Cocktails, the libationary art!

1770 readers

25 users here now

A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.

If you post something you didn't create give credit whenever possible.

Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:

https://lemmy.world/post/13010582

We love garnishes.

Remember the code of conduct, keep it nice. In terms of cocktails- specific etiquette that might be different from other communities:

Mentioning your blog, insta, website, book or bar is allowed, yes. For now at least, we do allow self-promotion. If it gets out of hand this might change.

A good post with a drink you don't like is still a good post! Try not to conflate the drink and the post or poster. If someone has a relevant title, gorgeous photo and clearly formatted recipe of what you consider a truly terrible drink, a comment is more appropriate than a downvote.

On that topic: Polite critique/reviews of drinks (or posts, images, etc.) is allowed here. Encouraged , even. It's a good tool for improving your drinks and content. Really, just be nice.

founded 2 years ago

MODERATORS

RBWells

150

In celebration of 1600 subscribers (lemmy.world)

submitted 4 months ago by RBWells to c/cocktails

10 comments fedilink hide all child comments

The 1600 cocktail. The website hosting the recipe seems to be offline but it's from East Imperial Tonic Water.

50ml / 1 ¾ oz Premium Aged Rum.

5ml / ⅙ oz Orgeat.

15ml / ½ oz Cold Brew Coffee.

150ml / 5 oz East Imperial Grapefruit Tonic.

Fresh Orange Slice.

Stirred everything but the soda (I used a spoonful of tonic syrup and 150ml of Fever Tree grapefruit soda) and no I can't measure 5ml of orgeat, just poured as little as I could.

It's a lot better than it sounds, honestly. The coffee makes it. And hello to the 1,600 of you!

you are viewing a single comment's thread
view the rest of the comments

[–] RBWells 1 points 4 months ago (4 children)

I made one from avocado pits once, as a zero waste thing, that was quite good. I did buy a syrup for this one, keeps longer than homemade.

[–] Hugin 1 points 4 months ago (3 children)

Did you toast the pits? Or use any almonds? How was the flavor? Any tips?

[–] RBWells 2 points 4 months ago* (last edited 4 months ago) (2 children)

I used this simple recipe

https://punchdrink.com/recipes/avocado-pit-orgeat/

Nothing but avocado pits, water, sugar. I didn't buy orange blossom water to add it to this, because in general I don't like floral flavors in drinks or desserts, and I have citrus trees so could just toss one in to infuse during the resting if it's the right time of year.

No almonds since the draw for me was the waste diversion, same reason I love tepache and syrups made with spent citrus peels. It's so magical to take trash and make treasure!

ETA I shredded them in the food processor for the initial step.

[–] BigGovernment 1 points 4 months ago (1 children)

Do you also have a link to a good recipe for making syrups from peels? I've had mixed results and it's been awhile since I tried.

[–] RBWells 2 points 4 months ago

I do it two ways. Either the lazy way (rough cut them as I'm working, tossing into a Tupperware, then at the end pour sugar over them, lid, and let it sit a couple of days, shaking occasionally. Lemonish simple.

The more complicated way comes from Bon Appetit, a lemon vanilla puree. It's really good. But I do method 1 a lot more often.

https://www.bonappetit.com/story/juiced-lemon-puree