The boy and his poison: The Michelada

As restoratives go, there's no denying that sometimes a bloody mary can be a bit of an ordeal. The vodka and worcestershire sauce suspended in a high-ball glass of coagulating tomato juice and coarse ground pepper punctured by that limp stick of celery. What if there was another way, one where you could get all the vitamins of the tomato, the spice of the tabasco and the soothing hit of alcohol, but with the fizz and joy of some sort of internal mariachi band? That is the power of the Michelada.

The drinks name is derived from "mi chela helada," or "my cold beer" and while its best suited to lazy summer days by the beach (preferably in its Mexican country of origin) its also an incredible panacea to over indulgence. So grab yourself a bottle of negra modelo, pick your favourite bloody mary flavours and get making this incredible drink:

You'll need:

• 12oz beer (Brewdog's IPA is lovely but for authenticity try a Mexican one like Negra Modelo)
• 1 oz of tomato juice
• The juice of half a lime
• Pinch of salt and pepper
• 2 dashes Worcestershire sauce
• 1 dash hot sauce

Then make:

• Salt the rim of a tumbler by running some lime juice round the rim and dipping it in salt
• Add all the ingredients except the beer to a chilled glass
• Top up with the beer and grate some black pepper over the top.