Histamine Tracker
Cocktails
Cocktails often stack multiple histamine triggers — alcohol, citrus, fermented mixers — making the combined load harder to predict.
The challenge with cocktails isn't just the alcohol — it's that a single drink can combine several histamine-active ingredients at once.
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Stacking effect — Alcohol blocks DAO, citrus juice liberates stored histamine, fermented mixers add histamine directly, and wine-based additions layer on more — all in one glass
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Hard to generalize — A vodka soda is very different from a negroni; the specific ingredients matter much more than the category label
Looking at each ingredient individually gives a much clearer picture than thinking of cocktails as a single category.
Track your reactions to cocktails in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)