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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I use directional freezing with a small, cheap 6-pack Igloo cooler that fits easily in my kitchen freezer. But I quickly got tired of carving ice.
To save time and effort, I picked up a couple cheap silicon ice cube molds that fit snuggly in the top of the cooler. I drilled 5 holes (~1mm each) in the bottom of each cube so that the gasses and minerals could drain through the bottom of the mold as the water freezes. Now I can simply drain the water, remove the molds, break away the excess ice, and pop out perfect cubes without having to do any carving.
It's a very cheap and effective solution. And I regularly use the cooler as a regular cooler. It makes 12 cubes at a time and takes 16-24 hours to freeze. That's plenty fast enough for me.