This drink smokes elegantly, changes from a calm blue to fuschia as it cools from room temperature to drinkably cold, and tastes like a dirty martini.

(For the non-alcoholic, dry ice-free version, see the color-changing sports drink)

Step 1: Ingredients

You'll need:

Gin (or vodka, for a vodka martini) ~ Vermouth ~ Dry Ice ~ Baking Soda ~ Red Cabbage 
Why not beets? I would have thought that to be the obvious choice?
It's all to do with the pH at which the color changes. So beets have a great color... but they don't change unless you take the pH *very* high (12-13, and they go yellow). So this would create something undrinkable. It turns out blueberry juice isn't that great either - the change in that case happens at too acidic a pH. Cabbage juice anthocyananins turn out to be just right.
Have you tried blueberry instead of red cabbage? Should be essentially the same indicator, more pleasant taste from what else gets extracted.
No, I haven't. Good idea though, as blueberries also contain anthocyanins. I was mostly looking for something that went with the salt. Any suggestions for a slightly salty, blueberry-flavoured cocktail welcome!
Someone in one of the bars here in New Orleans is going to see this and steal your idea. That is if they haven't dreamed up their own version. That drink would be a hit here, especially during Mardis Gras.
nice idea i wonder if i could make a virgn verison
The article has a reference to a "smoking sport drink" for those who don't drink alcohol. It's in the text above describing this version.
Hi, one of my students chose your instructable for their advertising workshop, they did the nameing, packaging and ad campaign, hope you like it.<br> <a href="http://tallerpublicidadulsa.blogspot.mx/2012/10/wild-brew.html" rel="nofollow">http://tallerpublicidadulsa.blogspot.mx/2012/10/wild-brew.html</a><br>
That has nothing to do with this Instructable as far as I can tell.
Good stuff - hard to make a drink made from cabbage juice appear sexy, but I think they managed it!
I had heard liquid nitrogen also. Dry ice is frozen carbon dioxide. The liquid nitrogen thing is some new fad going around. Hopefully it will end soon because it's causing a lot of harm.
Not a great idea to use dry ice. A girl in the UK had a drink with dry ice and nearly died, she was lucky but had her stomach removed.
That was liquid nitrogen according to the news, she took the down in one challenge. I guess if the dry ice were to be placed under a gauze which was fixed to the glass it would be a whole lot more reassuring.
Yes, I would recommend those of a nervous disposition to stay well away from this drink, or to just make the drink change colour by adding a clear acidic drink (there are lots - Sprite works). I think it's fair to say in general that if you don't know anything about an ingredient, you should treat it with extreme caution (I think a guy recently died from eating live cockroaches in a competition). If you make a drink with boiling water and consume it before it cools, you will scald yourself extremely badly. So if we give someone a very hot drink, we warn them of that fact. Same principle applies here. Ingesting dry ice is dangerous, so wait for the cocktail to stop smoking before drinking it.
Just a thought, If you dissolved baking soda into water and then froze it into small ice cubes, would you be able to create alkaline ice and scrape off the sodium?&nbsp; Isnt there a way to desalinate water by freezing it? Even if you can't remove the sodium from the ice maybe a slow release of base from the ice cubes as they melt would allow the color change to last longer or even swing back to blue after the dry ice completely sublimates? I'm definately trying this out soon.&nbsp; Great idea!<br />
Thanks. Lots of ideas here! Freezing a salty solution generates ice + an even saltier solution, until eventually you'll start crystallizing out the salt (in this case, sodium bicarbonate) and you'll have a mixture of salt crystals and ice when the whole thing solidifies. I'd encourage you to experiment, for sure, but work it out with water first - don't waste all the booze!&nbsp;<br />
How about using potassium bicarbonate instead of baking soda? They do make it food grade and is used in specialty baking instead of sodium bicarbonate -- it should have a similar effect without the salt...
I'm sure it would work, but I'm much less sure that the effect of the potassium on taste would be beneficial. &quot;Lite&quot; salt substitutes about half of the Na in NaCl with K, but tastes pretty vile (it has a sort of bitter aftertaste, though YMMV).
I really really need to do this.
Just dropping in to say &quot;Awesome, Dude!&quot; I've featured this on Dabbled.org today.. <br><br>Dot
Hey, thanks Dot... funny, I never thought of it as creepy or Halloween-worthy... but dammit, you're right.
I don't heat the cabbage. I&nbsp;make cabbage indicator for children's science classes by blending cabbage to a pulp with water. Strain and freeze xtra for later use.<br /> Lovely drink . Would pickled cabbage brine work?Would add flavor . I am going to have to ask the local martini miester.<br />
Thanks. Yes, you can see in the photo of the chopped-up cabbage that the colour is leaching out before the cabbage is heated.<br /> Haven't tried pickled cabbage brine - but I think it's salty enough already!
&nbsp;instead of using sodium bicarbonate to balance the solution why not use dilute 3% hydrogen peroxide? &nbsp;it's not dangerous if consumed in the small quantities you would use in the drink. &nbsp;Plus there is no salt as a by product... just plain old H2O.<br /> <br /> If you try this method instead of baking soda, then I would strongly recommend mixing in the proper amount of peroxide into you indicator well before serving since the reaction is probably going to be pretty slow.<br />
&nbsp;Oh and just to give you the chemistry...<br /> <br /> NaHCO3 &amp; {H+ &amp; (Ac)-} &nbsp;--&gt; Na?(Ac) &amp; H2CO3 --&gt; &nbsp;Na?(Ac) &amp; H2O &amp; CO2<br /> <br /> H2O2 &amp; {H+ &amp; (Ac)-} --&gt; &nbsp;2(-OH) &amp; {H+ &amp; (Ac)-} &nbsp;--&gt; &nbsp;2(H2O) &amp; (Ac)- &nbsp;<br /> <br /> (Ac)- &nbsp; + CO2 --&gt; &nbsp;(Ac)- &nbsp;&amp;&nbsp;H2CO3 &nbsp;--&gt; &nbsp;{H+ &amp; (Ac)-} &amp; CO2<br /> <br /> <br /> Worst case scenario is that you denature your indicator &amp; it stops functioning...<br />
<p>Thanks for the suggestion... but H2O2 is a weak acid, not a base, so I don't see how it can replace the NaHCO3. It's also a strong oxidising agent, so as you say,&nbsp;there is a good chance it will bleach the indicator (which is another type of color change, of course!). I'm puzzled by the chemistry you've provided - is &quot;Ac&quot; the acetate ion (usually written OAc)? If so,&nbsp;the top reaction looks like baking soda + vinegar, but I can't figure out the next 2 at all.</p>
Sorry...(Ac) is my personal notation for a generic anion (in this case...your indicator?).&nbsp; Hydroxide is a weak acid like you said, but it is also unstable and usually decays into two hydroxide ions as a mid-step to creating stable H2O and O2.&nbsp; The hydroxide ions function as your base to neutralize the acid by stealing the hydrogen to make H2O.&nbsp; I was not sure about what other chemicals are in your indicator solution so the third line is just a guess of what happens after you add the dry ice (anions don't like staying anions from my experience).<br />
This is a very slow reaction... can be sped up using ultra violet radiation.&nbsp; Also dissolved oxygen will make the drink taste sweeter.<br />
<p>No, you're confusing anions with radicals... and oxygen is tasteless (just as well, or we'd be constantly overwhelmed with the flavor... in fact, I'm beginning to wonder if you're pulling my leg).<br /> In case you're serious, my advice: <strong>DON'T</strong> make a drink with pharmacy peroxide. You really don't want to be consuming it (and unless you're sure the reaction has gone to completion, you will be). From the MSDS for 3% H2O2: <br /> Ingestion: Large oral doses may cause irritation and blistering to the mouth, throat, and abdomen. May also cause abdominal pain, vomiting, and diarrhea.</p>
<strong>1) anions &amp; radicals</strong><br /> A anion is a negatively charged ion... A radical can be a negatively or a positively charged ion (depending on the chemistry).&nbsp; Technically an anion is a radical whether it is stable, persistent, or diradical.<br /> <br /> To quote <a href="http://en.wikipedia.org/wiki/Peroxide" rel="nofollow">wikipedia</a> &quot;<b>Organic peroxides</b> are compounds with a specific <a href="http://en.wikipedia.org/wiki/Functional_group" rel="nofollow" title="Functional group">functional group</a> or a molecule containing an oxygen-oxygen single bond (R-O-O-R'). When the other oxygen bears a hydrogen, it is called a <b>hydroperoxide</b> (R-O-O-H). The radical HOO&middot; is known as <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Hydroperoxide" rel="nofollow" title="Hydroperoxide">hydroperoxide</a> radical, and is thought to be involved in <a href="http://en.wikipedia.org/wiki/Combustion" rel="nofollow" title="Combustion">combustion</a> of hydrocarbons in air. Organic peroxides tend to decompose easily to <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Free_radical" rel="nofollow" title="Free radical">free radicals</a> of the form:<br /> <br /> RO&middot;<br /> <br /> ...<b>peroxide</b> is the <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Anion" rel="nofollow" title="Anion">anion</a> O<sub>2</sub><sup>2&minus;</sup>. It is highly basic, and present in ionic compounds... The peroxide ion contains two <a href="http://en.wikipedia.org/wiki/Electron" rel="nofollow" title="Electron">electrons</a> more than the oxygen molecule. These two electrons, according to the <a href="http://en.wikipedia.org/wiki/Molecular_orbital" rel="nofollow" title="Molecular orbital">molecular orbital</a> theory, complete the two &pi;* <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Antibonding_orbital" rel="nofollow" title="Antibonding orbital">antibonding orbitals</a>. This has as result a weakening of the <a href="http://en.wikipedia.org/wiki/Bond_strength" rel="nofollow" title="Bond strength">bond strength</a> of the peroxide ion and a greater length for the bond O-O&quot;<br /> <br /> on another Wikipedia <a href="http://en.wikipedia.org/wiki/Hydrogen_peroxide" rel="nofollow">page</a>: &quot;Hydrogen peroxide available at drug stores is three-percent solution. In such small concentrations, it is less stable, and decomposes faster.&quot;<br /> <br /> <strong>The O-O bond is weaker than the O-H bond and is more likely to break resulting in a O-H anion that can be utilized for reactions.</strong>&nbsp;<strong> The reaction is imperfect so some of the peroxide is lost as water and oxygen without forming the hydroxide.</strong><br /> <br /> <strong>2) The taste of Oxygen</strong><br /> This is from the APEC site:<br /> &quot;...<font size="2"><span style="font-family: Verdana , Arial , Helvetica , sans-serif;"><a href="http://www.freedrinkingwater.com/water-education2/710-oxygen-water.htm" rel="nofollow">Oxygen</a> adds to the taste of water. For this reason a small amount of it is desirable in drinking water. We are all familiar with the &quot;flat&quot; </span><span style="font-family: Verdana , Arial , Helvetica , sans-serif;">taste which water often possesses after it has been standing in an open container for some time. The taste can be improved simply by shaking the water in a partially filled bottle. This reintroduced oxygen into the water will give it a more appealing taste.</span></font>&quot;<br /> <br /> <strong>3) Darn right I'm serious</strong><br /> I'm not suggesting that you go and chug a bottle of 3%.&nbsp; I'm suggesting that you add impurities to the peroxide causing it to destabilize and react.&nbsp; <br /> <strong>One note of caution that I did neglect to mention</strong> is that some forms of pharmacy grade hydrogen peroxide are stabilized by acetanilide which metabolizes into acetaminophen.&nbsp; <strong>Make sure you are using unstabilized peroxide.</strong>&nbsp; It should list it in the inactive ingredients section of the label.&nbsp; <br /> <br /> If you are really worried about radicals you could take some vitamins C or A with your drink after the reaction has finished (there should be visible signs...indicator solution/Ph check).&nbsp; Please note however, that adding vitamins C &amp; A to your drink will cause your drink to change color again because of their acidity.&nbsp; The alcohol in the drink is probably worse for you than any left over peroxide.&nbsp; However, if you don't feel safe drinking the drink, then don't drink it... it is better to err on the side of caution, and the reaction is still cool.<br /> <br /> <a href="http://en.wikipedia.org/wiki/Radical_%28chemistry%29" rel="nofollow">Wikipedia</a>: &quot;Because free radicals are necessary for life, the body has a number of mechanisms to minimize free radical induced damage and to repair damage that occurs, such as the <a href="http://en.wikipedia.org/wiki/Enzyme" rel="nofollow" title="Enzyme">enzymes</a> <a href="http://en.wikipedia.org/wiki/Superoxide_dismutase" rel="nofollow" title="Superoxide dismutase">superoxide dismutase</a>, <a href="http://en.wikipedia.org/wiki/Catalase" rel="nofollow" title="Catalase">catalase</a>, <a href="http://en.wikipedia.org/wiki/Glutathione_peroxidase" rel="nofollow" title="Glutathione peroxidase">glutathione peroxidase</a> and <a href="http://en.wikipedia.org/wiki/Glutathione_reductase" rel="nofollow" title="Glutathione reductase">glutathione reductase</a>. In addition, <a href="http://en.wikipedia.org/wiki/Antioxidant" rel="nofollow" title="Antioxidant">antioxidants</a> play a key role in these defense mechanisms. These are often the three vitamins, <a href="http://en.wikipedia.org/wiki/Vitamin_A" rel="nofollow" title="Vitamin A">vitamin A</a>, <a href="http://en.wikipedia.org/wiki/Vitamin_C" rel="nofollow" title="Vitamin C">vitamin C</a> and <a href="http://en.wikipedia.org/wiki/Vitamin_E" rel="nofollow" title="Vitamin E">vitamin E</a> and <a href="http://en.wikipedia.org/wiki/Polyphenol_antioxidant" rel="nofollow" title="Polyphenol antioxidant">polyphenol antioxidants</a>.&quot;<br /> <br /> <strong>4) Sorry about the long post, but I don't like it when people say I'm blowing smoke in their face.</strong>&nbsp; Show me where I'm wrong and I'll redact my statements.&nbsp; I love learning new stuff, and I'd be very happy if you can explain any mistakes I made.&nbsp; But, don't call me an idiot.<br />
thats sweet. now only if i were old enough to drink.
Thanks - but no problem, you get the same effect for non-alcoholic drinks - and also see&nbsp;<a href="http://www.instructables.com/id/The-Color-Changing-Sports-Drink-Mocktail/" rel="nofollow">http://www.instructables.com/id/The-Color-Changing-Sports-Drink-Mocktail/</a>
awesome. ill have to try that. but where do u get citric acid?
Try a health food store or&nbsp;specialty&nbsp;grocery store.
alright. thanks.
lime juice(and i would assume other citrus juices) works, thats what i used.<br />
Can also use ground up vitamin C pills ( <a href="http://en.wikipedia.org/wiki/Ascorbic_acid" rel="nofollow" title="Ascorbic acid"><font color="#002bb8">ascorbic acid</font></a>&nbsp;) to get the same effect.
The victory came to the right address :-) Althought I didn't vote for anybody :-P =/<br />
Well, that's a vote of confidence anyway! Thanks.
You should know that you can get poisoning from dry ice easily.<br />
All the scenarios for poisoning that I can imagine are pretty bizarre. There are commercial devices designed, I assume, to stop drinkers accidentally or intentionally ingesting the dry ice in smoky cocktails - see&nbsp;<a href="http://www.mistystix.com/" rel="nofollow">www.mistystix.com/</a>&nbsp;- is that what you mean?<br /> I would recommend those of a nervous disposition to stay well away from this drink, or to just make the drink change colour by adding a clear acidic drink (there are lots - Sprite would work). If you're really worried about safety, read the <a href="http://www.dryiceandgases.com/forms/dry_ice_msds.pdf" rel="nofollow">MSDS,</a> which will completely put you off!<br />
Well, i heard about it from my friend, we're both freshmen chemical engineering students, so we thought it was really funny when we heard. She was at the party, but I was not.<br />
Lobo_pal, the only danger of dry ice is how cold it is. The dry ice Osmcann is talking about is the solid form of Carbon Dioxide, which we actually create in our bodies and breathe in and out constantly. So, I would not worry about being poisoned by this substance, you are much more likely to give yourself frostbite.<br />
I know that, I was referring to the fact that it is entering the stomach, and not the lungs. I am not sure why, but I have seen people get sick from it.<br />
Dry ice is actually quite safe to use in drinks - but you shouldn't touch it - wait for it be gone before actually drinking...as it can burn skin...
<p>I haven't tried&nbsp;this yet, but *Five Stars* on the concept, the photography, and the text. I sent my son the link. Don't worry, he's over 21.</p>
Many thanks. As for the photography - I still rely on sheer volume rather than talent, but also learnt some <a href="http://notsoangryredhead.blogspot.com/2009/12/basic-inexpensive-mini-studio-for.html" rel="nofollow">good tricks from the AngryRedhead</a>.
Dry Ice is solid CO2, not related to liquid nitrogen at all except they are both hella cold. As the dry ice melts it releases CO2 gas which dissolves in the solution producing carbonic acid which neutralizes the baking soda.<br />
Er... well, yes, the exception is the point of the metaphor.<br /> Solid CO2 sublimes rather than melts at atmospheric pressure, hence the name &quot;dry&quot; ice.

About This Instructable


455 favorites


Bio: By day, I teach and document solutions to problems. By night... hmm. I should probably get out more.
More by makendo: How to install a wall-hung vanity Nature Tracker: parameter mapping with the Intel Edison DIY Kubb set
Add instructable to: