Cocktails, the libationary art!

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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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Non alcoholic/non intoxicating cocktails pinned thread (lemmy.world)

submitted 9 months ago* (last edited 9 months ago) by RBWells to c/cocktails

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A place to post recipes and links to recipes for delicious, complex, non intoxicating beverages.

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[–] evasive_chimpanzee 9 points 9 months ago

I made a ginger, black tea, and blood orange NA punch. I was making like 5 foods at the same time, so I didn't tinker with it and adjust to my taste as much as I normally would, and I used whatever I had on hand to measure.

1 liter of water
250 grams of minced fresh ginger
1 cup sugar ( 200 grams)
simmer for 5 minutes
cut heat, and add 3 tablespoons Assam tea (not sure about weight)
strain, then let cool
add 1 liter of water (probably makes sense to actual use ice instead of liquid to cool the mix faster)
add 1 liter blood orange juice
add 40 ml 10% citric acid solution (the equivalent of ~80 ml lemon juice)
I also added 1 ml of orange oil just for aroma

I served it in a punch bowl and I put ginger beer and a few types of liquor next to it for people who wanted boozy or bubbly.

The way I came up with it was by mincing a small amount of ginger, simmering it, then adding tea. I then added blood orange juice till it felt right. In the ideal world, I would have done the same with sugar and citric acid (the salt and pepper of cocktails), but I was crunched for time, so I just did that part live. I think I could have boosted the acid a bit.