Allergy awareness & the 14 major allergens

Be aware of allergens in cocktail ingredients and ask guests if they have any food allergies. While it may be obvious that a creamy Brandy Alexander contains dairy, it is far from obvious that a Bloody Mary contains celery, even when not garnished with celery stick due to celery salt. And that a Bloody Mary also contains cereal and fish due to the dashes of Worcestershire Sauce used in the recipe.

We try to spot and flag allergens in Difford's Guide cocktail recipes, but we can't be sure to have caught them all, and we can't allow for what your chosen brands of ingredients are made with. Hence, please carefully read labels to know exactly what your cocktails comprise, and check with your guests if they have allergies you should be aware of.

The following are the 14 most common allergens, but please also be aware that some people may be allergic to or have an intolerance to other ingredients not listed below.

Celery

Including celery stalks, leaves, seeds and the root called celeriac. Celery is also in celery salt, salads, some meat products, soups and stock cubes.

Cereals containing gluten

Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats. Cereals are in foods containing flour, such as baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces (including Worcestershire Sauce), soups and fried foods dusted with flour.

Crustaceans

Crabs, lobsters, shrimp/prawns, and scampi are crustaceans. Beware of shrimp paste, which is often used in Thai and Southeast Asian curries and salads.

Eggs

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg. Be aware that raw eggs can be hazardous to health, and please read Egg does and don'ts & using eggs in cocktails.

Fish

Fish such as anchovy is often used to flavour relishes, salad dressings, stock cubes and sauces, including Worcestershire Sauce.

Lupin

Lupin flour and seeds may be used as an ingredient in bread, pastries and pasta.

Milk

Milk and milk products such as lactose are used in butter, cheese, milk powders and yoghurt but are also common in less obvious products such as bread. And not all cocktails that contain milk or cream are obviously 'creamy' when served. Please see Milk and dairy protein allergy and intolerance.

Molluscs

Molluscs include mussels, oysters, squid, whelks and land snails. Molluscs are also an ingredient in oyster sauce and fish stews.

Mustard

Liquid mustard sauces, mustard powder and mustard seeds. Mustard is also used in bread, curries, marinades, meat products, salad dressings, sauces and soups.

Peanuts

Peanuts are commonplace as a bar snack but are more hidden when used in groundnut oil and peanut flour, biscuits, cakes, curries, desserts, and sauces, including satay sauce.

Tree nuts

Tree nuts include almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pistachios, pecans and walnuts. Tree nuts are used in some sugar syrups including orgeat syrup, bread, biscuits, crackers, desserts, nut powders, stir-fry dishes, ice cream marzipan, almond paste, nut oils and sauces. Please see Peanuts and tree nut allergy.

Sesame

Beware that drops of sesame oil is often dropped on a cocktail as a garnish or used as an ingredient) Sesame is common in breadsticks, houmous, tahini and is often used in salads.

Soya & soyabeans

Soya is used in miso paste, soya protein, bean curd, edamame beans, soya flour, tofu, oriental food, desserts, ice cream, meat products, sauces and vegetable products.

Sulphur dioxide and sulphites

Used in dried food such as raisins, sultanas, prunes, dried apricots and commonplace in wine, beer, vermouth and soft drinks as well as meat products and vegetables. Asthmatics have a high risk of developing a reaction to sulphur dioxide/sulphites.