Soda cocktail

These recipes are provided for medical marijuana users and educational purposes only. Nobody else should ever do pot because it's a bad thing to do. It will ruin your personality, destroy your life, and you'll burn in hell! The controversial content and vulgar language of this web site are not appropriate for anybody.

Green Dragon.

Like to get high?

Tired of coughing shit out of your lungs?

Wanna save money?

Some pot smokers feel this way, but they're turned off by the idea of cooking with pot for several reasons. First of all, you can accidentally get too stoned and become paranoid. This is because digesting food takes a long time, so at first you'll think you're not stoned enough, eat some more "special brownies," and then later on it's too late and you have to go through a scary experience. Nobody has ever died from a marijuana overdose, scientists cannot prove that it causes brain damage, and it's unknown whether long-term heavy use has permanent effects (see Erowid.org for more info). Despite marijuana being a relatively safe drug, it's still not very fun to accidentally get too stoned. Another reason smoking is preferred: many people say that eating pot is a "different" experience, which is a polite way of saying "not as good" because these people usually choose to smoke it instead. When the effects come on more quickly, like taking a hit off a bong, this can be a better high. In other words, some people like to get really fucked up really fast! Also, food might not deliver all of the psychoactive substances in pot. And quite simply, some people just don't like the taste of pot, or they like the feeling and social aspect of smoking something.

A green dragon soda can almost offer everything that pot smokers like, without the smoking part. "Green dragon" is essentially a marijuana extract. It's a quick, controlled way to get high without tasting pot or putting carcinogens into the lungs. Compared to other marijuana drinks, it's relatively compact and easy to carry around in public, and it can be added to any type of drink or food. If you make a large batch and strain out the weed, then you'll know exactly how strong it is after the first sample. Another advantage of green dragon: you won't smell like pot! On an empty stomach you'll reach a peak high at about 60 to 90 minutes, whereas a toke or a bong hit takes about 15 to 45 minutes to peak.

Stove Method

Supplies: Cooking pot, mug or measuring glass, candy thermometer, fork, coffee filter paper, rubber band, and a drinking cup.

Ingredients: 1 fluid ounce citrus extract (lemon, lime, or orange) and ½ gram of weed.

Cooking with alcohol is a fire hazard, but this is a less-dangerous variation using a water bath. Never do this when you're already stoned. Always have good ventilation because concentrated alcohol vapors can explode!

The amount of pot shown here would work for most regular stoners if it's a high-grade marijuana ("chronic"). You would most likely get high enough that you wouldn't be disappointed, but not quite high enough that you would get a panic attack. No guarantees, so each person has to experiment and figure out the right amount. Somebody who has not been high in a really long time would be very sensitive, so they would need to use less pot or use cheaper stuff ("schwag"). A total pot-head would need to use more pot.

"Green dragon" is made with very-concentrated alcohol because the cannabinoid compounds (the stuff that gets you high, including THC) do not dissolve in water, but they do dissolve well in alcohol. Everclear is ideal, but this is not available in some states. For large batches, use liquor with the highest alcohol content that is available. The more alcohol, the easier it is to extract the cannabinoids. For small batches, citrus extracts are ideal because they have a high alcohol content (80-90%), and they taste good when added to a drink. Mint extract also has a high alcohol content but it's incredibly gross to drink. Rubbing alcohol or methyl alcohol will both make you go blind (it's not a myth!), so nobody uses those. Cannabinoids are also fat-soluble, but oils and fats take longer to digest, and it's kind of gross to drink vegetable oil, unless it is so concentrated that you can take a few drops under the tongue (sublinguilly).

Step 1: Microwave *dry* weed on medium 3 x 20 seconds with cooling time in between. This converts THCA (inactive) to THC (active). This process is known as "decarboxylation." Do not put any alcohol into the microwave because that would be dangerous.

A common question: how much to microwave? Over-cooking may result in THC vaporization (that's bad unless you're inhaling). As a general rule, the decarb is complete when the weed is crunchy, but the plate should not be too hot to touch.

Here are some educational links about decarboxylation:

[ctrl]+ [F] and search for "THCA"

Step 2. Fill the cooking pot with a couple inches of hot tap water and place on a burner. The water helps control the heat so that the temperature doesn't change too fast. And if you accidentally bump and spill the whole thing, it can help prevent a fire. Remove any seeds. Add the weed and extract into the mug or measuring cup, then clip the candy thermometer on the inside of the container so that the bulb is touching the bottom. Place mug or measuring cup in the center of the cooking pot.

Step 3. Turn on the burner and set the heat to a low setting (light the flame first if you're using a gas stove), and watch the temperature slowly climb. Carefully adjust the flame or electricity to keep the solution between 160 ºF and 165 ºF and maintain this for 20 minutes. Ethyl alcohol boils at 173 ºF at sea level, so the candy thermometer helps to avoid an accidental boil-over. If you see the alcohol boiling a little, then back off the heat a little. This happens when the solution is heated unevenly. You can fix this problem by putting something underneath the container so that it's not directly touching the bottom of the cooking pot, but it has to allow the vapor bubbles to escape without causing vibrations. Alternatively, you can use a floating steel bowl instead of a glass measuring cup. If the temperature goes above 165 ºF, and you turn down the heat, but the temperature is still climbing and getting close to 170 ºF. then just lift the cooking pot off the burner, let it cool down to 160 ºF, and then put it back on the burner. While the solution is being heated, it's important to stir with a fork once in awhile, just in case some of the weed is not completely covered by the liquid. Some alcohol will inevitably evaporate. How much is lost depends on surface area.

Step 4. Cool off the solution by slowly adding tap water into the cooking pot and repeating a couple times.

Step 5. Put coffee filter paper inside and around the drinking cup, wrap rubber band around the outside to keep it in place. Pour the solution onto the filter paper and let it drip into the drinking cup. Once it's done dripping, grab the filter paper and the weed and squeeze out every last drop.

Step 6. Now you have "green dragon!" The high alcohol content makes it unpleasant to drink straight, so it's better to add it to something. For an exciting high, add to coffee. For a relaxing high, add to chamomile tea. With soda it tastes really good! A marijuana drink is faster than eating marijuana in food, but not quite as fast as smoking it. On an empty stomach you'll get some immediate effects, with a peak high at 60 to 90 minutes. This will slowly wear off over several hours. If you make a large batch, then you'll know how strong it is after the first time, and then you can easily decide how stoned you want to be the next time.

Microwave: No!

NEVER USE A MICROWAVE FOR EXTRACTION! Anything metal or reflective inside the microwave will spark and light the whole thing on fire and really fuck up the microwave! If the fan is not working, then the vapors will concentrate, and an explosion might blow the door off the microwave and throw shrapnel in your face.

This recipe has been removed because it's too dangerous. It's also the least efficient method and is wasteful of expensive weed. However, it is safe to use a microwave for decarboxylation (THCA conversion to THC, a.k.a. "drying the weed"). Extraction is dangerous because it involves concentrated alcohol.

Cupboard Method

Solar Method

The solar method is probably the best method because it's not as dangerous as cooking with alcohol, doesn't take forever, and it's very efficient so it doesn't waste good pot. In theory, it's the best method. The basic idea is to put a small black sealed container inside a clear container, then put the whole thing inside a reflective metal bowl and leave it outside on a hot sunny day. The black container would need to be light-proof and have very strong threads to hold the pressure. A baby food jar with metal threads would probably work, and it would easily fit inside a peanut butter jar. Sunlight breaks down THC, but several coats of black spray paint primer might be enough to keep everything dark inside. This method might only work in the summertime or for people who live in the desert. The big downside is that it could get stolen or blown away by the wind. Also, the whole thing could explode from vapor pressure and that would suck, so it's important to use a strong container and a lid with strong threads. In theory the pot could be dry-baked one day and extracted the next day. To use the solar method for decarboxylation, it's important to use a packet of salt to keep the humidity low.

Update: a very simple version of the solar method is to use an old container for water purifications tablets, place it inside a black glasses case (light-proof), and place that on the dashboard of a car during the summertime.

Some cool links:

Only educational questions please. I have fallen behind on emails.

Message board will be active again sometime.

8 Low-Sugar Cocktails That Aren't Vodka Soda

Let's get something out of the way right off the bat: Alcohol can be part of a healthy lifestyle, but alcohol itself isn't exactly healthy. Protein , carbohydrates , and fat are all essential macronutrients that your body needs. Alcohol itself contains none of these essential macronutrients. It's a complicated topic, but if you want to know more, this article about how alcohol affects weight loss explains how exactly the calories in alcohol affect your body.

When it comes down to it, the most important part of weight maintenance (or weight loss , if that's your goal) is eating the right number of calories. You don't have to count calories , but you should be aiming for a healthy, balanced diet ( here are some tips ). Many boozy cocktails have a lot of sugar, whether it's naturally-occurring sugar (from fruit juice), or added sugar (from simple syrup, honey, sweetened liqueurs, etc), which makes them higher in carbs and calories. A cup of orange juice has 117 calories and 21 grams of sugar , which can add up quickly if you're drinking multiple cocktails. On the other hand, soda water + vodka (or tequila, or gin) is a no-sugar-added cocktail, but it's a little boring. Here are some fun, low-sugar cocktails for when you want to drink in moderation.

Paloma from Bon Appétit

This fizzy grapefruit tequila cocktail gets about 5 grams of sugar from grapefruit juice, plus 4 grams from an extra teaspoon of sugar (that you can leave out, if you want!). Get the recipe here

Michelada from How Sweet Eats

These beer cocktails are light on the sugar and on the booze, which is great if you're day drinking and not looking to get turnt. 1/3 cup clamato has just 4 grams of sugar, a Corona Light has no sugar, and the sugar in the lime juice, Worcestershire sauce, and hot sauce are pretty minimal. Get the recipe here .

Kombucha Moscow Mule from In In For The Long Run

The six ounces of kombucha you need to make this drink add tons of ginger flavor, effervescence, and a little bit of funky sweetness for less than 2 grams of sugar. The teaspoon of agave adds about 5 grams—if you don't mind a less-sweet drink, you can just skip it. Get the recipe here .

White Wine Melon Spritzer from A Beautiful Mess

Wine, club soda, and fresh fruit are the ingredients for a summer cocktail that won't push you over the edge or lead to an unwanted sugar rush. Get the recipe here .

Skinny Watermelon Mojito from Peanut Butter and Peppers

Slightly sweet and seriously fun, this drink has 10 grams of sugar, all of which come from blended whole watermelon. Um, yum. Get the recipe here .

Wasabi Bloody Mary from Bird and Cleaver

The base of this drink is tomato juice, which adds just 6 grams of sugar. The sriracha, lime juice, and orcestershire have a little sugar, too, but you're not using much, and the sugar is minimal. Get the recipe here .

Savory Cucumber Herb Sangria from Always Order Dessert

A combination of dry white wine (usually less than 2 grams of sugar per serving), lemon, lime, seltzer, herbs, and cucumber makes up this light, very refreshing, barely-sweet sangria. Get the recipe here .

Red Wine Berry Spritzer from Aggie's Kitchen

This combination of red wine, unsweetened flavored seltzer, and fresh berries is pretty hard to beat for evening porch sipping. Get the recipe here .

Pepsi's New '1893' Soda Further Blurs Booze, Soda Marketing

Debut Spot Starts a Sommelier Amid a Backdrop of Wine Barrels

By E.J. Schultz. Published on April 06, 2016 .

The line between soda and booze marketing is getting about as blurry as a Sunday morning hangover. Witness the debut ad for Pepsi's new 1893 premium soda brand, which uses a sommelier character who peddles the beverage like a fine whiskey or wine.

The ad is meant to be humorous. But it underscores a serious marketing strategy by PepsiCo, which is trying tap into the mixology trend. The cola is made from kola nut extract, "real sugar" and sparkling water, with a touch of "aromatic bitters." A ginger cola version includes "real ginger." If it sounds like something that would go well with whiskey, that is kind of the point.

Soda and booze have long been mixed, of course, but brands have not always talked about it openly, or used alcohol imagery in ads.

"We were inspired by the mixology craze," said Chad Stubbs, VP of marketing for the Pepsi trademark. "We absolutely see this as a perfect standalone beverage or a perfect complement to cocktails."

The launch, which was officially announced last week, comes as beer marketers borrow from the soda playbook with a range of new pop-like flavored hard sodas.

MillerCoors Seeks Sales Pop From Gen-Xers With Hard Soda

Can Caleb's Kola Help Pepsi Restore the 'Cool' to Cola?

Examples include MillerCoors' Henry's Hard Soda brand, which comes in ginger ale and orange flavors made with cane sugar and have 4.2% alcohol by volume. Anheuser-Busch InBev keeps adding flavors to its new Best Damn Brewing Co. hard soda brand, including a recently launched cherry cola flavor. Brewers are even starting to capitalize on the sparkling water craze. Boston Beer Co. -- which makes Sam Adams -- this week launched a brand called Truly Spiked & Sparkling that it touts as "the lowest-calorie and lowest-carb spiked sparkling water available." Flavors include Colima Lime and Grapefruit and Pomelo.

All of the offerings aim to quench the growing thirst for variety by today's consumers, especially millennials.

Pepsi is "really interested in the millennial culture of cocktails and the whole culture around mixology now," said Beverage-Digest Editor Duane Stanford. He cited a project called "Fizz" that is being tested by PepsiCo's foodservice team for possible use in restaurants, according to a report late last year in Beverage-Digest. On its website, PepsiCo describes Fizz as a "360 degree immersive experience including actual bubbles, spinning spheres, flavor scent tubes, a DJ and hands-on fizzology experiments." Pepsi experimented with the concept last year at the World Maker Faire event in New York.

Beverage-Digest reported one concoction, called the "Throwback," combines Sierra Mist, a grape-strawberry flavor shot, watermelon foam, green apple cotton candy and Pop Rocks.

While the Fizz drinks are nonalcoholic, Pepsi is getting into the bar business through a separate venture called the Kola House. The first venue is set to open soon in New York City's Meatpacking District. It will be home to resident cocktail curator Alex Ott, who will develop cocktails and elixirs for the establishment, which is described as a kola bar, restaurant, lounge and event space with themes honoring the kola nut.

With 1893, Pepsi wants to tap into the rising interest in food culture that is often perpetuated in social media, Mr. Stubbs said. "We knew there was a space to introduce a cola that is part of this taste journey that consumers are wanting to go on," he said. He hinted that the brand could be used to launch flavors beyond cola and ginger.

The "1893" moniker is a reference to the birth year of a predecessor to Pepsi-Cola known as "Brad's Drink" that was created by Pepsi-Cola founder Caleb Bradham.

1893 Pepsi. Credit: PepsiCo

The brand will be positioned as "mainstream premium." It is available nationally and packaged in sleek bronze and black cans. The suggested retail price for one 12-ounce can is $1.79. For that same price, a consumer could get a 20-ounce regular Pepsi. But 1893 is still cheaper than Pepsi's Caleb's Kola, which goes for $1.99 per 10-ounce bottle. Caleb's, which was introduced in 2014, is made from kola nuts, cane sugar, spices and a hint of citrus. Pepsi considers it a "craft soda" and distribution is regional.

The new brand is officially called "1893 from the makers of Pepsi-Cola." The first TV ad (above) stars actor Jeff Galfer in the role of a sommelier. He swirls and smells the soda amid a backdrop of wooden barrels, before he loses his couth and chugs a couple glasses of the stuff. A voiceover describes the beverage as "boldly blended cola."

The agency is Pitch, which beat out other Pepsi roster agencies for the launch ad, Mr. Stubbs said. He declined to reveal details around the media investment, but said the spot would run during prime time, on cable and in late night. It will also get significant digital backing, he said.

Paloma: The Tequila Drink Everyone Needs to Try

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 serving

For a refreshing, thirst quenching tequila cocktail, the Paloma is definitely at the top of the list and it's a favorite in Mexico. This is a light, fruity drink with a great fizz and one of the smoothest tequila drinks you can mix up.

When you're ready to give your favorite Margarita a break, go ahead and try a Paloma. It's a true classic in the tequila world and countless drinkers agree that it's one of the best.

What You'll Need

2 ounces blanco or reposado tequila
1/2 ounce lime juice
7 ounces grapefruit soda (or enough to top off glass)
Optional: salt for rimming

How to Make It

If desired, rim a collins glass with salt.
Fill the glass with ice and add the tequila and lime juice.
Top it off with grapefruit soda.

Choose Your Grapefruit Soda

Two elements are essential in any Paloma recipe: tequila and grapefruit. Traditionally, grapefruit soda is used and Jarritos is the most popular brand available (their grapefruit is labeled as Toronja). It's not too hard to find this Mexican soda, especially if you look at markets that sell international food or shop online.

Tip: When you find Jarritos, pick up a bottle of their tamarind soda as well. It's another fantastic soda that pairs well with tequila and can certainly be enjoyed on its own.

If you cannot find Jarritos, Squirt is the other grapefruit soda of choice and it is everywhere. To take your Paloma to a whole new level, check out the grapefruit sodas from boutique brands like Q Drinks.

Let's Not Forget the Tequila!

Choose a great blanco tequila for the best Paloma and if you're in the mood to splurge, reposados are nice as well. Just make sure that you fight the temptation to play the cheapskate simply because this is a tall drink. The same quality rules you apply to the Margarita should apply to your Paloma as well.

Once you learn to love the Paloma, you will want to get a taste of the Cantarito. That drink is just as refreshing, it simply builds on the citrus flavor.

A Revised Paloma Recipe

The recipe above is considered to be the original way to make a Paloma. In the wild world of drinks, you can only imagine that a drink this popular has been made over more than a few times. The following recipe has become one of the popular renditions.

In this Paloma recipe, the soda and citrus ingredients have been flipped. Instead of a grapefruit soda, grapefruit juice is used. This requires a different soda to be brought into the mix and, in this case, club soda is called upon.

All of the great Paloma flavors remain, this recipe is just a different way to get the same results. Many people enjoy the original Paloma a little more.

Yet, when you're in the mood for the drink and no grapefruit soda can be, turning to the grapefruit juice in your fridge is the next best thing.

To make this drink, simply mix 2 ounces each of tequila and grapefruit juice with 1/2 ounce lime juice. Fill the glass with ice and top with club soda. Stir well.

How Strong Is the Paloma?

Your Paloma can be as strong or as weak as you choose to make it, it all depends on how much soda you pour. Let's take the average and assume we pour 5-ounces of soda and use an 80-proof tequila. In this case, this tall drink is a very mild 10% ABV (20 proof). That makes this equal to the average glass of wine, so enjoy and Salud!

Sloe gin fizz

less than 30 mins

no cooking required

With the addition of American cream soda, this sloe gin cocktail is very sweet and drinkable.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

ice, as needed
50ml/1¾fl oz sloe gin
squeeze lemon juice
1 tsp sugar syrup (also sold as gomme syrup)
cream soda, to top up

To garnish

1 blackberry
1 sprig fresh mint

Fill a highball glass with ice. Pour in the gin, lemon juice and sugar syrup and stir well. Top up with cream soda.

Garnish with a blackberry and a sprig of mint. Serve.

25 Alcoholic Coffee Drink Recipes That'll Wake You Up

National Coffee Day may come around once a year, but in our book, it's every day. Give your next cup of java an extra kick with one of these coffee drink recipes.

1 oz. Absolut Vodka

¼ c. Sauza Blue Silver Tequila

2 tbsp. pumpkin spice syrup

1 tbsp. vanilla extract

½ tsp. pumpkin pie spice

Combine cream, pumpkin spice syrup, sugar, vanilla extract, and pumpkin pie spice in a cup and stir. Pour into coffee and add tequila. Garnish with whipped cream and cinnamon.

1 oz. Frangelico

1 oz. SKYY Vodka

¾ oz. cold espresso

Source: Campari America

3 tbsp. light chocolate syrup

2 oz. New Amsterdam Vodka

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Garnish with three coffee beans.

1½ oz. Espolón Tequila Reposado

½ oz. coffee liqueur

2 tbsp. agave nectar

1 c. heavy cream

1 tsp. vanilla extract

Combine agave nectar, heavy cream, and vanilla extract in a bowl and stir until firm. Combine tequila, coffee liqueur, and coffee in a cup. Top with cream. Garnish with grated nutmeg.

½ oz. Stolichnaya Vanil Vodka

Combine vodka, Frangelico, and coffee in a glass and stir. Garnish with whipped cream and a raspberry.

1 oz. De'Longhi Espresso

½ oz. simple syrup

½ oz. orange juice

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Muddle blackberries in the bottom of a cocktail shaker. Add remaining ingredients and ice, and shake vigorously. Strain into a glass filled with ice and garnish with an orange wheel and blackberry.

1½ oz. Godiva Chocolate Infused Vodka

Combine coffee and vodka in a glass and stir. Garnish with a scoop of whipped cream and caramel sauce.

Double shot espresso

2 oz. SKYY Infusions Coconut

½ oz. coffee liqueur

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Garnish with coffee grounds.

1 oz. Patron XO Coffee Liqueur

1 oz. Baileys Original Irish Cream

Double shot of espresso

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Garnish with a mint sprig.

1¼ oz. Grey Goose Cherry Noir

Dash of simple syrup

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Combine all ingredients except cream in a cocktail shaker filled with ice. Shake vigorously and strain into a glass filled with ice. Top with cream. Garnish with grated espresso beans.

2 oz. Baileys Original Irish Cream

1 tsp. pumpkin pie spice

Combine Irish cream and pumpkin pie spice in a mug. Pour in coffee and stir. Garnish with whipped cream.

1 oz. Blue Ice Vodka

¾ oz. coffee liqueur

¾ oz. raspberry liqueur

Combine vodka and liqueurs in a cocktail shaker filled with ice. Shake and strain into a champagne flute. Garnish with whipped cream and semi-sweet chocolate shavings.

1 oz. spiced rum

1 oz. butterscotch schnapps

Combine all ingredients in a glass filled with ice and stir. Garnish with whipped cream and a coffee bean.

½ oz. Baileys Irish Cream

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Rim glass with crushed pistachios

3 oz. Purity Vodka

½ tbsp. coffee grounds

1 oz. coconut milk

Pour coffee grounds into a bottle of vodka and let sit for three minutes. Strain vodka into a cocktail shaker filled with ice. Add remaining ingredients and shake vigorously. Strain into a martini glass and garnish with three coffee beans.

½ oz. SVEDKA Vanilla Vodka

1 oz. coffee liqueur

1½ oz. Honey Jack Daniels Whiskey

1 oz. brown sugar simple syrup

To make brown sugar simple syrup, mix equal parts hot water and brown sugar until sugar is dissolved. Combine whiskey, simple syrup, coffee, and cream in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Garnish with whipped cream.

1½ oz. Voli Espresso Vanilla

1½ oz. Patron XO Coffee Liqueur

½ oz. Godiva Chocolate Liqueur

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Garnish with whipped cream and shaved chocolate.

1½ oz. Russian Standard Vodka

½ oz. coffee liqueur

1 oz. Godiva Chocolate Liqueur

¼ oz. candied orange simple syrup

½ oz. Godiva White Chocolate Liqueur

3 oz. steamed milk

To make candied orange simple syrup simple syrup, mix equal parts hot water, candied oranges, and sugar until sugar is dissolved. To make froth, steam equal parts milk and white chocolate liqueur. Pour espresso, chocolate liqueur, and simple syrup into a glass. Stir and top with froth.

1 oz. Kilbeggan Irish Whiskey

½ oz. Dekuyper Hazelnut Liqueur

½ oz. chocolate syrup

Combine all ingredients in a glass and stir. Garnish with whipped cream and chocolate shavings.

100 Christmas Cocktail and Drink Recipes to Get You in the Holiday Spirit

Maybe just half a drink more.

It's beginning to look a lot like Christmas, and that mea ns presents, sweets, parties, and most importantly, holiday booze. If you're already feeling eggnog'd out just thinking about the holidays, try one of these 100 cocktails we've gathered—from hot buttery rum drinks to sparkling pomegranate spritzers. They're justttt festive enough to get you into the swing of the season without being garnished with an actual candy cane.

4 oz. Ruffino Sparkling Rosé

1.5 oz. Pomegranate juice

1.5 oz. Lime Perrier/La Croix

Build in a champagne flute. Garnish with pomegranate seed.

Courtesy of Ruffino

1/2 oz. Don Papa Rum

4 pieces Fresh Blackberries

1/2 oz. Elderflower Cordial

1/2 oz. Lemon Juice

Garnish with blackberries and serve in a short stem wine glass.

Courtesy of Don Papa Rum

2 oz. Nolet's Gin

1 oz. Pomegranate Juice

.5 oz. Lemon Juice

Rosemary Sprigs & Pomegranate Arils, for garnish

Shake and strain into a glass. Garnish with rosemary and pomegranate.

Courtesy of Pearl's Rooftop

2 parts SVEDKA Vanilla, infused with rosemary*

1 part Fresh Sour Mix

Combine liquid ingredients and one rosemary sprig without ice in a cocktail shaker and shake without ice for 10 seconds. Add ice, shake and strain into a martini glass, and garnish with a rosemary sprig.

*Infuse two oz. of rosemary in 750 ml bottle of SVEDKA Vanilla for 7 days.

Courtesy of SVEDKA Vodka

2 oz. Cranberry Juice

4 oz. Sparkling Ice Essence Of Tangerine

Orange Peels, for garnish

Fill glass with ice. Combine aperol and cranberry juice and pour into glass, then top with Sparkling Ice Essence Of Tangerine, stirring gently. Garnish with an orange peel.

Courtesy of Sparkling Ice

2 oz. Knappogue Castle 16 Year

2 oz. Birch Coffee Cold Brew

.75 oz. Demerara Syrup

1 dash Bittermen's Mole Bitters

Benedictine Whipped Cream*

Grated Nutmeg, for garnish

Shake all but the whipped cream with one ice cube and strain into glass over fresh ice. Top with the whipped cream and nutmeg.

Ice, for serving

12 oz. Pomegranate Juice

12 oz. Truly Spiked & Sparkling Sicilian Blood Orange

In a small saucepan—set over medium heat—combine the can sugar, water, and thyme. Stir until the sugar has dissolved; bring to a simmer and then immediately turn off the heat. Cover and allow to cool and steep, about 15 minutes.

Fill up four glasses with ice. Add an ounce (2 tablespoons) of syrup to each glass. Top with about 3 oz. of pomegranate juice and then top with Truly Spiked & sparkling Sicilian Blood Orange. Give it a light mix and then garnish with thyme sprigs.

Courtesy of Truly Spiked & Sparkling

2 oz. Baileys Pumpkin Spice

1/2 oz. Cinnamon Syrup

Hot Apple Cider, to top

Orange Wedge and Cloves, for garnish

Combine Baileys Pumpkin Spice and cinnamon syrup into a cocktail shaker. Shake well. Strain contents into a coffee mug and top with hot apple cider. Garnish with orange wedge and cloves.

Created by NYC mixologist Sarah Morrissey

2 parts Absolut Elyx

1 part Freshly Squeezed Orange Juice

1 part Freshly Squeezed Lemon Juice

Combine ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a rocks glass over fresh ice. Garnish with an orange wedge.

Courtesy of Absolut Elyx

2 parts Absolut Elyx

1 part Triple Sec

1.5 parts Mulled Spiced Cranberry Juice*

0.5 part Freshly Squeezed Lemon Juice

Combine ingredients together in a cocktail shaker over ice.Shake hard until ice cold. Strain into a chilled cocktail glass. Garnish with a string of red currants dusted with powdered sugar.

*mulled spiced cranberry juice- There are many recipes for creating a 'mulled' juice or wine. Based on using a 1-liter carton of cranberry juice we suggest a combination of 1 sliced lemon and 1 sliced orange plus the zest from 2 additional fruits combined with fresh grated ginger, cloves, nutmeg, allspice, and cinnamon—all to your taste.

Combine all ingredients in a large saucepan and simmer for around 45 minutes. Be careful not to boil. Strain and chill well before use. Store in the refrigerator and the juice will last for around 1 week. For best results prepare mulled spiced cranberry juice at least 24 hrs. in advance.

Courtesy of Absolut Elyx

1 Muddled Cucumber Slice

1 tsp. Argala Pastis

.75 oz. Fino Sherry

.25 oz. Doug Fir Eau de Vie

.5 oz. Zirbenz Pine Liqueur

1 oz. Eucalyptus-Infused Terroir

Rosemary Sprig, for garnish

Stir and strain into a glass, then garnish with rosemary.

1 oz. Creme de Cocoa

1 oz. Half and Half

Dash of Simple Syrup

Garnish: Nutmeg, Cranberries, and a Sprig of Rosemary

Combine ingredients in shaker, add ice, shake vigorously, strain into a coupe glass. Garnish with nutmeg, cranberries, and rosemary.

Created by Kentucky Derby's Bourbon Ambassador, Monica Wolf

1/3 part Jim Beam® Honey

1/4 part Lemon Juice

1/4 part Orange Juice

2 parts Hot Water

1 Cinnamon Stick

Boil water. Combine all other ingredients into a mug. Top with boiling water and stir. Garnish with cloves, cinnamon stick, and an orange peel.

Courtesy of Sauza 901 Tequila

1 1/2 oz. Johnnie Walker Black Label

1/2 oz. Brown Rice Syrup

1/2 oz. Fresh Pineapple Juice

4 oz. Boiling Water

1 pinch Chinese 5-Spice Powder (Cinnamon, Clove, Fennel, Anise, Szechuan Pepper)

Slice Dried Pineapple for Garnish

First, heat hot toddy glass. Add butter, spices and some boiling hot water, reserve half, and stir until melted. Add remaining ingredients and continue stirring until dissolved. Garnish with dried pineapple slice.

Created by mixologist Chantal Tseng, D.C

1 oz. Johnnie Walker Black Label

1/4 oz. Dolin Dry Vermouth

1/4 oz. Hoodoo Chicory Liqueur

1 1/2 oz. Cold Brew Coffee

1/2 oz. Cinnamon Syrup*

Zest of 2 Lemons

Combine ingredients into a mixing glass with ice and stir. Strain contents into a chilled coupe glass.

*Cinnamon Syrup: Steep 4 short cinnamon sticks in 1 cup boiling water for 4 minutes. Allow mixture to cool to room temperature. Add 1 cup white sugar and stir until dissolved.

Created by mixologist Ricardo Venegas, Houston

1 oz. Tequila Don Julio 70 Crystal Añejo

1/4 oz. Tequila Don Julio Añejo

1/4 oz. Crème de Cacao

1 tsp. Almond Syrup

1 dash Mole Bitters

Caramelized Orange Peel, for garnish

Combine Tequila Don Julio 70 Crystal Añejo, Tequila Don Julio Añejo, Crème de Cacao, almond syrup, and mole bitters in a mixing glass with ice and stir. Strain contents into a rocks glass over ice. Garnish with a caramelized orange peel.

Created by mixologist Ben Scorah

2 parts Absolut Elyx

0.5 part Blackberry Liqueur

1 part Lemon Juice

6 Crushed Blackberries

6 Crushed Raspberries

Champagne, to top off with

Combine first 5 ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a copper cup over crushed ice and top with champagne. Garnish with a blackberry and orange twist.

Courtesy of Absolut Elyx

1 1/3 oz. Tequila Don Julio 70 Crystal Añejo

2/3 oz. Italian Aperitif

1 1/3 oz. Fresh Grapefruit Juice

Grapefruit Peel, for garnish

Combine Tequila Don Julio 70 Crystal Añejo, Italian Aperitif, and fresh grapefruit juice into a cocktail shaker with ice. Shake well. Strain into a rocks glass over ice. Garnish with a grapefruit peel.

Created by mixologist Ben Scorah

1 oz. Tanqueray No. TEN

1/2 oz. Martini Bianco

1/2 oz. Fresh Pink Grapefruit Juice

1/2 barspoon Crème de Cassis

Orange Peel, for garnish

Combine Tanqueray No. TEN, Martini Bianco, and pink grapefruit juice into a cocktail shaker with ice. Shake well. Double strain contents into chilled coupe glass. Add barspoon of Crème de Cassis. Garnish with orange spray and twist garnish.

Created by mixologist Albert Pero III, NYC

2 parts Sauza® 901® Tequila

1 part Apple Cider

1 part Maple Syrup

1/4 tsp. Apple Cider Vinegar, to cut sweetness

Dash Orange Bitters

Combine all ingredients over ice except apple cider in mixing glass and shake vigorously. Strain over ice into prepared mug. Top with apple cider and serve with swizzle stick.

Courtesy of Sauza 901 Tequila

10-12 Mint Leaves

1.5 oz. Talero Silver Tequila

1 oz. Fresh Lime Juice

.75 oz. Monin Hibiscus Syrup

1.5 oz. Club Soda (add after shake)

Garnish: Skewed Strawberry Fan, 2 Lime Wheels, Mint Sprig

Add strawberries, 6 mint leaves, and hibiscus syrup into mixing tin. Lighting muddle to press the juice out of the berries and release fragrance from the mint. Add ice and shake vigorously. Now add 1.5 oz. club soda into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass.

Courtesy of Borracha

1 oz. IZZE Sparkling Pomegranate

1 oz. Cranberry Juice

Rim martini glass in with sugar. Add all ingredients to shaker, except IZZE Sparkling Pomegranate. Shake and strain into martini glass. Top with IZZE Sparkling Pomegranate. Garnish with cranberries and orange twist.

Courtesy of IZZE Sparkling Juice

Cream Cheese Foam

40 ml. Sugar Syrup

100 ml. Single Cream

4 heaped spoons Cream Cheese

Add all ingredients to a food processor and whizz until all ingredients are incorporated. Add the liquid to a creamer syphon and shake vigorously, then charge with cream bulbs. Refrigerate for 30 mins. before use.

Or, add all ingredients (except cream) to a two-part shaker with cubed ice and hard shake until chilled and diluted. Double strain into a chilled speakeasy coupette, cap with cream cheese foam. Garnish with crushed freeze dried raspberries. Serve.

Courtesy of the Gilt Lounge

2 oz. Redemption Rye Whiskey

1/3 oz. Giffard Peach

2 drops Tiki Bitters (allspice, cinnamon, and island spices)

Mix all ingredients and serve in a rocks glass on one large ice rock. Garnish with a lemon twist or cinnamon stick.

Created by Laura Belucci at SoBou, New Orleans

2 oz.1800® Coconut Tequila

2 oz. Fresh Lime Juice

1 oz. Ginger Beer

1 oz. Grapefruit Juice

Rosemary, for garnish

Combine all ingredients in cocktail shaker, shake, and strain. Serve in rocks glass and garnish with sprig of rosemary.

Courtesy of 1800 Tequila

1.5 oz. Averna Sambuca

1.5 oz. Partida Tequila Reposado

2 tbsp. Coffee Ice Cream/Sorbet

Mix ingredients in a shaker with ice, then garnish with ground cinnamon.

1 ½ parts Frangelico

¾ parts SKYY Vodka

¾ parts Amontillado Sherry

1 part Cold Earl Gray Tea

½ parts Lemon Juice

1 part Cold Filtered Water

1 bag of Raspberries

Pour all ingredients into a punch bowl. Stir vigorously. Add raspberries. Garnish glasses with mint.

Created by Otis Florence, notable NYC bartender

4 oz. Apple Cider

4 oz. Apple Pie Vodka or Caramel Vodka

1 bottle Ginger Beer or Hard Apple Cider Beer

Fill 2 copper mugs with ice. In a cocktail shaker combine all but the beer. Shake it up. Fill the mugs half way. Finish with the beer until full. Garnish with cinnamon sticks and apple slices.

Created by celebrity caterer Andrea Correale, the founder and president of Elegant Affairs

1 Bottle Be Mixed Cucumber Mint

4 oz. Sauvignon Blanc

Splash of Soda Water

Muddle blackberries and grapes. Combine all ingredients into a glass over ice. Stir.

Courtesy of Be Mixed Cocktail Mixers

1/2 oz. Wild Turkey 101 Bourbon

1 oz. Sweet Vermouth

3/4 oz. Cinnamon Syrup

Build ingredients into warm 8 ½ oz. mug and top with boiling water. Garnish with an orange slice. To make cinnamon simple syrup, bring 4 cinnamon sticks, one cup sugar, and one cup water to a boil. Remove from heat and let cool.

Created by Erick Castro, Soda & Swine

10 Reasons to Give Up Diet Soda

Find out why zero-calorie drinks may be doing you more harm than good

Photo: Getty Images

Bubble trouble

When taken at face value, diet soda seems like a health-conscious choice. It saves you the 140-plus calories you'd find in a sugary soft drink while still satisfying your urge for something sweet with artificial sweeteners like aspartame, saccharin, and sucralose. But there's more to this chemical cocktail than meets the eye.

Photo: Getty Images

It confuses your body

Artificial sweeteners have more intense flavor than real sugar, so over time products like diet soda dull our senses to naturally sweet foods like fruit, says Brooke Alpert, RD, author of The Sugar Detox. Even more troubling, these sugar stand-ins have been shown to have the same effect on your body as sugar. "Artificial sweeteners trigger insulin, which sends your body into fat storage mode and leads to weight gain," Alpert says.

Photo: Getty Images

It could lead to weight gain, not weight loss

Diet soda is calorie-free, but it won't necessarily help you lose weight. Researchers from the University of Texas found that over the course of about a decade, diet soda drinkers had a 70% greater increase in waist circumference compared with non-drinkers. And get this: participants who slurped down two or more sodas a day experienced a 500% greater increase. The way artificial sweeteners confuse the body may play a part, but another reason might be psychological, says Minnesota-based dietitian Cassie Bjork. When you know you're not consuming any liquid calories, it might be easier to justify that double cheeseburger or extra slice of pizza.

Photo: Getty Images

It's associated with an increased risk of type 2 diabetes

Drinking one diet soda a day was associated with a 36% increased risk of metabolic syndrome and diabetes in a University of Minnesota study. Metabolic syndrome describes a cluster of conditions (including high blood pressure, elevated glucose levels, raised cholesterol, and large waist circumference) that put people at high risk for heart disease, stroke, and diabetes, Bjork explains.

Photo: Getty Images

It has no nutritional value

When you drink diet soda, you're not taking in any calories—but you're also not swallowing anything that does your body any good, either. The best no-calorie beverage? Plain old water, says Bjork. "Water is essential for many of our bodily processes, so replacing it with diet soda is a negative thing," she says. If it's the fizziness you crave, try sparkling water.

Photo: Getty Images

Its sweetener is linked to headaches

Early studies on aspartame and anecdotal evidence suggests that this artificial sweetener may trigger headaches in some people. "I have several clients who used to suffer from migraines and pinpointed their cause to diet soda," Bjork says.

Photo: Getty Images

It'll ruin your smile over time

Excessive soda drinking could leave you looking like a Breaking Bad extra, according to a case study published in the journal General Dentistry. The research compared the mouths of a cocaine-user, a methamphetamine-user, and a habitual diet-soda drinker, and found the same level of tooth erosion in each of them. The culprit here is citric acid, which weakens and destroys tooth enamel over time. (Related: 20 Things That Can Ruin Your Smile)

Photo: Getty Images

It makes drinking more dangerous

Using diet soda as a low-calorie cocktail mixer has the dangerous effect of getting you drunk faster than sugar-sweetened beverages, according to research from Northern Kentucky University. The study revealed that participants who consumed cocktails mixed with diet drinks had a higher breath alcohol concentration than those who drank alcohol blended with sugared beverages. The researchers believe this is because our bloodstream is able to absorb artificial sweetener more quickly than sugar.

Photo: Getty Images

It's associated with depression

A recent study presented at a the American Academy of Neurology meeting found that over the course of 10 years, people who drank more than four cups or cans of soda a day were 30% more likely to develop depression than those who steered clear of sugary drinks. The correlation held true for both regular and diet drinks, but researchers were sure to note that the risk appeared to be greater for those who primarily drank diet sodas and fruit punches. Although this type of study can't prove cause and effect, its findings are worth considering.

Photo: Getty Images

It may be bad for your bones

Women over 60 are already at a greater risk for osteoporosis than men, and Tufts University researchers found that drinking soda, including diet soda, compounds the problem. They discovered that female cola drinkers had nearly 4% lower bone mineral density in their hips than women who didn't drink soda. The research even controlled for the participants' calcium and vitamin D intake. Additionally, a 2006 study published in the American Journal of Clinical Nutrition found that cola intake (all kinds, not just diet) was associated with low bone-mineral density in women.

Photo: Getty Images

It may hurt your heart

Just one diet soft drink a day could boost your risk of having a vascular event such as stroke, heart attack, or vascular death, according to researchers from the University of Miami and Columbia University. Their study found that diet soda devotees were 43% more likely to have experienced a vascular event than those who drank none. Regular soda drinkers did not appear to have an increased risk of vascular events. Researchers say more studies need to be conducted before definitive conclusions can be made about diet soda's effects on health.

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Discover The Art of Vodka

Fall Flavors

Vincent Van Gogh took to the canvas with incredible passion and a bold, unafraid spirit. As the inspiration for our own creations, we strive to bring this same passion and creativity to The Art of Vodka. Through the skill and artistry of our third generation Master Distiller, Tim Vos, each of our 16 expressions is part of a carefully handcrafted masterpiece.

Unflavored

93 Points / Excellent / Highly Recommended , Ultimate Spirits Challenge

4 Stars / Highly Recommended , The Spirit Journal

4 Stars / Exceptional , BevX

By blending grain from Holland, Germany and France, our Master Distiller creates a sophisticated and textured vodka with unique flavors from each region. Ultra-smooth and perfectly balanced, Van Gogh Vodka can be easily chilled neat in a martini, enjoyed on the rocks or mixed up in your favorite cocktail.

Flavored

With a broad palette of 15 tastes and colors, our award-winning flavored vodkas have been deemed “The best in the flavored vodka business, period,” by The Spirit Journal. Enjoy straight up and chilled, on the rocks or as the perfect blank canvas for your next cocktail creation.

Masterpiece

You can create a cocktail masterpiece with just a few, simple ingredients – and a little creativity. Mix it up with your own personal touch to create a cocktail that’s as bold and original as you are.

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A true masterpiece is worth sharing! Connect with us on social and share how you #GoghCreate.

The Art of Vodka

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a new american

Pammy’s is a New American restaurant inspired by the feel of an Italian neighborhood trattoria. Perched between Cambridge’s Central and Harvard Squares, Pammy’s is a cozy yet sophisticated neighborhood destination. For husband and wife team Chris and Pam Willis, who live right up the street, Pammy’s is an extension of their living room. They’ve brought together their love of great food, easy hospitality and chic vibe to create a lively space that is welcoming to all looking for a memorable meal. With dishes that lean heavily on Italian flavors but are not restricted by any rules of the cuisine, the food is unpretentious and delicious. As the kitchen pulls from Italian culture and American innovation, the wine list will also juxtapose New and Old World wines from small vineyards in both countries. A dual-opening fireplace wrapped in white ceramic, an oversized salvaged communal table designed for side-by-side dining and rich leather banquets are just some of the design elements that make up Pammy’s charm.

Pam + Chris Willis

Chris Willis was going to be a drummer. Pam had her sights set on acting. But deep down, it was always their fate to open a restaurant.

Chris’ life has been surrounded by food - growing it, cultivating it, cooking it - even from his early days on his family’s fourth-generation farm. There, he was inspired to appreciate the nuances of produce and discover the delicate seasonality of flavors.

Hospitality is in Pam’s blood. The daughter of a hotelier and a restaurateur, Pam lived in New York City hotels when she was a young girl, finding herself often left with cooks and busboys as babysitters. She spent hours with Maître D’s after school, folding napkins and steaming silverware.

Chris built his impressive resume across many fine establishments, but attributes his career to five impactful experiences: the fundamentals of cooking at Rialto; discipline at Clio; balance, texture and spice at Cafe Gray; how to cook pasta at Sfoglia; and the importance of maximum flavor impact at ABC Cocina. The combination of all of these things is what makes Chris the chef he is today.

In defining his approach to food at Pammy’s, Chris believes in power of simplicity. Showcase just a few star ingredients in a dish and allow the care, knowledge and skill to shine through. Together, Chris and Pam’s goal is to serve unfussy, great food and channel their natural knack for hospitality.

Lauren Hayes

While studying at Massachusetts College of Art and Design, Lauren began working restaurant jobs to pay for school. It was there that she discovered a knack for wine that eventually lead to a home behind the bar. Her passion grew from curious bartender to Beverage Director at Ten Tables in Jamaica Plain. At Pammy’s, Lauren’s wine list is made exclusively of natural wines from growers and makers who embody the restaurant’s ideals of quality, care and compassion.

Mareena Mckenzie

A Mansfield, MA native, Mareena attended culinary school at Le Cordon Bleu's Western Culinary Institute. She held positions at various patisseries, including the role of “Doughnut Slinger/Goddess” at Portland’s famous Voodoo Doughnut. She brought her skills back to New England at establishments like Provisions on Nantucket, Island Creek Oyster Bar, opening Sous Pastry Chef and then later Executive Pastry Chef at Ribelle and Pastry Chef at Shepard.

Giordano Smiroldo

Gio has built a career across a number of world-renowned kitchens. After Johnson & Wales University, he held positions at Al Forno in Providence, RI, The Ryland Inn in Whitehouse, NJ, Napa Valley’s Bouchon Brasserie and The French Laundry. At Marea in NYC, he started as Tournant and later Sous Chef. He has also served as Sous Chef at Del Posto in NYC, Alchemy on Martha’s Vineyard and opened Fat Hen in Somerville.

Moe has dedicated his career to studying the craft of mixology, honing his skills at some of Boston’s finest establishments including Russell House Tavern, West Bridge, The Baldwin Bar, Sweet Cheeks Q and Tiger Mama. A proud Eastie kid, Moe represented Boston in the 2016 World Class Bartending Competition and reached the semi-finals of the 2015 & 2016 The Bacardi Legacy of the Cocktail.