How to ease your New Year’s hangover

There will be people who tell you that the only way to handle a hangover is with water, sleep, food and maybe exercise.

And they’ll be right.

But how boring is that? We vote for a little hair of the dog that bit you. A little morning-after mixology will cure what ails you.

MORNING GLORY DAISY

From “Raising the Bar,” by Nick Mautone. Based on Trader Vic’s go-to hangover remedy. Makes two.

Ingredients

2 ounces vodka

2 ounces grenadine

2 ounces fresh lemon juice (from about 1 1/2 lemons)

1 ounce Pernod

1 egg white (or 1 tablespoon pasteurized egg white)

Directions

Fill a cocktail shaker with ice and add all of the ingredients. Shake vigorously until the outside of the shaker is beaded with condensation and frosty. Strain into dessert wineglasses and serve.

SHADY LADY

From “Mr. Boston’s Platinum Edition,” edited by Anthony Giglio. Makes 1 drink.

Ingredients

1 ounce tequila

1 ounce melon liqueur

4 ounces grapefruit juice

Directions

Combine all ingredients in ice-filled highball glass and stir. Garnish with a lime and a maraschino cherry.

SUSAN O’s LAST RESORT

From “Gentlemen, Start Your Ovens,” by Tucker Shaw. Makes 1 drink.

Ingredients

1 fresh, raw, unbeaten egg (or 2 tablespoons pasteurized egg product)

1 shake Worcestershire sauce

1 shake Tabasco sauce

2 tablespoons premium bourbon or rye whiskey

A tiny pinch of red pepper flakes, crumbled

Directions

Combine all the ingredients in a small glass. Do not stir the mixture. Shoot it back in one gulp, then head back to bed until your hangover recedes.

CHUCKIE

Adapted from “Bartending 101” by The Harvard Student Agencies Bartending Course. Makes 1 drink.

Ingredients

1 1/2 ounces vodka

Dash curacao

Splash pineapple juice

Splash orange juice

Soda water

Cherry or lime for garnish

Directions

Shake vodka, curacao and juices with ice. Strain into rocks glass over fresh ice before topping with soda water. Garnish and serve.

MANGO-BOYSENBERRY MIMOSA

From epicurious.com. Officially serves 10, but makes four people very happy. Don’t have boysenberries? Use raspberries or blueberries instead.

Ingredients

2 cups frozen unsweetened boysenberry, thawed

2 tablespoons sugar

3 cups chilled orange juice (do not use freshly squeezed)

1 1/2 cups frozen orange-peach-mango juice concentrate

1 750 ml bottle of chilled dry champagne

10 small orange slices

Directions

Place 10 berries in freezer; reserve for garnish. PurÈe remaining berries in processor. Strain through sieve over bowl, pressing on solids. Mix in sugar. (PurÈe can be made a day ahead. Cover and refrigerate.)

Whisk orange juice and concentrate in pitcher to blend. Mix in champagne. Divide mimosa among 10 champagne glasses. Drizzle 1 1/2 teaspoons berry puraˆe over each. Garnish with orange slices and reserved berries.

RED SNAPPER

From “Mr. Boston’s Platinum Edition,” edited by Anthony Giglio. Makes 1 drink.

Ingredients

2 ounces gin

4 ounces tomato juice

1/2 ounce lemon juice (from about 1/2 lemon)

1 pinch salt

1 pinch pepper

2-3 dashes Worcestershire sauce

2-3 drops Tabasco sauce

Celery stalk and lemon wedge for garnish

Directions

Stir all ingredients (except garnishes) with ice in a chilled highball glass. Garnish with celery stalk and a lemon wedge.