I just would like to tell u that u r one of the best bartenders that I have seen explaining so how to make it so well and I can really notice, it's really how it should be done. I became a bartender 3 years ago, and many of the cocktails I learned follows ur way... Thank u!!!
Watched this video years ago when I first started In hospitality, just found it again after finding that most bartenders don’t know how to mix drinks anymore, but this guy gets it.
I just made it, quite good. I recommended it. It's easy to make, no special tools or indigents are needed (lime; but you can find it everywhere or you can use pure lime juice if necessary), it fits everybody's taste and it is really good looking.
The Daiquiri actually dates back to the 1700s, when British sailors were issued rum rations and lime juice to prevent scurvy. They used cane sugar because it was common in the Caribbean. Officers, who were issued gin rations(the gentleman's drink), combined their beverage with Rose's lime juice to create the Gimlet. Tonic water, containing quinine, also traces lineage back to British colonialism, being the most effective malaria treatment of the time. Gin and lime simply made it more palatable.
I would just say this, a good cocktail most of the time is 4 ingredients (Spirit, Accent, Balance and garnish) If you have a great spirit, a great accent(Juice, liqueur, etc.), a great balance(everything isn't too sweet or sour or bitter or whatever your palate is) and a garnish that can add another level of flavor compounds, then you have a great drink. Great drinks aren't hard to make. Put good in and get good out.
@MichaelJhoan true but it doesn't really dissolve in just the lime juice as you'll see if you make one there will be like a syrup sort of layer on the bottom if you let it settle because there isn't enough liquid to dissolve into until you add the alcohols
@wiech He puts the ice in on the end so he can se how much of each ingredient he puts in and what the balance is like. It's really nifty if ur not using jiggers or teaspoons. Also, some rules prescribe that the ingredients should be put in in order of value, most expensive first, least expensive last... Hence, ice will be the last ingredient you will put in your glass as its just frozen water.
Watermelon Rum Rocker 2 oz Watermelon Rum 1/2 oz Cointreau 3 oz Tonic Water Stirred in a glass with ice, garnish with a slice of watermelon peel. Enjoy Responsibly.
how to make a daquiri. 60 ml your choice of rum 20 ml lime juice 10 ml cane sugar (less or more depending on what rum you use) pinch of salt hard quick shake.
@fillopastry Look up Ginza Hard Shake. Its a Japanese technique that apparently aerates the drink, lightens the texture, and chills it faster, thereby preventing unnecessary dilution.
I think that is a good Daiquiri, with balance...Is American Bar! If he wants to know about the Sour, he can taste it before shake lime and sugar, but for it, he must stir all well, so, the way of he´s making the cocktail and taste are correct. If he sake fast and with energy is about he´s using shaved ice, no rocks and he must be in this way to prevent a "water" cocktail...
he has a unique technique of shaking but it's very effective. and he does the method just like the original and perfect daiquiri has to be done. you just dont recognize professionalism
In some countries they call "lemon" to the same that in anothers called "lime"...for example "citrus limon" is lima in Spain or Limao in Brasil, to make a caipirinha...So, if u have lemon, u must play with sugar or some touch of classic grenadine to try find the "lime" way...Depends...To me the key are the products, spirits, fruits, ice, time...thanks!
Oh yeah, I get it, it makes for a better mix, not just side to side which could leave an imbalance at both ends. But how can we prove this in experiment?
can anyone tell me the reason why ice is put in the shaker? Its used to shake most cocktails, but apart from keeping the drink cold, is there any other reason?
Tomato, tomahto. It's a Daiquiri, however you care to say it. And it's damn tasty. I personally prefer 2oz light rum(I like Flor de Cana as well), 1/2oz lime juice, and 1tsp of simple syrup. I found his recipe to be a little oversweet, and too heavy on the lime. Embury got this one right.
1st thing: how about double straining a cocktail that's served in a cocktail glass? 2nd thing: a sweet & sour tradinally doesn't mean lemon / lime juice and sugar - it also means eggwhite and a bitter. Slainte from Poland!
Man, thanks so much for showing us how to do it!! I learning a lot from u!! By the way, there's an actor in Brasil that he really looks like u!! I thought at first look that u was him !!!! I'm not lying, check out this video on youtube; O melhor de Pedro Cardoso Thank you!!
@bravo075 If you get really good at it and land some nice gigs in 5 star restaraunts or really upscale bars/lounges, you can make a fuckton of money. Just not in college bars where nobody tips you
I just would like to tell u that u r one of the best bartenders that I have seen explaining so how to make it so well and I can really notice, it's really how it should be done.
I became a bartender 3 years ago, and many of the cocktails I learned follows ur way... Thank u!!!
Watched this video years ago when I first started In hospitality, just found it again after finding that most bartenders don’t know how to mix drinks anymore, but this guy gets it.
that shaking made my day
I just made it, quite good. I recommended it. It's easy to make, no special tools or indigents are needed (lime; but you can find it everywhere or you can use pure lime juice if necessary), it fits everybody's taste and it is really good looking.
The Daiquiri actually dates back to the 1700s, when British sailors were issued rum rations and lime juice to prevent scurvy. They used cane sugar because it was common in the Caribbean. Officers, who were issued gin rations(the gentleman's drink), combined their beverage with Rose's lime juice to create the Gimlet. Tonic water, containing quinine, also traces lineage back to British colonialism, being the most effective malaria treatment of the time. Gin and lime simply made it more palatable.
I would just say this, a good cocktail most of the time is 4 ingredients (Spirit, Accent, Balance and garnish) If you have a great spirit, a great accent(Juice, liqueur, etc.), a great balance(everything isn't too sweet or sour or bitter or whatever your palate is) and a garnish that can add another level of flavor compounds, then you have a great drink. Great drinks aren't hard to make. Put good in and get good out.
i love it how he kinda warms up 2 the shaking
i really want to try this drink.
that close-up on the shaking amok lol.. he looks simply insane
The way you shake look awesome...
thanks for the recipe
paradise behind him
@fillopastry That`s `Boston Shaker my friend...The finest one...The most professional ever made ...
@MichaelJhoan true but it doesn't really dissolve in just the lime juice as you'll see if you make one there will be like a syrup sort of layer on the bottom if you let it settle because there isn't enough liquid to dissolve into until you add the alcohols
Would you reccomend lemon or lime? Often I've skipped the sugar and used a half ounce of Gomme syrup as well.
@wiech He puts the ice in on the end so he can se how much of each ingredient he puts in and what the balance is like. It's really nifty if ur not using jiggers or teaspoons.
Also, some rules prescribe that the ingredients should be put in in order of value, most expensive first, least expensive last... Hence, ice will be the last ingredient you will put in your glass as its just frozen water.
Watermelon Rum Rocker
2 oz Watermelon Rum
1/2 oz Cointreau
3 oz Tonic Water
Stirred in a glass with ice, garnish with a slice of watermelon peel. Enjoy Responsibly.
how to make a daquiri.
60 ml your choice of rum
20 ml lime juice
10 ml cane sugar (less or more depending on what rum you use)
pinch of salt
hard quick shake.
+KRSunstreet without ice?
+KRSunstreet don't know what country you're from but in Australia we use 30ml white rum, 15ml lemon and 5ml sugar
@fillopastry Look up Ginza Hard Shake. Its a Japanese technique that apparently aerates the drink, lightens the texture, and chills it faster, thereby preventing unnecessary dilution.
I think that is a good Daiquiri, with balance...Is American Bar! If he wants to know about the Sour, he can taste it before shake lime and sugar, but for it, he must stir all well, so, the way of he´s making the cocktail and taste are correct. If he sake fast and with energy is about he´s using shaved ice, no rocks and he must be in this way to prevent a "water" cocktail...
thank you
@joehines2 does it need any more reason than cooling the drink :|? You can put it in the freezer for 20min sure but shaking for 10sec is abit faster.
He handles the shaker as a SHOTGUN :D
he has a unique technique of shaking but it's very effective. and he does the method just like the original and perfect daiquiri has to be done. you just dont recognize professionalism
@Mikael909 Flor de Cana, but aslong as you have a white rum it really doesnt matter what kind you use. Bacardi, old Custer, really anything will do.
Very useful.
In some countries they call "lemon" to the same that in anothers called "lime"...for example "citrus limon" is lima in Spain or Limao in Brasil, to make a caipirinha...So, if u have lemon, u must play with sugar or some touch of classic grenadine to try find the "lime" way...Depends...To me the key are the products, spirits, fruits, ice, time...thanks!
I can even "hear" him going ratatatata while shaking
@mouseking88 the taste is very different with pre-bottled juice
Oh yeah, I get it, it makes for a better mix, not just side to side which could leave an imbalance at both ends. But how can we prove this in experiment?
can anyone tell me the reason why ice is put in the shaker? Its used to shake most cocktails, but apart from keeping the drink cold, is there any other reason?
damn looks refreshing :D
@s020 If your ice turns to water after a 20second shake with ~4 shots of liquid, you need to be using colder ice.
Cool how you can add sugar on the spot, (no having to make sugar syrup prior)
thats even better shaking than the margarita video! LMAO!
Tomato, tomahto. It's a Daiquiri, however you care to say it. And it's damn tasty. I personally prefer 2oz light rum(I like Flor de Cana as well), 1/2oz lime juice, and 1tsp of simple syrup. I found his recipe to be a little oversweet, and too heavy on the lime. Embury got this one right.
EEK, Watch out,
He be shootin at us!
@nealkelly1989 Well.... There is other rums that are white/blanco. Baccardi happens to be the biggest brand.
now lets take a daiquiri timeout
1st thing: how about double straining a cocktail that's served in a cocktail glass?
2nd thing: a sweet & sour tradinally doesn't mean lemon / lime juice and sugar - it also means eggwhite and a bitter.
Slainte from Poland!
Hey man if it´s a ron sour, does it work equally with Ron and sour mix?
DONT SHOOT DONT SHOOT i just want a coctail :D
Press 6 repeatly and you get the shaker tin rifle LOL
in deadshot heaven we pop skull for fun 0 in baby 0 on that spot with the drunken power of the deadshot daiquiri
maybe because he's a GOOD bartender
Man, thanks so much for showing us how to do it!! I learning a lot from u!! By the way, there's an actor in Brasil that he really looks like u!! I thought at first look that u was him !!!! I'm not lying, check out this video on youtube; O melhor de Pedro Cardoso
Thank you!!
I agree... Funny shaking.
Man, fuck engineering, I'm gonna drop out of grad school and be a mixologist!
i was wainting for the 20 sec of shaking
i actually watch him shake the drink for 4 times
1:55 is very funny :D
@shlokda Yeah, I suppose it's too late, with my luck I'll probably end up in the town bar and make sucky "beer" cocktails.
@stasekkarol23
There is an old saying in bartending: You shake face is the same as your o-face lol
What's the difference?
ye very bad shaking.. the idea is to have the liquid hitting 1 end of the shaker to the other.. not hitting sideways vertically
@dearsleeper314 oh really! :D thanks for the facts!
Bad shaking. The other part is awesome.
how else would you say it?
28OZ shaker tin ? i think it`s 16
and then add your lime shoes?^^
lime shoes?
i gues 20 seconds is 5 for eben freeman!!!
He shakes it like if he was shooting a machine gun or something..
Eben Freeman is da SHIT :P
e o licor de cereja????cadê...
the eff 20 seconds huh... its kinda like 5 seconds in this video xD
@s020 read David Arnold's Science of cocktails. Just google it. Then you'll be educated on ice.
Shake for 20 seconds, * shakes for 6 seconds himself* ......
@fillopastry hahaha ;D
fredo from the godfather had this drink but i think it was banana
except for the last i, its pronounced like a long e, so it sounds like dakiree
@bravo075 If you get really good at it and land some nice gigs in 5 star restaraunts or really upscale bars/lounges, you can make a fuckton of money. Just not in college bars where nobody tips you
DAI-ki.-ri.
Short i's, like the i in 'rinse', not like the i in 'rice'.
At least that's how we pronounce it here.
So basically this is a mojito without mint? haha
There is no water nor mint
nothing works with sour mix buddy.
i see a pattern with his videos, BAD SHAKING..
1:53 hahahahahahahahahaha
1:50 pewpewpewpewpewpew
he pronounced it with short i's....
lol, bacardi
Lovin your work dude! Check my videos out if you get a chance I would love to see what you think.
Do you people really say "daiquiri" like he says it?
That would be very embarassing if the seal broke and spilt all over your guests!
no
Funny shaking.....this is all
he's suppposd to be able to mesaure exactly with free pouring, i have no idea why he's using a jigger
is like a mojito but without ment leaves...that's it!!!!i prefer the IRISH RUSSIAN!!!!!it's way to more rafinate!!!
God!.. very bad shaking!