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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I like drinks much more than I want to drink alcohol, so generally have on hand home fermented ginger beer and/or tepache or kvass. These are technically not completely non alcoholic but are non intoxicating, like kombucha, and can be mixed for really gorgeous complex adult tasting drinks that leave you clear headed.
I make ginger beer using a ginger bug, this recipe is close to mine.
This is a traditional tepache- I make mine with a very sweet weak fresh lemonade not plain sugar water
Tepache is basically a fruit kvass; you can use the same process with other fruit but pineapple is very robust, tepache is less fussy than most of them.
Cool! Thank you for sharing