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.
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Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:
https://lemmy.world/post/13010582
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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.
Starting the weekend with a bee's knees!
Shaken with ice.
Starting my cocktail journey, and I really like the gin/honey combination. I need to try a 3:1 ratio for the honey syrup next time though!
So a variation on the Amaretto Sour. Have you tried it with egg whites?
I do love Amaretto sour, I usually do them with aquafaba. Haven't tried with the gin, but it can't be bad!
Aquafaba because of an allergy, or ethical choice? Because while aquafaba is an amazing egg substitute in baking, it's no competitor against egg whites for taste. Plus, it has a shorter shelf life; a box of egg whites in the fridge lasts ages longer than aquafaba once it's out of the can.
My wife has an egg allergy; we use aquafaba when we can for baking, but it's just too hard to keep, and we usually end up using a powdered substitute.
We make hummus quite regularly, so we have a lot of aquafaba. I feel like it works quite well in drinks, but it would be interesting to try eggs and aquafaba side-by-side to compare!
Oh. Maybe we should make hummus; we've done it before, but it didn't seem worth the fuss and we don't eat hummus a lot, so we just don't.
But the egg allergy thing is within the past 6 years, and aquafaba really is possibly the best egg substitute for baking, so maybe we'll try the synergy.
Thanks for the idea!
Looks amazing. I say go full honey!