How to use sweetened high-fructose corn syrup containing sodas as cocktail ingredients... Where to start? Mix it with a bunch of other sweetened ingredients!

In utilizing this particular ingredient, Anna and I were inspired by the processes of cell biology. Not necessarily an odd place to go considering how our body processes sweet sips. The glucose, the fructose, the ethyl alcohols and fruity polyphenols: all of these chemicals are processed by our little single-celled friends that make up our bodies. I think that's lovely!

The raspberry soda was a very fruity ingredient that brought an almost cotton-candy-like taste to the cocktail, which at its base is a very sweet orange flavor with a slight tartness from the sour apple liqueur. The merengue soda basically tastes like an orange cream icicle (downright delicious) and it complemented the overall orange-forward experience. In keeping with our thought process of cell biology, we aptly named the green drink Chlorophyll and the red drink mRNA (AKA messenger ribonucleic acid).

We were so tempted to dissolve some blue raspberry rock candy into both drinks to see what would happen. mRNA remained mostly unchanged, since it already tasted like raspberry, however Chlorophyll took a turn. Something overwhelming and odd. In keeping with the body's tradition for such cells, we called it Apoptosis (AKA programmed cell death).