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.
Not feeling creative with the name today, but this is delicious.
2 oz bourbon (Evan Williams Bottled-in-Bond)
1 oz lemon juice
3/4 oz ginger syrup
3/4 oz Giffard Abricot
Shake all together with ice, a coupe would work but it's summer, everything needs ice right now. But the sky is beautiful in the summer here even when there are not storms!
This is so balanced, it sounds like a lot of lemon but there is 1.5 oz of sweet stuff and bourbon is sort of sweet too, it's full flavored.
can't drink at the moment, but boy you make me want to make ginger Liqueur or something
Oh, I feel ya.
Ginger lemonade with tonic water is nice & complex, if you can have that much sugar.
And we made earlier this week a really good non alcoholic drink in the blender, a riff on Brazilian lemonade. Coconut milk, sugar, quartered limes, lots of basil, a little mint and ice in the blender, not too long, strain through a mesh strainer and serve on crushed ice. There is a recipe on NYT but certainly something you could "measure with your heart" as my daughter says.