I like to think in terms of moles of alcohol. Here's an interesting fact I've stated before.
1 mole =46.1g or roughly 46ml of ethanol The metabolism (oxidation) of 2 moles of alcohol consumes 2 moles of the co-factor NAD+ which equates to about 1.5kg! Think about this for a moment. A 1 Litre bottle of whisky of 80 proof contains approximately 40% alcohol. That's around 400mL of alcohol.
If 4 people polished off such a bottle, then each would consume ~100mL, nearly 2.5moles, requiring ~1.875kg of NAD+
Now I'm not suggesting anyone go out and drink this sort of quantity, but there are those who do drink such large amounts. When you look at this, and the fact that NAD+ is also required for many other liver and enzyme functions, it's little wonder that liver disease is a often the product of long term excessive consumption.
As NAD+ is also used as a cofactor in other enzymatic processes, and must itself be regenerated from NADH, bioavailability of NAD+ limits the rate of which alcohol can be oxidised. This is ~10mL/ hour for most caucasian adults.
Fructose (fruit sugar) is one of the things that can regenerate NAD+ from NADH. While it's unlikely it will hasten the sobering up process by any appreciable degree, it may help reduce liver damage from excessive consumption.
Edit: Corrected 1.875g to 1.875kg; p_d