FOR EMERGENCIES

Lyan Mary Serves 6

Bloody Mary is a drink that can get pretentiously overcomplicated (with lobster, cheeseburger and every condiment under the sun thrown in…), and while this version isn’t overly simplistic, it’s easy enough. Make the two main elements ahead of time, so you can be ready to go.

— 15g sweet white miso — 4 shots (100ml) Lea & Perrins Worcestershire sauce — 500ml passata — 500ml tomato juice — ½ tsp Tabasco — 6 shots (150ml) Tío Pepe sherry — 1 strip lemon peel, 1 tbsp fresh juice, and a slice to garnish — 1 sprig thyme — 5 shakes (around ½g) S&B nanami togarashi pepper (available from theasiancookshop.co.uk) — 1 tsp black peppercorns — 3g fresh ginger, sliced — 10g celery, sliced — just under 2 shots (40ml) vodka (ideally something spicy like Belvedere rye, or creamy like Chase)

To prepare the tomato mix (which makes enough for about six servings), dissolve the sweet white miso in two shots (50ml) of hot water. Add the Worcestershire sauce, passata, tomato juice and Tabasco. Mix very well and keep covered.

For the nuked sherry (again, enough for about six servings), add the Tío Pepe to a microwave-safe container along with the lemon peel, thyme, nanami togarashi pepper, peppercorns, ginger and celery.

Cover and blast in the microwave for three minutes. Allow to cool, then strain through a coffee filter.

To serve, fill a tall, straightsided highball with cubed ice, then add the lemon juice, just under one shot (20ml) of nuked sherry, the vodka and four shots (100ml) of tomato mix. Stir gently, top with more ice, and garnish with a slice of lemon.