I’ve always heard things like liquor before beer. You’re in the clear and that mixing brown and white can go bad, but why are you not supposed to mix alcohols?
In: Biology
The first course of tasting menus is often served with a sparkling wine. The idea is to disturb your stomach acids a bit with the bubbles, making the alcohol of subsequent drinks more effecting.
I think most of those ‘liquor before beer’ advisements often place the carbonated beverage last, which is the better practice for not disturbing your stomach early in the drinking session.
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