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" From a simple gin-and-tonic to a gussied-up concoction like an absinthe-infused Sazerac, cocktail preferences vary immensely. We collected our favorites from some of the best bars and restaurants in the country. Who can resist sampling more than a few in one sitting? Not the T&amp;amp;amp;C staffers, who sipped everything from Beaujolais to Black Label in the name of research \u2014 namely, testing cures for the aches you&amp;#039;ll likely be feeling the morning after New Year&amp;#039;s Eve. Blowfish ($2 per dose, forhangovers.com), a tablet to be dissolved in water la Alka-Seltzer, contains a not entirely revolutionary yet winning combination of caffeine and aspirin. It received by far the highest praise of all the hangover cures we tested. (&amp;quot;It worked like a charm,&amp;quot; one editor reported.) Other remedies we tried included coconut water (&amp;quot;I felt rehydrated, but the nausea did not completely subside&amp;quot;), greasy food (&amp;quot;Helped settle my stomach, but I didn&amp;#039;t regain full operation until about 5 p.m. that day, and greasy foods really pack on the pounds&amp;quot;), good old hair of the dog (&amp;quot;While the Bloody Mary helped distract my body from the hangover right away, the new buzz eventually wore off, and I was back to where I started: on my couch, feeling horrible&amp;quot;), and two of the oddest and oldest cures: tripe (&amp;quot;No change&amp;quot;) and ice in one&amp;#039;s underwear (&amp;quot;If the aim was to turn my happy place into a frozen tundra suitable for the likes of Happy Feet, yes, it worked. Did it rid me of my hangover? Absolutely not&amp;quot;). Of course, one could just accept the pain and take it as a lesson to show moderation in the coming year, but no one volunteered to test that strategy. From left: Jefferson Julep Lemaire at the Jefferson Hotel, Richmond 1.5 oz. Jefferson&amp;#039;s Reserve bourbon, .5 oz. simple syrup, 6 or 7 fresh mint leaves Southside Bar &amp;#039;21&amp;#039; at The &amp;#039;21&amp;#039; Club, New York 2 oz. Belvedere vodka, 1 oz. mint simple syrup, juice from 1 lemon, 1 tbsp. fresh mint leaves, splash of soda French 75 Arnaud&amp;#039;s French 75, New Orleans 1.25 oz. Courvoisier VS cognac, .25 oz. lemon juice, .25 oz. simple syrup, 1 lemon peel, 3 oz. Veuve Clicquot champagne Dewar&amp;#039;s Perfect Rob Roy Nemo&amp;#039;s, Detroit 2.5 oz. Dewar&amp;#039;s White Label scotch, dash sweet vermouth, dash dry vermouth, lemon twist The Ward Eight Locke-Ober, Boston 2 oz. Old Overholt rye, .5 oz. fresh lemon juice, .5 oz. fresh orange juice, .75 oz. simple syrup, 1 tsp. grenadine Italian Stallion Pascal&amp;#039;s Manale, New Orleans 2 oz. Disaronno Amaretto, 1 oz. dark Creme de Cacao, 1 oz. Creme de Noya (almond), 4 oz. milk Oden&amp;#039;s Muse Tavern Law, Seattle 1.5 oz. Linie aquavit, .75 oz. Dolin dry vermouth, .5 oz. Cynar, .25 oz. maraschino liqueur, 1 dash Fee Brothers Whiskey Barrel bitters   From left: Bloody Maria Dan Tana&amp;#039;s, West Hollywood 2 shots Deleon a\u00F1ejo tequila, tomato juice, dash Lea &amp;amp;amp; Perrins Worcestershire sauce, lime slice Bellini Cipriani, New York 3 oz. Zonin prosecco, 1 oz. peach puree Tommy&amp;#039;s Margarita Tommy&amp;#039;s Mexican Restaurant, San Francisco 2 oz. Arette agave reposado tequila, 1 oz. fresh lime juice, 1 oz. equal parts agave nectar and water Monkey Gland Monkey Bar, New York 2 oz. Tanqueray gin, .75 oz. orange juice, .5 oz. simple syrup, 1 bar spoon pomegranate molasses, 2 dashes absinthe, garnish with 2 cherries Mexican Mule Crown, New York 1.5 oz. Patron silver tequila, .75 oz. fresh lime juice, .5 oz. agave nectar, 3 dashes Angostura bitters Mai Tai Trader Vic&amp;#039;s, Beverly Hills 2 oz. Royal Amber rum, .75 oz. Trader Vic&amp;#039;s mai tai mix, .5 oz. lemon juice, garnish with .25 oz. squeezed lime, maraschino cherry, pineapple, mint sprig "^^<http://www.w3.org/2001/XMLSchema#string>
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