As college students, we are constantly inundated with new knowledge. It can be useful, thought-provoking, or crammed into our head on a Starbucks-fueled binge several hours before an exam. However, very rarely do we question the validity of all this new knowledge (unless you take philosophy classes, then you’ll question away).

That’s where College Candy comes in. We’re not going to debate whether or not the Theory of Relativity actually exists (a disappointment, I know, but I’m a communications major and stopped taking science classes after Baby Bio fresh year). However, we are here to thoroughly investigate the most widespread college knowledge (no, not rhyming)—the myth.

One of the most well known and deeply feared college myths are three little words: breaking the seal. As defined by the most elite source of definitions, Urban Dictionary, breaking the seal is “The point at which you first piss after you have been drinking your favorite alcoholic beverage and at this point you will be pissing every ten minutes.”

We’ve all been there. Enjoying a lively round (or 6) of flip cup when all of a sudden, your bladder reminds you that it has a maximum capacity. You try to discreetly excuse yourself to visit the ladies room, but your concerned besties remind you—very loudly—that you can’t break the seal!

So this seal we all desperately protect, does it actually exist? Or is it possible that it’s simply an alcohol-fueled figment of our imagination? I’ve enlisted a panel of urological experts (read: my boyfriend in med school and Google) to figure out if this phenomenon is real. Read More »

Vodka and tonic bores the sh*t out of me.

I’m sorry but it does, and so does Jack and Coke, Rum and Coke and all of those other awful college drinks that I can taste in my mouth when I simply speak their name. My point is: I’M SICK OF THE NASTINESS. I’m ready to spend an extra buck or two to feel fancy instead of feeling like I’m drinking to get drunk. I’m all about my drinks tasting like dessert rather than gasoline…plus a little sophistication is always a good thing.

What happened to creativity?! Here are some fun recipes that you can ask for at the bar or share with your girlfriends over gossip and Chinese food.

Melontini

3 cups honeydew melon cut in cubes, plus melon balls, for garnish

3 cups lemon soda, cold

1 cup club soda, cold

1/2 cup melon liqueur

8 ounces vodka, chilled

In a blender puree the honeydew melon. Pour into ice cube trays and freeze, about 3 hours. In a pitcher combine lemon soda, club soda, and melon liqueur. Drop a frozen melon cube into a martini glass and top with 2 tablespoons (1-ounce) vodka per drink. Garnish with skewered melon balls.

Courtesy of: Ingrid Hoffman Read More »

I’m not a big drinker, but I love me a well-made cocktail.

Why, just the other weekend I ordered a $12 concoction that sounded wonderful at a swanky outdoor bar (the drink did not, in fact, taste wonderful, but you better believe I sipped that sucker dry — $12 cocktails are always to be finished, no matter what).

Because I’d rather go with quality rather than quantity, I was super psyched to read this little article in the New York Times about organic cocktails.

No more Red Bull and bottom shelf vodka here, these new fruit and vegetable fueled drinks are popping up in bars all over the United States.

With recipes “like freshly juiced organic carrots, Granny Smith apple juice, elderflower liqueur and vodka”, the new “organic” cocktail trend allows health conscious connoisseurs feel better about topping off that third drink.

And while nothing is going to make sipping an alcoholic beverage healthier than eating an apple, researchers at the United States Department of Agriculture recently reported, “adding alcohol to strawberries and blackberries increased their antioxidant capacity”. Read More »