Why do they put Bloody Mary on planes?

According to a 2016 study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance, tomato juice, AKA the main ingredient in a Bloody Mary, tastes better in the air due to the noise level on an airplane, which influences a human's perception of taste.



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Tomato juice has a strong flavour that can still be tasted at high altitudes, making it a satisfying beverage choice for passengers. Additionally, tomato juice is a good source of hydration, which is especially important during air travel, as the cabin environment can be dehydrating.

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Because the TSA considers the nut spread a liquid, plane passengers must limit the amount they bring in their carry-ons. Like all other liquids, passengers are limited to 3.4 oz or less of peanut butter in their carry-on bag, but can also put the snack in their checked baggage.

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Grosskopf said that a bloody mary, gin and tonic, Moscow mule, and a mimosa are all “safe bets” on flights.

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The dry cabin air messes with our odor receptors, and since things taste differently when our sense of smell is impaired—think about eating when you have a cold—food tastes blander on a plane than it does on the ground. That same principle is what makes tomato juice taste better in the air.

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