I’m not a big rum drinker, but have had a few daiquiris (both frozen and up), most made with pretty bad Bacardi. This was my first time making a daiquiri with good rum, and my first encounter with the Hemingway Daiquiri, aka the Papa Doble or Hemingway Special.
In addition to aged white rum, key lime juice and simple syrup, the Hemingway version adds Luxardo Maraschino cherry liqueur and grapefruit juice. The version served to Papa himself, a diabetic, eschewed the syrup. I tried it that way and quickly added the syrup. That did the trick: this is absolutely lovely. The maraschino adds depth and roundness, and the bitterness of grapefruit is always welcome. I wish I’d been able to find a white grapefruit, but Ruby Reds have displaced that from the market around here just as Peaches & Cream corn has banished the heirloom Yellow Bantam cob. Humbug! Apparently this is retro curmudgeon week on Our Long Table.
There are many versions of the Hemingway Daiquiri, with varying proportions of the core ingredients. I used this one and was very happy.
- 2 oz El Dorado 3-year aged white rum
- 3/4 oz Fresh key lime juice
- 1/2 oz Fresh grapefruit juice
- 1/2 oz simple syrup (1:1)
- 1/4 oz Luxardo maraschino liqueur (you might start with even less and titrate upwards to your taste… it’s a very potent flavour.)
Shake for 20 seconds, and strain into a chilled coupe. Garnish with a lime wheel and raise your glass southward.