Cocktails, the libationary art!

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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.

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Wine cocktail (www.liquor.com)

submitted 7 months ago by RBWells@lemmy.world to c/cocktails@lemmy.world

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I found this article informative; don't usually like red sangrias but the history of this was interesting. Often the contributions of black chefs and bartenders is minimized here (U.S.) and it's nice to see it casually mentioned here that someone at least was recording these recipes at the dawn of the 20th century.

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[–] khrol@lemmynsfw.com 2 points 6 months ago

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