Reliably considered the best possible cure for a hangover, this long tomato juice and vodka-based drink might actually work. First, it is restoring some of the hydration that drinking alcohol removes and that causes many of the nastiest symptoms. Second, its alcohol or ‘hair of the dog’, does help a hangover, because this dilutes the poisonous, simpler alcohols created in the body as it assimilates distilled ‘pure’ alcohols.
It is of course also cheering of colour and very delicious and the ice in it makes only a merciful, non-invasive tinkle.
Like all relatively simple concoctions, proportions can be varied infinitely – but it is not really a Bloody Mary unless it contains Worcestershire Sauce and, vitally, celery salt. Or that’s what some people say. The biggest mistake is to make it too hot, with cayenne, Tabasco or other chilli-based sauces, as these are likely to exacerbate the state of an already dainty digestion.
The ingredients are easily available and any decent restaurant or bar will make one for you – but tell them how chilli-hot you want it for there is much propensity for overdoing it.
Choose the best
Argue forever about the best Bloody Mary. It’s what works for you.
A basic Bloody Mary mix of flavoured tomato juice can be made and chilled in advance and made up individually by adding ice cubes or crushed ice and as much or as little vodka as preferred. It’s best not to add the vodka in a stored mix as everyone might want a different proportion.
Top quality tomato juice, fresh lemon juice, Worcestershire sauce and salt, ideally celery salt, plus a little of something to make it zing in the mouth and widen the eyes, like Tabasco. Those are the ingredients before you add the vodka, stir well and serve over ice.
Often a Bloody Mary is served in a tall glass with a stick of celery. Please make sure the celery has had its strings removed – and consider, do you really want to hear the sound of celery crunched in another’s mouth when your head is in a delicate state?