Bradley Walsh likes a Bloody Mary

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A classic cocktail, the Bloody Mary might help with a hangover thanks to its non-alcoholic ingredients, which include electrolyte water, vitamin C, and vitamin B6. Tomatoes also contain lycopene, which helps to combat the toxins in the liver.

In his 2016 book Bread Street Kitchen, Gordon Ramsay shared the perfect Bloody Mary recipe.

He wrote: “Weekend brunch wouldn’t be complete without a Bloody Mary – or a Virgin Mary if you prefer – and this spice mix from my Bread Street Kitchen restaurant in London is hard to beat.”

The recipe makes 310ml of spice mix and serves 20 to 30 people. For those wanting to cure their hangover today, they can use a lot less mix.

The recipe’s ingredients and method are below.

Ingredients for spice mix

Two fresh basil leaves

Leaves from ½ a rosemary sprig

½ a celery stick, trimmed

Two green olives, pitted

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One green chilli, deseeded

½ a shallot, roughly chopped

½tsp paprika

½tsp cayenne pepper

½tsp black peppercorns

½tsp garlic salt

½tsp Dijon mustard

½tsp horseradish sauce

250ml (9fl oz) Worcestershire sauce

Ingredients for each Bloody Mary

25ml (¾fl oz) vodka (optional, see tip below)

150ml (5fl oz) fresh tomato juice

Ice cubes, to serve

Slices of lemon, cucumber or celery, to garnish (optional)

Method

Sterilise a bottle or jar by washing it in hot soapy water, then leave to dry in a low oven for 15 minutes.

Put the spice mix ingredients in a blender and blitz until smooth. Pour into the bottle or jar, seal and chill for up to five days if preferrable.

To make each Bloody Mary, pour the vodka (if using) and tomato juice into a jug, add two to three teaspoon (or to taste) of the spice mix and stir.

Pour into a glass over ice and garnish with slices of lemon, cucumber or celery (if using).

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