When yesterday’s “why nots” turn into today’s “why oh whys,” there’s not much you can do but ride it out. However, according to alcohol expert Daniel Ufland of the online whisky retailer The Whisky Masters, your choice of drink might be a big factor in how rough that ride is.
Here’s a rundown of seven drinks most likely to ruin your morning.
Red wine is considered a somewhat classy drink — you know, you sniff it and swirl it to look classy — but overdo it, or it will leave you feeling far from sophisticated the next morning. It contains tannins, which can trigger headaches, and histamines, which often lead to nasal congestion or worsen allergy-like symptoms. Then there are the congeners — chemical byproducts of fermentation that are more concentrated in red wine than in lighter drinks — which only intensify the hangover. According to Ufland, white wine is more merciful the next day, and might spare you from the same brutal aftermath.
Whiskey is a solid drink and works as a great companion to a steak dinner or a nightcap. But overindulging in it will make you curse all grains known to man. The dark hue and deep flavor profile in whiskey come from congeners — those pesky compounds formed during fermentation and aging. They’re fantastic for taste but disastrous for your head.
According to Ufland, pairing whiskey with plenty of water and a good meal beforehand can take the edge off. “A big meal can really help soften the morning-after blow,” he adds.
Tequila, the sponsor of bad decisions and tomorrow’s ay, Dios mío, isn’t exactly known for mercy in the hangover department. It has high alcohol content which dehydrates you faster, and leads to headache and queasy stomach the next day.
According to Ufland, sticking to just one or two shots — and pairing it with a snack — can help slow down alcohol absorption and save you from tequila’s wrath. “If you’re going for tequila, make sure you don’t skip the salt and lime!” he jokes.
The bubbles in the bubbly are here to trick you. Carbonation speeds up alcohol absorption, so you’re tipsier faster — and on a crash course with a hangover before you know it. Luckily, champagne has a lower alcohol content than most dark spirits, so the hangover tends to be a bit milder. “Sip champagne slowly and avoid drinking on an empty stomach to mitigate the effects.” Ufland advises.
Rum feels like a vacation in a bottle until the next morning. Dark rum, in particular, is loaded with sugar and congeners, which makes it your worst enemy. Lighter mixers can help keep the sugar levels down, Ufland suggests, as “there’s already enough sugar in the rum itself.”
Alcohol isn’t something to buy on the cheap — frugal drinkers often end up paying the price with a brutal hangover. Cheap spirits come loaded with a delightful blend of impurities that your liver has to wrestle with. These impurities can slow down alcohol processing in your body, extending the lifespan of your headache and nausea combo well past breakfast. “Opting for higher-quality spirits with fewer additives and, of course, staying hydrated can lessen the morning blow,” Ufland advises.
Beer might seem like a safe bet with its lower alcohol content, but those carbs mean bloating and sluggishness. You might avoid the brain-splitting headaches, but that doesn’t mean you won’t feel rough. Ufland advises lighter beers if you want to keep the day-after effects mild. “Nothing wrong with a few light beers if you’re aiming for a more manageable morning,” he notes, but warns that heavier beers demand some stomach prep.
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