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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Punch - another high concept low waste cocktail (punchdrink.com)

submitted 1 year ago by [email protected] to c/[email protected]

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When we get the non alcoholic thread up I'll put my ferment recipes, it's really surprising what delicious no-to-low alcohol, non-intoxicating but complex tasting stuff you can get with short term fermentation of scraps, things you would have just thrown out. Like sourdough bread, it always feels kind of like magic.

Now - this particular drink doesn't sound delicious to me but fermented strawberries sure do. And the whole idea of getting fancy-ass food and drink from trash and magic is just awesome.

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[–] clive 1 points 1 year ago (1 children)

Ive become more intrigued by NA cocktails but Ive struggled to find stuff that is more than just like juice and soda water or something like that. I'd be very interested in learning more about fermentation and the flavors that that can lend to NA or low alcohol cocktails

[–] [email protected] 1 points 1 year ago

I'm going to wait for 2024 to see how the suggestions & votes go in the "what would you like to see" thread but it does look like a sticky post for non/low alcohol drinks is at the top so you are not alone. I do not like to drink alcohol too often and do usually have on hand either Tepache or ginger beer. Both are very easy and robust ferments, and can be used themselves to ferment fruit juices or cut up fruits. And of course make great mixers when you do want something boozy.

Shrubs are also pretty good in soda water. That's a vinegar based syrup, some are fermented, some not.

My tepache recipe is in this community in a comment, if you can't find it let me know. I have some setting up today, actually. A half-batch in a 2L pitcher.