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.
Tomatoes are commonly used in Bloody Mary type drinks. Tomatoes are know for their natural monosodium glutamate (MSG) which gives the tomato a umami flavor (same as parmesan cheese, soy sauce, mushrooms ...). MSG is not bad for you.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
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.
Stirring gently, pour all ingredients into ice-filled highball glass and garnish with, really anything if its edible. Coat the rim with celery salt if available, otherwise use a salt of your choice.
There is a considerable amount of variation available in the drink's construction and presentation including the use of different base spirits like bourbon, rye, tequila and gin. In addition to the aforementioned, more traditional ingredients, practically anything can be added to the drink itself or as a garnish according to the drinker's wishes or the bartender's or establishment's traditions. - Wiki
IBA Official, Earliest Recorded Date: 1921
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