How’s this for science in the public interest: In a 2011 presentation to the American Chemical Society, Neil Da Costa — apparently an actually reputable scientist — asserted that the Bloody Mary is the most complex cocktail in the world, containing literally hundreds of flavor compounds. That’s a lot to screw up, but Chop Bar’s got it down to, well, a science. The Jack London brasserie’s version is made with Rain organic vodka; a proprietary, house-made, well-spiced Bloody Mary mix that we’d happily trade our firstborn for; and, if you want, bacon (!!!) for $2. It comes out nicely thick and perfectly brick-colored, adorned with colorful, freshly pickled vegetables in a tall glass dusted with salt, pepper, and spices: It’s perfect before you even take the first sip. And then it’s salty, spicy, sweet, and savory all at once, beautifully textured and perfectly balanced, all those hundreds of compounds causing your taste buds to explode and your synapses to fire on levels you scarcely even understand. But why would you want to?