Bloody Mary.

Much like a cold shower or bacon-laden recovery brunch, this tomato-based cocktail is often turned to as a hangover remedy, particularly by those who subscribe to the “hair of the dog” philosophy. The original concoction was simply tomato juice and vodka, said to have been mixed in the early 1920s by Fernand Petiot at Harry’s New York Bar in Paris. The French bartender claimed to have been experimenting with vodka-based cocktails at the time, as the spirit was becoming widely available due to an influx of Russians arriving in France following the revolution. In 1934, Petiot travelled to New York to take up the post of head bartender at the St Regis Hotel. There, he is said to have finessed the drink, adding lemon juice, Worcestershire sauce, Tabasco, and salt and pepper, creating the spicy, savoury cocktail we know and love today.

And just how might it help a hangover, you ask? Some people believe the tomato base settles stomach cramps, while salt replenishes electrolytes, and vodka supposedly relieves aches and pains. We’re not quite sold on that but will agree it makes for an invigorating start to the day.

GT Bloody Mary

For our version of this classic brunch kick-starter we like to swap lemon for lime and add a salt-and-pepper rim. To start, mix 2 tsp crushed sea salt with 1/2 tsp of coarsely ground peppercorns. Rub lime around the rim of a chilled highball glass and dip into the salt mixture. Shake off excess and fill glass to two-thirds full with ice. Add 45ml vodka, 20ml lime juice and 200ml tomato juice, and season to taste with Worcestershire sauce, Tabasco, extra lime juice and salt and pepper. Top with a skewered green olive or a pickled jalapeño if you like things fiery.