Announcing a new website dedicated to safety in cocktail ingredients and techniques, CocktailSafe.org. It has been a lot of hard work and there is much more to do, but today we are live! The site was covered in a story in today's New York Times. Read more →
A lot of bits and bites of information about bittering agents used in vermouths and aperitivo bitters from some people who know a lot about them. Read more →
While one could add a medication-interaction warning about activated charcoal, like an allergen label on a drink menu, there are other ways to color a drink black that don’t require a scary-sounding note. SevenFifty Daily asked bartenders around the country for cocktail-darkening alternatives and learned that black sesame seeds, cuttlefish ink, and black food coloring are among the ingredients being used. Read more →
A note of warning about using non-food-safe plastics to batch cocktails. Read more →
What is the difference between sweet almonds, bitter almonds, and cherry, apricot, and peach pits? This entry hopes to make that clear. Read more →