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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Always have lemons and limes on hand. Whether it is for cocktails, cooking, or blending in a smoothie/juice, it will get used.
The sometimes citruses for drinks though are oranges and grapefruit.
One of my favorite citrus cocktails:
MAKAI SOUR (from Laylow in Asbury Park)
1.5 oz mezcal .75 oz Aperol .5 oz lemon juice .5 oz orange juice .75 oz simple syrup 1 egg white 2 dashes Angostura bitters 2 dashes orange bitters pinch of salt
Dry Shake all ingredients without ice until frothy.
Add ice and shake until chilled.
Double strain into coupe glass, or enjoy on the rocks.
Garnish with orange peel.