[ad_1]
The classic Hemingway Daiquiri is my “Cocktail of the Month”, which is great for sipping by pool or at the beach. Enjoy the different takes on this classic libation, including Michael’s version. Also, because I was in the Daiquiri ‘spirit’, I included a great You Tube video from my friend and colleague, Marsha Meyer, on making a proper classic Daiquiri – check it out. Btw, the Daiquiri, against popular belief, is not a blended frozen drink.
They say that the Hemingway Daiquiri was invented for Ernest Hemingway in the La Floradita Bar in Cuba. Whether the stories are true or false, no person in history can match Ernest Hemingway as an Olympian cocktail connoisseur. But only this Daiquiri has the honor of bearing his name. He loved it so much that he always had a double serving of it, which earned him the cocktail moniker Papa Doble, or Double for Daddy.
Sir Hemingway’s Preferred Daiquiri
- 1 ½ oz White Rum
- ¾ oz fresh lime juice
- ¼ oz fresh grapefruit juice
- ¼ oz Maraschino liqueur
- Glass – Cocktail glass
- Garnish – lime wedge
Prep – Shake ingredients with ice, strain into a chilled glass and garnish.
Modern Daiquiri
- 1 ½ oz 10 Cane Rum
- ½ oz Luxardo Maraschino Liqueur
- 1 oz Fresh grapefruit juice
- ½ oz Fresh lime juice
- ½ oz Simple Syrup
- Garnish – lime wedge
- Glass – Cocktail glass
Prep – Add all the ingredients to a shaker and fill with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lime wheel and black cherry on a skewer.
Another Modern Daiquiri
- 1 ¾ oz 10 Cane rum
- ¾ oz Luxardo maraschino liqueur
- 1 oz freshly squeezed lime juice
- ¾ oz freshly squeezed grapefruit juice
- ¼ oz simple syrup
- Garnish – 1 lime wheel and 1 brandied cherry
- Glass – Cocktail glass
Prep – Add all ingredients into a mixing glass. Add large ice cubes and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime-cherry “flag” (a citrus wheel skewered with a brandied cherry).
I’m sure the anticipation is killing you…Here is my modern twist on the classic Hemingway Daiquiri using a special organic rum called “Papagayo” from Paraguay (if you can find it) and a lesser known orange liqueur called Gifford instead of Maraschino, which is used in most versions. Mine contains less sugar syrup (for low sugar conscious imbibers) and a lime wheel.
Michael’s Hemingway
- 1 ½ oz Papagayo Organic Sliver Rumor other organic rum
- ½ oz Giffard Premium Curaçao Triple Sec (orange liqueur)
- ½ oz Fresh lime juice
- ¾ oz Fresh white grapefruit juice
- ¼ oz sugar syrup
- Garnish – lime wheel
- Glass – Cocktail Glass or coupe
Prep – Add all ingredients to a mixing glass. Add large ice cubes. Shake vigorously. Strain into a chilled cocktail coupe or glass.
Classic Daiquiri
I use Ron Diplomatico White Rum, a very rare rum find from Venezuela, because it has a crisp and tart taste with a range of citrus flavors that are very noticeable, but not overpowering. On its own, this rum has a creamy, smooth texture, and in the daiquiri, a hint of coconut. It carried the right balance of flavor to pair well with the lime and sugar syrup – rich and flavorful.
- 2 oz Ron Diplomatico Blanco Rum
- ¾ oz Key Lime Juice (original, if you can find) or 1 oz Persian Lime Juice
- ½ oz Sugar Syrup (1:1)
- Garnish – lime wedge
- Glass – Cocktail glass
Prep – Pour all ingredients into a mixing glass. Add large ice cubes and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime.
Video – “How to make a Classic Daiquiri” courtesy of my friend Marsha Meyer from www.thenaturalmixologist.com
https://www.youtube.com/watch?v=N5Itux5HQ7g
Cheers,
Michael
[ad_2]
