The Scientifically Perfect Bloody Mary
“It covers almost the entire range of human taste sensations — sweet, salty, sour and savory — but not bitter.” A “flavor expert” believes he has discovered the chemically perfect Bloody Mary, which he presented in great detail to the American Chemical Society yesterday. To summarize his findings:
-Use cheapish vodka (DONE)
-Use expensive tomato juice (OK)
-Serve it on ice (OK)
-Drink it within a half-hour of making it (DONE)
Plus it’s healthy, with cancer-preventing lycopene, fiber from the celery (sure), and the alcohol that’s determined every day to be either kind of good or kind of bad for you when consumed in moderation. And then there’s all the expensive clothes you buy after enjoying one to three of these chemically perfect Bloody Marys (and their uglier sister the chemically imperfect Bloody Mary, and their gremlin cousin the vodka with a splash of V8), which sometimes enhance but more frequently do not enhance your life.
Photo via Flickr