Cocktail Conundrum

Copper Kibosh

Not to kill your buzz, but the good ol’ copper mug may soon become extinct—from serving Moscow mules, at least.

By Amanda Rae February 1, 2015 Published in the Midwinter/Spring 2015 issue of Aspen Sojourner

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According to Colorado Retail Food Establishment Rules & Regulations, vessels made of copper are prohibited from serving foods with a pH lower than 6. Such acidic ingredients—wine, fruit juice, and carbonated beverages included—may leach copper, possibly resulting in adverse health effects. (Copperiedus is the technical toxic term; cases are rare.) Unbeknownst to barflies everywhere, this sanction has been in place for years; whether barkeeps choose to obey it is another matter. We won’t say which watering hole sparked the sorrow in Aspen, but one thing is certain: word travels fast in this town.

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