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.
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Fernet Branca, absinthe, and most amaro will provide herbal dry qualities to a cocktail. Amaro Sfumato is particularly savory. I made a drink called a Mondragon which is 1.5oz 100 proof bourbon, .5 oz Amaro Sfumato, and .5 oz Anchor Reyes (red) with a healthy dash of Angostura bitters stirred in a mixing glass and strained into your glass of choice. It's quite nice and just sweet enough.
Ooh this sounds right up my alley. I don't have Sfumato but have: Tuaca, Aperol, Amaro Nonino and Heirloom Pineapple Amaro, and maybe still some Amaro Montenegro. Keep Ancho Reyes and Evan Williams bottled-in-bond overproof bourbon on hand always, they are some of my favorites. Will think about the Fernet, I don't use it much but do have some.