The Hemingway Daiquiri, also known as the Papa Doble, is one of the most storied drinks in the canon of storied drinks. As legend has it, Hemingway used to down these at the famed La Floridita bar in Havana, Cuba, where he once put away 16 of them in one sitting, each served in a glass the size of a vase. So the next time you’re sitting poolside thinking of mixing up a frozen cocktail, make it a Papa Doble. And in a nod to the man himself, serve them in vases.
The below recipe is taken from the memoir, Papa Hemingway, by A. E. Hotcher and describes the cocktail as it was served at La Floridita. Common belief suggests that this recipe has been altered from Hemingway’s proportions to accommodate mortals.
3 ounces white rum (Bacardi or Havana Club, if you can find some)
Juice of 2 limes
Juice of 1/2 grapefruit
6 drops of maraschino liqueur
Fill a blender one-quarter full of shaved ice. Add rum, lime juice, grapefruit juice and maraschino liqueur. Blend until well mixed and serve in a massive goblet, Hemingway style. A popular variation is to shake all ingredients with ice, and pour over shaved ice into a goblet or cocktail glass.
For an updated take on this cocktail, here’s the Jason Kosmas-approved recipe, as listed in the book Speakeasy: Classic Cocktails Reimagined, from New York’s Employees Only Bar.
1.75 oz 10 Cane rum
.75 oz Luxardo maraschino liqueur
1 oz freshly squeezed lime juice
.75 oz freshly squeezed grapefruit juice
.25 oz simple syrup
1 lime wheel, for garnish
1 brandied cherry, for garnish
Pour the rum, liqueur, juices, and syrup into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime-cherry “flag” (a citrus wheel skewered with a brandied cherry).