Maceration

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]

follow on twitterFollow Art of Drink on Twitter

Twitter Updates

18th-century champagne haul shows seabed is perfect wine cooler drnk.ca/deepbubble
Bars are teaming up with local distilleries to create one-of-a-kind, experimental spirits. drnk.ca/1DtVHgL
Bartenders Share Their Craziest Barf Stories drnk.ca/tbarf
Preserves with booze, I can get behind that. "Strawberry Margarita Jam" drnk.ca/bozjam
Experiencing my 1st small town event (Exeter Conservation Dinner). Living in the country is rather charming.
Johnnie Walker uses bone conduction tech to create sensory drinking experience drnk.ca/bonetail