed to PDT staff member(s), often with a bit of history behind the creative process. For those with a more culinary bent, Meehan has included recipes for several of the signature hot dogs that have graced the PDT menu and sustained many an imbiber. For the rest, there are over 300 cocktail recipes to keep even the most prolific cocktail maker busy for months.

Someone on your holiday list needs this book. If not, buy it for yourself.

Portland Speed Rack Competition, photo compliments of Lush Life Productions

Mark your calendars for this upcoming all-female national bartending competition that pits some of LA’s top booze slingers against each other for the speediest cocktail around. Put on by Lindsey Johnson of Lush Life Productions in conjunction with Claire Bertin-Lang of Proof ABV, the Speed Rack Competition is going down Sunday November 13^th at the Blossom Room at the Hollywood Roosevelt Hotel. The brainchild of Ivy Mix and Lynette Marrero of the New York Chapter of LUPEC (Ladies for the Preservation of Endangered Cocktails), Speed Rack not only provides an excuse to watch a bad ass group of females flex their guns behind the stick, but also raises money for breast cancer research.

Speed Rack launched a ten-city tour last month in honor of National Breast Cancer Awareness Month in pursuit of finding America’s fastest female bartender while also raising money for charity. The tour follows the inaugural competition in New York City last May (raising $3,500) and recently kicked off in Boston where Sabrina Kershaw of The Citizen and Noir Bar won (raising $5,000), followed by Portland where Missy Cross of Sun Liquor won (raising $3,600). Next up: Los Angeles, where 18 female competitors will make five drinks as quick as they can, advancing the fastest eight to the filmed finals round. From there, they’ll face off in pairs of two, advancing the fastest of each duo until only one is left standing as Miss Speed Rack LA, winning $500 towards a trip to New York City for the finals in May 2012. Following the competition in LA, the tour continues to Washington DC, San Francisco, Houston, Denver, Las Vegas and Chicago.

Portland Speed Rack Competition, photo compliments of Lush Life Productions

Emceeing the LA competition is Simon Ford, while judging is in the hands of Jessica Gelt, of the LA Times, Ted Haigh (Dr. Cocktail), Hollis Bulleit of Bulleit Bourbon and Aidan Demarest of Neat. They’ll be critiquing each bartender based on speed and accuracy as they whiz through a list of 50 industry standard recipes. The goal of the competition is to collectively raise $75,000 before the finals round in May of next year. All of the event’s proceeds go to breast cancer research education and prevention. Local support comes from the U.S. Bartender’s Guild LA, The Spare Room, Divas in Defense and 213 Nightlife.

Here’s a lineup of some of LA’s speediest chicks around:

• Anne Marie Ceralvo (The Spare Room)
• Kiowa Bryan (Eveleigh)
• Danielle Crouch (Cana Rum Bar)
• Christine D’Abrosca (Next Door Lounge)
• Jaclyn Goodyear (Killer Shrimp)
• Kylee Van Dillen (Westside Tavern)
• Devon Tarby (The Varnish)
• Naomi Schimek (The Spare Room)
• Mia Sarazen (Harvard & Stone, Black Market Liquor Bar)
• Gracy Ramirez (Dog Haus)
• Jaymee Mandeville (Drago Centro)
• Lindsay Nader (Harvard & Stone)
• Lacey Murillo (1886, Black Market Liquor Bar)
• Meghan Malloy (La Descarga)
• Jennifer Lane (Black Market Liquor Bar)
• Tammy Machicado (Night & Day Productions)
• Jen Len (Drago Centro)
• Mia Mastroianni (SoHo House West Hollywood)

Pre-sale tickets to Speed Rack LA are $20 and are available online at speedrackla.eventbrite.com, or for $35 you can purchase a special admission ticket with a t-shirt and drink koozie. Tickets are also available at the door for $25 (cash only). Price includes event entry, complimentary punches, cocktails, Abita beer and food. The event runs from 3:00 p.m. to 7:00 p.m.

Check out a preview of what’s to come on Sunday, with this video of the inaugural Speed Rack Competition in New York.

Blossom Room – Hollywood Roosevelt Hotel


7000 Hollywood Blvd.
Los Angeles, CA 90028


323.466.7000

www.thompsonhotels.com/hotels/la/hollywood-roosevelt

Having never been to Portland before, I wasn’t really sure what to expect when I boarded the plane for my journey to Portland Cocktail Week. All I knew about Portland I learned from a few clips of Portlandia, but I had heard rumors of good food and drink, plus the team behind Portland Cocktail week — the Oregon Bartenders Guild and Lush Life Productions, including Lindsey Johnson, Hal Wolin, Brandon Wise and Dave Shenaut — are creative, savvy, and also know how to throw some great parties.

Although PDXCW (look for that hashtag on Twitter) was chock full of parties, parties were merely one element in the mix. Like a good cocktail, it was all about balance. There were seminars, tastings, competitions, karaoke, stripperoke and more, all with Portland and its cocktail bars serving as a boozy backdrop for a motley crew of bartenders, brand ambassadors, journalists, distillers, and tipplers.  For those outside of the cocktail industry, it’s hard to understand that this is not merely a multi-day party, but it’s serious business. People come to learn from each other and experts in the field, make business connections, taste new products and spend quality time with colleagues from around the country. That said, it’s interwoven with a high dose of fun, which is one of the things that makes work in the cocktail industry special.

In the Cointreau Think Tank with Allan Katz and Dave Shenaut

The event’s home base was the Jupiter Hotel, a quirky, revamped motor lodge with chalkboard doors, hip decor, and earplugs by each bedside, which hinted at the playful nature of week itself.  It also served as lodging for a majority of the attendees (and therefore a popular late-night gathering spot; the earplugs came in handy). Many of the seminars were held there as well, with topics ranging from “Banging Out Drinks Like a Maniac,” by Dushan Zaric of Employees Only, “Ladies Behind Bars,” by the Ladies United for the Preservation of Endangered Cocktails, (the fairly obvious) “Drinking is Fun,” by Rocky Yeh and Borys Saciuk to the (more practical) “Hangover Cures and Beyond,” by Kitty Amann and Judy Bennett.

Onlookers cheering on a cocktail competition thrown by the Bon Vivants

And then there were the parties. Oh, the parties. Dale DeGroff serenaded guests at the opening party by Pernod Ricard at Wilf’s, brave souls took the stage for live band Yacht Rock karaoke by DonQ, robots battled humans for cocktail supremacy with 42 Below, and reputations were put to the test in cocktail competitions galore and Triple Buck.

In between, during, around, and after the events, attendees tasted spirits old and new and explored some of the finest cocktails and food that Portland had to offer. It was impossible to do everything, especially for those of us who might have needed to sneak off for a nap here and there. Already looking forward to next year,  PDX.

Tiny blocks of wood crash to the table and a crowd gathered round cries out, Jenga! At a nearby booth, two men strategically drop small wooden circles into slots, vying to be first with four in a row. Over by the bronzed industrial bar, a group of young, aspiring actors huddles around a wooden board, lying down lettered game pieces in hopes to earn a triple word score. And there are bowling lanes that flank the gaming tables, run by an official suspender-clad bowling attendant who keeps score on a wall-hanging chalkboard.

Hard to believe all this was once a dusty storage space on the mezzanine level of the historic Hollywood Roosevelt Hotel. Quite aptly named, The Spare Room, the stylish gaming parlor and cocktail lounge opened last January, and quickly established itself as one of the area’s most popular upscale nightlife destinations. Like so many other recent additions to the local craft cocktail scene, The Spare Room draws heavily upon the past, modeled after the private gaming parlors found in 1920s Rockefeller and Vanderbilt properties. It’s replete with vintage furnishing, flatiron style arched windows, custom-designed games and an old-school photo booth.

“We’re trying to emphasize social interaction,” said Med Abrous, co-founder of The Spare Room. “The best way to do that is to get groups together, especially with games. You never really get to know someone until you’ve competed with them.”

Abrous and his team are also keen on providing high quality cocktails. The recently released fall menu, designed by Beverage Director Naomi Schimek boasts a variety of warm, seasonal variations on classic cocktails that comprise a broad spectrum of spirits.

“The basis of our cocktail menu is spirit forward,” Abrous said. “We work with high volume but also incorporate fresh juices and appreciate the craft of cocktails. Our goal is to educate – not only the staff here but people who come in, and turn them onto gins and ryes; it’s not just Jack and Cokes.”

The Smoking Pistola is a one of the new drink menu’s highlights. With Del Maguey Mezcal, Yellow Chartreuse, cilantro, pineapple syrup and lime, the drink hits you with a smoky taste up front and eases into a subtle pineapple finish. On the sweeter, more savory side, the Thanks Grandma! is a dessert-like concoction made with Jamaican Rum, Hazelnut and Allspice Liqueurs, Cinnamon Spiced Pumpkin, cream and nutmeg.

“It’s basically a deconstructed pumpkin pie; you feel like someone’s given you a nice treat,” said Schimek. “Fall is my favorite menu to do because it can be so warm and inviting and you get to work with a lot of aromatics and that sort of Indian Summer vibe with things like cinnamon, apples, pears and sage.”

Gin lovers will be drawn to the Ode To Aude, a nod to celebrated cocktail guru Audrey Saunders. who recently guest bartended at The Spare Room. It features Japanese Cherry Green Tea infused gin, Green Chartreuse, lemon, egg white and Jasmine Essence. A light, frothy and floral combination, if this drink were bottomless, there’d be nary an empty barstool.

Though it’s easy to get lost in their tastiness, these cocktails come priced on par with their quality. Expect to shell out $14 a drink, while an hour of bowling with up to 6 people (including shoe rentals) will cost you $100, and “renting” any of the board games are free. An appreciation for quality and fine detail will do you good to justify a night out that’ll set you back more than a few hours at Big Wangs or Cabo Cantina.

“Nothing here was put together haphazardly; everything is authentically tied in together,” said co-founder Marc Rose. “Everything needs to match – from the games to the cocktails, down to the design of the room.”

Hell, even the pencils received attention. Look closely at the Number 2 and even smell them and you’ll feel like a kid back in grade school learning cursive, still able to swing your legs back and forth without scuffing the ground. These are the original Number 2s made by General Pencils, the oldest pencil manufacturer in the country.

Keeper of these pencils is the Gaming Ambassador, who on this particular night was a charming English woman with knowledge every and anything you’d ever want to know about the games here. She holds the key to a locked cabinet that houses these custom-made games – everything from Scrabble to Backgammon, Dominos and Connect Four. She’ll recite the rules for each, and will count each Jenga or Scrabble game piece following your game before you get your collateral credit card back.

Such attention to detail can be seen throughout lounge, but without the feeling of pretentiousness or exclusivity. This is the kind of place where you can go with a group of friends on the weekend or some coworkers after the 5 o’clock whistle, kick back in a cozy booth with a deck of cards and a couple of cocktails that probably won’t suck. It’s got that loung-ey, home away from home feel to it, except way cooler since most of us don’t have bowling lanes in our living rooms or access to homegrown herbal-infused spirits and hand crafted cocktails coming out of our kitchens.

The Spare Room at The Hollywood Roosevelt Hotel

7000 Hollywood Boulevard, Los Angeles CA

323.466.7000

http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/drink/the-spare-room

Last week, we at CitySip.com hosted Aperitivo Hour at The Pierre Hotel’s Two E Bar. The 7-10 p.m. fete celebrated fabulous femmes of NYC with Aperitif cocktails created by Lynette Marrero, President of LUPEC (Ladies United for the Preservation of Endangered Cocktails), Meaghan Dorman of Raines Law Room and CitySip’s New York Editor, Joshua Wortman. The Botran Rum, Glayva Scotch Liqueur and Yellowtail Sparkling Wine cocktails were a serious hit between the ladies and the gents that turned out to support CitySip’s haute event not to mention LUPEC’s philanthropic efforts. In case you missed the hot boite, here are the sips we enjoyed well into the night!

42 Story Punch by CitySip NY Editor, Joshua Wortman served by spirits scriber, Robert Haynes-Peterson

1 1/2 oz Botran Rum

1/2 oz Maraschino

1/2 oz Sugar

2 Lemon Slices

Top with Yellowtail Sparkling Wine

Muddle sugar and lemon slices. Add rum and Maraschino. Add ice and stir. Pour into a coupe and top with champagne.

Eve delight- by Lynette Marrero, President of LUPEC NYC

1 oz Glavya

.25 perfect purée mandarin

.25 apple cider

Dash angostura bitters. Top with Yellowtail Sparkling Wine.

ROYAL POST by Meaghan Dorman of Raine’s Law Room, served by Cocktail Consultant, James Menite

2 dashes orange blossom water

.5 oz fresh lemon juice

.5 oz grand marnier

1 oz rum Botran

Shake, strain, top with Yellowtail Sparkling Wine.

Last week, we at CitySip.com hosted Aperitivo Hour at The Pierre Hotel’s Two E Bar. The 7-10 p.m. fete celebrated fabulous femmes of NYC with Aperitif cocktails created by Lynette Marrero, President of LUPEC (Ladies United for the Preservation of Endangered Cocktails), Meaghan Dorman of Raines Law Room and CitySip’s New York Editor, Joshua Wortman. The Botran Rum, Glayva Scotch Liqueur and Yellowtail Sparkling Wine cocktails were a serious hit between the ladies and the gents that turned out to support CitySip’s haute event not to mention LUPEC’s philanthropic efforts. In case you missed the hot boite, here are the sips we enjoyed well into the night!

42 Story Punch by CitySip NY Editor, Joshua Wortman served by spirits scriber, Robert Haynes-Peterson

1 1/2 oz Botran Rum

1/2 oz Maraschino

1/2 oz Sugar

2 Lemon Slices

Top with Yellowtail Sparkling Wine

Muddle sugar and lemon slices. Add rum and Maraschino. Add ice and stir. Pour into a coupe and top with champagne.Eve delight- by Lynette Marrero, President of LUPEC NYC

1 oz Glavya

.25 perfect purée mandarin

.25 apple cider

Dash angostura bitters. Top with Yellowtail Sparkling Wine.ROYAL POST by Meaghan Dorman of Raine’s Law Room, served by Cocktail Consultant, James Menite

2 dashes orange blossom water

.5 oz fresh lemon juice

.5 oz grand marnier

1 oz rum Botran

Shake, strain, top with Yellowtail Sparkling Wine.

You may have noticed there are more moustaches sprouting up on men of late. No more are they limited to firemen, policemen, private investigators or porn stars. An equal opportunity has been created for all stash lovers to grow one upon their upper lip. Movember is the mastermind behind the recent widespread razor neglect. For the entirety of this month, Movember’s campaign encourages supporters to grow moustaches to raises awareness of men’s health, particularly prostate cancer. Participating supporters raise money for research, education and survivorship, teaming up with programs such as the Prostate Cancer Foundation and LIVESTRONG. Since its birth in Australia, Movember has grown into a global movement, working to educate men about certain health risks, how to act on that knowledge and how to take preventative measures. In 2010 over 64,500 Mo Bros and Mo Sistas in the U.S. got involved, raising $7.5 million dollars.

So why is any of this relevant to you, oh lover of spirits and cocktails? The Spare Room at the Roosevelt Hotel in Hollywood is hooking up with Movember to help increase awareness. This Thursday November 3^rd, The Spare Room is hosting an event to kick off the start of Movember, with a featured cocktail, live entertainment, games and more. A special Movember-inspired cocktail is being offered for the month of November only, and all proceeds from those sales will benefit the charity.

The party kicks off at 9:00 p.m. with no cover at the door, but it’s first come, first served so get there early. Proceeds from The Spare Room’s photo booth will also go to Movember ($5) and there will be prop moustaches for women to wear in the booth. Hosted by Mo Sista Malin Akerman, there will be a variety of moustache-themed entertainment, as well as music from Tim Nordwind from OK Go and a live performance from all girls group, Warpaint at 11:00 p.m.

Following the Movember kick off party on Thursday night, you can expect to see the featured cocktail on The Spare Room’s menu for the remainder of the month. Check out the Movember website for more information on their cause and ways you can contribute.

The Spare Room at The Roosevelt Hotel

7000 Hollywood Boulevard Los Angeles CA 90028

323.466.7000

http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/drink/the-spare-room

Still recovering from that all too familiar Saturday bender turned Sunday brunch where ‘hair of the dog’ got a little out of hand? Suffering from ‘the day after’ is never as fun as ‘the night before’ was. Just so happens as you’re vowing to never drink again over a greasy egg breakfast, black coffee and asiprin, you’re actually doing your body more harm than good with the comfort food and pill-popping combo.  That’s right, like alcohol, aspirin is a blood thinner and mixing the two together can be potentially dangerous. And, Ibuprofen can cause stomach bleeding! Instead try a natural option to cure your next hangover. Here are a few of our favorite rehydrating and reenergizing solutions.

1. Hydrate

Everyone knows to drink plenty of water the day after imbibing the night away. Nothing aids the detoxification process like good old, cost-free H20. But, if water isn’t your thing and spice is, tomato juice with cayenne pepper, sugar and lime helps replenish electrolytes and gets blood sugar back on track. Fresh watermelon juice is another great hydrating pick. Chock full of B1 and B6 vitamins, watermelon juice turbo-charges blood flow.

2. Tiger Balm

Do headaches haunt you after a night of drinking? If so, stock up on some Tiger Balm and dab it on the areas that ache, the back of your neck and temples. The ointment’s ingredients of menthol, cajuput oil and clove oil are known for analgesic and blood flow promoting properties.

3. Take a Wasabi Soak

Wasabi’s not just for your sashimi any more. This spicy spread has the ability to increase blood circulation through the organs and promote oxygenation of the cellular tissue, helping to clear cells of metabolic waste. When infused into the bath, wasabi’s stimulating nature is believed to help ease a hangover.

4. Get a Foot Rub

Reflexology is believed to aid a slew of remedies. Not only will this help rub your aches and pains away, reflexology also helps speed up liver detoxification. The pressure point about halfway between the middle of the food and the little toe on the right foot is the reflex to the liver. If you feel a “crunchy” texture, that’s a sign there’s some congestion there.

5. Wheatgrass

A shot of this ‘greener than green’ juice is said to cleanse the body’s blood and water while hydrating and energizing cells. The chlorophyll in wheatgrass helps clear insides out, maintains pH balance, heals the intestines and delivers powerful antioxidants and enzymes to support the body both inside and out. Drink a glass at the end of the night for instant detoxifying and hydration and then again the morning after to further detox and energize.