Eyes of My Mind
Rum, lime, creme de cacao, demerara. A daiquiri with chocolate underneath.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| aged rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| crème de cacao | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Demerara Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
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Preparations
Demerara Syrup20 minutessee method
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Chill the cocktail glass in the freezer.
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain into the glass cocktail glass.
Mixology by Whiphttps://mixologybywhip.com/recipes/eyes-of-my-mind
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