People have enjoyed an apéritif to stimulate appetite since at least the 5th century AD. While popular explanations for alcohol-induced overeating include a reduction of self-control, Sarah Cains of the Francis Crick Institute in London and colleagues have now identified a physiological mechanism. Giving mice alcohol for a period of three days increased their food intake and boosted the activity of AgRP neurons, which trigger feelings of intense hunger when stimulated. The activity level was similar to that induced by fasting or hunger hormones, and mice that had these cells silenced did not increase the amount they ate.