Last week we shared with you the classic Daiquiri recipe and its history. Here is a variation on the Daiquiri whose recipe is attributed to Ernest Hemingway. Ernest loved his drink and you can find a number of cocktail recipes created especially for his tastes. In particular, being a diabetic, he did not like too much sugar in his cocktails.
This recipe for the “Hemingway Daiquiri” also known as the “Papa Doble” is a variation on the classic recipe with the addition of grapefruit juice and Maraschino liqueur. The drink originated in the 1930’s at one of Hemingway’s favorite haunts, “La Florida” in Havana also known as “Floradita”. Today when you look up the recipe on line you will find there is some conjecture as to the actual measures of the ingredients. The recipe we offer is one we have tried and adjusted to contemporary tastes and alcoholic strength. Papa liked his drink strong and if we follow his path we dare not think where it might take us. We all know where it took him! The Papa Dople recipe is as follows:
THE HEMINGWAY DAIQUIRI- AKA THE PAPA DOPLE
In a blender with 1 cup of ice add
- 1 ½ Ounces of Bacardi Silver Rum (Papa poured 2 ½ Ounces)
- ¼ Ounce Maraschino Liqueur
- ¾ Ounce of Fresh Lime Juice
- ½ Ounce Fresh Grapefruit Juice
- ½ Ounce Simple Syrup (Optional)
- Blend and Pour into a Martini Saucer
It is a tart refreshing cocktail that takes the edge off the summer sun. Hemingway did not put sugar in his, but we put a touch back in, finding it too tart for our tastes without. We suggest you try it without sugar first and then adjust the drink to suit your own tastes.
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