Hemingway Daiquiri

The HEMINGWAY DAIQUIRI is known for reducing sweetness of the rum by adding the more bitter-tart element of grapefruit juice, cutting out all sugar or simple syrup additives, adding maraschino liqueur and doubling the rum. Bartenders have since added more balance to Ernest Hemingway’s original daiquiri preference and reduced the rum from his preferred doubling.

Requirements: light rum, maraschino liqueur, grapefruit juice, lime juice, lime or grapefruit peel for garnish, simple syrup (optional)

• 2 oz. light rum
• 1/2 oz. maraschino liqueur
• 1/2 oz. grapefruit juice
• 3/4 oz. lime juice
• 1 lime peel or cherry garnish
• 2 drops simple syrup (optional)

Add all liquid ingredients to an ice-filled shaker. Shake vigorously and strain into a chilled coupe glass. Garnish with a lime peel or maraschino cherry. A couple drops of simple syrup may be added to sweeten if necessary (but would not be approved by Papa Hemingway).

History: In the 1930’s, Hemingway lived about ten miles south of Old Havana. But he spent much of his time at Bar La Florida in Havana. The first recipe appeared in the Bar La Florida Cocktails guide in 1935 where it was listed as the “E.Henmiway” Special.

Similar Cocktails:

Classic Daiquiri — https://keetscocktails.com/classic-daiquiri/

Mojito — https://keetscocktails.com/mojito-2/

Jean Harlow — https://keetscocktails.com/jean-harlow-cocktail/

Platinum Blonde – https://keetscocktails.com/platinum-blonde/

“He was drinking another of the frozen Daiquiris with no sugar in it … It reminded him of the sea. The frapped part of the drink was like the wake of a ship and the clear part was the way the water looked when the bow cut it when you were in shallow water over marl bottom.” — E. Hemingway, Islands in the Stream (1970)