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
Yes my home cocktails are less sweet than most bar cocktails because I do usually half the sugar and more liquor, sometimes more lemon or lime. Though craft/hipster bars do usually make them about like I do. Not beach bars. There I have to order "tequila shaken with orange liqueur and lime juice" to end up with a margarita. That's another post, LOL. Bad margaritas.
A coffee infusion sounds like a good Thanksgiving project. I don't have any coffee liqueur. Made an unsweetened cocoa/chile infusion a couple years ago (found fresh cocoa fruit in a store, fermented it, one of the best smells I have ever smelled but then no idea what to do with the small yield of cocoa so made the infusion) and it is rough as heck, hard to use in anything.
I just read about using beet juice instead of sweet vermouth in a negroni. OK, wow, I'll have to try that. I also want to add cynar to my cabinet.