As it stands or indeed judders, this is almost entirely unattractive.

However by adding - at appropriate points - a generous dash of Worcester and Tabasco sauce, a pinch of celery salt, a touch of lemon zest and more vodka than you could shake a cocktail-stick at, I could produce an entirely acceptable Bloody Wobbly Mary.

It wouldn’t look much better, but the taste would be greatly improved because I make a very, very good Bloody Mary.

It does not involve a bayleaf.

;->

Mr. I Can Make You A (Solid) Cocktail speaks. 

(yawn) It’s late. If enough of you reblog this by tomorrow morning, I will tell you the tale of Peter and the Twenty Suits in Zurich Airport.