Already a big fan of the Classic Daiquiri, I decided to expand my repertoire this year by trying out its cousin, the Hemingway Daiquiri. An icy blend of white rum and fresh grapefruit and lime juices, sweetened with a splash of maraschino liqueur, this warm-weather cocktail sounded like a real treat...
Tracing its roots to the El Floradita bar in Havana, Cuba, the Hemingway Daiquiri was originally called the Papa Doble (or Papa's Double). It was created by the famous bartender, Constantino Ribailagua, in honor of the rum-loving writer, Ernest Hemingway, who'd been a regular there.
Apparently Hemingway had a thing against sugar in his drinks, so Ribailagua tweaked the Classic Daiquiri recipe for him by leaving out the simple syrup, and adding maraschino liqueur as a sweetener instead. He mixed fresh grapefruit juice with the lime to give the drink added dimension, and made the whole thing extra-refreshing by serving it as a frozen drink.
Hemingway Daiquiri (aka Papa Doble) (adapted from Dale Degroff's The Craft of the Cocktail)
makes one drink
1 1/2 ounces white rum (I used Rhum Clement, a white rhum agricole)
1/4 ounce maraschino liqueur
1/2 ounce fresh grapefruit juice (I used ruby grapefruit, a sweetish variety)
3/4 ounce fresh lime juice
(3/4 ounce simple syrup - l left this out)
Combine all ingredients in a shaker with ice. Shake and strain into a cocktail glass.
New York Area Readers: Next Friday, July 24th, from 6:30-8:30pm, I'll be presenting a workshop at the Astor Center called Classic Cocktails, Classic Film. It promises to be a fun night - hope to see some of you there! -Nora
Related: Will You Help Save the Daiquiri?
(Image: Nora Maynard)