The Hemingway Daiquiri isn’t the frozen, sugary, fruity thing you think of when you hear the word Daiquiri. After trying his first daiquiri at a bar called La Floridita in Cuba, Hemingway is quoted as saying: “That’s good, but I prefer mine with twice the rum and no sugar”. Basically, 4 ounces of rum with a splash of lime juice, woof! His favorite bartender named, Constantino Ribalaigua Vert, called the 4-ounce shot the ‘Papa Doble’.
Since Hemingway’s time, the Daiquiri has gone through a few evolutions. Many versions with paper umbrellas and giant chunks of fruit hanging very pretty from the side of the glass. I guess not everyone thinks of a Daiquiri as a double shot of rum and a lime wedge!
I like aged dark rum, it just suits my taste better, and I’m pretty sure Hemingway wouldn’t mind me being a free thinker when it comes to cocktail preparation. You’ll like my version of the Hemingway Daiquiri, it’s somewhere in between the 4-ounce shot and the sweeter, more nuanced cocktail that Constantino Ribalaigua Vert, concocted.
Here are all three recipes, I suggest you make all of them and decide for yourself which is best!!!
“I drink to make other people more interesting.” –Ernest Hemingway
The Original Hemingway Daiquiri:
- 2 Ounces White Rum
- ¾ Ounce Grapefruit Juice
- ½ Ounce Key Lime Juice
- ¼ Ounce Luxardo Maraschino Liqueur
- ¼ Ounce Simple Syrup
- Garnish with a grapefruit twist
-Shake all ingredients except the garnish and strain into a chilled cocktail glass. Garnish with a grapefruit twist.
The Papa Doble:
- 4 Ounces White Rum
- Splash of Lime Juice
My Version of the Hemingway Daiquiri:
- 2 Ounces 12-Year Old Dark Rum
- 1 Ounce Simple Syrup
- 1 Ounce Fresh Key Lime Juice (regular limes work just as well)
– Shake all ingredients except the garnish and strain into a chilled cocktail glass.
-Now, go on an adventure!