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.

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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RBWells@lemmy.world

Tiny cocktails (www.thespiritsbusiness.com)

submitted 1 month ago by RBWells@lemmy.world to c/cocktails@lemmy.world

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I am all in favor of this. There are beer flights at so many restaurants but tiny strong & delicious cocktails with small foods would be such a great starter to a meal. Something bitter but not enough to get drunk and not be able to enjoy the food.

When I am working up a recipe, often I will invite people over and make 4 different versions but then split each drink into 4 little dixie cups so that each of us have only one drink's worth of alcohol. That doesn't fix the drink getting too warm problem but does let us test them clear headed.

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[–] rumschlumpel@feddit.org 1 points 1 month ago* (last edited 1 month ago)

Using downsized recipes is pretty standard for me when I'm drinking at home. For a lot of cocktails, half-size or third-size is just fine, especially when you start experimenting with ingredients and ratios. And I have something of an issue with actually committing to a full-size drink (i.e. I often get bored of it halfway through).

However, one of the biggest barriers to entry is the need for smaller glassware, which, while not impossible to source, is limited in its variety. “Where I see a lot of room for improvement is tiny rocks and tiny Highball glasses,” Zielinski says, noting that miniature coupes or diminutive Martini glasses are more readily available.

This is definitely an issue. I've been using stemmed liqueur glasses for small Martini-style cocktails, but even in somewhat smaller rocks glasses a half-sized Old Fashioned-style drink just looks lost.