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.
Hi, yes you are correct.
This is how we made the drink. Most clarified drinks follow a similar pattern:
This is the longest process I have gone through to make a cocktail, but it was really good and fun to learn! Next clarified cocktail I make will probably be a golden caddilac :)
Wow, that's quite the process!
My link talks about how it's popular with bartenders. How does the process work at a bar, when a customer probably doesn't want to wait 2.5 hours for a drink? Would bars mix up big batches ahead of time?
I don't work as a bartender, but a bartender I spoke to yesterday explained they do big batches during the day so they are ready to pour when ordered.
The clarification process makes the resulting cocktail last significantly longer. It is some sort of preservation method that I don't know how or why it works.
This is purely half remembering something I heard a while ago, so it could be completely bullshit, but I believe it has something to do with things that are likely to spoil tend to be things that bind to the curds, and as such are (mostly) removed from the drink.
That's really cool. I'm going to have to give this a go some time.
Give it a couple attempts! Our first attempt failed miserably because we were not patient enough.
Start the project in the morning on a day when you're free the whole day and won't feel stressed if filtering takes 4 hours.
Working knowing there's a cocktail filtering that will be waiting for me at the end of the day sounds like a nice way to survive the day ๐
Yeah, i do like four litres of prebatch in a big bowl, let it sit for at least four hours . I use strainers then coffee filters. It is a fucking pain to make in bigger quantities till you get the whole process right.
I do not do the whole cocktail though only the booze and a bit of acid. Rest gets added in front of the guest.