Here’s a somewhat uncommon twist on a classic  brunch tipple to ease today’s collectively tender post-Christmas constitutions.

Created by the bar team at modern British restaurant Ochre, the secret to this revitalising Bloody Mary is an inventive infusion of our awfully English vodka with freshly grated celeriac and horseradish.

They’ve also opted for a homemade Habanero shrub for depth of flavour and have cleverly cut the tomato juice with a little passata, to add an extra smooth texture to sooth one’s sensitive insides.