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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Using peels for oleo saccharum or just keeping the peels around for garnish is huge in general. I feel queasy about making oleo saccharum with fruit that aren't organic, though, and for some reason the organic limes and lemons in my local stores taste a lot different from the non-organic ones, and not really in a good way.
I can get organic citrus here, also have some trees, though only the lime produces so far. Whole Foods produce section is solid and the organic stuff costs less there than in the grocery here. But I have done with non organic fruit so much tepache, oh well. Strawberries I do use only organic, those are so good and only about $1 more for the quart box.
Avocado pits are almondy in flavor also.
Do you still use 1:1 ratio of sugar to peels for all kind of fruits? It says 1:1 for bananas in the linked recipe, but oranges might be more "juicy"? I have some orange on the counter now, so I'll be interested to try :)
I assumed it only really works with citrus fruit ...