Cocktails, the libationary art!
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.
view the rest of the comments
How do you make your Rosemary simple? I make mine by bringing my simple to a simmer, then tossing in fresh sprigs, covering and let steep until the syrup cools. I’m never satisfied with it, though. The rosemary flavor gets buried under the sugar, and the aroma isn’t strong enough to cut through a drink when using 1oz or less
I’ve done basically that, except mince the rosemary first and then strain it after it’s cooled. I think the chopping makes a difference!
Thanks! I’ll give that a shot. We use it at work for a Rosemary Paloma. Delicious, but it could really use more rosemary flavor! I actually considered finding some rosemary extract to add to it
We added 3 sprigs at the start with the sugar. So maybe more time to steep?