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Martha Stewart's gorgeous party trick promises to keep your vodka ice-cold for hours

Sat, 02 May 2026 09:34:38 -0400

With the Kentucky Derby here and summer entertaining season ramping up, a decades-old icy vodka hack from Martha Stewart is resurfacing for being eye-catching and practical, keeping the bottle ice-cold for hours while on display.

The lifestyle icon’s signature "iced vodka" presentation — a bottle of liquor frozen inside a block of flower-studded ice — is making the rounds online again, drawing millions of views and inspiring hosts to try the pretty and practical hack themselves.

"Iced vodka is one of my favorites, and I like to make a very beautiful presentation of the bottle of vodka encased in a block of flower-studded ice," Stewart says in a resurfaced clip of the technique. "It’s real easy to do."

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To do it, she places a 750-milliliter bottle of vodka inside a half-gallon milk carton with the top removed, arranges flowers around it, then fills the container with cold water before freezing.

"A fifth of vodka fits perfectly into a half-gallon container like this," Stewart notes, as she demonstrates inserting cherry blossoms and quince branches around the bottle.

Once frozen solid, the carton is peeled away, revealing a clear ice block studded with florals around the bottle.

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Beyond aesthetics, there’s a functional benefit, Stewart says. Keeping vodka extremely cold can subtly change its texture and taste.

"The freezing really does enhance the flavor of this almost tasteless liquor," Stewart says.

Beverage experts say chilling vodka can soften the "burn" that comes with hard liquor, resulting in a smoother drink.

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Fans praised the trick online.

"Leave it to Martha to come up with this great presentation," one TikToker said on Martha Stewart Living's post.

"That is so over the top Martha I love it," said another.

Others were inspired.

"Wait, running to buy milk and flowers," one said.

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Some people fondly recalled seeing her demonstrate the tip on "Martha Stewart Living," her original daytime TV show that aired from the early 1990s through 2004.

"I remember this," one social media user wrote. "My 12-year-old self was amazed, shocked, and astounded."

Someone else shared, "My mom used to make these for parties and still does sometimes."

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But others weren't sure the cool party trick could really mask the flavor of vodka.

"Meanwhile vodka tastes like rubbing alcohol," one skeptic said.

And some weren't so sure it's all that practical, especially as it melts.

"It’s a gorgeous idea but it’s going to create a mess," one TikToker said.

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"Not practical, frozen hands and slippery," added another.

Some of those concerns, however, could be solved by placing the bottle on a tray to catch condensation, and Stewart is seen in the throwback video holding the iced bottle with a dishcloth as she serves it for a better grip.

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And the trick can be easily customized. While Stewart highlighted spring blossoms, hosts can swap in citrus slices, herbs or seasonal accents like cranberries and pine for a holiday version, according to Food Republic.

Using clear ice, which can be achieved with distilled or pre-boiled water, can also further elevate the look.

Your brain may be tricking you into liking artificial sweeteners, study finds

Wed, 29 Apr 2026 10:10:12 -0400

Labels and expectations may shape taste more than people realize, according to a new study that found expecting sugar made artificially sweetened drinks seem more enjoyable.

Researchers from Radboud University in the Netherlands and the universities of Oxford and Cambridge in England found that when participants thought there was real sugar in a glass of lemonade, they rated an artificially sweetened drink as more pleasant.

Brain scans also showed stronger activity in the section of the brain tied to reward when people thought they were getting sugar, even when they were actually given a sweetener, the research, published in March in the Journal of Neuroscience, found.

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The study began with 99 healthy adults and was narrowed to 27 participants who could not reliably distinguish between sugar and artificial sweeteners, who then underwent brain scans.

The design was intended to reduce obvious taste differences and allow researchers to focus more closely on the role of expectation, according to the study.

During the experiments, participants were given sugar-sweetened and artificially sweetened lemonades under different cueing conditions. In one part of the study, researchers changed how likely participants thought they were to receive sugar or sweetener. In another, participants were sometimes told to expect sugar but were actually given sweetener or vice versa.

The researchers found that people's accuracy in selecting sugar from sweetener depended heavily on what they expected, and pleasantness ratings also shifted with expectation.

The researchers found that people's accuracy in distinguishing sugar from sweetener depended heavily on expectations, and pleasantness ratings also shifted accordingly.

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Participants rated artificial sweeteners as more pleasant when they thought they were getting sugar, while sugar was rated less pleasant when people believed it was artificial, according to the study.

The authors said the findings suggest taste is shaped not only by the drink itself — but also by what the brain predicts it is about to receive.

"The expectation of sugar appears to increase the subjective value of noncaloric sweetener," the authors wrote.

The findings may have implications for how consumers experience "diet" or "low-calorie" products and how those foods are labeled or framed.

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"If we emphasize that healthier food alternatives are 'nutrient-rich' or have 'minimal added sugars,' this may create more positive expectations than using terms like 'diet' or 'low calories,'" co-author Margaret Westwater said in a statement.

"This may help people align their food choices with the brain's preference for calories while supporting behavior change."

It's all about perception, Jessica Cording, a New York-based registered dietitian and author of "The Little Book of Game Changers," told Food & Wine about the study.

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"If you're expecting that something with artificial sweetener is a 'diet' food, that will cause the enjoyment factor to drop, even if the taste is the same," Cording said.

"Reframing your thinking about a food can shape your experience of eating it," she added.

The study, however, had limitations in that it was small and participants were specifically chosen because they could not reliably distinguish between sugar and sweetener. The authors said larger studies are needed to determine how broadly the findings apply.

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The International Sweeteners Association (ISA) also emphasized the study's limitations, including its healthy and relatively young sample size.

"This environment differs significantly from real-life eating situations," Laurent Oger, director general at the International Sweeteners Association, told Fox News Digital in a statement.

Oger added, however, that the study offers interesting insights into how expectations shape the pleasantness of what we drink and suggests that "what we think we are tasting can matter as much as what we actually taste."

The findings align with prior research, including animal studies, on how expectation and reward influence responses to sweet foods and could shape how researchers study diet and eating behavior, according to Westwater.

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Fox News Digital reached out to the study authors for comment.

Coffee expert warns one lazy habit can turn your single-serve machine into a germ trap

Tue, 28 Apr 2026 06:00:47 -0400

There's one key step with certain types of coffee machines that's easy to forget — but doing so can lead to major issues with your brew.

Whether using a Keurig or Nespresso, every pod machine confronts users with the same moment after brewing: Remove the used pod.

If you take the pod out immediately after brewing, it may still be boiling hot and increase your risk of burns.

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But if you wait too long, you might forget to take it out entirely — and realize the next day that you left a damp, used pod sitting in the machine overnight.

Though it seems harmless, that habit can affect your machine's performance and your coffee's taste, said Andrew Pautler, the Missouri-based founder of the specialty coffee website Pull & Pour Coffee.

Pautler, whose website focuses on coffee tips and recipes, told Fox News Digital that leaving used pods in a brewer creates a "warm, damp environment inside the machine."

That damp environment can spell trouble for the flavor of your drinks.

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The habit "can lead to bacterial growth, stale flavors, residue buildup and general cleanliness issues," Pautler said.

He added that small habits "add up over time" — and making a few simple changes can have a big impact.

Pautler recommends ejecting pods after each use, as well as occasionally rinsing removable parts of the machines.

He also recommends descaling your machine regularly.

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Descaling involves running a vinegar or commercial descaling solution through the machine to flush out mineral buildup, then rinsing it out with multiple water cycles.

The process is crucial, "especially if you're using hard water," Pautler said.

"While most machines appear to work fine initially without any regular maintenance or cleaning, if left too long, they start to have performance and quality issues," he said.

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A Keurig spokesperson told Fox News Digital that the company "recommends that used pods be removed from the pod holder once cooled."

The spokesperson added, "Removal will assist in maintaining a hygienic pod holder."

"If you find that a used pod has been left in the pod holder, we recommend running a cleansing brew."

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The spokesperson also recommends descaling your coffee brewer "if a used pod has been left in for an extended period of time."

Starbucks unveils 'Devil Wears Prada 2' secret menu as fans slam new chai as 'pathetic'

Wed, 22 Apr 2026 10:30:11 -0400

Starbucks is facing backlash from fans after unveiling new "secret menu" drinks tied to "The Devil Wears Prada 2," with critics zeroing in on the chain's revamped chai latte.

The coffee chain on Monday announced four new drinks inspired by the sequel to the 2006 film, featuring character-themed customizations.

The drinks include a lineup of character-inspired customizations, including one called Miranda's Signature Order, a no-foam, extra-shot, extra-hot Caffè Latte with nonfat milk, and Andy's Cappuccino, made with oat milk, caramel and cinnamon.

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The lineup also includes Nigel's Go-to Doppio, an espresso con panna with mocha sauce, as well as Emily's Fave Iced Chai, an iced chai latte with almond milk and sugar-free caramel.

The drink options are available in the app ahead of "The Devil Wears Prada 2" film release — which opens in theaters on May 1.

"The beverages will be available for a limited time in participating Starbucks coffeehouses around the world," the company noted.

It was the iced chai that drew the ire of Starbucks fans on Instagram. People flooded the brand's comments field, urging the company to bring back their old chai latte.

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"No way the current chai is anyone's favorite," one user wrote.

"Please bring back the original chai," another wrote.

Yet another said, "Emily is not drinking this pathetic excuse for a chai."

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Another chai fan wrote a lengthy comment, saying Starbucks "ruined" a longtime birthday tradition by changing the recipe.

"My 50th birthday is next week, and I was hoping to enjoy my usual chai that I've been drinking for my birthday for almost 30 years at the same time as enjoying this movie I've been anxiously awaiting, but Starbucks had to ruin the chai by completely changing it," she said.

"It's gross. I drank one every other day for so many years and got so many people drinking chai. They all hate it too, by the way," she added.

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Starbucks changed its chai recipe in March — introducing a revamped chai latte designed to give customers more control over sweetness and flavor.

"The standard recipe adds that sweetness back with the addition of classic syrup, but customers can now tailor the level of sweetness to their preference by adjusting the number of pumps," the company said in a statement at the time.

"Or they can adjust the flavor by swapping classic syrup for a flavored one. Vanilla, for example, will dial up the spicy notes. The beverage is also delicious unsweetened."

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Fox News Digital reached out to Starbucks for comment.

High-alcohol, ready-to-drink cocktails spark overconsumption concerns for Gen Z drinkers

Wed, 22 Apr 2026 08:00:44 -0400

A wave of sweet, high-alcohol canned cocktails is gaining traction among young drinkers, raising concerns among some experts.

BuzzBallz, a brand of pre-mixed, ready-to-drink alcoholic cocktails created in 2009, has gained renewed attention online in recent years, especially among young adults.

Sold in small, neon-colored round containers, most BuzzBallz drinks are about 200 milliliters of 15% alcohol-by-volume (ABV), containing nearly two standard alcoholic drinks in a single container.

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One viral TikTok video shows a man approaching young adults and asking them to chug a BuzzBallz Biggie in public for $100. The supersized version contains 1.75 liters of 15% ABV alcohol.

The video, which garnered more than 750,000 likes, drew thousands of comments from stunned viewers.

"I'd do this for free," one person wrote.

"My problem is, I would do this for far less money," another said.

Sweet taste, hidden risks?

The sweetness and drinkability of BuzzBallz products play a "significant role" in their popularity, said Cesar Wurm, a Georgia-based hospitality executive and author of "The Powers of Addiction: Finding Freedom in Acceptance and Recovery."

Wurm told Fox News Digital that higher alcohol content can be masked by flavor — making it harder for people to gauge how much they're drinking.

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"For a younger or less experienced consumer, that disconnect between taste and potency can increase risk," he said.

There is also a behavioral component, Wurm said, as members of Gen Z tend to "value experiences, social connection and immediacy."

Ready-to-drink beverages "fit seamlessly into that with no preparation required, easy to share and highly 'social media friendly,'" he added.

The bright packaging can also "create a perception that the product is more casual or harmless than it actually is," Wurm said.

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"From a risk perspective, the combination of high alcohol content, ease of consumption and appealing design can accelerate overconsumption, especially in unstructured environments," he noted.

"The concern is less about the format itself and more about how accessible and unintimidating it makes higher-alcohol products."

Wurm, who has been sober for more than a decade, emphasized the importance of "awareness, education and transparency around what's actually being consumed."

He added that Gen Z is "one of the most mindful generations when it comes to health and wellness."

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"We’re seeing a parallel rise in moderation, sobriety-curious behavior and non-alcoholic alternatives, which suggests this is not a one-directional trend, but rather a more complex relationship with alcohol overall," he said.

Ravi Sawhney, a design expert and founder of RKS Design, said the drinks are "designed experiences."

"When something looks fun and harmless, we unconsciously assign it less risk, even when the opposite is true," Sawhney, who is based in California, told Fox News Digital.

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"For Gen Z, who are highly attuned to visual culture and identity signaling, these drinks can feel more like an extension of lifestyle than a substance with consequences. That disconnect between how it feels and what it actually does is where the real risk lies."

Brand responds to concerns

A BuzzBallz spokesperson told Fox News Digital the company's products are "intended strictly for individuals of legal drinking age."

"We love that the brand is highly social and associated with fun, but we are also very intentional about our role in promoting responsible consumption," the spokesperson said.

"We fully support and promote responsible drinking practices and do not encourage illegal, excessive or irresponsible consumption in any way."

The spokesperson added that BuzzBallz's marketing is "focused on the social occasion, not the act of consumption itself."

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"By doing so, we ensure BuzzBallz is always portrayed as a fun, colorful, portable accessory made for adult social moments like a beach day, a concert or a party," the spokesperson added.

The company is based in Carrollton, Texas. In 2024, it was acquired by Sazerac Company, a major global spirits company.

'Egg coffee' drink going viral on social media as doctor warns of hidden health risk

Wed, 15 Apr 2026 06:00:22 -0400

An unusual source of caffeine is whipping up buzz across social media.

The drink known as egg coffee, which originates from Vietnam, is made by blending egg yolks with sugar and condensed milk.

When the mixture is poured on top of strong Vietnamese coffee, the result is a sweet, fluffy drink that tastes like a dessert — with many social media users comparing it to marshmallow.

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In Vietnamese, the drink is called cà phê trứng, which translates to "egg coffee." It's believed to have originated in Hanoi in the 1940s.

Other cultures have their own versions of the drink, too. An older Italian version, known as zabaglione, is made by whipping egg yolks with sugar, often serving it alongside coffee.

In a Feb. 18 Instagram video that garnered over 400,000 likes, commenters largely praised egg coffee.

"Best coffee in the world," one person wrote.

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"I'VE MADE THIS AND IT'S SOOOOO GOOD," another chimed in.

But other people were skeptical about mixing egg yolks into coffee.

"Tastes like salmonella," one Instagram user said.

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Another wrote, "It looks disgusting."

The egg yolks are not fully cooked during the whipping process — which may increase the risk of contamination.

Salmonella is a serious concern to keep in mind when anyone makes egg coffee, said Sujatha Reddy, M.D., a physician based in Georgia.

Reddy told Fox News Digital that salmonella bacteria can only be killed by cooking a raw egg — and the disease's symptoms include diarrhea, fever, stomach cramps, nausea and vomiting.

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The obstetrician-gynecologist also noted that pregnant women are especially vulnerable to the worst effects of salmonella, as well as elderly people.

As for nutrition, Reddy said there's no difference in the quality of protein in raw versus cooked eggs — and said condensed milk "is a very high calorie food."

Consuming raw eggs may reduce the body's ability to absorb certain B vitamins, including biotin, added Reddy.

"If you must have a raw egg, it's best to find in-shell pasteurized eggs," she said.

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Reddy added that, to her, the risks outweigh the benefits.

AI could be coming for your wine as experts turn to technology for industry overhaul

Sat, 11 Apr 2026 11:00:57 -0400

Scientists have created an AI-powered "grape ripeness detector" designed to make wine production more efficient, combining the use of technology with vineyard expertise in pursuit of the best wine for consumers.

The new portable handheld sensor provides instant and accurate data about whether grapes are ready to harvest, scientists in the U.K. say.

Given that harvesting grapes is time-sensitive, researchers at Queen Mary University of London (QMUL) have invented a portable optical sensor that uses state-of-the-art machine learning to give winemakers instant information about the ripeness of their grapes, news agency SWNS reported.

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The device removes the need for manual sampling and slow destructive testing, the researchers said.

Xuechun Wang, a post-doctoral researcher at QMUL, specializes in applying machine learning algorithms to building intelligent sensors.

"Our technology uses optical sensors to detect how grapes absorb and reflect different wavelengths of light," Wang said.

"As grapes ripen, their chemical composition changes, which alters their optical response.

"By analyzing these spectral patterns using AI algorithms, we can estimate grape ripeness directly on the vine without damaging the grape."

The sensor is known as RipenAI.

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Wang said it could be held by hand, allowing grape pickers to instantly check ripeness before harvesting across the wine industry.

It could also be installed across a vineyard to monitor grapes continuously for ripeness and crop health, she said.

The QMUL team is working on integrating the technology into a robotic grape picker in a related project with Extend Robotics and Saffron Grange Vineyard in Essex, SWNS reported.

The technology is said to promise significant business benefits for winemakers.

Nick Edwards, a director at Saffron Grange Vineyard, said, "Harvesting grapes at the right time is one of the most important decisions a grower makes when producing the best quality wine. This requires careful monitoring of key parameters such as sugar and acidity from veraison through to harvest.

"It's essential that grapes are picked at their correct level of ripeness. The wine style ultimately defines the ideal harvest window, dictating the balance of sugar, acidity and taste the winemaker is seeking.

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"Ripening also varies across vineyards," Edwards also noted, "depending on factors such as clonal variety, soil type, location, exposure and highly changeable weather."

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"At Saffron Grange, we focus exclusively on producing premium-quality sparkling wines, and data plays a critical role in our harvest decisions. Timely access to accurate ripeness information allows us to forward plan harvest labor and winery preparation with confidence.

"RipenAI will support this approach by providing non-destructive, real-time insight into grape ripeness across our vineyard."

With the new technology, winemakers will have "the ability to repeatedly assess the same bunches throughout the ripening period … [delivering] an even clearer picture of ripeness progression than traditional destructive sampling," SWNS reported.

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"Harvesting grapes at precisely the right time also helps minimize the need for interventions such as de-acidification … supporting the production of higher-quality sparkling wines. We are very excited to be part of this project."

Armed with encouraging early data from field trials at Saffron Grange Vineyard, the scientists are seeking more vineyards, agritech companies and even fruit orchards to help them test a new prototype during the next harvest season, they say.

Professor Lei Su of QMUL, referencing Britain's rapidly expanding wine industry, added, "RipenAI will shape the future of smart harvesting for a growing industry where timing and precision [make] the difference between success and failure."

The technology is adaptable for apples, berries and more, the creators say.

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Unlike the U.K.'s wine industry, which is relatively small though growing, the U.S. is the fourth-leading wine producer in the world, after Italy, Spain and France, according to industry experts.

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In New York, Wine Enthusiast recently named the Finger Lakes as the American Wine Region of the Year, a feat Gov. Kathy Hochul's office said "recognizes the region’s world-class winemaking, sustainable practices and collaborative community that have helped define New York State as a leader in American viticulture."

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Some Marriott guests tout Coke's new move as 'best ever' while Pepsi loyalists push back

Wed, 08 Apr 2026 15:22:39 -0400

After nearly 35 years, Marriott International is ending a longstanding exclusive relationship with Pepsi — opting instead to use Coca-Cola products in its 9,800 properties worldwide.

Marriott first inked its iconic deal with Pepsi in 1992, creating what guests viewed as both fierce loyalty and bad decision-making.

Now that Coca-Cola is gaining access to a whopping 1.78 million hotel rooms in 145 countries and territories, travelers are reviving the age-old debate: Coke or Pepsi?

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The hotel and resort chain confirmed to Fox News Digital that it's reached an agreement with Coca-Cola to supply beverages across its properties.

Marriott told hotels, according to the blog "View from the Wing," "The Coca-Cola portfolio is favored by more than 70% of Marriott’s guests."

Travelers are weighing in on the soda swap, with their opinions split over the impact on thousands of hotels.

PepsiCo acknowledged the shift in a statement shared with Fox News Digital.

"We're incredibly proud of the 35-year partnership we've had with Marriott and look forward to the opportunity to continue working together in the future," PepsiCo said.

Travelers quickly descended on Reddit to applaud or blast the change.

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"About time," one user wrote about the Pepsi pivot.

"I chose to stay in a different chain many times just because of the no-Coke thing," another user added.

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"This is the best news ever," a third user said, reacting to the shakeup.

Others were concerned the news was an April Fools' Joke.

"Please don’t be a joke. That’s just cruel."

Fox News Digital reached out to Coca-Cola for comment.

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Other Marriott guests expressed disappointment about the soda switch.

"Wow, so sad — Pepsi has a deeper portfolio of drinks, and I prefer Pepsi any day," one user wrote.

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"I book 100+ nights a year with Marriott just because they have Pepsi products. Otherwise, I’d go with another brand," another user noted.

In 1991, Marriott switched from Coca-Cola to Pepsi after Coca-Cola declined to provide a loan of $50 to $100 million that Marriott had requested, according to reports at the time.

Pepsi ultimately secured the deal to supply drinks across Marriott’s hotels and food-service operations.

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Fox News Digital previously reported that Coca-Cola has been exploring changes to its beverage lineup as consumer preferences evolve.

The company’s CEO has suggested future drinks could include added ingredients like protein or fiber, as part of a broader strategy to expand beyond traditional soda offerings.

The shift reflects growing demand for functional beverages, though some health experts have warned that such products may still fall short of being truly healthy alternatives.

Andrea Margolis of Fox News Digital contributed reporting.

Starbucks to prompt more tipping on card payments, fueling 'tip creep' backlash

Mon, 06 Apr 2026 12:22:48 -0400

Starbucks is revamping its tipping system in a major way, the company announced recently, including expanding the tipping options.

The Seattle-based company said Thursday that baristas will be able to receive tips on more credit and debit card transactions, according to Reuters.

While customers can already tip in-app and in stores, Starbucks is expanding tipping to more credit and debit card transactions, including when customers use the app to pay in-store.

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The coffee giant is also rolling out a new bonus structure allowing baristas and shift supervisors to earn up to $1,200 annually on top of their base pay.

The bonus structure, based on customer service targets and sales, will take effect in July.

Also, employees will be paid weekly starting in August, a move the company said is in response to barista feedback.

In a statement obtained by Reuters, Workers United, the union that represents some Starbucks employees, said the move was "clearly a reaction to our organizing and demands for higher take-home pay for baristas."

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The union also said that bonuses and tips are "largely out of baristas' control."

Starbucks has said baristas — in a fast-paced, customer-facing role that often involves high order volumes — average around $30 an hour when pay and benefits are combined.

Customers "should absolutely expect to see more frequent tipping prompts," said Amore Philip, a public relations strategist based in New York.

"What's happening here is part of a broader shift in consumer culture often referred to as 'tip creep,' where tipping is expanding into spaces that traditionally didn't require it," she told Fox News Digital.

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"For customers, that can create a sense of pressure or even confusion to where consumers may be tipping for service, convenience or simply because the system is prompting you to."

The move is strategic for Starbucks — as higher tips and bonuses could improve morale and translate to better service, Philip said.

"The tension is really about balance," she added. "Consumers are becoming more aware of how often they're being asked to tip, [but] if the experience feels elevated, including faster service, better interactions … customers may be more willing to participate."

The new tipping move is "an easy way for Starbucks to avoid raising prices directly," said Ted Jenkin, managing partner at Exit Wealth Advisors in Georgia.

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"Who wants to give a tip before you even get your latte?" he said to Fox News Digital.

"That defeats the whole idea of a tip."

Fox News Digital reached out to Starbucks for comment.

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Reuters contributed reporting.

America's cult-favorite mineral water vanishes from shelves as demand explodes

Mon, 06 Apr 2026 08:00:43 -0400

A high-profile shortage of one of the hottest mineral water brands — combined with surging demand — is reshaping the beverage aisle.

Topo Chico, the cult-favorite sparkling mineral water owned by Coca-Cola, has been largely unavailable nationwide since February as the company upgrades facilities at its source in Mexico, with supply not expected to return until late 2026.

The disruption has left some shelves empty, with consumers turning to alternatives as other brands step in to fill the gap.

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Demand for mineral water has been rising for years, and recent shortages are accelerating that trend, Forbes reported.

Unlike seltzer, which is typically made by adding carbonation to purified water and can be produced almost anywhere, mineral water must come from specific natural sources, making it harder to scale production when demand surges.

This distinction helps set mineral water apart from seltzer. It contains naturally occurring electrolytes such as calcium, magnesium and potassium, giving it a more complex taste, a slightly salty edge and stronger, longer-lasting carbonation.

As people cut back on alcohol, mineral water is increasingly filling a role once occupied by wine and other alcoholic drinks, according to Ben Tannenbaum, an alcohol industry analyst in New York and vice president of partnerships at LineLeap, a nightlife technology platform.

"Mineral water is filling a slot that wine used to own — a drink that signals you're paying attention without requiring explanation," Tannenbaum told Fox News Digital.

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"The bottle matters. A Topo Chico or San Pellegrino on the table communicates something that tap water, or even a generic seltzer, can't."

He added that branding tied to origin — similar to wine's "terroir" — is resonating with consumers.

"People are ordering a place, not just a drink," Tannenbaum said.

That positioning may help explain why premium bottled water has become a growing category, as Fox News Digital previously reported.

For years, flavored seltzers dominated the sparkling water boom as healthier, low-calorie alternatives to soda and alcohol.

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But the category is now shifting toward simpler, more "ingredient-forward" options tied to natural sources.

Cocktail writer and educator Camper English said growing interest in hydration, along with confusion about water quality, is also fueling demand.

"People are bombarded with messaging about the need to hydrate and drink lots of water, and always carry water with them to work and the gym and everywhere else — often in huge fancy insulated water bottles," English, based in San Francisco, told Fox News Digital.

He added that consumers are becoming more aware that even unflavored water can have distinct taste profiles, which he highlights in water-tasting classes.

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"There is a lot of pressure to know more about the 'right' water to drink," he said. "That may mean the safest or trendiest or supposedly healthiest."

He also said the shift away from alcohol is creating more opportunity for premium water.

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Topo Chico's rapid growth in the U.S. following Coca-Cola's 2017 acquisition has helped drive demand, potentially adding pressure on supply.

Coca-Cola said in a statement to Fox News Digital that updates to facilities at the water source and production sites in Mexico are tied to the company's priorities of safety and quality.

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"We aim to have Topo Chico Mineral Water back later this year," the company said.

The company added that the change only involves Topo Chico Mineral Water, and that other Topo Chico drinks remain available in the U.S.

Even after the brand returns to shelves, analysts say the shift toward mineral water is likely to persist.

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"The consumers driving this trend aren't making trade-offs," Tannenbaum said. "They're not switching to tap because Topo Chico is out of stock. They're looking for the next bottle that signals the same thing."

Gen Z still drinks, just earlier as the 'daycap' trend begins upending nightlife

Fri, 03 Apr 2026 08:00:33 -0400

Members of Gen Z aren't ditching alcohol altogether. They're just drinking differently — trading bar crawls for brunches, backyard hangouts and beach days, industry experts say.

A growing number of younger adults are opting for so-called "daycaps" instead of the traditional nightcap, incorporating more intentional drinking and calling it a night earlier, as Business Insider reported.

About 34% of legal-age Gen Z consumers say they prefer drinking early in the evening over late-night occasions, according to a 2026 Bacardi survey.

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"They tend to socialize differently, prioritizing activity-centric occasions like games, workouts and concerts," said Brandy Rand, vice president of hospitality at Questex, which produces the Bar & Restaurant Expo in Las Vegas.

"Beverages enhance the experience, not define it," Rand told Fox News Digital.

Younger consumers are drinking more deliberately, agreed Caroline Begley, vice president of marketing for Pernod Ricard USA in New York City.

"They prioritize connection, community and making a mindful drink choice that fits into their lifestyle," Begley told Fox News Digital.

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She pointed to brunch as a major example of the trend.

"It's becoming a key cultural moment again — not just a meal, but an experience," she said.

She also noted growing interest in outdoor gatherings such as festivals, beach days and backyard get-togethers, where consumers are gravitating toward easy, refreshing drinks that fit more relaxed settings.

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Begley said brands within the Pernod Ricard portfolio are leaning into the shift with Absolut Tabasco for brunch, and ready-to-drink lines like Malibu & Dole and Absolut & Ocean Spray Refreshers for more relaxed occasions.

"As drinking culture reshapes, we're prioritizing offerings that lend to connection, versatility and experiences that feel both intentional and effortlessly enjoyable," Begley said.

Lower-alcohol options, spritzes and non-alcoholic alternatives are all gaining traction as younger consumers seek to balance social lives with wellness and next-day productivity.

Gen Z individuals feel pressure to do both, according to data from the International Alliance for Responsible Drinking, with about half saying health messaging encourages them to moderate their alcohol use.

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"By choosing to imbibe earlier in the day, they are often opting for less potent drinks and ending outings earlier, which supports better rest and decision-making," said Molly Horn, a Washington, D.C.-based chief mixologist and spirits educator at Total Wine & More. "This generation is choosing flavor over strength."

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Industry analysts say young people are having fewer drinks overall but choosing higher-quality options when they do.

"Long gone are the days of Red Bull vodkas and Jägerbombs," Anthony Aviles, food and beverage director at The Rittenhouse Hotel in Philadelphia, told Fox News Digital.

"Daytime socialization seems to offer more opportunities for early nights in, allowing them to protect their mental health and hopefully avoid the dreaded punishment of hangovers," he said of the younger crowd.

He noted the growing demand for daytime-friendly menus, lower-alcohol cocktails and expanded mocktail offerings.

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"Where mocktails used to be a 'nice-to-have' section of menus, often thrown together with minimal thought, they have now become a necessity," he said.

Even as overall alcohol consumption declines in some markets, drinking among Gen Z is rebounding, according to data from IWSR, a U.K.-based global beverage alcohol research firm.

Younger consumers are also more likely to explore a wide range of drink categories, maintaining a broader mix of choices, according to IWSR.

Alcohol usage has surged among Gen Z adults compared to April 2023, Richard Halstead, chief operating officer of consumer insights for IWSR, said in a statement.

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"There is evidence that the propensity to go out and spend more is recovering among this group — challenging the received wisdom that this generation is 'abandoning' alcohol," he added.

Costco's hot dog-inspired bourbon triggers buying frenzy with $1,000 resale prices

Wed, 01 Apr 2026 15:52:59 -0400

Costco's famous $1.50 hot dog combo may have inspired an unexpected new spin-off — a bottle of bourbon that sold out within hours.

The bottle, called "I Got That Dog in Me," is a Rare Character single-barrel bourbon featuring Costco's food court hot dog and soda combo on the label.

Limited to one per membership, the bottle was released at a Washington, D.C.-area store, where it quickly drew attention from both bourbon enthusiasts and Costco fans.

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Priced at $85.99, the limited-release bottle was listed at 126.1 proof and aged 11 years and four months, according to photos shared on social media.

Rare Character confirmed details about the release to Fox News Digital.

"It was one single barrel only and sold out in hours," Las Vegas-based co-founder Pete Nevenglosky told Fox News Digital.

"This particular bottle was for the D.C. team only, though we have done some bottlings for the L.A. region of Costco also," Nevenglosky said. "Future plans are in the works to expand."

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The product's meme-driven branding helped fuel the frenzy, tapping into online culture and Costco's loyal fan base.

"Got that dog in me" is a slang phrase often used to describe someone with grit and heart; it's used in sports and internet culture.

Some called the branding "genius" and "clever," while one Redditor proclaimed, "That label is just perfect."

The hot dog-themed label itself originated with Costco's D.C. team, Nevenglosky said.

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Rare Character is known for high-proof, limited-release bourbons and ryes that have gained a strong following among collectors.

"Our single barrel series is driven by unique whiskeys that are always rotating along with a custom artwork component," he said. "We have partnered with thousands of retailers, restaurants and whiskey clubs, with every barrel having its own unique label."

Photos of the bottle spread across Reddit forums, with users sharing location tips, joking about the label and lamenting they missed out on the drop.

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One Reddit poster said the bottle had sold out by around 9:45 a.m. the day after it hit shelves — while others noted it was never listed on the app.

Someone who claimed to have gotten his or her hands on the bottle declared it was "the crowning achievement of [their] Costco alcohol purchases."

Others said that, despite the novelty label, the bourbon itself was high-quality — and did not taste like hot dogs.

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One Redditor described the whiskey as having notes of oak, marshmallow and spice, while another wrote that the bottle was "really good" and praised its long finish.

"Happy for you and annoyed with my local Costco stores all at the same time," commented one Redditor who wasn't as lucky.

"I went today looking for one in DC, to no avail," said another.

"I'd buy this in a heartbeat," said someone else.

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The bottle's scarcity has added to the buzz, with some posters claiming resale offers have already climbed far above retail, ranging from $500 to $1,000.

Others were less convinced, with one user writing, "Funny but in no way does this make me want to drink this."

"People love Costco hot dogs that much?" another asked.

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Still, the rapid sellout and resale surge suggest demand for similar novelty releases is likely to continue as Rare Character explores future expansions.

Traveler hands out vodka shots in massive TSA line amid US airport lines and delays

Tue, 31 Mar 2026 10:45:26 -0400

One man in Houston turned a miserable four-hour TSA wait recently into an impromptu party by handing out free vodka shots to adults in line.

The video shows the traveler walking through the massive crowd at George Bush Intercontinental Airport with a large frosted bottle and a stack of plastic cups.

He began pouring shots for frustrated travelers who were stuck in a line that stretched far outside the terminal doors.

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The move appeared both practical and generous, as TSA rules do not allow bottles larger than 3.4 ounces through security.

Instead of tossing the expensive liquor, the man decided to share it with his fellow passengers.

Social media users were quick to hail the traveler as a "true patriot" for helping strangers bond during the travel chaos.

"I bartend at an airport and I fully support this," one user wrote. "Travelers have been through it for weeks now! Nothing like a good pregame."

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"Not all heroes wear capes," another user commented.

At other airports, including Baltimore-Washington International Thurgood Marshall Airport, volunteers handed out water and snacks to help passengers endure the record-breaking wait times, news outlet WBALTV reported.

Video captured at other major hubs showed different ways travelers were passing the time, including a violinist performing for a packed crowd in Atlanta.

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Fox News Digital previously reported that the ongoing Department of Homeland Security shutdown had triggered a massive staffing crisis, with many TSA officers forced to work without pay.

Those issues are said to be easing now at many airports as TSA employees begin to receive paychecks again.

Still, the ongoing chaos for weeks has led to some conflicting advice regarding when travelers should arrive.

Hartsfield-Jackson Atlanta International Airport has still been telling passengers to show up at least four hours early.

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However, Austin-Bergstrom in Texas is urging travelers not to arrive that early. It argued that arriving too early has caused more congestion for those with closer departure times.

In Ohio, John Glenn Columbus International Airport suggested that 90 minutes before a flight is the "sweet spot" to avoid crowds.

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Ashley DiMella of Fox News Digital contributed reporting.

Bars could stay open until near dawn in key state for America 250 as 'noise' warnings surface

Thu, 26 Mar 2026 19:56:39 -0400

Ahead of the nationwide celebrations of America’s 250th birthday, one state is ensuring there's plenty of time to party.

Pennsylvania Senate Bill 1218 would allow bar owners to stay open and serve alcohol until 4 a.m. — two hours beyond the current cutoff — for a 40-day period.

Businesses can apply for a "Philadelphia 250 permit" by paying a $500 fee. If approved, the permit grants those businesses the right to have extended hours from June 11 through July 20.

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The bill describes "providing for Philadelphia 250 permits and further providing for special sporting event permits for public venue licensees; and, in distilleries, wineries, bonded warehouses, bailees for hire and transporters for hire, further providing for limited distilleries and distilleries."

State Sen. Vincent Hughes said in a statement to Fox News Digital the bill "will support our local businesses during America 250 celebrations in Philadelphia."

"As the city prepares for a historic influx of visitors from around the country and world this year, we must ensure our local businesses feel the full economic impact of this momentous occasion," Hughes added.

"I’m pleased the Senate voted 49-1 on a bill that provides both opportunities and safeguards as we host fans from across the globe in June and July, while prioritizing our local small businesses and public safety."

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While the bipartisan bill passed the House, 176-23, and is ready to be signed into law by Pennsylvania Gov. Josh Shapiro, some members raised a few concerns.

"When FIFA comes to town, Philadelphia will be on the world stage," state Rep. MaryLouise Isaacson, a Democrat, wrote on X.

"Unfortunately, a proposed 40-day extension allowing additional hours for bars to sell alcohol could bring noise to otherwise quiet neighborhoods," she added.

"I welcome the event, but not the extension as it currently stands."

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Philadelphia will be hosting six FIFA World Cup matches with the first game set for Sunday, June 14, at Lincoln Financial Field.

The World Cup is expected to bring in $770 million to the Keystone State.

Philadelphia restaurateur Teddy Sourias owns various bars in the city.

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He told the Philly Voice the occasion presents a unique opportunity.

"Uptown Beer Garden is set up just for that because we have essentially built a mobile jumbotron for outside," Sourias said.

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"There's TVs everywhere. ... We'll get creative, if this all works out, to push it at each location."

Wine, beer or liquor: Study finds one drink is linked to lower risk of death than others

Wed, 25 Mar 2026 20:40:18 -0400

Not all types of alcohol are created equal, and a new study suggests that wine may carry lower health risks than beer or hard liquor.

In a March 19 news release, the American College of Cardiology outlined findings from the research, which analyzed how alcohol type and intake levels impact the risk of death.

The study, to be presented at the American College of Cardiology's Annual Scientific Session from March 28–30, followed more than 340,000 British adults between 2006 and 2022.

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Using UK Biobank data, researchers analyzed participant questionnaires. The adults were placed into one of four groups based on their alcohol consumption levels.

The study was observational, meaning the findings show an association but cannot prove cause and effect.

Alcohol consumption was measured using standard drink equivalents.

For example, 12-ounce cans of beer, 5-ounce glasses of wine and 1.5-ounce shots of spirits all contain the same amount of pure alcohol, which is around 14 grams.

Analyzing cardiovascular disease deaths, researchers discovered that moderate wine drinkers had a 21% lower risk of dying from the disease than people who never drank or occasionally drank. Though, once again, the study was observational in nature only. Experts have urged caution in interpreting such findings.

"By contrast, even low intake of spirits, beer or cider was associated with a 9% higher risk of dying from cardiovascular disease compared with drinking never or occasionally," the American College of Cardiology's news release said.

High alcohol consumption also increased overall health risks.

People with high alcohol intake were 24% more likely to die from any cause.

They were also 36% more likely to die from cancer and 14% more likely to die from cardiovascular disease.

But the study also found that beer, cider and liquor may be linked to higher health risks than wine, even in small amounts.

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"Differences in risk by alcohol type emerged at low and moderate levels of consumption, where drinking spirits, beer or cider was associated with a significantly higher risk of death while the same level of wine consumption was associated with a significantly lower risk of death," the release stated.

The findings help clarify "mixed evidence" about the effects of alcohol consumption, said Zhangling Chen, a professor at the Central South University in China and the lead author of the study.

"These findings can help refine guidance, emphasizing that the health risks of alcohol depend not only on the amount of alcohol consumed, but also on the type of beverage," Chen said in the release.

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"Even low to moderate intake of spirits, beer or cider is linked to higher mortality, while low to moderate intake of wine may carry lower risk."

The study's findings are informative but not conclusive, said Julian Braithwaite, president and CEO of the London-based International Alliance for Responsible Drinking, which was not involved in the study.

The International Alliance for Responsible Drinking is "supported by the leading global beer, wine and spirits producers," according to its website.

"Given these data have not been published in a peer-reviewed journal, it is difficult to fully interpret the findings," Braithwaite told Fox News Digital.

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"However, they are a helpful reminder that alcohol and health is not an all-or-nothing issue. Risk depends on how much people drink and the wider lifestyle context in which drinking happens.

"It also reinforces why oversimplified claims are unhelpful and why adults should speak with a healthcare professional and make informed choices based on their individual circumstances."

As Fox News Digital has previously reported, medical experts are increasingly cautioning about the dangers of any amount of alcohol.

Dr. Brett Osborn, a Florida-based neurosurgeon who also runs a longevity practice, has stated that alcohol is a toxin.

"We've known this for eons. This is nothing new," he told Fox News Digital last year.

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"I know the age-old adage that you can have a drink or two a day, and it's good for your heart. No, it’s not," Osborn said.

"It's not good for your heart. It's not good for your brain. It's not good for your waistline."

Melissa Rudy of Fox News Digital contributed reporting.

Widespread habit may raise colorectal cancer risk more than you think

Sat, 21 Mar 2026 09:00:02 -0400

Colorectal cancer is now officially the leading cause of cancer-related death among men and women 50 and younger, according to research from the American Cancer Society.

While some risk factors — like age, family history and genetics — can’t be controlled, there are some lifestyle behaviors that can increase the chances of the disease.

One of those is drinking alcohol, which has been linked to an increased risk of at least six different types of cancer.

HIDDEN VIRUS INSIDE GUT BACTERIA LINKED TO DOUBLED COLORECTAL CANCER RISK, STUDY FINDS

The International Agency for Research on Cancer (IARC) classifies alcoholic beverages as a Group 1 carcinogen, which means there is strong, sufficient evidence that it causes cancer in humans.

Dr. Tereza Cristina Sardinha, chief of colon and rectal surgery services at Catholic Health on Long Island, New York, confirmed that alcohol is a well-known risk factor for all cancers, but particularly those of the gastrointestinal tract.

"The alcohol, or ethanol, will metabolize and break down into acetaldehyde," she shared with Fox News Digital. "This metabolism of alcohol is very toxic to the DNA of the cell, which over time can lead to the development of cancer."

Alcohol also changes the microbiome of the gut, which is another strong factor in cancer risk, according to Sardinha.

"The microbiome has a significant effect on many pathogens in the colon and rectum, and diet and alcohol definitely affect the types of bacteria in your gut."

When the gut’s "first line of defense" is disrupted, it can trigger a series of changes, particularly DNA damage, inflammation and oxidative stress within cells, the doctor said.

"These processes are closely linked to cancer development, which is why alcohol is considered a carcinogen."

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The relationship between alcohol and colorectal cancer risk is "dose-dependent," she said.

"Patients who drink regularly for a long period of time, meaning at least 10 years, will have a lifetime increase in the development of colorectal cancer."

Research shows that for those who drink at least two drinks per day — which is considered "moderate consumption," the doctor said — the lifetime risk of colorectal cancer will increase by at least 25%.

A heavier drinker, consuming more than two drinks a day, will have an exponentially greater risk.

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"What really makes the difference is not only the volume but the frequency," Sardinha said. "I just saw one of my patients who I operated on last week, and she drinks six beers a day, and she developed colon cancer. She's not morbidly obese, she's not a smoker. The only risk factor she has is alcohol."

The doctor advises her patients to avoid alcohol "or at least minimize intake."

If someone stops drinking, the risk won’t disappear immediately, the doctor noted.

"It takes about an average of 10 years to know if cancer risk decreased or not," she said. "But we do know that if you continue drinking, your risk will definitely increase.

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"That’s why we recommend that patients stop drinking or exponentially decrease their intake in the same way we tell them to exercise and increase fruits and vegetables in their diet."

Sardinha pointed out that alcohol isn’t the only culprit.

"Not all heavy drinkers develop cancer, so there has to be some other mechanism that plays a role," she said.

And not all types of alcohol are equal in terms of colorectal cancer risk, according to Dr. Nathan Goodyear, integrative medicine physician at Williams Cancer Institute in California.

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"The negative impact of spirits (hard liquor) is greater than beer, which is more than wine," he told Fox News Digital.

A Danish study also found that wine consumption was associated with a lower risk of death, while beer and spirits were not, Goodyear pointed out. Spirits had the highest risk, especially at three to five drinks per day.

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"The effects of wine, beer and spirits were independent of each other," the doctor said.

The context in which alcohol is consumed can also play a role, he noted.

"In the U.S., alcohol is often used in the context of addiction — another hit to keep the high," Goodyear said. "But in some communities, such as Sardina, Italy, and Ikaria, Greece, wine is part of the culture, social connections and community."

"Wine is taken outside the context of addiction and taken within the context of a plant-based diet, social settings, daily movement, faith, community and life."

Other ways to minimize risk

In addition to stopping or limiting alcohol intake, Sardinha shared other healthy lifestyle behaviors that have been shown to decrease the chances of colorectal cancer.

One "huge and well-established" factor is regular exercise, she said.

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"If you don't exercise, if you don't move, you definitely increase your risk of colorectal cancer," she told Fox News Digital. "Even for patients who have been diagnosed with cancer, once they have surgery and are able to exercise, that will improve their long-term prognosis."

Smoking is another highly carcinogenic habit, and it’s a common myth that it’s only associated with lung cancer.

"Smoking is a risk factor for most cancers, and colorectal cancer is one of them," Sardinha said.

Taking steps to address and prevent obesity is also a well-established way to minimize risk, as is adopting a healthy, high-fiber diet to promote proper bowel function, according to the doctor.

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"Diets that are lower in fiber are often more constipating, and, therefore, if there's anything in the food that is carcinogenic, that is going to have more direct, prolonged contact with the bowel wall, with the cells, and increases the chances of DNA damage," she said.

"Obviously, we cannot change our family history, but those good lifestyle habits will make a difference in the risk of colorectal cancer."

Steak 'n Shake's $2.50 Statue of Liberty milkshake goes viral: 'Rolling the dice on dairy'

Thu, 19 Mar 2026 12:35:19 -0400

Steak 'n Shake has rolled out a new deal to celebrate America's 250th anniversary: a $2.50 milkshake topped with a mini Statue of Liberty.

The announcement drew attention on social media after the Indianapolis-based company highlighted the shake this week in a post on X. Commenters expressed excitement over the deal and the patriotic tie-in — while others lamented not having any Steak 'n Shake locations near them.

"Patriot Milkshake now comes with [a] Statue of Liberty. Yes fans, it's dark chocolate!" Steak 'n Shake wrote in its post.

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"Patriot Shake priced at $2.50 for the rest of the year," it continued.

The milkshake is described on Steak 'n Shake's website as vanilla ice cream "blended with birthday cake, finished with whipped cream, patriotic sprinkles and an iconic dark chocolate Statue of Liberty."

Most of the responses on social media were positive, with commenters sharing their enthusiasm.

"This is what winning looks like," wrote one person.

"My new MAHA diet won't allow this … but it looks delish," said another.

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"Can't wait to try one," wrote someone else.

"Rolling the dice on dairy has never looked so good, oh my god," yet another said.

A few commenters were less enthusiastic.

"Are those naturally colored sprinkles or artificial colored sprinkles?" one commenter asked.

"Whatcha got for the lactose intolerant folks?" wrote another.

Others rose to the company's defense.

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"It's cheap and has more effort than 99% of fast-food items nowadays, plus it's patriotic," someone responded.

Many commenters complained that while they'd like to try the shake, there are no Steak 'n Shake locations in their area.

"Can you please build a location in Phoenix?" one commenter wrote.

"Alexa, find me the nearest Steak N Shake in TN I must go," someone else wrote.

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"Visiting Texas soon. I'm definitely coming to get one!" another said.

Several commenters remarked that they'd already traveled to try the shake.

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Fox News Digital reached out to Steak 'n Shake for comment.

The announcement came on the same day that Steak 'n Shake debuted its new tater tots made with beef tallow.

Earlier this year, Steak 'n Shake announced it was removing all microwaves from its kitchens by April 15.

"Quality restaurants don't need microwaves," Steak 'n Shake posted at the time. "It is part of our journey to improve food quality and use traditional methods of cooking only."

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This month, Steak 'n Shake began giving its hourly employees a bitcoin bonus of 21 cents per hour and is offering a $1,000 contribution to the Trump Accounts, "supporting our employees' children."

Retro Jell-O shot is reinvented as high-end craft cocktail — and customers are paying up

Sat, 14 Mar 2026 08:00:12 -0400

Once a staple of house parties and college gatherings, Jello-O shots are making a comeback — and not just at home.

A neon-colored party gimmick of days gone by is now being reimagined with craft spirits and layered flavors at bars across America.

This isn't the first time the gelatin-based drink has surged in popularity: Jell-O shots drew national attention in the 1980s and 1990s.

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Randall M. Kessler, a Georgia-based attorney, remembers the era well. He was interviewed by The Wall Street Journal about the trend in the early 1990s, he said.

"As a brand-new lawyer, I called my folks and said I had good news and bad news," he told Fox News Digital. "The good news is that I was actually quoted in The Wall Street Journal."

"Of course, the bad news was that it was not for being a successful lawyer — but for having and hosting parties where we served Jell-O shots, starting with my days in law school," he added.

Decades later, the once-ubiquitous party staple is resurfacing — this time with a more refined edge.

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Today, Jell-O shots are reemerging as a legitimate cocktail trend, Bartender Magazine's Ryan Foley told Fox News Digital.

Foley pointed to elevated "cocktail jellies" being produced for private events and major bars and restaurants. He said nostalgia is a main driver.

"Classic cocktails continue to be on the rise, and everyone loves taking twists on classics and turning them into something new and exciting for guests to order," the New Jersey-based expert said.

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"That is why you see the espresso martini taking over. Classics are back and not going anywhere."

Sam Wood, co-owner of Adventure Time Bar in Denver, Colorado, told Fox News Digital the shots are great value for both bars and customers.

"They are tasty, easy and inexpensive to produce . . . but they also leave a ton of room for creativity," he said.

"People have a love-hate relationship with them until you give them something thoughtful and well made, and suddenly it feels like a completely different experience."

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This makes Jell-O shots the ultimate "high-low offering" — a high-end execution of a traditionally lowbrow party staple.

"You can be as ambitious as you want on a micro-serving scale, which is low-stakes and surprisingly expressive, even more than a mini martini, which was heavily trending last year."

"Every time I hand one over, people smile," Wood said.

"As younger guests rethink how they drink, this format keeps evolving in interesting, slightly weirder directions, and that is exactly what makes it fun."

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Nostalgia is a key factor in the revival, but not the only one, said Jonathan Alpert, a psychotherapist based in New York City.

"They remind people of simpler, more carefree social moments, which is especially appealing when life feels stressful and expensive," he noted.

"There's something playful and unintimidating about them that lowers social barriers and makes group settings feel more relaxed."

The fact that the drinks are inexpensive and easy to customize makes them even more appealing, Alpert added.

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"I'd expect to see them continue gaining popularity this year, both at home and in bars," he said.

Sugary drinks linked to higher anxiety risk in certain age group, study finds

Fri, 13 Mar 2026 15:51:12 -0400

An excess of sugary drinks can specifically lead to a higher risk of anxiety among teens, a new study shows.

In a meta-analysis published in the Journal of Human Nutrition and Dietetics, U.K. researchers reviewed various studies from 2000 to 2025.

They explored the link between drinking sugar-sweetened beverages — like sodas, energy drinks, sweetened juices, teas and coffee — and anxiety disorders in adolescents between 10 and 19 years old.

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Teens with a higher consumption of sugary drinks were found to have about a 34% greater risk of having an anxiety disorder compared to those who drank less.

Seven out of the nine studies analyzed by the researchers showed a significant positive association between sugary drinks intake and anxiety symptoms.

Study co-author Dr. Chloe Casey, a nutrition lecturer at Bournemouth University in the U.K., said the team was "struck by how consistent the association was between sugary drink consumption and anxiety in adolescents."

"These findings align with a growing body of research showing that diets high in sugar are linked not only to physical health risks, but also to poorer mental health outcomes," she told Fox News Digital. "This reinforces the emerging understanding that what adolescents eat and drink may meaningfully influence their mental health."

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This introduces an opportunity to "reframe the conversation" when talking to teens about mental health, as diet is often not the focus, she said.

"Encouraging healthier dietary choices, including cutting back on sugary drinks, may help adolescents feel less anxious."

The study was based on observational data, which does not prove that drinking sugary beverages directly causes anxiety. There is also not a clear indication of whether sugary drinks cause anxiety or if anxious teens are more inclined to drink them.

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"While we may not be able to confirm at this stage what the direct cause is, this study has identified an unhealthy connection between consumption of sugary drinks and anxiety disorders in young people," Casey said in a press release statement.

Los Angeles-based registered dietitian nutritionist Ilana Muhlstein noted that while the study can't prove causation, she "has no doubt" that other research would show similar results.

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"Soda, aka liquid sugar — with no fiber, protein or fat to slow absorption — floods the bloodstream faster than almost any other type of food or drink," Muhlstein, who was not involved in the study, told Fox News Digital.

"The pancreas scrambles to respond, insulin spikes, blood sugar crashes and you are left in a dopamine deficit state that looks and feels just like anxiety," she went on. "The sharper the spike, the deeper the crash."

In her own practice, Muhlstein has found that teens are consuming less soda and more oat milk lattes, coffee drinks "loaded" with syrup, slushies and sports drinks.

Excessive blood sugar spikes can also affect weight, acne, sleep quality and emotional regulation, she shared, regardless of caffeine levels.

"What these kids drink makes a huge difference to their physical and emotional state, and caffeine on top of unstable blood sugar only makes it worse," Muhlstein warned.

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Serena Poon, certified nutritionist, longevity expert and founder of Wholistic Lifestyle Medicine in Los Angeles, noted that food and beverages "are more than just fuel."

"They provide information to the body and brain," the expert, who also did not take part in the research, Fox News Digital. "What teens drink regularly can influence energy levels, mood stability and even how the nervous system responds to stress."

"Highly sweetened drinks can create quick energy highs followed by crashes, and when caffeine is added to the mix, it can amplify stress responses in the body."

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Poon advised parents to encourage their kids to reduce the frequency of sugary beverages and to stay hydrated with water, herbal teas or sparkling water to support more stable energy levels.

Meals should also be balanced with fiber, healthy fats and proteins to stabilize blood sugar, which can impact mood and concentration.

"Adolescence is a critical window for brain development, so supporting teens with balanced nutrition, stable energy levels and adequate hydration may help support both physical and emotional well-being," Poon added.

About 11% of American children between the ages of 3 and 17 were diagnosed with anxiety between 2022 and 2023, according to the Centers for Disease Control and Prevention.

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"Anxiety problems, behavior disorders and depression are the most commonly diagnosed mental disorders in children," states the agency's website.

Fox News Digital reached out to the American Beverage Association for comment.

RFK Jr calls out popular chains over high-sugar coffee drinks: What's really in your cup?

Mon, 09 Mar 2026 11:08:56 -0400

Health and Human Service Secretary Robert F. Kennedy Jr. has taken aim at Starbucks and Dunkin' over sugar-loaded coffee drinks — but how much sugar do those drinks actually contain?

During an "Eat Real Food" rally in Austin, Texas, on Feb. 26, Kennedy referenced plans to challenge the two brands on the amount of sugar their iced coffee drinks contain.

"We're going to ask Dunkin' Donuts and Starbucks, 'Show us the safety data that show that it's OK for a teenage girl to drink an iced coffee with 115 grams of sugar in it,'" Kennedy said.

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"I don't think they're going to be able to do it."

Publicly available nutrition information shows that sugar totals vary widely depending on the drink and size ordered.

It appears that not all frozen coffees are created equal.

For example, the Starbucks website notes that a Grande Starbucks Frappuccino can have more than 45 grams of total sugar per drink — and that's not counting whipped cream and syrups.

A Grande Caramel Starbucks Frappuccino has about 55 grams of sugar.

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Dunkin' Frozen Coffees appear to have substantially more sugar than Starbucks drinks. A medium Caramel Crème Frozen Coffee has 132 grams of sugar, according to Dunkin' menus.

A medium Frozen Coffee with Cream has 81 grams of sugar — a high number considering its lack of added syrups.

On "Fox & Friends First" on Friday, family and emergency medicine physician Dr. Janette Nesheiwat said there was truth to Kennedy's concerns.

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"When you think about it, 100 grams of sugar — that's equivalent to about 25 teaspoons of sugar," she said.

"Think of 25 of those little cubes of sugar that you are putting in your drink. And really, many teenagers aren't aware of how much sugar they are consuming. That's why education is so important."

Excess sugar is extremely harmful "for your metabolism and increases your risk of chronic disease," Nesheiwat noted.

"We see obesity, diabetes, heart disease — and now we're seeing a lot of young patients with what we call non-alcoholic fatty liver disease," she said.

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"And then, of course, let's not forget about the cavities that all the sugar can cause."

The sugar content in these drinks can easily exceed daily recommendations, said Mackenzie Burgess, a Los Angeles-based registered dietitian nutritionist and recipe developer at Cheerful Choices.

"The American Heart Association suggests limiting added sugar to about 25 grams per day for women and 36 grams for men, yet many drinks contain far more than that," Burgess told Fox News Digital.

"For example, a medium Dunkin' Frozen Coffee has around 84 grams of added sugar, while a Grande Starbucks Caramel Ribbon Crunch Frappuccino has about 60 grams. That means one drink alone can have two to three times more sugar than recommended for the entire day."

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She compared a medium Dunkin' Frozen Coffee to three Snickers bars — and said most Frappuccinos "are comparable to a theater-size box of M&Ms.

"Another thing to keep in mind is that when you drink sugar instead of eating it, it often doesn't feel as filling, so it's easier to consume a large amount of sugar without realizing it," Burgess said.

Some studies show that excess sugar can cause inflammation in the brain's memory, she said.

But the dietitian added that avoiding sugar doesn't mean you need to go without a pick-me-up.

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"As a dietitian, I always recommend starting with a base of unsweetened coffee and building from there," she said. "Choose iced coffee, cold brew or plain-brewed coffee first, then customize it."

Most major chains have sugar-free syrups and a multitude of milk options, including 2% and skim milk.

"Lately, I've enjoyed ordering a Grande Cold Brew with one pump of sugar-free vanilla, a splash of cream and cinnamon powder on top, which totals zero grams of added sugar," Burgess suggested.

Fox News Digital reached out to Starbucks and Dunkin' for comment.

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Fox News Digital's Michael Sinkewicz contributed reporting.

Etiquette expert reveals 5 common coffee shop habits that customers need to stop

Sat, 07 Mar 2026 14:10:53 -0500

Coffee shops may feel cozy and casual, but one etiquette expert says too many customers forget they are still shared public spaces.

"Coffee shops may feel like our living rooms, but they're really shared living rooms, and shared spaces work best when everyone remembers their manners," California-based etiquette expert Lisa Mirza Grotts told Fox News Digital.

In a recent blog post, Grotts said even well-meaning customers often break unwritten rules without realizing it.

"Public spaces require extra awareness," she said.

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Here are five common habits she says customers should stop.

1. Going to the counter unprepared

Customers should decide on their drink — including size and any sweetness adjustments — before stepping up to the counter, Grotts said. "Awareness saves everyone from unnecessary tension."

She advises following what she calls the "three P's."

"Be prepared, present and polite. Know what you want before you reach the counter, put your phone away — unless you're using it to pay — make eye contact, and say 'please' and 'thank you,'" she added.

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2. Using your phone while ordering

"Coffee shops operate on flow," Grotts said in her post. "When one customer hesitates at the counter, it disrupts the rhythm for everyone behind them. A moment of awareness keeps the line — and the mood — moving."

Good manners are really about awareness, Grotts said.

"Recognizing that baristas are working hard and that other customers are waiting their turn. You’re one in a line of many."

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Grotts said these small courtesies help keep the line moving and make the experience better for everyone.

3. Treating the café like your personal office

The coffee shop is not your living room or personal office, Grotts said.

"Shared spaces come with shared responsibility," she said. "Clean up after yourself, keep conversations at a reasonable volume and treat staff respectfully. These small behaviors show that you recognize you’re part of a community; not the only person in the room."

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4. Overcomplicated orders

Coffee culture has made highly customized drinks the norm, but Grotts said timing should guide how elaborate a request becomes and that courtesy matters most when others are waiting.

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"Etiquette is really about reading the room and recognizing that your choices affect other people’s time," she added. "If the line is long, keeping your order simple is thoughtful, especially if you’re ordering something you get regularly."

5. Camping out without buying

"It’s rude when a café becomes a rent-free workspace," Grotts said. "The unspoken agreement is simple: You purchase, they welcome you. You linger, you replenish. Repeat as needed."

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A good rule of thumb is to order something when you first sit down and to make another purchase about every hour you stay there, she said. During busy times, customers should also be prepared to give up their seats.

"In the end, good manners aren’t about rules. They’re about respect," Grotts said.

What's healthier to drink, cold or hot water? Here's what an expert says

Sat, 07 Mar 2026 09:00:03 -0500

A viral wellness trend asks a simple question: Is warm or cold water healthier? But the science behind it is more nuanced.

Previous research shows that food and beverage temperature has a measurable effect on anxiety and gut discomfort.

One of the most long-standing health claims is that ice-cold water boosts calorie burn by forcing the body to heat it up. While this is grounded in science, the actual effect may be minimal.

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Ultimately, experts say, the health effect of water temperature depends on the goal — weight loss, athletic performance, digestion or comfort.

Does cold water boost weight loss?

"As per research, in the 90 minutes after consuming cold or room temperature water, energy expenditure increases minimally by 2.9% (cold water) and 2.3% (room temperature)," Tanya Freirich, a registered dietitian and diabetes expert in North Carolina, told Fox News Digital.

While the body does expend energy to warm up cold water, Freirich noted that it’s "not significant enough to make it worthwhile" for weight loss. Hot water doesn’t exactly melt fat, however, she added.

For those looking to lose or manage weight, Freirich suggests focusing on "how much" rather than "how cold." She pointed to research involving overweight women who added an extra 1.5 liters of water to their daily intake. Over eight weeks, the participants saw measurable weight loss.

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"The extra water may suppress the appetite or may play a part in energy production and expenditure," Freirich said. The temperature of drinking water should not affect how well the body utilizes nutrients, she added, noting that more research is needed.

For those exercising in heat and humidity, the goal should be to rehydrate without excessive fluid loss through sweat. Research on thermoregulation suggests there is an ideal water temperature for athletes.

While drinking water can trigger sweating as the body regulates its temperature, 60.8 degrees Fahrenheit was associated with the least amount of perspiration.

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"Cool, but not cold," Freirich emphasized. Drinking water in this specific range helps the body rehydrate efficiently without causing gastrointestinal distress.

Warm water and digestion

There are several reasons someone might opt for warm water, including its effect on relaxation and digestion. Studies have found that warmer liquids can accelerate gastric emptying, effectively waking up the gut.

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The benefits may be mental as well. Freirich points to research showing that hot black tea leads to lower levels of cortisol — the body’s primary stress hormone — and greater subjective relaxation after stressful tasks.

Medical triggers

Freirich warns that very cold water can cause difficulty for those with swallowing disorders or can trigger migraines and "brain freeze" in people with sensitive nerves.

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Furthermore, those with irritable bowel syndrome may find that ice-cold drinks trigger digestive discomfort.

Ultimately, the best temperature is the one that encourages people to drink, the dietitian said. The general recommendation for adults is to consume seven to eight glasses of water per day.

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"Most importantly, it is important for everyone to stay adequately hydrated," Freirich said.

US whiskey exports to Canada collapse nearly 70% after Trump tariff fight

Wed, 04 Mar 2026 09:04:10 -0500

EXCLUSIVE: LOUISVILLE, Ky. — A year after Canadian provinces yanked American whiskey from store shelves in a trade clash triggered by President Donald Trump’s tariffs, U.S. spirits exports have collapsed by nearly 70%, gutting what had been one of the industry’s most important overseas markets.

In 2025, Canada slid from the second-largest destination for American spirits to sixth, as exports declined two-thirds to $89 million, according to data compiled by the Distilled Spirits Council of the United States (DISCUS).

Before the dispute, the market had generated roughly $250 million annually for American distillers.

The drop was immediate and relentless. From March through December, exports fell from $203 million in 2024 to just $60 million in 2025 — a roughly $143 million wipeout.

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Despite the lifting of some tariffs, most Canadian provinces continue to shut American alcohol out of retail stores.

"Our industry thrives in a zero-for-zero tariff environment," Chris Swonger, DISCUS president and CEO, told Fox News Digital.

The export downturn comes as Trump continues to use tariffs as economic leverage — a strategy his administration argues is designed to strengthen U.S. manufacturing and reduce trade imbalances.

While Swonger said the industry recognizes the Trump administration’s efforts to reduce trade imbalances, he noted that the loss of Canadian shelf space has had a significant impact on exports.

"Since Liberation Day, it’s unfortunate to report that our industry has lost over 70% of our exports to Canada because many provinces have decided not to carry American spirits," Swonger said.

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Nowhere is the fallout felt more acutely than in Kentucky, the epicenter of America’s bourbon business.

The Bluegrass State is bourbon’s beating heart, producing 95% of the world's supply, employing more than 23,000 workers and generating a cool $9 billion annually, according to figures provided by the Kentucky Distillers’ Association.

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For distillers on the ground, the trade dispute doesn’t end at the border.

Owen Martin, master distiller at Angel’s Envy, said the consequences reach into the bourbon-making process itself.

"There are the tariffs on finished goods and on us shipping abroad, but I’m even thinking a step below that," Martin said.

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He pointed to barrels as one example. By law, bourbon must be aged in new American oak barrels, which can only be used once for bourbon production. But port casks — used to finish Angel’s Envy bourbon — can be reused multiple times.

"Those are the sorts of things, as a maker, that I have to be aware of in any given year," Martin said. "You have different opportunities and different challenges."

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Beyond supply chain pressures, the export downturn is largely tied to provincial retail bans in Canada. The majority of provinces have yet to restore American alcohol to government-run retail stores.

Swonger said the dispute has produced a striking irony between two whiskey-loving nations.

"American consumers love Canadian whisky, and Canadians love Kentucky bourbon," he said. "We’re hoping this gets resolved."

America's biggest tippers revealed: The 5 most and least 'generous' states

Sat, 28 Feb 2026 10:00:26 -0500

Americans may be feeling "tip fatigue," but most are still leaving gratuities for a range of services — and where they live appears to shape how much they give, according to a new report.

South Carolina tops the list, with an average tip rate of 20.71%, making it the only state to surpass the 20% threshold, according to a report from JIM, an AI-powered financial platform for small sellers. It broke down tipping behavior across all 50 states.

More than 89,068 verified tipping transactions from 6,214 active merchants in 177 business categories throughout 2025 were analyzed to determine the states with the highest and lowest average tip percentages, a news release indicated.

AMERICANS ARE FED UP WITH TIPPING CULTURE, YET MANY STILL SHELL OUT 20% AT RESTAURANTS

"Tipping behavior is evolving, but one thing is consistent. Americans still gravitate toward the 15% to 20% standard, regardless of industry," said Ricardo Cici, chief growth officer at CloudWalk, the Brazilian fintech company behind JIM.

"What is changing is where tipping shows up and what it means economically. We are seeing meaningful tip dollars flowing into higher-value services beyond restaurants, which has real implications for small operators who rely on fast, fair access to their earnings," Cici said in a statement.

Rounding out the top five are Wisconsin at 19.15%, Connecticut at 18.43%, Maryland at 18.40% and Nevada at 16.88%.

On the other end of the spectrum, Oregon ranks as the least generous state at 13.10% — followed by Virginia at 13.58%, New York at 13.72%, Alaska at 14.11% and Illinois at 14.37%.

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The average tip percentage nationally is 15.46%, falling within the long-standing 15% to 20% cultural norm, according to the report.

The average tip value is $12.44, with higher-ticket services such as car repair, transportation and specialized personal services often generating larger dollar amounts than restaurant tabs.

Barber and beauty shops rank among the highest for tip percentage at 17%, while certain personal services, such as tattoo and pet care providers, trend even higher, the report found.

Meanwhile, everyday categories like restaurants, fast food and transportation typically fall between 14% and 16%.

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But experts caution against interpreting state rankings as simply a measure of generosity.

"Before we label certain states as 'more generous,' we need to level the playing field and understand the wage structure behind the data," said Jessica Hart, an MBA and California-based HR consultant at Hart Consulting, who specializes in the alcohol industry.

Hart, who wasn't involved in the analysis, points to the federal tipped minimum wage of $2.13 per hour, which is still used in states such as South Carolina. Under federal law, employers in those states can pay workers $2.13 an hour as long as tips bring them up to at least the standard minimum wage.

Other states, including Oregon, do not allow a tipped minimum wage at all, requiring employers to pay the full state minimum wage before tips.

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"That difference dramatically influences consumer behavior," Hart told Fox News Digital.

"When customers know — culturally or explicitly — that a server is earning $2.13 per hour, tipping becomes less of a reward for service and more of a wage subsidy. … The guest understands they are helping close a compensation gap," she added. "In states where servers earn full minimum wage plus tips, gratuity feels more discretionary."

California etiquette expert Lisa Mirza Grotts told Fox News Digital that the psychology around tipping is shifting, especially as digital payment screens prompt customers to tip more than ever before.

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"Tipping fatigue is real — not because people have become less generous, but because the social rules have blurred," Grotts said.

During the COVID-19 pandemic, gratuities helped support workers who depended on them, Grotts said. "The crisis passed, but the digital prompts remained," she noted.

"A tip is meant to acknowledge service — [it's] not simply a screen that swivels around requesting 25%," Grotts said. "Quite simply, a gratuity is a voluntary thank you."

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Inflation and rising menu prices also play a role, experts say.

Even when tip percentages remain steady, higher bills mean higher final totals, which consumers are feeling at checkout.

Atlanta-area police blast parents over vodka martini packed in school lunch: 'That is NOT apple juice'

Thu, 26 Feb 2026 21:01:57 -0500

An Atlanta-area police department issued a blunt notice to parents after officers claimed a child brought a vodka-based beverage to school — tucked beside Doritos in a packed lunch.

The City of South Fulton Police Department sounded off about the incident in a now-viral Facebook post, warning parents to "CHECK. THE. LUNCHBOX."

"Say Twin… Before you send them babies off to school… CHECK. THE. LUNCHBOX. Because why are we getting reports of juice boxes sitting next to… Cutwater margaritas??" the department wrote.

Officials also shared a photo of the alleged lunchbox, containing what appears to be a child's lunch, Doritos and a Cutwater Lemon Drop Martini.

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"That is NOT Capri Sun. That is NOT Apple Juice. That is a whole ‘Parent had a long night’ starter pack," the department wrote. "Now little Johnny done pulled up to 3rd period talking about: ‘Who want fruit snacks?’ knowing good and well he got a Lemon Drop Martini in the zipper pocket."

Cutwater Lemon Drop Martinis, as found in the lunchbox, are 11% ABV ready-to-drink cocktails made with vodka, triple sec, lemon juice and natural flavors.

They come in 12-ounce cans, similar in appearance to a soda can.

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The department said it understands mornings can be hectic, but issued a stern notice to parents to "TIGHTEN UP."

"Your child shouldn’t be the only one in the cafeteria with a beverage that requires an ID," authorities wrote. "If it says 12% ABV… it does NOT belong next to a PB&J."

Officials also provided a "quick parent checklist," with items including: "Homework," "Lunch packed," and "Alcoholic beverages."

"Check the lunchbox before the Fulton County Schools Police resource officers gotta do inventory at recess," the department added.

It is unclear if any parents or students were disciplined in relation to the mix-up.

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Fulton County Schools did not immediately respond to Fox News Digital's request for comment.

The City of South Fulton, Georgia, is a rapidly growing municipality located about 20 minutes from Atlanta and Hartsfield-Jackson International Airport.