The Hemingway Daiquiri--toasting the legend
Since this week we celebrate the anniversary of the birth of Ernest Hemingway, it seems fitting to sample the cocktail that bears his name. This Hemingway Daiquiri recipe is a variation of the cocktail the legendary writer drank at his favorite bar in Havana, the Floridita (whose website pictures Hemingway enjoying this cocktail). It is said that the cocktails Hemingway sipped were much stronger than this, so we can only say adjust proportions to your taste. In the memoir Papa Hemingway, A. E. Hotchner discussed this cocktail that he had shared with his friend:
Michelle Leon Come to Papa: The Hemingway Daiquiri/ Papa Doble
Papa Doble [the more common name for the Hemingway Daiquiri] was compounded of two and a half jiggers [or 3 3/4 ounces] of Bacardi White Label Rum, the juice of two limes and half a grapefruit, and six drops of maraschino, all placed in an electric mixer over shaved ice, whirled vigorously, and served foaming in large goblets.
That being said, here is a variation shared by cocktail enthusiast Jon DeRosa.
The Hemingway Daiquiri, a.k.a. Papa Doble
1/4 oz maraschino liquor
1/2 oz fresh lime juice
1/2 oz fresh grapefruit juice
1.75 oz white rum
Mix all ingredients together is a cocktail shaker filled with ice. Shake, strain, and garnish with a grapefruit twist--a candied one would be extra nice if you have the time.