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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That looks pretty good. I've always seen it made with some variety or combination of aged rum, usually demerara. My personal favorite for this (and most tiki drinks) is Hamilton Jamaican Black Rum. Using white rum might be the right call for serving it with dinner.
I think you could turn just about any Jungle Bird recipe into a decent batch cocktail. Most of the ingredients are pretty stable. The juices would go off first, but not likely over the course of a few days. If you need them to sit for more than a week, then you probably want to look at something with spirits only.
Ah they have decided to go with the whole roast pig instead, that will be easier to accompany. Still going to personally make a batch of tofu in an adobo sauce for the vegetarians, though.