Here’s the real talk: if the drink smells like nail polish remover, vinegary, or like your grandpa’s basement, dump it. If it looks cloudy (for clear spirits) or has floaters (for wine or beer), don’t risk it. Botulism is rare in booze, but why gamble with your Monday? For most liquors, a little heat just makes them taste dull—like they gave up on life.
In short: unless you’ve been storing your alcohol in a pizza oven, you’re probably fine. But if you want to avoid crying over a ruined craft cocktail, keep everything below 70°F. And for the love of all that is holy, don’t put a beer in the freezer for four hours and then forget about it. You’ll only end up with a frozen, weepy mess—much like your last breakup.
