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.
view the rest of the comments
Directional freezing in a dedicated ice cube tray with holes connecting to a water reservoir
There are some products that basically do the same thing as the cooler method, but with a dedicated ice cube tray already cut to size. The idea is that you do the directional freezing in an ice cube tray, and that when the timing is just right, you can pull the whole thing out and just pull the ice cube tray up with formed clear cubes ready to go.
Pros: very easy, nice uniform size and shape with crisp 90° edges.
Cons: gotta get the timing just right, requires buying a dedicated setup for plastic and silicone pieces that aren't useful for anything else.