Alicia has been making fresh tomato juice right in her kitchen. She uses either red or yellow tomatoes and a little lemon or lime juice, that's it. Totally natural. To me it's tangy, but not sour, slightly sweet, but not sugary. Her juice is nothing like the processed stuff that comes from a can.
I even bought a bottle of Tabasco sauce to add just a little more zip. I keep thinking Alicia's tomato juice, a celery stalk and a little vodka would make a fine Bloody Mary.
But there's a problem. It doesn't sell well. Many of our Taiwanese customers say it's too sour. It's the same complaint they have with American food. They generally don’t like anything very salty or with a strong sour flavor. And for some reason the juice just doesn't' suit their taste.