This drink was created at the La Floridita bar in Havana, Cuba, especially for Ernest Hemingway. The great man probably enjoyed his drink with just the rum and a bit of lime juice, but over time this recipe has come to be know as the Hemingway Daiquiri.
Hemingway was called “Papa” by the Cubans, and the drink was originally known as the Papa Doble because it contained a double shot of rum. Hemingway’s tolerance for alcohol was legendary, and several cocktails and mixed drinks are associated with the author including the Green Isaac’s Special and Death in the Afternoon. His fictional characters are constantly sipping a libation, most often a whiskey and soda or a glass of bubbly.
Because Hemingway’s father had been a diabetic, the author wasn’t fond of sweet drinks and called for a dash of maraschino liqueur rather than sugar when a cocktail needed sweetening. Mostly, he seems to have stuck to his drinks straight-up and, contrary to popular belief, he didn’t actually like the Mojito.
The Hemingway Daiquiri contains the traditional rum and lime juice that ground the original, but the addition of grapefruit juice gives it an entirely different flavour. If you like a tart, flavourful drink that is nonetheless reminiscent of the islands, you should really give this one a try.
Here’s the recipe for a Hemingway Daiquiri:
- 60ml White Rum
- 15ml Cherry Liqueur
- 20ml Lime Juice
- 15ml Red Grapefruit Juice
- Grapefruit wedge to garnish
- Fill a cocktail shaker with ice
- Add all ingredients
- Shake vigorously
- Fill a highball glass with crushed ice
- Strain the contents of the cocktail shaker into the glass
- Garnish with a wedge of grapefruit