American Chemical Society publishes recipe for the perfect Bloody Mary
As a hat tip to the International Year of Chemistry, the American Chemical Society has officially announced the scientifically perfect Bloody Mary. Rejoice!
The Bloody Mary is often known as the premiere cocktail designed to counteract the effects of last night’s boozefest.
Rumored to have been created in New York City sometime in the 1920s, the origin of the drinks are almost as hazy as the details from last night.
According to the ACS, the perfect Bloody Mary consists of:
- 1 oz vodka
- 5 oz tomato juice
- 1/2 oz lemon juice
- pinch celery salt
- 2 shakes Worcestershire sauce
- 2 shakes Tobasco sauce
- ground black pepper
Although the recipe may seem simple, the American Chemical Society notes that the Bloody Mary is a multi-sensory experience combining both scent and flavor.
They note that the intoxicating scent is due to all the volatile compounds in the mix. The lack of stability within the compound means that it’s vital to make the drink fresh: no mixes for these scientists.
The ACS not only suggests you make the Bloody fresh, but also chill each element at every stage. The chemical reactions involving acid can be slowed if the drink stays cool enough during the mixing process.
Oddly enough, the ACS says the most important elements are the Tobasco, Worcestershire, celery salt, etc, so using cheap vodka seems to be A-OK with this crew.