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.
Here’s Maggie Smith, from Death & Co. As written, I found it a little sweet, so I made a variant after with dark rum, no honey syrup, and added aquafaba, that I found to be, personally, more palatable.
What do you use for aquafaba? I'd worry about the strong flavor messing things up.
Whenever I make a dish with chickpeas I just strain out the liquid and save it! Occasionally it happens the other way if I have a hankering for an egg-style cocktail 😉
I haven’t ever noticed a change in flavor from using aquafaba, and I’ve made cocktails using a handful of different chickpea brands. It seems to me to be pretty neutral.