This Daiquiri recipe 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 daintily 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 Hemingway Daiquiri recipe, 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, the original Hemingway Daiquiri, the Papa Doble, and my version of the Hemingway Daiquiri with dark rum. 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 recipe:
- 2 Ounces White Rum
- 3/4 Ounce Grapefruit Juice
- 1/2 Ounce Key Lime Juice
- 1/4 Ounce Luxardo Maraschino Cherry Liqueur
- 1/4 Ounce Simple Syrup
- Shake all ingredients except the garnish and strain into a chilled cocktail glass. Garnish with a grapefruit twist.
Ingredients for the Papa Doble recipe:
- 4 Ounces White Rum
- Splash of Lime Juice
Dark Rum Hemingway Daiquiri recipe:
- 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.
Thanks for visiting my Food Blog. I hope you enjoy my recipes for Hemingway Daiquiris. please come and visit again soon! Cheers and bon appetit, Steven