This week’s drink is a variant on the daiquiri, which is ground we’ve covered before. It’s barely more than a double version of that noble concoction (as the name suggests.) But it’s the variant favored by Ernest Hemingway, one of history’s most decorated drinkers, and it’s one of my favorite summer cocktails as well.
As a result, I’ve done a bit of research on this drink, which was apparently developed at El Floridita in Havana. (There’s a great reprint of the bar’s cocktail guide.) The book, written in Spanish, led to some confusion in the recipe, since it calls for limon verde (Spanish for lime), but many translations rendered that lemon instead. Hemingway apparently liked his made with shaved ice, so that they were almost slush. Quite refreshing, I’m sure. (He was able to put down a dozen on a good night, I’ve read. He bought a home (pictured) in the Keys that was across the street from a water tower just so that he could find it easier.)
I wouldn’t suggest taking down more than one or two of these, but it is a great improvement on the daiquiri (which was already pretty good.) The splash of grapefruit juice and the dash of maraschino liqueur combine to make this cocktail a singularly refreshing summer libation — different kinds of bitterness that offset the sweetness of the rum and make the whole cocktail feel lighter and more refreshing. The drink, as devised by Hemingway, didn’t have any sugar, but you can add a touch if you’d like. Note that we’re using shaved ice, which will blend very differently than if you rely on your ordinary household blender to crush up the ice. (Not that there’s anything wrong with all that.)
Papa Doble Daiquiri
- 2 oz. rum
- 1/2 oz. maraschino liqueur
- 1/2 oz. grapefruit juice
- 1 oz. fresh lime juice (the juice of one-half lime)
- 1-2 cups shaved ice.
- 1/2 oz. simple syrup (optional)
Combine all ingredients in a blender and mix until thoroughly foamy. Pour into a goblet and serve ungarnished.