Now that chefs are exploring how weed might go together with their food, some are working out pairing sequences based not on how the different marijuana strains taste, but the effect they’ll likely have on their guests.

When it comes to critiquing alcoholic beverages, most of the focus is on how it tastes.

Sometime color comes into play, or body or texture, and not infrequently a drink’s history makes it into a review, but what critics don’t tend to write about is what kind of drunk it gets you.

That might be because, despite anecdotal evidence that tequila makes you wild and red wine makes you sleepy and whiskey makes you belligerent, scientists insist that ethanol is ethanol and drunk is drunk.

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Bret Thorn ~ Nation's Restaurant News ~