Cyanide in Apricot & Cherry Pits

Even before I wrote the maraschino cherry post, a number of people had asked me whether the quantity of cyanide in fruit pits / stones (apricot, peach, cherry, etc.) was significant enough to harm someone and whether there was a way to remove the cyanide from the kernels. Since the world has a fascination with deadly ingredients, let's talk about the toxicity of fruit… [Continue]

Cyanide in Cherries: Pt II

In part one we figured out how much cyanide was contained in fruit pit kernels and their toxicity. To summarize, yes there is cyanide in the kernels and there is enough to harm you. The next obvious question is; can you remove the cyanide from the kernel so it can be used in liqueurs? Additionally, I know that at some point in time I will receive angry emails from advocates… [Continue]

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RT @RobertOSimonson: @mdoudoroff @dsoneil Cocktail bars aren't killing dive bars. Real estate market is.
.@mdoudoroff I agree. “The Only Thing That Is Constant Is Change” ―Heraclitus
The start of a cocktail backlash or hyperbole for clicks? "Enough with the damn cocktail bars already"
@BeerAndAShot @dagreb @dawinship I've discovered the fountain of youth. Three weeks ago it was gin, this week it is Irish Whiskey.
@dawinship that's ammonium carbonate but might work okay. Try it, the Amish use it in cookies instead of baking powder.
.@dawinship ever read this really cool blog called Art of Drink? Google it, you'll love it! Post on Ammonia Coke is there somewhere