Bloody Mary Drink is an umami option for year-end parties | Press

Drink developed by Chef Richard Ricelle guarantees the accentuated fifth taste. Check out the recipe here and see that umami can also be present in beverages.

São Paulo, November 2017 – With many holidays in November, the month that precedes the main celebrations of the year will end in the blink of an eye. That is why it is already time to start preparing for work events, gatherings with friends, the arrival of Christmas, and the much-anticipated New Year’s Eve. To accompany all these occasions, the Umami Committee has a special suggestion: the Bloody Mary Umami drink.

Developed by chef Richard Ricelle, the beverage highlights umami – one of the five basic tastes of the human palate – thanks to tomatoes and monosodium glutamate, a flavor enhancer that also provides the fifth taste. The tip is to pair the drink with seafood, oysters, and dishes that contain meat.

Check out the ingredients and preparation method:

Bloody Mary Umami

Ingredients

• 1 shot of vodka
• 200 ml peeled tomato pulp
• 1 tablespoon monosodium glutamate
• 6 drops Worcestershire sauce
• 3 drops Tabasco sauce
• 6 drops lemon juice
• 1 cherry tomato for garnish
• 1 celery stalk for garnish
• 6 ice cubes

Preparation Method

1. Take the tomato, blend it in the blender, and then strain it.
2. Place the strained tomato juice, ice, vodka, Worcestershire sauce, Tabasco, and lemon juice in a shaker and shake for 1 minute.
3. Rub 1/4 of a lemon on the rim of a caipirinha glass and make a small rim of monosodium glutamate.
4. Pour in the seasoned tomato juice without the ice.
5. Garnish with the celery and cherry tomato.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000, when researchers from the University of Miami verified the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuity of the taste for a few minutes after eating. To learn more, visit portalumami.com.br and also follow on social media facebook.com/GostoUmami and instagram.com/ogostoumami.