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've always been a fan of giant pitchers of mojito and sangria. Easy to make simple versions, with plenty of room for creative improvements. I usually made double virgin batches, then split them into singles and added booze to one of them.
For mojito pitchers, I recommend muddling only the lime as your first step. Don't muddle the mint in a pitcher, you'll bruise it too much and release too much chlorophyll and make it bitter. Take a bushel of mint, give it a good slap to release the peppermint oil, then toss it in with the ice and sugar, then stir/shake it until the sugar is dissolved. The ice will do the rest of the muddling for you in the pitcher.
For sangria, go fuckin nuts. You can mix all kinds of fruits with all kinds of wine/booze. If I wanted something tart, I'd do dry red wine with a bunch of tart fruit like cranberries and cherries. If I wanted sweeter, I would do berries and stone fruits with a sweeter white. I always add oranges and maybe lemons/limes to ensure there's a decent acid base to contrast the other flavors. If you want a stronger sangria, you can fortify it with a triple sec, schnapps, or a straight up hard liquor (I toss rum in mine, because fuck y'all it's a party).
These are just easy, high volume ideas that take little effort. If you want more ideas, let me know what specifics you're looking for and I'll give more advice. I've managed beverage programs in the hospitality industry for a few decades. I can help you make anything to taste like anything.
Mojito is a good idea, there is mint in the garden.
May do a grapefruit sangria of some sort too, I ended up with an enormous bottle of Deep Eddy Grapefruit vodka so should probably leverage that.
Also, welcome to cocktails on Lemmy!
That deep Eddy will definitely work well in a sangria, good call! It's already got a strong citric base, so it'll be easy to get a nice balance on the tartness when adding other ingredients. Thanks for the welcome! If you ever want a hand modding, feel free to message me. I already help out a few other cool communities here.
cough c/Foodporn cough