Ernest Hemingway's drinking antics are almost as legendary as his wonderful stories, and it's no coincidence that so many of his stories emerged from the birthplace of so many great cocktails. Hemingway's association with Cuban cocktails became so infamous worldwide, hedonistic American tourists would frequent Cuba's most famous cocktail bar, the Floridita, and request "whatever Hemingway would drink." Knowing Hemingway all too well, the bartenders would make a cocktail called the Papa Doble, but to keep the guests safe from Hemingway's alcoholism...errr...cocktail loyalty, only three ounces of rum were used instead of Hemingway's preferred six!
The Papa Doble is known by other names as well, but like so many of the things that lived in Hemingway's shadow, the cocktail's correlation with the great author ultimately became too overbearing. Today, the Papa Doble is most commonly referred to as the Hemingway Daiquiri. However, you don't have to like Hemingway or his stories to enjoy the drink that shares his name. This cocktail is one of those general crowd pleasers that almost everyone will enjoy.
2 oz White Rum ¾ oz Lime Juice ½ oz Grapefruit Juice 1 Teaspoon Maraschino Liqueur 1 Teaspoon Simple Syrup
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Shake all ingredients with ice and strain into a glass filled with crushed ice. Garnish with a lime wedge and homemade cherry.
TIPS: This cocktail was originally made in a blender with ice and served in larger quantities. Nevertheless, this recipe works best for when shaking and straining over crushed ice. Be sure to use crushed ice; ice is the most overlooked dynamic of cocktails. You can crush ice to order by rapidly smashing ice with a muddler in a metal cocktail shaker.
I prefer a drier rum like Flor de Cana 4 Year White Rum for this cocktail because it balances out the sweetness better than most other options. While the cocktail is not overly sweet, the presence of the very sweet maraschino liqueur and simple syrup, even in small amounts are noticeable. This is a very citrusy cocktail, but the grapefruit is not very acidic in comparison to the lime. The key, however, is the crushed ice, which has a tendency to tame what would otherwise be overly acidic cocktails.
Almost fifty years after his death, Hemingway's stories are still among our most cherished tales. Yet, it is his fabled lifestyle that reaffirms our fascination with this man. Hell, most cocktail freaks wish they were Hemingway! Unfortunately, that whole Castro situation has since occurred; so, the closest we can come to emulating Hemingway is to make one of these delicious cocktails and realize why he drank so many of them.