30 March 2011

Science tackles the big issues: The best Bloody Mary

This is the scientific equivalent of TMZ reporting, and for that I apologize. I couldn't help myself.

Bloody Mary Gives Up Its Flavor Secrets

Chemical analysis provides tips for making a better Bloody Mary. Karen Hopkin reports.


First, make it fresh. The acids in tomato juice can degrade the drink’s other ingredients. Also, make it cold—ice slows the degradation. Use the best tomato juice—the major source of flavor. But feel free to cheap out on the vodka. Its taste gets lost in the complex mix. In other words, chemists say to save the Grey Goose for other experiments.

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