I have fond memories of Daiquiris.  I remember my mother and stepfather, having summer patio parties and drinking frozen daiquiris.  Mind you these daiquiris were not the elegant shaken ones but rather from a cardboard container from the frozen aisle, shhh, no brands named here.  I even loved them in my early twenties but that is also when I thought white zin was a good wine.  We made them often while I was living in Phoenix, the same frozen ones, from the cardboard container, but from a different frozen aisle.  How we have grown up and know better.  A few weeks ago while in Palm Springs, I had the ultimate Classic Daiquiri and all else is history as this Hemingway Daiquiri aka Papa Doble was smooth, almost too smooth and oh so flavorful!



I squealed with delight last week when I heard the 19th was National Daiquiri Day, not that I needed an excuse to whip up a batch;  but, I did!  After some investigation, I found the Hemingway Daiquiri, which is made with fresh squeezed ruby red grapefruit and lime juice.  Now, Hemingway did not like sugar in his drinks so the bartender, Constantion Ribailagua, would substitute it with maraschino liqueur.  I am not a big fan of maraschino liqueur, so I whipped up a batch of simple syrup and used this with an abundant amount of freshly squeezed juice.  This drink is smooth, citrus and very refreshing.  This my friend, is my new favorite cocktail!

Hemingway Daiquiri

*makes one drink


1 1/2 ounces white rum

1-ounce fresh ruby red grapefruit juice

1-ounce fresh lime juice

1-ounce simple syrup


How To:

Combine all ingredients in a shaker with ice.

Shake and strain into a cocktail glass, garnish with a swirl of grapefruit rind.



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