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Learn how to make a few chocolate martini's, the Crazy Cow and a more typical chocolate martini. If you want to try a smooth ...
relaxing chocolate after dinner drink, this might just be for you.
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Hi! This is Eben Freeman, at Tailor Restaurant, New York City. We’re making dachury, dachury is a drink has long history associated with Cuba. There is also a lot of different variation of the dachury. Ernest Hemmingway have maybe 4, 5 different ways that he like to drink it in different bars. And really overtime, it became a frozen drink for most people, something involving triple set, but the essence of the drink is actually very simple. It’s really just rum, lime, and sugar. Very simple ingredients, but if you mix them properly, it’s really amazing what it transcending drink this can be. First thing, sugar, we’re going to take two teaspoons and to that, we’re going to add fresh limejuice. Now here’s an example of where I think really fresh limejuice makes a difference, that’s really a big flavor in this drink. So if you can, use your hand squeezer, and make this juice right as about to make the cocktail, and just squeeze just over the jigger, to get one ounce of fresh lime juice. Add your limejuice to the sugar, and then just stir briefly to melt that sugar, and then you add your spirit. Two ounces of white rum, and we add our ice, our 28 ounce shaker tin, give a firm top on to make sure you make a good seal, then when shaking, always turn around, so if the drink comes out and your seal breaks, it goes on you, and not on your guest. Shake that vigorously for about 20 seconds. Just tap it to break the seal, you’ll going to use your Hawthorne strainer, this coupe glasses make a great dachury glass. And the last thing you want to do is taste your drink. All limes are different, limejuice can be different acidities, and all sugar since we didn’t actually measure it. Can work out differently too. So I think it’s important at this point, to taste your drink, see if the sugar and the acid are in balance, if not, add a little more acid or add a little bit more of sugar, in this case it work out right, so you just strain that into your glass. For a simple garnish, I just like to add a wheel of lime, simply take a thin sliced of lime, and drop that right into the drink. And that really is a rum sour, known as the dachury, gone thru a lot of changes to the ages, especially during the seventies, but it’s back again, and enjoyed in its classic form.