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I am staring at a tall, frosty glass of peanut butter and cranberry soda.

First, some background information: By the age of ten, I was an acclaimed experimental chef. My peanut butter and Dorito sandwiches were legendary, and kids from across the neighborhood thrilled at my peanut butter carrot sticks (with Kool-Aid powder sprinkled on top), sometimes against their will. Everyone wanted to know how I did it. What secret ingredient infuses your creations with such an irresistibly creamy, crunchy, nutty taste? the children would demand in unison, between mouthfuls of peanut-butter-and-flour-and-sugar-globs. I never told (and I never will.)

Unfortunately, all attempts to make a peanut-butter-flavored drink ended in frustration or (more frequently) disgust. Peanut butter simply does not mix with cranberry juice, even if you use the creamy kind, and even if you stir it a lot. By the time I graduated from college, I had just about given up on the prospect, and sought solace in peanut-butter-and-macaroni-and-cheese with tabasco and honey barbecue sauce. (Note to self: Never try that again.)

Then, this Christmas, my buddies Ken, Adrienne and Carl bought me and Sally a home soda machine. It makes single-liter bottles of delicious cola, cream soda, and root beer in seconds; but when the fine folks at Soda Club decided on their list of syrups, they somehow overlooked the most intoxicating flavor of all. Lucky for me, Da Vinci Gourmet offers a wide selection of overlooked syrup flavors, including Coconut, Pancake, Egg Nog, and yes, Peanut Butter. (I think these flavors are mostly intended for coffees, but my prediction for 2006 is that coconut cola will hit it big by the end of the year.)

Anyway, the result is the delicious concoction you see above. I drank the whole glass while typing this, and really, it's only slightly less appealing than regular sparkling cranberry juice.