This Wednesday I'll be doing a live Facebook chat with Tracy Stuckrath of  thrive! meetings & events.

Stuckrath has a history as an event planner now with a specialty in allergen and food sensitivity awareness, working as a consultant and speaker and continuing to assist with events.  

It should be an interesting talk as I don't know much about food allergies outside of cocktail ingredients, and with an increasing demand for specialty cocktails at events such as those she and I both assist with, we need to translate that awareness into cocktail allergen labeling - tricky when liquor brands legally don't have to disclose their ingredients!  

Please join us for the chat if you can. 

Join the chat on the Thrive Facebook page  on Wednesday May 27th at 9AM Pacific/noon Eastern. 

In a story on infusions for The Manual, Tyler Zielinski mentions CocktailSafe as a resource for checking safety first. 

For example, the pits of peaches, and other stone fruit, contain a compound called amygdalin which breaks down into hydrogen cyanide when ingested. If this ingredient were to find its way into a spirit, the consequences could be lethal. Refer to cocktailsafe.org before you go infusing away with various ingredients, and make sure to do your homework.

Check out the story here. 

Inspired mostly by the recent attention to quinine due to COVID-19 and how people were potentially misusing it, writer Jason Horn wrote a story on homemade tonic and other potentially unsafe ingredients on CocktailSafe.org. 

Check it out here.