Bloody Mary chemistry

What is chemistry for, if it cant teach us about the perfect Bloody Mary !
Creating the perfect Bloody Mary: Good chemistry of fresh ingredients

Key ingredients - tomato juice, Worcestershire and Tabasco sauce, fresh lemon or lime juice, horseradish, black pepper, and celery salt. Shake with ice or serve over ice, garnish with celery and a lemon wedge.

The umm..."science", although numbers would have been more fun:
* Chemically, the Bloody Mary is a “highly unstable” concoction, and the quality tends to deteriorate quickly.
* Serving Bloody Marys on ice helps to slow down the chemical reactions involving acids in tomato juice and other ingredients that degrade the taste.
* If using a cocktail mix, add some fresh ingredients to enhance the flavor and aroma.
* Tomato juice makes up most of the Bloody Mary’s volume, so use high quality juice that has a deep, rich flavor.
* The intense, spicy flavor of a Bloody Mary masks the vodka, and using premium vodka makes little sense.

The oddly caterpillar shaped molecule is ally isothiocyanate, the key ingredient in horseradish.

some venn funn...

Following up on the latest version of Style Weekly's State of the Plate 2011 article, I remembered that last time, I had done an analysis of cost of eating at these restaurants. This time, I was curious to see how much evolution there was in the RVA restaurant scene.
Here is the distribution of their list of "best" restaurants over the last 3 years. 3 restaurants made a comeback this year from 2009. A number of those in the non-overlapping areas are dearly (or not so) departed. 29 restaurants have made the list in all 3 years. There is a 71% overlap from last year to this one.
There are 12 new places on this year's list and the editors seem to have continued with their predilection for annointing the new kid on the block the (best?) restaurant of the year in RVA.