This week in the department of Scholarly Studies That Make You Feel Better About Your Vices: Fruity cocktails are actually more nutritious than fruit juice alone. As Reuters reports, a joint study by Thai researchers and the USDA—which was initially looking for ways to preserve the taste and health benefits of strawberries during storage—uncovered the unexpected benefits of added booze:

[E]thanol—the type of alcohol found in rum, vodka, tequila and other spirits—boosted the antioxidant nutrients in strawberries and blackberries. … Any colored fruit might be made even more healthful with the addition of a splash of alcohol, they report in the Journal of the Science of Food and Agriculture.

It’s unclear how much constitutes a “splash” (and if adding more than that could cancel out the positive effects), but I’m guessing the findings will still help fuel a few people’s pomegranate-Cosmo habits (except, no, wait—pears are the new pomegranates! And it sounds like bartenders are having a hard time coming up with drinks that work with the new pear-infused vodkas).

Just don’t forget the old saw about how sugary cocktails worsen your hangover—even the higher-end libations made with real fruit go down quickly, which means you’re likely to drink more without noticing.

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