Cocktails, the libationary art!
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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In case you thought I was kidding about doing better, these are just the yellowest and greenest. Might end up being a new joke shot though...
That's a lot! TIL there's yellow banana liqueur. TBH colorwise my cocktails tend to be a bit dull-looking because I always buy the uncolored version if that's an option. I'm always thinking that I could add food coloring myself if it makes sense, but I never actually do that.
Pernod turns milky-white instead of green, though.
Oh god, I was so caught up on the artificial banana liqueur that I almost missed the malört.
It's terrible! The banana, I mean. The malört is magical.
I actually think malört and banana liqueur over a fruit roll up (maybe add some goldschläger for “class”) would be a pretty good representation of the administration itself, but it’s not something I’d exactly want to serve.
Well that's cursed. Fuck me. Definitely needs sweet, and acid. Oof.
I think we're at last word variant with some floating shards of fruit roll up. This shit doesn't gel well and my palate is ruined.
I'll do it again tomorrow if I can make a trip for some blue.
No absinthe? No midori melon liqueur? Who are you?!?
Hah, my absinthe is clear (though in a green bottle). And no, no Midori probably for 15 years, lol.
Clear absinthe just sounds wrong. How do you make it cloudy with your ice drip?
It does cloud. Feels more like Raki/lions milk at that point though.