Hemingway Daiquiri

The original Hemingway Daiquiri was too strong to drink, so a clever bartender toned it down and sweetened up (or so the legend goes). The modern-day version is crisp and refreshing with flavors from lime, grapefruit, and rum.

Course Drinks

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings cocktail

Calories 180kcal

Author Meggan Hill

Ingredients

2 ounces white rum (1/4 cup)
3/4 ounce fresh lime juice (1 1/2 tablespoons)
1/2 ounce fresh grapefruit juice (1 tablespoon)
1/2 ounce maraschino liqueur (1 tablespoon, see note 1)
Lime wedge for garnish

Instructions

To a cocktail shaker filled with ice, add rum, lime juice, grapefruit juice, and maraschino liqueur.
Shake vigorously until chilled, about 30 seconds. Strain into a chilled cocktail glass and garnish with a lime wedge.

Notes

Maraschino liqueur: Made from distilled Marasca cherries, it has a nutty, herbal flavor rather than a cherry one. Luxardo and Maraska are popular brands, and there are no good substitutes.
Also known as: The Hemingway Special or the Papá Doble. Adapted from the Floridita Daiquiri in Cuba (Hemingway wanted no sugar and double rum, and the rest is history).
Yield: This recipe makes one cocktail because they are best made individually.
Glassware: A stemmed glass such as a coupe or martini glass is traditional.
Simple syrup: Sweeten this cocktail even more with a splash of homemade simple syrup: Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar is dissolved (do not boil). Remove from heat and cool before adding 1 tablespoon (or more to taste) to your cocktail shaker with the other ingredients. Store leftover simple syrup covered in the refrigerator for 3-4 weeks.

Nutrition