Scientists Engineer the Best Bloody Mary
Scientists recently analyzed the chemical makeup of the cocktail. What they found will help you create the best Bloody Mary you’ve had all morning.
By Richard Schiller
Anyone who drinks Bloody Marys thinks he knows how to make and/or where to find the perfect Bloody Mary. Which is fine with us; we’ll happily avoid a hungover argument about how much Worcestershire sauce is too much … and about how to pronounce Worcestershire.
But you can’t argue with science. And at a recent meeting of the American Chemical Society, eggheads put aside their tedious cancer research or whatever it is they were doing in order to study the Bloody Mary. Turns out the cocktail boasts hundreds of flavors and contains several chemical compounds that are genuinely good for you.
More importantly, the science dudes came up with some tips for the next time you’re blearily mixing up your favorite hangover cure.
· Make each Bloody Mary fresh. Much like Charlie Sheen, Bloody Marys are chemically “highly unstable,” and so quickly become less delicious.
· Use plenty of ice. It helps slow that unwanted chemical breakdown.
· Add fresh ingredients. Even if you use a mix, they’re necessary to enhance the aroma and therefore the taste.
· Use good juice, not good vodka. This isn’t rocket science: Juice makes up the majority of a traditional Bloody Mary, so it’s important that it tastes good. The vodka, on the other hand, is overwhelmed by all the spices, so you’ll barely taste it.