The Hemingway Daiquiri – a twist on the classic cocktail of rum, lime juice and sugar – is the subject of some debate among the drink’s enthusiasts.
The recipe commonly associated with the order of the “Hemingway Daiquiri” is actually that of “Daiquiri #3,” the long-time house Daiquiri of Havana’s El Floridita Bar, where Hemingway first ordered a daiquiri with double rum and no sugar, the concoction which became known as Papa Doble.
The famous cocktail, consumed in such large numbers by Hemingway at El Floridita, is served blended, rather than shaken and served frappe-style.
This recipe, as well as its modern version vary distinctly from the Papa Doble in that they contain just two ounces of rum and contain sugar, though both include Hemingway’s signature splash of grapefruit juice and dash of maraschino liqueur.
While the variations on the recipe remain controversial for rum and Hemingway enthusiasts alike, Papa Pilar’s’ Hemingway Daiquiri recipe strives to highlight its historical integrity in concert with an optimal balance between the drink’s fresh ingredients.
Papa’s Pilar is a rum partially owned by the Hemingway Estate named after Hemingway’s famous fishing boat.
Just in time for a perfect celebration of National Daiquiri Day on July 19 and the birthday of “Papa” himself two days later, the recipe is as follows, using Papa’s Pilar:
1.5 oz Papa’s Pilar Blonde Rum
.5 oz fresh Grapefruit, freshly squeezed
.75 oz fresh Lime juice, freshly squeezed
1 tsp Marashino liqueur
1 tsp Sugar
Blend well with ice
Serve in large chilled coupe
Garnish boldly with grapefruit
— CJ
