Thursday, April 7, 2011

The Perfect Bloody Mary

Here at Food/Science, we love us some brunch cocktails. Luckily, some folks with Ph.D.'s spent time and effort to determine, scientifically, the best way to make one such libation: that brunch classic, the Bloody Mary. At a recent meeting of the American Chemical Society, scientists presented research showing that, basically, it boils down to using fresh, quality ingredients and cheap vodka. Hooray for thriftiness, and science!

Personally, I like mine garnished to the hilt, with pickles and olives a must.

Check out the full story here, (via The Kitchn).

Also, as a bonus, why not pair your scientifically-proven Bloody Mary with a Mobius Bagel? So much geekery, in one brunch!

(also via The Kitchn)

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