Dark unspiced rum, mango monster, and cranberry juice. I'm a person of exquisite tastes.
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.
Bourbon and Perrier with a dash of orange bitters
Went out for KBBQ and had Cassis Oolong and soju all night and now making a Sea Breeze nightcap. Been in a big grapefruit mood, but didn't wanna make another batch of honey syrup for Brown Derbies.
I’ve just been enjoying the 84F/29C day and sipping gin & tonics all day. Started with Sipsmith as the gin, but I emptied that bottle and finished with Hendrick’s Flora Adora.
How do you mix flora adora without it tasting like perfume?
Probably by drinking all day first.
Smart, I'll try that next time.
I made myself and the neighbors a Lazy Bear. Equal parts rye bourbon, dark rum, lime, honey simple with a dash of ango.
Did you use egg whites? It has a nice foam so I'm guessing you did. I tried it in a smokey whiskey sour yesterday (replace the sugar syrup with maple syrup) for the first time. I've been getting into making cocktails for like a year but always skipped egg whites, but right now I have a bottle of the premade stuff and it was great, made a huge difference to the texture with the dry shaking.
Yes, egg white, dry shake everything then add ice and shake again. It was great!