Sambazon's New Flavor of Energy Drink, Peppermint Mocha
Sambazon claims to be a pioneer of açaí and organic Amazon Superfoods. The company's CEO and co-founder Ryan Black grew up a surfer in Southern California until he and a buddy traveled to Brazil in search of a bigger wave. What they found were superfoods such as açaí that are high in antioxidants and offer a natural boost — both to your immune system and to your overall health and well-being. Sambazon's goal, according to its website, is to "make healthy products with full integrity that promote a better you — the kind of you that lives better, works better, feels better, and inspires the world to be a better place." The company is built on the philosophy of the "Triple Bottom Line," one that offers a symbiotic relationship between the farmers in the Amazon who are growing and harvesting the superfoods to the producers of their products, all the way down to those that consume and enjoy their drinks.
Just in time for the holiday season, Sambazon has come up with a new flavor, Peppermint Mocha, which is slated for release in October. We had a chance to try the holiday-flavored "fresh superfood smoothie," but, unfortunately, we weren’t too impressed with the offerings. The drink isn’t as thick as smoothie lovers might expect, and while we definitely didn’t taste the peppermint, the mocha flavor is present. When we took a whiff, we did find the minty aroma that might suggest the name, Peppermint Mocha, but once we took a sip, it left a chalky taste in our mouths that had us begging for a drink of water.
And while we’re not sure if we’d want to hit the waves after downing such a heavy mocha drink, it certainly helped us power through our busy afternoon. All in all, the Peppermint Mocha flavor might be fun for the holiday season, but you’ll be better off grabbing a different flavor by Sambazon. Gripes aside, we’re excited to see what else these guys have in store!
14 Flavorful Fruit-Infused Water Recipes
You’ve heard it before: One of the easiest tricks to feel energized and reach your weight loss goals is water, water and more water. Science says just one extra glass per meal can help you consume over 1,000 fewer calories per week! That’s because water is a great way to curb hunger, plus odds are good you’re passing up more caloric beverages like sugary juices.
But plain old H2O could use a little oomph, right? Luckily, infusing that glass of agua with ingredients like fruit, herbs and spices will make a big difference in the flavor department. From strawberry mint to ginger peach, here are 14 fruit infused water recipes that go so far beyond adding a lemon wedge.
14 Refreshing Fruit Infused Water Recipes
1. Lavender Lemonade
Nothing beats lemonade on a hot summer day, right? But instead of syrupy concentrate, make it homemade with fresh ingredients. Lavender adds a uniquely sweet twist that tastes a good as it looks. Plus, this recipe substitutes in raw agave nectar for a portion of the sugar so you can feel OK about downing a glass or two. Photo and recipe: Kelly Gellner / Eat Yourself Skinny
2. Strawberry Mint Water
Put this fruity water in a pitcher at your next party, or fill up a water bottle for the next time you hit the gym. Simply slice a few berries and drop in a few mint leaves. Expert tip: Tear the leaves before you add them to the mix to release even more robust flavor. Photo: Kylie Chevalier Recipe: Ally / Inspired by This
3. Citrus Mint Water
This recipe features thick slices of antioxidant-rich grapefruit. Snack on the slices while you hydrate and you’ll get a dose of immunity-boosting lycopene. Lemon rounds out the citrusy taste, while mint and cucumber deliver a note of freshness. Photo and recipe: Leigh Ann Chatagnier / My Diary of Us
4. Watermelon Basil Water
Watermelon and basil are sort of the unofficial stars of warm weather. Pair them in salads, salsas and, yes, even water. Fill your glass with wedges (including the rind) for a pop of green and pink, but fill with cubes and muddle the melon flesh if you’re going for more of a DIY watermelon water vibe. Photo and recipe: Natasha Kravchuk / Natasha’s Kitchen
5. Blackberry Mint Water
Let a pitcher of this sit for minimum of two hours (overnight if you’re in no hurry). By the time it reaches your glass your flavored water will have a tart yet sweet kick to it. And thanks to flavonoids, which give the berry its color and a hit of antioxidants, the blackberries are a great way to support your immune system. Photo and recipe: Katie Enzenberger / The Casual Craftlete
6. Blueberry Orange Water
Don’t let the odd combo throw you — orange and blueberry are a phenomenal flavor pairing. Pack up a bunch of oranges and blueberries for your next picnic and peel the orange instead of slicing for an easy, on-the-go assembly. Photo and recipe: Peachy Adarne / The Peach Kitchen
7. Mojito Water
Come happy hour, nix the alcohol and opt for this mojito water instead. Mint and plenty of lime (the more, the better!) team up for a light and tart beverage that won’t leave you with a hangover. Add a touch of sugar if you’re really looking to trick your taste buds. Photo and recipe: Rebecca Hubbell / Sugar & Soul
8. Pear Vanilla Water
Pear, ginger, cinnamon and vanilla bean join forces for this unique sipper. Extra incentive? Ginger helps improve digestion, eases nausea and boosts your immune system while quenching your thirst. Photo and recipe: Beth Manos Brickey / Tasty Yummies
9. Cardamom Rose Water
This combination just sounds soothing. Cardamom and rose petals come together for a unique, yet surprisingly successful treat for your senses. A big glass of this can replace your steaming cup of tea next time you treat yourself to a soak in the tub. Photo and recipe: Sue Moran / The View from the Great Island
10. Apple Cinnamon Water
Who says you need to wait for the leaves to start turning to enjoy apples and cinnamon? Here, the complementary ingredients are joined by plums and pears for a fruity and spicy blend. Cinnamon can help digestion, so this is a great option for hydrating after a meal. Photo and recipe: Krissy Allori / Self-Proclaimed Foodie
11. Rainbow Citrus Water
For this recipe, you can add as many different types of citrus as you please. (Think: Grapefruit, oranges, lemons and limes!) The result: A gorgeous spectrum of color filling your glass to the brim. Photo and recipe: Kelly Roenicke / The Pretty Bee
12. Strawberry Jalapeno Infused Water
Want to stimulate your senses? Add something spicy like jalapeno to your glass. But don’t worry, this beverage is still refreshing thanks to sweet strawberries, which balance the kick of heat. Try it next time your sinuses are feeling those springtime cold symptoms and it could help you clear things out. Photo and recipe: Sue Moran / The View from the Great Island
13. Ginger Peach Water
Not only does the spicy root have strong digestive powers, it’s also packed with anti-inflammatory properties. But all you’ll be thinking as you sip is how ginger and peach are a match made in heaven. Photo and recipe: Sarah Ehlinger / Very Sari
14. Lemon Lime Mint Water
Think of this as an upgrade to your average lemon water. The key here is muddling the mint and lemon — both quite refreshing flavor — with a big spoon in order to release the flavors even more than squeezing a wedge. Photo and recipe: Shay / Living Chirpy
Spa Girl Cocktails Debuts New Sparkling Cocktails Collection
San Diego, CA – Spa Girl Cocktails, the plant-based, better-for-you, premium vodka cocktail, has launched its new sparkling cocktails collection in three favors including pineapple, strawberry and fresh vodka soda. These new sparkling vodka martinis are available in a 4-pack, 250ml cans. Made with Spa Girl Cocktails’ same award-winning, premium vodka, and all-natural ingredients, they have put a bubbly twist on the delicious cocktail you know and love.
“Perfect for your celebrations, virtual happy hours or just for a wind down beverage, our Sparkling Cocktails are easy to serve. Just open and drink straight from the can chilled or over ice,” says Spa Girl Cocktails CEO Alisa Beyer. “When determining flavors, we researched what our customers wanted in a sparking version. We wanted to shine with exciting new sparkling flavors new to the market.”
Sparkling Cocktails Collection Flavor Descriptions
Fresh Vodka Soda: Refreshing and crisp, Fresh is the simplest form of our classic, fresh and clean flavors. The perfect Pure Vodka Soda, the Fresh flavor truly speaks for itself.
Strawberry: If your idea of the perfect drink is superb vodka and sparkling water, swirled with the taste of fresh strawberry fields—you’re welcome.
Pineapple: Tastes like escaping to a Tahitian island. A juicy burst of flavor that’s a little crisp and a little sweet, always bubbly and bright.
“Our philosophy has always been less is more when it comes to flavor profiles,” Alisa adds. “At 11.5% ABV we are the highest %, lowest calories and best tasting Sparkling Cocktail out there with a hint of flavor.”
Spa Girl Cocktails Sparking Cocktail Collections offers three plant-based, vegan and gluten free flavors and each 3oz serving is only 66 calories, 2 grams of carbs, and 2 grams of sugar.
“Our beverages deliver the punch of a powerful cocktail without the guilt,” Alisa believes. “Now with our new flavors, our customers have more healthy, clean options for canned cocktails.”
2. Jalapeño Moscow Mule (Kicking Mule)
The jalapeño mule is a good choice to beat the heat or bring a bit of tropical warmth to your midwinter hideaway. This Moscow mule variation adds the perfect hot-cool combination of mint and jalapeño to amplify the original recipe’s refreshing qualities.
- 4-5 oz. Ginger beer
- 2 oz. Vodka
- ½ oz. Lime juice
- 1-2 Jalapeño slices (to taste), seeds removed
- 1 Sprig of fresh mint
- Fresh lime wedge, a slice of jalapeño , and a mint leaf (for garnish)
How to Make
- Using a muddler , smash lime juice, fresh mint, and jalapeño slices in the bottom of a mixing glass.
- Add vodka.
- Add ice and shake well.
- Strain the mixture juice into your chilled copper mug filled with ice.
- Pour ginger beer over the vodka mixture .
- Garnish with a lime wedge, jalapeño slice, and sprig of mint, or any combination of the three.
Seasonal drinks hitting the market
As the leaves start to change color and consumers begin to shift their thoughts to the crisper seasons ahead, beverage-makers release their seasonal offerings. Below is a list of a few beverages created for the fall and winter seasons ahead.
Kahlúa Pumpkin Spice
Purchase, N.Y.-based Pernod Ricard USA, a subsidiary of Pernod Ricard SA, launched Kahlúa Pumpkin Spice coffee liqueur for the fall season. Available through the end of the year, Kahlúa Pumpkin Spice blends flavors of pumpkin and spice with 100 percent Arabica coffee and sugarcane rum, the company says. A 750-ml bottle contains 20 percent alcohol by volume and retails for approximately $17.99.
Rogue Farms Pumpkin Patch Ale
In October, Newport, Ore.-based Rogue Brewery will release its fall seasonal, Rogue Farms Pumpkin Patch Ale. The beer is made with pumpkins that are grown and harvested at Rogue Farms in Independence, Ore. Once they have been picked, the pumpkins are driven 77 miles away to the Rogue Brewery in Newport where the pumpkins are hand-chopped and seeded, roasted in a pizza oven, and pitched fresh into a brew kettle to create Pumpkin Patch Ale. The beer will be available on draught and in 650-ml bottles.
Starbucks Pumpkin Spice Latte
Seattle-based Starbucks Coffee Co. is bringing back its seasonal Pumpkin Spice Latte for the 10th consecutive year. First introduced in 2003, Starbucks’ Pumpkin Spice Latte has become the company’s most popular seasonal beverage, with more than 200 million beverages sold since its inception, it says. The Starbucks Pumpkin Spice Latte is a handcrafted espresso beverage that features steamed milk pumpkin-flavored sauce and seasonal spices including cinnamon, ginger, nutmeg and clove.
Guinness Red Harvest Stout
Guinness & Co., part of Diageo plc, London, released a limited-edition seasonal beer: Guinness Red Harvest Stout. The stout is crafted with a blend of lightly roasted barley, which brings out aromas of caramel and toffee, and is supported by a sweet, malty taste, the company says. Containing 4.1 percent alcohol by volume, Guinness Red Harvest Stout is available in four-packs of 14.9-ounce cans for approximately $8.49.
Caribou Coffee Pumpkin Latte, Pumpkin White Chocolate Mocha and Pumpkin Chai
Minneapolis-based Caribou Coffee released three seasonal coffee drinks featuring pumpkin flavor: Pumpkin Latte, Pumpkin White Chocolate Mocha and Pumpkin Chai. Each of the drinks is handcrafted with pumpkin sauce made from real pumpkins to enhance the other featured flavors and overall beverage experience, the company says.
Narragansett Fest Lager
Narragansett Beer, Providence, R.I., released Narragansett Fest Lager for the fall season. The Oktoberfest-style beer is crafted in small batches and features Vienna, Pilsner, Light and Dark Munich malts as well as Northern Brewer and Tettnanger hops for a crisp but subtle hop flavor, the company says. Narragansett Fest Lager is available in select markets on draught and in 16-ounce cans.
Bolthouse Farms Pumpkin Spice Latte, Holiday Nog and Peppermint Mocha
Camden, N.J.-based Campbell Soup Co.’s Bolthouse Farms brand introduced three limited-edition beverages for the upcoming holidays. Bolthouse Farms Pumpkin Spice Latte is a low-fat coffee drink made with real pumpkin puree, a blend of four aromatic spices, and 100 percent Arabica coffee. Bolthouse Farms Holiday Nog is made with natural milk and eggs as well as vanilla bean and nutmeg. It contains 83 percent less fat and 60 percent fewer calories in every 8-ounce portion than regular eggnog, the company says. Bolthouse Farms Peppermint Mocha combines peppermint and dark cocoa flavors with 100 percent Arabica coffee.
Pinnacle flavored vodkas
Beam Inc., Deerfield, Ill., introduced five new flavored vodkas for the fall and winter seasons under its Pinnacle brand. Joining the brand’s portfolio of 30 flavored vodkas will be Caramel Apple, Peachberry Cobbler, Pecan Pie, Salted Caramel and limited-edition Peppermint Bark. It also will bring back its fall seasonal Pumpkin Pie flavored vodka as a limited-release offering. Each of Pinnacle’s latest flavored vodkas is five times distilled with 35 percent alcohol by volume. A 750-ml bottle has a suggested retail price of $12.99.
Sambazon Energy Peppermint Mocha
Sambazon, San Clemente, Calif., will add a new flavor to its smoothie portfolio in October. Available for a limited time through December, Sambazon Energy Peppermint Mocha blends Fair Trade acai, chocolate soy milk, peppermint and shade-grown coffee to provide energy and immune support, the company says. Additionally, the drink is certified organic by the U.S. Department of Agriculture (USDA), Non-GMO Project Verified, vegan and gluten free. A 10.5-ounce bottle will have a suggested retail price of $2.99.
Angry Orchard Cinnful Apple
The Boston Beer Co., Boston, introduced Angry Orchard Cinnful Apple hard cider for the fall and winter seasons. The new cider features a sweet, slightly tart apple flavor with the aroma of cinnamon spice, the company says. Although the rest of the Angry Orchard portfolio sources apples from Europe, Angry Orchard Cinnful Apple is the first made with American apples from Washington state. Containing 5 percent alcohol by volume, the cider is available in six-packs for a suggested retail price between $7.99 and $9.99. It also is available as part of a 12-pack with three other Angry Orchard cider styles for a suggested retail price between $14.99 and $17.99.
Redhook Winterhook Ale
For the 29th consecutive year, Seattle-based Redhook Brewery is bringing back its winter seasonal, Redhook Winterhook Ale. The ale features rye malt and Centennial hops with 6 percent alcohol by volume and 45 International Bitterness Units (IBUs).
Beam Inc., Deerfield, Ill., added Skinnygirl Prosecco wine to its Wine Collection for the holiday season. As the brand's first sparkling option, Skinnygirl Prosecco contains 100 calories per serving and features a fruity flavor with a hint of honey, according to the company. The wine is available through the New Year or while supplies last. A 750-ml bottle has a suggested retail price of $19.99.
From New Coke to Freestyle machines, get a sugar-kissed history of the rainbow of Coca-Cola flavors
Like any Southerner, we at Southern Kitchen love traditions, especially those created right here in the South and passed down and around for generations. So it was only natural that we started wondering about the story behind the South’s favorite carbonated drink — Coca-Cola. We’ve talked about the best ways to enjoy it — commandments exist — and shared several recipes made better with Coke, but we wanted to know more about the different flavors of the drink.
The Coca-Cola Company’s journey began in the late 19th century. In 1886, amid racial and labor unrest in the United States, a man by the name of John S. Pemberton introduced to the beverage scene a carbonated drink that would grow to define rest, relaxation and refreshment in the South. Coca-Cola, named later by Pemberton’s partner Frank Robinson, is today an instantly recognizable brand with numerous flavors around the world, but the dark, fizzy original cola has remained the South’s preferred drink since its roots were planted in Atlanta, Georgia all those years ago.
Today, the company boasts brands like Fanta, Sprite, Minute Maid, Simply and Dasani, which together effectively cover almost every type of beverage. Still, just seeing the name Coca-Cola paints in our minds a picture of its distinct, contour glass bottles and cheery, red cans emblazoned with white script logo, and composes in our ears the bright pop of a cap or tab and the pleasing fizz of carbonated bubbles that follows.
Take a sip of Coke today and you’ll taste a little bit of vanilla mixed with a sprinkling of spices like nutmeg and cinnamon, and a light hint of citrus underneath the sweetness. The formula behind Coca-Cola’s marked taste was billed as a heavily guarded secret enveloped in a mystical aura similar to that around folklore and childhood fairy tales. All anyone could offer were educated guesses based on rumors. The recipe ingredients remained a compilation of scholarly and conspiratorial guesses until 2013. That’s when writer and freelance journalist Mark Pendergrast released his book, For God, Country & Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It, which contained photos of an early recipe penned in Robinson’s handwriting.
Pemberton’s original recipe had been doctored slightly by Robinson and Asa Griggs Candler, The Coca-Cola Company’s founding president. However, many of the original flavor notes, like vanilla, nutmeg, cinnamon and citrus oils, stayed in the recipe. The secret was out, with little fanfare over possible copycat recipes arising from the printed recipe. It wasn’t just because the Coke brand had essentially commandeered the distribution world and our taste buds Coke’s closest rival had already been around for a century.
Founded just over a decade after Coca-Cola’s release, PepsiCo had crafted a cola-flavored soft drink similar to Coke’s, except sweeter and with a dryer flavor profile. Pepsi grew alongside Coca-Cola, producing sports drinks, tea, water, juice, and becoming the second largest producer of cola flavored soft drinks in the country.
Almost neck and neck with Coca-Cola in popularity and yearning to surpass it, PepsiCo came up with the Pepsi Challenge in 1975, meant to prove that Americans prefer Pepsi to Coke. The challenge was simple — Pepsi representatives set up tasting stations around the United States. Two plain cups were presented to people, one containing Pepsi and the other containing Coke. Based on just a single, blind sip from each, participants picked their favorite drink. It seemed to be a success for Pepsi. Until 2005, when author Malcolm Gladwell revealed a flaw in the test — people would always prefer the sweeter drink (Pepsi) based on a single sip, even if a less sweet drink overall (Coke) would prevail if tasters drank a full can.
In the next decade, as competition rose between Coca-Cola and its competitors, the gap between company profits dwindled. Coca-Cola set out to re-energize its brand. TaB, a Coca-Cola brand of diet sodas without the “diet” or Coke name, had been on the market since the 1960s, and Diet Coke had been on the market since 1982, but Coke wanted to explore changing up its classic recipe.
In 1985, Coca-Cola rolled out “New Coke,” a re-formulation of its original taste. Early taste tests gave proof most people preferred new Coke to the original flavor. But when Coca-Cola began selling and marketing new Coke, the outcry against changing the original formula — one people had grown to associate with home, rest and relaxation — was so strong, Coca-Cola’s original flavor had to make its return, and new Coke was no more.
After re-establishing itself as the premier cola drink on the home shelf and on the consumer’s mind, Coca-Cola’s focus turned to adding complementary fruity and mellow flavors to its original cola taste. We rounded up all the flavors that sprang off the original Coca-Cola and presented them below in a timeline.
1886 to present
1985 to present
Coca-Cola Cherry, Diet Coke Cherry
Golden Coca-Cola in Beijing
Released as a limited time drink to celebrate the Olympics held in Beijing.
2002 to present
Coca-Cola Vanilla, Diet Coke Vanilla
Vanilla coke went away in 2005, much to fans’ dismay, but came back in 2007.
2005 to present
Coca-Cola with Lime, Diet Coke with Lime
Now available in Coca-Cola Freestyle machines.
2005 to present
Diet Coke Light Sango
This flavor was a citrusy Diet Coke only available outside the United States. In early 2018, Coca-Cola released its equivalent, Diet Coke Zesty Blood Orange, in the United States and Canada.
2006 to 2009
Coca-Cola Raspberry, Diet Coke Raspberry
This flavor was released in New Zealand in 2006, went away in 2009, and was re-released in 2017, now available in Freestyle machines.
2006 to 2007
Coca-Cola Black Cherry Vanilla, Diet Coke Black Cherry Vanilla
2006 to 2008
Coca-Cola Blak, a strong coffee-flavored drink
This flavor was available for a limited time outside the United States. Now available in Freestyle machines across the country.
2016 to present
This flavor is only available in Australia.
Diet Coke Feisty Cherry, Diet Coke Ginger Lime, Diet Coke Twisted Mango, Diet Coke Zesty Blood Orange, Diet Coke Ginger Lemon
Coca-Cola Georgia Peach, Coca-Cola California Raspberry
Coca-Cola’s first alcoholic drink released in Japan.
This clear, zero calorie version of Coca-Cola was released in Japan.
Early 2018 saw a slew of new, sprightly named Coca-Cola flavors. The soda market had shifted. Audiences, particularly the younger audience, now preferred less sweet sodas and clearer ingredient lists. Satisfying this shift in preference were fruit-flavored seltzer waters like LaCroix and locally-made, small batch craft sodas found in hometown markets. Coca-Cola picked up on this shift in preferences and released several bright and fruity Diet Coke drinks, followed by regional craft soda flavors Georgia Peach and California Raspberry.
Today, most of Coca-Cola’s fruity flavors live on in Coca-Cola Freestyle machines, touch screen soda fountains released in 2009 around the country that can dispense 165 different Coca-Cola brand drinks and custom flavors.
Whether you prefer the classic, unchanged cola recipe in a contour glass with a couple of peanuts popped in, or if you enjoy going on a fruity, flavor adventure using a Freestyle soda machine, Coca-Cola will always have a place in the hearts of Southerners and on our fridge shelves.
Photo (Coca-Cola Bottles): Scott Smith/Flickr (license)
Photo (1970s Coca-Cola ad): Classic Film/Flickr (license)
Photo ("King Size" ad): Coca-Cola Museum/Flickr (license)
Photo ("No Drowsiness ad): Kristine/Flickr (license)
Photo (Coke Bottle): Talles Alves/Unsplash
Photo (Freestyle Machine): Like_the_Grand_Canyon/Flickr (license)
Photo (Georgia Peach Coca-Cola): Open minded in Alabama/Flickr (license)
Photo (Coca-Cola Cake): Kate Williams
Janice is an associate editor at Southern Kitchen. She's a native of Southeast Asia specifically, Malaysia. Janice spent the last 12 years in Nashville, TN, where she learned and grew to love the ins and outs of vibrant Southern hospitality, and recently moved to Atlanta.
15 Gin Cocktails That Aren't a Gin and Tonic
Because there's more you can do with a bottle of gin.
Don't get us wrong, we love a good G&T as much as the next person, but with a renaissance of superb gins upon us (both US-produced and imported) it seems a shame to relegate this flavorful, diverse spirit to a single spritz. To that end, we've put together a collection of some of the best gin-forward cocktails around to prove that yes, you really do like gin, even if you don't know it yet.
1 small celery rib, chopped
.75 oz simple syrup
2 oz. London dry gin
.75 oz lime juice
Add celery and simple syrup to base of cocktail shaker and muddle, about 30 seconds. Add gin and lime juice, then fill shaker with ice. Shake about 30 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with celery leaf.
2 oz Alibi Gin
.25 oz lemon juice
Sparkling apple cider
Garnished with Thyme and apple
Pour gin in shaker, Add lemon juice and agave nectar, shake and then pour into a high ball glass and top with sparkling cider. Garnish with fresh thyme and an apple slice.
1.5 oz Empress 1908 Gin
.75 oz Pisco
.25 oz simple syrup
3 dashes Angostura Bitters
3 dashes Peychauds Bitters
Stir together on ice. Garnish with a Lemon twist.
.75 oz Martin Miller's Gin
.75 oz green chartreuse
.75 oz Luxardo Maraschino Liqueur
.75 oz lime juice
Combine ingredients in a cocktail shaker and shake with ice. Strain into a cocktail coupe.
1.5 oz Fords Gin
.75 oz Cappelletti
.5 oz lemon juice
.5 oz simple syrup
Combine ingredients in a cocktail shaker with ice and shake. Serve on the rocks in a rocks glass. Garnish with an orange twist.
Courtesy of Agave and the Daisy, New York City
2 oz Nolet's dry gin
1 oz yellow chartreuse
.5 oz lime juice
.5 oz lemon juice
.75 oz tarragon tea syrup*
Tarragon leaves for garnish
Combine ingredients in a cocktail shaker with ice and stir. Strain into a martini glass and garnish with tarragon leaves.
*Tarragon tea syrup
Combine 2 cups of water, .5 cup sugar, and .5 cup fresh tarragon in a saucepan and bring to boil. Remove from heat and allow to cool before use.
From Ocean House in Watch Hill, RI, courtesy of The Art of The Garden by Relais & Chateaux
1.5 oz Farmer&rsquos Organic Gin
1.5oz fresh grapefruit juice
.25 oz simple syrup
2 rosemary sprigs
Saving 1 sprig of rosemary for garnish, combine ingredients in a cocktail shaker with ice. Shake until well chilled and double strain into a martini glass. Garnish with a sprig of rosemary.
2 oz CH Distillery Lavender Gin
2 oz rhubarb simple syrup*
1 oz lemon juice
Top with Anna Codorniu Brut Rosé Cava
Muddle rhubarb simple syrup, lemon juice, and fresh lavender sprigs. Add dry gin. Shake and pour over ice. Top with brut rosé. Garnish with fresh lavender sprig
*To make simple syrup:
Cook down rhubarb in boiling water for 10-15 minutes. Remove rhubarb and add sugar. Continue to reduce for a few more minutes.
Courtesy of Tomy Lokvicic at Tanta, Chicago, IL
1.5 oz Fords Gin
.75 oz Giffard Pamplemousse
.25 oz green chartruese
.5 oz lime juice
2 drops Tiki bitters
Add ingredients to a cocktail shaker and shake with ice. Strain into a cocktail coupe and garnish with a lime peel and a grapefruit peel.
Courtesy of Laura Belluci at SoBou, New Orleans, LA
.75 oz egg white
2 oz Tanqueray gin
.5 oz Chartreuse yellow liqueur
1 oz lemon juice
1 oz rosemary syrup*
.5 oz extra virgin olive oil
4 dashes Peychaud's bitters
Add egg white and gin in a Boston shaker and shake 5-6 times. Add in liqueur, lemon juice, rosemary syrup, and EVOO, then fill shaker with ice. Shake vigorously and strain in to a cocktail glass. Garnish with bitters and rosemary sprig.
*Rosemary Syrup: In a heavy bottom saucepot, combine equal parts sugar and water with a few sprigs of rosemary and turn on high heat. Bring to a boil and let simmer for 5 min. Turn off heat allow to cool at room temperature and allow rosemary to steep for 24 hours.
1 oz Bombay Sapphire Gin
.075 oz Cranberry Hibiscus Syrup*
.5 oz fresh lemon juice
3 oz brut champagne
Shake gin, syrup and lemon juice together with ice and strain into chilled glass/flute. Top with champagne.
*Cranberry Hibiscus Syrup
.5 liter water
.5 liter white sugar
3 cups Hibiscus flowers
2 cups sliced fresh cranberries
Heat all in a pan for 12 mins on medium heat. Stir well. Remove from heat and strain thru a sieve to remove solids. Leave to chill in the fridge.
Created by Eddie Fuentes at Finka Table & Tap, Miami, FL
.5 oz fresh lime juice, plus a lime twist for garnish
.25 oz simple syrup
.75 oz Italicus Rosolio di Bergamotto
1 oz Monkey 47 gin
A small pinch of flaky sea salt
3 oz prosecco
In a cocktail shaker filled with ice, combine the lime juice, simple syrup, Italicus, gin, and sea salt.Shake well, then strain into a wine glass filled with fresh ice. Top with the prosecco and garnish with a lime twist.
From RPM Italian in Chicago.
.75 oz fresh lemon juice
.25 oz Suze
.5 oz Bigallet China China
.75 Maraska Cherry Liqueur
.75 oz Fords Gin
Fill a Collins glass with ice. Combine first five ingredients in a shaker. Pour into glass, top with soda water, and garish with a lemon wheel and sprig of thyme.
Courtesy of Eric Brooks at CBD Provisions
2 oz gin
.5 oz fresh lime juice
2 tbsp cranberry sauce (without whole berries)
2 dashes Peychaud's Bitters
Add cranberry sauce to a cocktail shaker with the gin, lime juice, and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aromas and drop on top of the cocktail.
2 oz. Aviation Gin
.5 oz Galliano liqueur
1.5 oz orange cordial
1 oz egg white
3 fresh mint leaves
5 dashes Regan's Orange Bitters
Dry shake gin, Galliano liqueur, orange cordial, egg white, and fresh mint leaves with Regan's Orange Bitters vigorously to emulsify the egg white (about 20 times). Add one scoop of ice to shaker and shake again. Strain into chilled coupe glass.
|Name||Dates of production||Notes||Picture|
|Mountain Dew||1940–present||A citrus-flavored soda developed in the 1940s by Barney and Ally Hartman, beverage bottlers in Tennessee. A revised formula was created by Bill Bridgforth in 1958. High-fructose corn syrup replaced sugar in the 1990s, though today there is a modified variant of the former classic made with real sugar known as Mountain Dew Real Sugar.|
|Caffeine Free Mountain Dew||1976–present||A non-caffeinated variant available in parts of the United States.|
It was also formerly sold in Australia and Canada as regular Mountain Dew, but respectively in March and June 2012, they were reformulated with caffeine as Mountain Dew "Energized" and "Citrus Charge", respectively. 
In 2006, Diet Mountain Dew was reformulated with a new "Tuned Up Taste", using a blend of sucralose, aspartame, and acesulfame potassium as sweeteners. The previous formulation was sweetened exclusively with aspartame. 
It was later made available in Canada in 2002, however, as with the regular Mountain Dew at the time, it lacked caffeine and was discontinued in 2005. It was re-released in the country with caffeine for DEWmocracy Canada in 2013, where it finished in second place. Code Red was released later again in 2014 along with the two other losing flavors from DEWmocracy 2013, and won the vote, making it a permanent flavor in Canada, until it was discontinued yet again in May 2019.
It was sold for a short time in South Korea in 2005, alongside the Philippines in the mid-2000s, and was later re-released as a Slurpee flavor in the latter in 2019 to promote the mobile game Mobile Legends: Bang Bang.
Code Red was released in New Zealand in 2009 however, this version of the drink instead has a berry flavor instead of a cherry flavor.
It was also released in Germany in 2010, but was discontinued in 2016 due to low sales.
2016–present (Philippines Dewmocracy version) 
It was released in New Zealand in 2011, alongside Malaysia in 2013 (later being renamed "Voltage") and in both the Philippines and Singapore in 2014. In 2016 in the Philippines, it became a limited-edition flavor for the DewMocracy lineup despite its status as a permanent flavor in the past.  It eventually lost, and so was discontinued.
2016–2019 (Nationally America)
2006 (South Korea)
2011–12 (New Zealand)
2014, 2017-present (Singapore)
It was sold in Canada for Halloween of 2005, but this version lacked caffeine. It was also sold in South Korea in 2006 as "Wild Black".
It was released in New Zealand from 2011 to 2012 when it was replaced with the Passionfruit Frenzy variety.
It was also released in Malaysia in 2013, as well as the Philippines and Singapore in 2014 for the Dewmocracy promotion, and was also released in Pakistan in 2016.
In 2019, Pitch Black was discontinued in most areas of the country due to lack of sales. It remains available in some areas mainly in the Midwest, but it is considered discontinued.
Springs of 2014, 2015, 2016, 2018, 2019, 2020 (in cans/bottles in the U.S)
In 2019, Mountain Dew Baja Blast became available permanently in bottles in Canada, alongside being at Taco Bell.
Diet Voltage was released in 2011 as a part of the "FanDEWmonium" promotion  and made it to the finals with Diet Mountain Dew Supernova, meaning it had a limited release in U.S. stores while voting took place, until Diet Supernova was revealed to be the winner.  It came in second in voting, against Diet Mountain Dew Supernova with 45% out of all votes. Mountain Dew Voltage was released in 2013 for DEWmocracy Canada where it got the most votes and won, becoming a permanent Canadian flavor.
In 2020, Mountain Dew Throwback was rebranded as Mountain Dew Real Sugar, with a new design using the 1980s Mountain Dew logo, with the words Real Sugar in the same style font.
In mid-2019, it was re-released as a permanent flavor in certain regions, but then was quickly discontinued at the same time ICE was discontinued in early 2020.
2020, 2021 (limited time release in bottles/cans)
In the spring of 2020, it was released in bottles and cans alongside regular Baja Blast as a limited time offer, lasting until early summer. The formula is slightly different than the fountain version, excluding aspartame as a sweetener.
In the summer of 2021, it will be redesigned and re-released alongside Baja Blast and two other flavors, Baja Punch and Baja Flash. This was leaked on the Dew Drinker Discord via an anonymous source alongside Mountain Dew Major Melon and Major Melon Zero Sugar.
|Name||Dates of production||Notes|
|Mountain Dew Kickstart Orange Citrus||2013–present||An orange variant released on February 25, 2013, advertised to have caffeine and electrolytes to provide energy for the morning. As of March 26, 2015, this flavor of Kickstart also is available as a fountain drink at Taco Bell locations. Mountain Dew Kickstart Orange Citrus appeared in Australian stores in April 2017.|
|Mountain Dew Kickstart Fruit Punch||2013–present||A fruit punch variant released on February 25, 2013, advertised to have caffeine and electrolytes to provide energy for the morning.|
|Mountain Dew Kickstart Black Cherry||2014–present||A black cherry variant released in January 2014, advertised to contain caffeine and electrolytes to provide energy for the evening. In March 2014, select Taco Bell locations began offering "Mountain Dew Kickstart Freeze", a slushie version of Black Cherry Mountain Dew Kickstart. It replaced the Distortion Freeze but was discontinued in October 2014 and was replaced with the Starburst Strawberry Freeze.|
|Mountain Dew Kickstart Pineapple Orange Mango||2015–present||A pineapple/orange/mango variant that contains Coconut Water.|
|Mountain Dew Kickstart Blood Orange||2016–present||A blood orange variant released in early 2016 that contains antioxidants - vitamins C and E.|
|Mountain Dew Kickstart Hydrating Watermelon||2016–present||A watermelon variant that contains coconut water.|
|Mountain Dew Kickstart Blueberry Pomegranate||2016–present||A blueberry/pomegranate variant released in early 2016 that contains antioxidants - vitamins C and E.|
|Mountain Dew Kickstart Midnight Grape||2016–present (America), 2017–present (Australia)||A grape variant released in 2016 that contains 5% juice.|
|Mountain Dew Kickstart Raspberry Citrus||2017–present||A raspberry/citrus variant released in the first quarter of 2017 that contains coconut water.|
|Mountain Dew Kickstart Mango Lime||2017–present||A mango/lime variant released in the first quarter of 2017 that contains 5% Juice.|
|Mountain Dew Kickstart Original||2018–present||Released in early 2018 with the flavor of original Mountain Dew. |
|Mountain Dew Kickstart Ultra||2018–present||Released in early 2018 as the diet version of Kickstart Original.  |
|Name||Dates of production||Notes|
|Caffeine Free Diet Mountain Dew||1989–present||A no-calorie, non-caffeinated variant available in limited locations in the United States. |
|Diet Mountain Dew Code Red||2002–present||A no-calorie, no-sugar cherry variant available in limited locations first introduced in late 2002. |
|Mountain Dew Cherry||2010, 2013–present||A cherry variant initially test-marketed briefly in select locations on Pepsi's Fusion fountain machine (designed to compete with Coca-Cola's Freestyle machine). It is currently available in select Pizza Hut locations in the United States. [ citation needed ]|
|Mountain Dew Goji Citrus Strawberry||the 1980s, 2017–present||A goji/strawberry/citrus flavored variant was released in Japan during the 1980s. Previously released in Japan during the 1980s under the name "Mountain Dew Aurora", then re-released in 2017 exclusively at select convenience stores in the U.S. as "Mountain Dew Goji Citrus Strawberry". |
|Mountain Dew Berry Monsoon||2018- present||A Mountain Dew flavor exclusively available in soda fountain machines only at Sam's Club stores. It released in limited quantities in the United States on June 28, 2018,  before becoming more widely available in stores in July. |
2016–present (Philippines Democracy) 
It also became a limited edition flavor for the Philippines for its own DEWmocracy promotion. 
Flavoring Kombucha: Basic How-To
- Flavorings are added only AFTER the primary fermentation brewing cycle – this is to protect the mother culture. To ferment the flavor with a culture, use a spare from your SCOBY Hotel.
- A little bit goes a long way. Start with ¼- ½ tsp of flavoring per 16oz bottle, then increase or decrease as desired.
- Allow the bottle to condition outside of the fridge for 24-36 hours . Remember, carbon dioxide may build up during this period, so store your bottles in a cooler, box or burp them to prevent explosions. See Flavoring and Bottling Safety Tips Here
- Taste your creation! Once it has reached the flavor you like best, move it to the fridge to slow the fermentation process.
- Lost your fizz? Let the bottle warm up for an hour or two to reactivate the yeast and natural carbon dioxide .
- Experiment! Fruity, green-y, citrus-y, herbal-y or garlic-y, etc.
- It’s okay to pour unsuccessful experiments down the drain. You might feel attached to all of your KT, even if it isn’t exactly to your liking. No harm in letting some go as part of the experimentation process.
- Use old KT to make fruit fly traps . You can also use it as hair tonic but make sure all of the sugar has been fermented out of it otherwise you end up with sticky hair – yuck!
7. Some Flavors Have 50 Grams of Sugar Per Can
Depending on your Monster of choice, the sugar content will fluctuate. But if you&aposre some sort of monster and have absolutely zero sense (I&aposll stop), you&aposll buy the non-zero calorie cans that have much sweetness as two Snickers bars.
For teenagers with unholy metabolisms who need energy to deal with puberty, perhaps that&aposs a reasonable amount. But for us post-adolescents, just be aware that Monster induces a caffeine and sugar buzz. To be fair, some products conceal even more sugar, as the table below reveals. The less-sugary versions, such as the orangeade Rehab, can be just as tasty without the teeth-rotting amount of sugar in some of the other flavors. This really is a "shop around and find what works for you" type situation.