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.