The Perfect Bloody Mary Explained by Science
There is little better on a Sunday morning at brunch, or breakfast, or tea for that matter, than an ice cold Bloody Mary to open your eyes and get your day started right. The kick of spice, the tang of lemon, and the flavors of vodka and tomato all combine to make a world class drink – if you make it properly.
The Bloody Mary has been called the Mount Everest of cocktail drinks. A scientist, Neil C. Da Costa, Ph.D., “an expert on the chemical analysis of flavors at International Flavors Fragrances, Inc., Union Beach, N.J,” made a presentation on its composition and tastes to the 241st National Meeting & Exposition of the American Chemical Society (ACS).
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