This is simply to share what I know about various alcohols and their ingredients, since ingredients labeling currently is not required for alcohol in the United States. I have no expertise, simply some experiences in Seattle, WA. As always, use your own judgment, and please let me know about your own experiences.

Beer and Malt Beverages

Beer itself tends to be straightforward, but can have intriguing things mixed into it. I’m skeptical of beers with names that contain flavors and Christmastime “seasonal” ales (due to added spices and therefore nut).

Hops has a track record of causing contact dermatitis, and both of us find that it unsettles our stomachs. We’ve found Belgian ales to be lower in hops content.

Mike’s Hard Lemonade/Limeade etc – contain malt and other beer-like substances. I have not had a problem thus far.

Wine and the Like

Red Wine – contains sulfites

White Wine – also contains sulfites, but I can tolerate it. I don’t know if you can.

Mead – mead is traditionally made from honey. I’ve tried many meads, but I don’t try the ones that have spices in them or “mulled” meads.

Sake – mostly made from rice. There’s a special kind of mold, koji, that is used instead of yeast to encourage and control the fermentation. Sakes also can contain sulfites.

Vermouth – infused with “botanicals,” who knows what that means. Watch out for martinis, vermouth may be a wine, but it is spritzed over martinis.

Mixed Drinks, Liquor, Liqueurs, etc

WARNING Gin is usually infused with many flavors including nuts. Bombay Sapphire is one I know has almond. Dry Fly is one that I know does not contain any nuts whatsoever (the people at Dry Fly are also very nice about answering ingredients inquiries).

WARNING Maraschino cherries contain almond, and some bartenders like to add cherries or cherry juice unexpectedly. Explain why cherries are a bad idea when ordering your drinks.

Vodka – vodka is a popular drink to flavor, so watch the added flavorings, but what it is made of CAN VARY. Just because you’ve heard that vodka is from potatoes doesn’t mean it all is. I personally have now seen wheat-, rye-, potato-, and honey-based vodkas. Given that though, I find plain vodkas a great starting point when I’m out, one that isn’t scary because they usually are either very plain or the flavor is broadcasted all over the label.

Absinthe – Even now that it is legal again, I have no plans to ever try it. First it’s anise flavored (which is one of my allergies), and second, I don’t have a good way to test my allergies to wormwood first. Thirdly it contains other undefined herbs.

WARNING Chartreuse – contains over a hundred herbal extracts. I’m not interested in trying this, or trying to figure out if I’m allergic to any of them, I’m sure I’m allergic to at least one.

WARNING Jägermeister – also contains a large number of herbs, fruits, spices etc. That’s too many for me. Jäger is common in mixed drinks, especially drinks that have reputations as NOT “girly” drinks. Some people add Jäger to Long Island Iced Tea.

Vermouth – (technically a wine) vermouth is infused with “botanicals,” who knows what that means. Vermouth is spritzed over martinis.

Scotch, Bourbon, Whiskey – usually start from barley, rye, or wheat and are aged in barrels (frequently oak). Sometimes those barrels have been used for other alcohols first (sherry or bourbon – yes, some scotches are aged in bourbon barrels). The grain is usually malted and sometimes smoked – leaving a peaty flavor. Laphroaig scotch usually starts with water from peat bogs, in addition to being smoked over peat. Single malt scotches have a name that they want to maintain, so they’re quite consistent between batches.

WARNING Frangelico – is a hazelnut liqueur. STAY AWAY. This is contained in the popular “chocolate cake” shot – a shot that tastes like chocolate cake but has no cake and no chocolate.

WARNING Amaretto – this is almond liqueur. STAY AWAY.

Godiva Chocolate and White Chocolate liqueur – I had a little bit of a not-so-fun feeling in my mouth on tasting the Godiva chocolate liqueur. Since I don’t know and can’t find the real ingredients I’m staying away.

WARNING Celtic Crossing – I reacted minorly to this. It tasted a bit like almonds. I don’t know what it actually was that caused the reaction.

Kaluah – I’m pretty sensitive to peanuts and tree nuts and I don’t have a problem with this coffee-flavored liqueur. Jason won’t try it though because of his coffee sensitivity and general legume allergy.

Brandy, Cognac, Port – all of these start with wine. I said above that I don’t do red wines for the sulfites, but I haven’t had a problem with brandy or cognac. Port sometimes makes me sneeze, but I like tawny port anyway.

Grand Marnier – a citrus-flavored cognac

Rum – I haven’t tried the spiced rums, but both dark and white rum are pretty straightforward. They start from cane sugar, and some dark rums are aged in barrels.

Cointreau – citrus-flavored, but is NOT a cognac. This liqueur doesn’t start with wine. I have no clue what it really is, but I’m not allergic to it and neither is Jason.

Chambord – dark, berry-flavored. That’s all I’ve got. I’m not allergic to it and neither is Jason.

Tequila – is made from agave syrup. This does bother Jason, and if you’re sensitive to cacti or tropical fruits I’d be careful of it. I recommend getting tested or challenging agave before trying tequila.

General Advice

Alcohol impairs judgment. If you have food allergies, alcohol may make it harder to make the right decision about using your EpiPen or taking your Benadryl. Surround yourself with trustworthy friends when drinking and call for help if you’re not sure about something.

I have heard some reports that alcohol can speed up allergic reactions or make you more sensitive than usual. Please be cautious.

Benadryl and alcohol can mix badly as they’re both sedatives, so be careful. Follow your doctor’s instructions at all times. I have found consulting nurses, on-campus nurses, and doctors perfectly willing to discuss what happens when you mix alcohol with emergency allergy medications with me – especially when I bring it up before it happens accidentally. Alcohol is common in our society, and an expected part of many social interactions after a certain age. If you have a quick chat with your doctor before you get into a situation involving more than a sip of wine, then you’ll be prepared and ready (on the allergy front anyway) when you’re offered your first drink.

Cocktail shakers can be used for multiple drinks. Watch out for cross-contamination.

Finally, if you plan to go out with friends and you’re not the designated driver, I advise finding a simple, commonly-available alcoholic drink that you are comfortable ordering in a mixed setting before you go out. This way you always have a safe fallback that most bars will carry and you don’t have to feel put upon when the order comes around to you and you start listing allergies. Tee-totallers do this too – they order plain Coke (looks like they’re drinking rum-and-coke) or 7-up (looks like 7-and-7). Rum and Coke, vodka with a twist of lemon, scotch, etc. Feel free to tell your bartender to mix whatever you want. You know he has Sprite or 7-Up or some kind of safe fruit juice and your favorite liqueur? So what if it’s 7-Up and bourbon? Tell him what you want, he’ll probably do it – you’re usually only paying for the liquor and his time anyway.

Final Notes

You know this already: communicate with your server and the bartender when possible. In my experience these people are even more attentive and able to accommodate requests than restaurant servers and chefs. Perhaps there is less pressure in some of the settings I’ve been in, or perhaps there is some reality in the stereotype that bartenders are there to listen, but whatever it is, I’m glad for it.

I’ll keep adding to this as I learn more and as you leave your experiences in the comments.

From Marja Cartwright

• 5 Oz Butter or Margarine (4 oz for house) – I’ve done this successfully with palm oil, margarine, and canola oil (use a little less)
• 2 Cups Sugar
• 8 Oz Molasses
• 8 Oz Warm water
• 1 Tbsp Ginger
• 1 Tbsp Cloves
• 1 Tbsp Cinnamon
• 1 Tbsp Baking soda
• 1 ½ Quarts Flour (1 cup more for house)

1. Mix together butter, sugar and molasses.
2. Mix flour, soda and spices.
Mix 1 and 2 with warm water.
Knead dough on the table until it doesn’t stick to your hands anymore.
LET REST UNTIL THE NEXT DAY.

Roll to about 1/8in thick sheet. Cut out figures. Keep the rest of the dough in the fridge while you’re working with a bit at a time. You know when you have leftover bits around the cookies that you’ve cut out? Squish them together and put them back in the fridge before trying to cut cookies out of them again.
Bake in oven at 325F for 8 to 10 minutes. Take out the cookies while they’re still a little puffy.

When cool, decorate with frosting. Traditionally you should eat almost as much frosting as you put on the cookies while you’re doing the decorating. (Shhh! Don’t tell Mom!)

Alice’s notes: Yes, you need to let the dough rest in the fridge. Yes, you should roll it out very thin. Yes, this recipe makes about a billion cookies. Even half this recipe makes a billion. These cookies improve with age – make them early in the season and keep eating them till New Year’s.

This is a Finnish recipe from Marja who had almost as much influence over the first 12 years of my life as my own mother did. I can’t imagine Christmas without these cookies. They are very yummy and I always eat enough to give myself a headache.

My mother bought some cookies. She didn’t buy them for me. I would never eat this type of cookie anyway. And I don’t live with her, so they aren’t contaminating my living space. But I think the people who design their label are a little confused about the meaning of the word “nut.” Observe:

Jennies Almond (flavored) Macaroons

Notice that these are made in a “TREE NUT AND PEANUT FREE FACILITY.” Hmm … this could be somewhat true – maybe they’re artificially flavored (not that I’d trust fake almond anyway).	Oh, I guess not, since it says “No Artificial Flavor.” If it is real almond, then your facility isn’t tree nut free. If it isn’t real almond then there are artificial flavors. Also notice that right under the ingredients it claims “NO NUTS ARE USED IN THIS PRODUCT.” Well, almond extract and flavoring are still made from nuts. (If you can’t read the label, click the picture to enlarge)	More claims about what isn’t in this product.

It gets better.

Jennies Coconut Macaroons

Notice that these are only made in a “PEANUT FREE FACILITY.” I wonder why?	Oh! It’s because they consider coconut a tree nut (as defined by the FDA). I wonder why they don’t consider almond a tree nut. And I wonder how their facility is tree nut free for the Almond Macaroons. They clearly must have two facilities.	More claims about what isn’t in this product.

I’m going to take this as proof that you shouldn’t blindly trust labeling. Also, I didn’t know the FDA considered coconut a tree nut, I hadn’t heard that. I always have to clarify for people that coconut, although not normally considered a nut, is still problematic for me – though less so than other nuts.

Good morning.

My name is Alice, and as some of you already know I have a lot of very severe food allergies. I am lucky to have found a husband who also has a lot of very severe food allergies, and a group of friends who are extremely understanding and supportive.

This is a collection of the recipes we have cooked together. They will NEVER include nuts, peanuts, milk, eggs, beans, peas, fennel, licorice, anise, balsamic vinegar, apricot pits (yes, pits), and shellfish. Also, for now we’re avoiding soy, so many of the recipes will be mostly soy-free (the occasional lecithin slips in since soy is a minor allergy for us at the moment). There are some salmon recipes, but other fish are currently in the “no” column.

If you choose to make any of these recipes you are responsible for your own safety.

Choose ingredients that are safe for you. Read the ingredients every time – and yes, you can do it. We’ve been reading ingredient labels (or our family has for us) for nearly 30 years, it gets tiresome, but it has saved us from some un-fun trips to Urgent Care. I can share my successful ingredient finds with you, but ultimately your safety is your responsibility.

After I reel off that list of food allergies I am often asked “What do you eat?!” as if the list above encompasses all known food items. It doesn’t. I eat mostly the same food as everyone else, the big difference being Jason and I cook almost all our own food. We don’t go out for burgers and fries, we make them. We don’t pick up a grilled chicken and a salad at the grocery store on a busy night – we get the ingredients and start cooking. Well, he does. I bake.

Anyway, whether you’re new to food allergies or an old hand, whether you’re just striking out on your own and learning to cook safe food for yourself, or whether you’re just interested in some new foods (maybe you don’t have food allergies), I hope you find something yummy here.

Some of these recipes are highly modified, but most only slightly. It is amazing what you can do just by trying. Sometimes you’ll fail. Sometimes you’ll make something wonderful.

The only food I haven’t managed to truly replace in my life? Ice cream. Sorbet just isn’t the same. I’m still working on it, and maybe someday I’ll get it right.