A distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
A commercially available tomato juice with added spice and clam broth; lending the juice its name. Used in some Bloody Mary recipes.
A fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins. Known for its strong salty and umami flavors.
Also known as chili sauce or pepper sauce, this is a condiment, seasoning, or salsa made from chili peppers and other ingredients. Used for its spicy flavor due to the organic compound capsaicin.
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Rim a glass-filled highball glass with lime juice and the celery salt. Add vodka and Clamato to the glass and mix in the pepper, Worcestershire and Tabasco to taste. Garnish with celery stalk. #build #ontherocks