In addition to being painful, hangovers are a waste of time. I’ve got things to do in the morning—work, exercise, brunch cocktails—and it’s much harder to do those things with a churning stomach and throbbing headache.
For a cocktail writer, hangovers are an occupational hazard. I try to attend every restaurant opening, tasting session, open bar party, brand launch, bartender brunch, and after-party in whatever city I happen to be in. But I rarely endure hangovers the next day because I make a vigilant effort to avoid them.