Best bloody mary

As with many drinks, the genealogy of this spicy tomato and vodka combo is debated. It seems likely the bloody mary was invented in America and originally contained oysters, and while we get the best bloody mary briny thing, we’re not sure how we’d handle that on a hangover. Neutral vodka is the ideal partner for all the intense flavours that are layered on top of it. We’d usually advise buying the best spirit you can afford, but given the flavour will be all but entirely eliminated by spicy tomato, you might feel it apt to go budget.

Flavoured vodka can be a good choice when matched carefully with later ingredient additions. Horseradish or chilli vodka both work well. The jury’s out when it comes to other spirits. Non-concentrate is ideal, or better still, make your own in a juicer. Lots of bartenders add an extra splash of booze to a BM. Erik Lorincz from the American Bar in London’s Savoy Hotel opts for a splash of port or sherry. Manzanilla sherry adds a dry mineral taste to give depth to the drink.

Lemon juice: This we’d always put in a bloody mary. In fact, most drinks are improved by a squeeze of lemon juice. It’s an elixir that always sharpens and brightens. Worcestershire sauce: This deep and dark liquid dream is one of the greatest ever storecupboard inventions. It adds colour and a vinegar-salt flavour but as it contains anchovies, make sure you don’t serve it to vegetarians. Tabasco: The world’s most famous hot sauce.