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Absolute Stress Cocktail recipe

Absolute Stress Cocktail recipe

  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Rum cocktails

One of these cocktails is enough to relieve most stress levels!

92 people made this

IngredientsServes: 1

  • 1 measure vodka
  • 1 measure dark rum
  • 1 measure peach schnapps
  • 1 measure orange juice
  • 1 measure cranberry juice

MethodPrep:5min ›Ready in:5min

  1. In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice and cranberry juice. Shake well. Pour over ice in a tall glass and garnish with a slice of orange and a cherry.

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Reviews & ratingsAverage global rating:(90)

Reviews in English (69)

Very nice with lemonade! !! Great party surprise! !! xxx-14 Apr 2014

by LEXY821

Only reason I rated this as 5 stars is 'cause 7 isn't available! I made a couple of changes that (I think) made it el-perfectamundo! Instead of orange juice I used grapefruit, and Malibu cocunut rum instead of dark. Just happened to be what I had on hand, and I really don't see any reason to try it the original way once I have the actual ingredients on hand.-24 Nov 2004


It does remind me of a "Sex on the Beach." Very simple to prepare. I used Grey Goose vodka and followed the recipe. I didn't think it was too strong but I only eyeballed the ingredients and didn't measure. Put it in a huge Pinot Noir glass with a little umbrella. I feel like I am on a cruise right now! Beautiful color.-27 Nov 2004

Absolut Vodka & Vodka Cocktails for Spring

Looking to up your cocktail game? Find delicious inspiration at Absolut‘s new drink recipe section of their website. The spring season is one of the best opportunities to experiment with cocktails and non­alcoholic drinks. Learn how to blend hot and cold flavors and other elements to match the ever­changing season. Check out these drinks for the perfect mix, topped off with fresh, seasonal fruit.

French 75

This is a classic that never fails. The refreshing gin cocktail is mixed with lemon juice and topped with champagne for a spritzy delight. See the recipe for the French 75.

Raspberry Spritzer

Grab a highball glass and get ready to enjoy this rosy ­hued stunner in the spring sunshine. In just four ingredients, including fresh raspberries and mint, you can be sipping on this muddled drink, no alcohol needed. See the recipe for a Raspberry Spritzer.

Absolut Strawberry and Kiwi

Bring together the tropical flavors we all crave in springtime to one dashing drink. Pour the vodka ‘tail over crushed ice for a super refreshing presentation. See the recipe for the Absolut Strawberry and Kiwi.

Virgin Basil and Strawberry

For a more vegetal spin on spring flavors, head to the herb garden. The classic strawberry and basil duo is brightened with a squeeze of fresh lemon juice and a splash of soda water for a drink even the little ones will enjoy. See the recipe for a Virgin Basil and Strawberry.

The Mimosa

Stick to a classic brunch (or really anytime) favorite that is fresh, fruit, and just a tad sour. It’s sunshine in a fancy glass. See the recipe for The Mimosa.

The Strawberry Dream

A drink that doubles as dessert? Count us in! Serve this ice cream, strawberry, and basil concoction in a cocktail glass for an impressive presentation. See the recipe for The Strawberry Dream.

Mint Julep

An herbal bourbon cocktail that cools things down is really all we could ask for on a warm spring day. Learn the ratios for this staple drink every home bartender should know. See the recipe for a Mint Julep.

Cucumber and Rosemary Lemonade

If you choose to add your favorite spirit or not, this lemonade is the perfect cool down. Agave, cucumbers, and fresh rosemary add the necessary pizzazz that a classic cup of lemonade has been missing. See the recipe for Cucumber and Rosemary Lemonade.

The Bee’s Knees

A dash of honey and fresh lime juice makes this simple gin cocktail something to crave. On a sunny spring afternoon, this is the perfect pairing. See the recipe for The Bee’s Knees.

Parisian Spring Punch

With a touch of warmth from Calvados and apples, this cocktail is the perfect mixture of warm and cool flavors. Together with champagne and lemon juice, you have the makings of a refreshing spring punch. See the recipe for Parisian Spring Punch.

The Spring Fling

One sip of this easy­drinking cocktail will have you thinking of your spring break flings. Tequila and Triple Sec combine with tropical orange and pineapple juices for an irresistible combination. See the recipe for The Spring Fling.

Absolut Spring Leaf

Don’t be fooled by this pink drink, it packs a spicy punch. Absolut Peppar lends a bright capsicum flavor with Grenadine to sweet things up. Sweet and spicy! What’s not to like? See the recipe for the Absolut Spring Leaf.

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Meet Julie and Debbie

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining

because sharing food leads to sharing life, strengthening families and building friendships. Read More…

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Blackberry Ginger Mocktail

This light and refreshing mocktail from Veggies Save The Day, is packed with vitamin C and high in fiber. Fiber is crucial for maintaining healthy bowels, relieving constipation, and controlling your weight.


  • 3 blackberries (fresh)
  • 4 mint leaves (plus extra for garnish)
  • 1 wedge lime (plus extra for garnish)
  • ice (crushed or cubes)
  • 1 can Zevia Ginger Ale


  • In a tall glass, muddle the blackberries and mint leaves with a muddler or wooden spoon handle.
  • Squeeze the lime juice into the glass. Add the lime wedge, if desired.
  • Add ice to the glass.
  • Pour the Zevia Ginger Ale over the ice.
  • Stir the mocktail and garnish with a lime wedge or slice and a sprig of mint, if desired. Enjoy!

The Best Bartender’s Guide Online!

The best guide for mixing drinks, period! Find how to make just about every delicious drink possible, from the classics to the exotics – perfect for a bartender, mixologist or for your own party at home. If you’re a new bartender, be sure to check out our Bartender’s Guide! Here you can find some of the top list of best mixed drinks since the beginning of cocktail making.

We have over 18,000+ Drink Recipes and Counting! Also don’t forget our Top 40 Most Popular Cocktails page for some of the most popular cocktails and drinks in the world! If you’ve found yourself here on the holidays and want to make drinks festive for the occasion, be sure to check out our Holiday Cocktail & Drink Recipes. If you’re ever stuck wondering “what drinks can I make”, or if your significant other says “make me a drink!” check out our Cocktail Builder. You can simply add the ingredients you have, or what you want your drink to contain, and we’ll find you all the drink recipes you can make including cocktails, shots, beers & more!

Recipe of the Week

Check out some of our Top Featured Favorite drinks from our bartenders below to find out how they’re made!

Absolut Just Released Canned Cocktails and Vodka Soda in Summery Flavors

Right about now, pretty much everyone could use a stiff drink. The problem is that sometimes making a proper cocktail requires too much effort and too many ingredients when all you really want to do is put tasty alcohol in your mouth.

If that’s an accurate description of how you feel, you might want to know about Absolut’s recently released line of canned cocktails and vodka sodas that should give the spiked seltzers of the world a run for their money.

Served in cans with pale shades of floral pastels, the Absolut cocktails combine �solut Vodka, all natural flavors, real fruit juice and second to none mixology expertise,” according to the brand. The lineup of three decidedly fruity flavors puts a summery, vodka-soaked spin on classic cocktails: the Grapefruit Paloma (7% ABV), the Mango Mule (7% ABV), and the Berry Vodkarita (an impressive 10% ABV). Only one of the standard versions of these cocktails features vodka, so the Paloma and the Vodkarita would certainly seem to offer something new in that regard.

If even a canned cocktail is too fancy for you and you just want to crush a vodka soda that’s not quite as heavy on the booze (weighing in at a standard-issue 5% ABV), that’s totally an option here. Imbued with fruity, herbaceous, and effervescent flavor combos like Lime & Cucumber, Grapefruit & Rosemary, and Raspberry & Lemongrass. Between those classy-sounding flavors and the presence of real vodka in the can, it seems like these sodas aim for a slightly more elevated drinking experience than what you𠆝 find from the White Claws of the world.

As the weather heats up and we march towards brutal summer temps, having something boozy and refreshing to sip on is going to be crucial. That’s true even under normal circumstances, but especially the case for the stir-crazy and socially distant. So if you can grab a hold of these vodka sodas or cocktails, go for it. That might just salvage your summer after all.

The Must Have List for the Modern Mixologist

You may have read our guide on the Top 10 Essential Cocktails & Mixology Books which featured the following publications. In this guide, we’re going to take that list and expand on it with reviews of our favorite books and the ones we turn to when in need of inspiration.

The Craft of the Cocktail by Dale DeGroff

The Craft of the Cocktail by Dale DeGroff

Dale DeGroff is arguably one of the world’s foremost authorities on mixology. This book is his personal list of over 500 recipes that helped chart his career. From classic staples to the more elevated craft cocktails, this book is the bible for bartenders around the world. Click here to get your copy.

An inside look at Difford s Encyclopedia of Cocktails by Simon Difford

Difford’s Encyclopedia of Cocktails by Simon Difford

A legend in the world of professional bartending, Simon Difford is the kind of mixologist who others spend their entire careers trying to emulate. This encyclopedia of 2600 different cocktails is a must have on our list of the absolute best cocktail books. Click here for a copy.

Killer Cocktails by David Wondrich

Forget the trends, this book focuses on scratch made traditional cocktails and helps the aspiring bartender set up the perfect bar and quickly mix a plethora of drinks. An excellent first stop for the new barkeep, this is one book that is sure to be picked up time and time again. Click here to get your own copy.

The PDT Cocktail Book by Jim Meehan

The PDT Cocktail Book by Jim Meehan

A stunningly illustrated book of just over 300 recipes, this book by the celebrated New York bartender is a glimpse into the speakeasy days of Prohibition and a focus on all things alcoholic. This book is more than just a recipe guide. It’s an inspirational story of the history of the American barkeep. Click here to buy a copy.

Speakeasy by Jason Kosmas and Dushan Zaric

Speakeasy by Jason Kosmas and Dushan Zaric

Some of the best cocktails today are from the prohibition era. The Manhattan, the Sidecar, the Martini, the Old Fashioned. These are legendary concoctions and this coffee table style book does each of the recipes justice. Taking inspiration from these classic cocktails, the mixologists from New York’s Employees Only bar put their spin on the classics and show you how to elevate even the simplest cocktail. Click here for your copy.

The Modern Mixologist by Tony Abou-Ganim

After working with legendary restaurateurs like Steve Wynn and Mario Batali, the legendary bartender nicknamed “The Modern Mixologist” has written his own book featuring stunning photography of each of his craft cocktails. A who’s who in the world of bartending, this is one book that you’ll keep perusing even after you’ve made the drink. Click here to buy a copy.

The Joy of Mixology by Gary Regan

The Joy of Mixology by Gary Regan

One of the original bartending bibles, the Joy of Mixology is a classic piece credited with helping modern bartenders create new and improvised craft cocktails. Owning this book is the bartending equivalent of having Julia Child’s cookbooks in your library. Click here for a copy.

Mr. Boston Official Bartenders guide by Jonathan Pogash and Rick Rodgers

Mr. Boston Official Bartender’s Guide by Jonathan Pogash and Rick Rodgers

This is one of the few books that professional bartending schools recommend students read. A beginners guide to bartending, it teaches you the fine art of mixology and shows you the proper technique of mixing drinks. Click here to get a copy.

The Fine Art of Mixing Drinks by David Embury

The Fine Art of Mixing Drinks by David Embury

Another classic staple, this is more than a recipe book but rather the author’s theories on mixed drinks. It offers an excellent glimpse into the history of cocktails and shows the varying techniques of the classic American barkeep and the modern mixologist and craft cocktail creator. A little different than most cocktail recipe books, it’s still one that has earned a spot on the shelf of must haves. Click here for your copy.

The Savoy Cocktail Book Harry Craddock

The Savoy Cocktail Book Harry Craddock

From the bartender credited with popularizing the dry martini, The Savoy has a long history of creating some of the most popular cocktails enjoyed today. This classic publication is rich in detail and history providing insight from one of the world’s greatest bartenders in history. If you’re a fan of the 1920s and 30s, the 750 recipes in this book will make it one of your favorite cocktail books in your library. Click here for a copy.

De-Stress and Unwind in Seconds With This Delicious, Non-Alcoholic Herbal Cocktail

The year 2020 will forever be remembered by most who experienced it as an intensely stressful time (to say the absolute least). Since being cryogenically frozen until it’s all over isn’t a possibility for any of us, the next best thing tends all too often to come from a bar cart. While there’s nothing wrong with alcohol in moderation, Americans are leaning on it more than ever&mdashand we could all stand to have some other stress coping mechanisms in our tool kit. On the latest episode of Plant-Based, our favorite herbalist and holistic health coach Rachelle Robinett offers an alternative far better for our well-being: a booze-free Old Fashioned made from (what else?) plants.

Robinett’s mocktail draws inspiration from the classic cocktail&mdashlots of orange, cherry, and bitters flavors&mdashbut replaces alcohol with kava, an herb traditionally utilized for its relaxing properties. “This is my go-to,” says Robinett, who notes that she enjoys herbal mocktails every day.

Kava, Robinett says, has been used for thousands of years by native peoples of the South Pacific islands as a social lubricant and/or physical relaxant that does not impair your mind. (It more recently started to be adopted by U.S. wellness consumers.) “Depending on the strain of kava that you have, it may be more euphoric or more relaxing,” she says. “But overall, it’s something that is encouraging GABA production in the brain, and GABA is a neurotransmitter that helps us to relax.”

You don’t have to use kava specifically, or get as extra as Robinett does in concocting this drink&mdashany liquid herbal extract, aka tincture, can be simply mixed with sparkling water to create a healthy cocktail alternative. When choosing the herb you want to utilize, Robinett recommends thinking about the way you use alcohol&mdashto relax the body, calm the mind, for the culinary experience, to socialize, etc&mdashand then seek out herbs that serve similar functions. “All the different ways we use that lubricant [alcohol] can be replaced by herbs that do the same thing,” she explains.

Color me converted, especially given that Old Fashioneds just so happen to be my favorite drink. Watch the video to steal Robinett’s recipe for your next outdoor dinner party, happy hour and/or/especially Twitter doomscroll. Cheers!

Oh hi! You look like someone who loves free workouts, discounts for cult-fave wellness brands, and exclusive Well+Good content. Sign up for Well+, our online community of wellness insiders, and unlock your rewards instantly.

Parkway Bakery & Tavern Style Roast Beef Po Boy Recipe

I’ve said it before and I’ll say it again…the first meal I go to off of the plane when I get to New Orleans is a sloppy Roast Beef Po Boy, it simply says “home” to me. I just recently saw a facebook southern foodie friend go into Parasol’s for a Roast Beef and received a comment along the lines of “why did you go to the gulf coast for Roast beef?”

The answer, dear reader, is that it is the quintessential Po Boy and sandwich of New Orleans. It’s a neighborhood specialty that folks grew up on, sitting in a dark tavern or pub with the odor of stale beer omnipresent, music moaning from a tinny jukebox or half assed speaker system. To be honest, and probably no secret to anyone with eyes, the place is probably not that clean. The conversation in the room could come from anyone… bums, judges, good time charlies, tourists, lawyers, construction workers or a group of high school kids in for a bite after school.

A neighborhood restaurant.

Everyone’s welcome and everyone is there.

Maybe the reason I make that meal my first one is to step into some real local color.

Then again, maybe it’s just the sandwich.

When done right it’s loaded with fall apart Roast Beef, waves of gravy made ever more creamy by generous slatherings of Mayonnaise, the first bite makes the French Bread and the sandwich collapse, leaving you elbow deep in gravy with fringes of shredded lettuce and pieces of tomato and pickle hanging from your wrist.

Don’t worry, nobody’s looking…or I should say, nobody’s judging. It’s all part of the experience. Enjoy. Relax.

It seems these days there are two camps of Roast Beef Po Boy enthusiasts as these neighborhood joints are a dying breed. Parasol’s and Parkway. I’ll take them both, each a little different, each on the high side of what I think of as a Roast Beef Po Boy. Good bread, good gravy, fall apart meat, and good local color as company.

This is my humble nod to the Parkway Bakery & Tavern Roast Beef Po Boy, I’ve gathered a few secrets from this article:

I put my own spin on this recipe for those who aren’t close enough to grab one when the urge strikes. Be advised this is not highfalutin food. Don’t be shocked to see things like Kitchen Bouquet and Cream of Mushroom Soup, these are neighborhood recipes made by regular folks. Don’t judge as they don’t judge when you’re sliding off of the table from the gravy and blue plate mayo.

If you’ve had the pleasure of having a good Roast Beef Po Boy in New Orleans and are from elsewhere, this is the recipe for you. This along with my Parasol’s Roast Beef Po Boy Recipe are damned authentic and will scratch that itch for you….provided you can find the right bread.

A note on New Orleans French Bread:

This detail is of utmost importance, as the cooking of the beef, maybe even more so. The bread must be a bit larger than a traditional baguette with a crisp crust, and an almost cotton candy interior. Very hard to find outside of New Orleans, but in Michigan I have found a very sufficient substitute at Fresh Thyme markets. The French Bread there is almost a perfect substitute in my humble opinion, even though they’re a bit highfalutin, organic this and that.

Parkway Po Boy Style Roast Beef Po Boy Recipe

For the roast:
3 1/2 to 4 lb. Beef Chuck Roast

Penzey’s Mural of Flavor Seasoning (not authentic but I like the dimension of flavor it adds)
Kosher Salt
Coarse Black Pepper

Sear the Roast liberally with all of the seasonings. If seasoning the night before omit the salt until just before searing.

2 Tbsp Vegetable Oil
1 Medium Spanish Onion, rough chopped
1 Carrot, rough chopped
1 Celery Rib, rough chopped
3 toes Garlic, chopped
2 Bay leaves
1 bunch Fresh Thyme
12 oz. Beef Stock or canned low sodium Beef Broth
1 – 10.5 oz. can of Campbell’s Cream of Mushroom Soup

Preheat an oven to 350 degrees F.
Heat the oil in a very hot dutch oven with a tight fitting lid. Sear the seasoned Roast until very brown on all sides. Remove the roast to a plate, reduce the heat to medium, add the onions, carrot, celery, garlic, fresh thyme and bay leaves.

Deglaze the pan using the vegetables, scraping the bottom of the pan with a wooden spoon to remove all of the brown bits, the flavor.

Add the beef Stock, mushroom soup and kitchen bouquet. Bring to a boil, then add the roast back to the pan, ladle some of the liquid and vegetables over the roast, place the lid on and place into the preheated oven for 3 – 3 1/2 hours.

When the roast is fall apart tender, remove from the liquid and refrigerate until easy to slice, about one hour.

In the meantime, strain the gravy, pressing some of the vegatbles through the holes of the strainer. Strain the fat from the top. Return the gravy to the pot and keep on a low flame, I like to add a tsp of garlic powder, reduce until gravy consistency, season to taste with kosher salt and black pepper.

When the roast is quite cool, “slice” but it will be more like making it fall apart. Slice the meat with a very sharp knife across the grain. Add the meat back to the gravy and heat through, check the seasoning again, keep warm on a very low flame.

1 Loaf New Orleans Style French Bread (Crispy Crust, soft center)
2 Cups Shredded Lettuce
2 Beefsteak Tomatoes, sliced
2 Dill Pickles, sliced
Good quality Mayonaise, Blue Plate if you can get it or Hellman’s
Roast Beef with Gravy (see above)

Cut the bread in half lengthwise and toast.

Slather mayonnaise on both sides of the toasted French Bread, put a generous helping of the Roast Beef mixture on the bottom half of the bun, followed by the tomatoes, then pickles, then the shredded lettuce. Put the lid on then slice in half. Serve with a cold beverage and a very large stack of napkins.

Serves 3 to 4 depending on how generous you are with the meat.

Other sandwich recipes on Nola Cuisine:

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Tequila Rose Java Milkshake

If you like your cocktails sweet, creamy, and a lot like a mudslide, then Tequila Rose Java is your go to ingredient! This creamy chocolate and java shake is the perfect cocktail anytime you want a sweet, boozy drink.


  • 1 ounce java cream Tequila Rose
  • 1 ounce cocoa cream Tequila Rose
  • 1 ounce Kahlúa
  • 2 scoops vanilla ice cream
  • ½ cup half and half
  • Chocolate syrup and whipped cream for garnish


  1. In a blender, combine the java cream and cocoa cream Tequila rose, Kahlúa, ice cream, and half and half. Blend until smooth.
  2. Pour into a highball glass and garnish by topping with whipped cream and drizzling with chocolate.