Cocktail of the Week: Hemingway Daiquiri
Updated: Apr 23
Recently, I've received some questions and comments about what a daiquiri really is. A lot of people's only experience with the drink is the artificial syrupy crap that comes out of a mixer at a spring break party. Still to this day, the word "daiquiri" is used interchangeable with any frozen alcoholic drink. Even during the craft cocktail movement, the first thought when someone says the word "daiquiri" is often those hangover producing adult slushies.
A true daiquiri is a very delicate and well balanced creation that has been modified over 130 years. It's bright and tart with a delicate combination of rum, fresh lime juice, and sugar. This recipe is constantly adapted. Too sweet and it tastes like liquid candy, too much citrus and the acidity renders it undrinkable. It's a balancing act but a rewarding one if you can get it right.
My favorite variation of the daiquiri is the Hemingway daiquiri. The ingredients are extremely similar to the original but with the addition of maraschino liqueur and grapefruit juice. The famously sugar adverse Ernest Hemingway is said to have ordered his daiquiris with double the rum and half the sugar. This led to a notably unbalanced drink that the bartenders had to fix. After decades of experimentation, and constant experimentation still, the Hemingway Daiquiri took it's current form, a split of lime and grapefruit with a touch of maraschino.
2 oz. White rum (preferably El Dorado 3 year cask aged) ¾ oz. Lime juice, hand squeezed ½ oz. Grapefruit juice ½ oz. Demerara syrup ¼ oz. Maraschino liqueur (preferably Luxardo)
Combine all ingredients in mixing tin with ice and a grapefruit peel for a "regal" shake. Shake for 10 seconds. Strain into a cocktail glass. Express a grapefruit peel and discard. Garnish with a lime wheel.
Check out the full recipe page here.