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 found a recipe from the '50s a while back that I tried once for a Claret Cobbler which was actually quite delicious.
"Fill tumbler 1/2 full cracked ice. Add 1 dash maraschino, 1 teaspoon each sugar and lemon juice. Fill with Claret. Stir and add fruit"./
I used rich symple syrup in place of the sugar and subbed in triple sec for the maraschino since it was what I had for fruity flavors and then just served with an orange wedge instead of with fruit in it but it basically tasted like souped up wine. Im not a big fan of wine in the first place but the bit of sugar and extra fruitiness made it something I could definitely sip all night