Recipe: Frozen Hemingway Daiquiri
If there is one cocktail that is synonymous with blenders, it is the daiquiri. For many of us, this style of cocktail conjures up summertime memories of a thick, sweet, frozen strawberry concoction, but to writer Ernest Hemingway, the daiquiri was something both different and special.
Ernest Hemingway spent a lot of time in Cuba, specifically at the famed El Floridita bar, where he developed a love for daiquiris. A traditional daiquiri recipe calls for rum, lime, and sugar, shaken and served over shaved or cracked ice. Many different versions of this basic recipe have been made over the years, but it is this particular recipe — his favorite — which earned his namesake.
The classic Hemingway Daiquiri still includes the basics — rum, citrus, and ice — but forgoes the addition of sugar. Instead, the sugar is replaced with a few drops of maraschino liqueur, resulting in a fragrant yet drier-in-style drink. While I do enjoy this drier style, when I make a Hemingway Daiquiri in a blender, I find that adding a little sugar brings balance to the recipe and ties the flavors together.
Think about it. In the classic recipe, you’re sipping a drink served over cracked ice, but in this blended version, you’re actually drinking the ice, along with the cocktail’s components. Instead of adding more maraschino liqueur, which is slightly sweet but decidedly intense, add just a little simple syrup to the mix to help compensate for all of the extra water.
Frozen Hemingway Daiquiri
For the cocktail:
For the simple syrup:
In a small saucepan, combine equal parts cane sugar and water. Bring to a slow boil over medium-high heat and then lower the heat to a slow simmer, until the sugar dissolves. Remove from heat and let cool completely.
For the cocktail:
In a blender, combine the rum, grapefruit juice, lime juice, maraschino liqueur, and simple syrup. Add ice and blend, starting on the lowest setting and increasing to the highest setting, blending until incorporated and frothy. Pour the frozen Hemingway Daiquiri into chilled coupes and garnish with lime wheels.
If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.
Take the time to pre-chill your spirits and juice so that the ice remains cold and doesn't quickly dilute the drink when you blend it.
Bacardí White Rum also works just fine in this recipe if you can't source the Flor de Caña Extra Dry 4 Year rum. Confused about which version of maraschino liqueur to use? Roger Kamholz breaks down three of his favorites for any budget.