Hemingway Special
Papa's dry daiquiri.
Rum, grapefruit, lime and maraschino shaken and served in a large cocktail glass. A dry, citrusy daiquiri where maraschino's nutty note takes the place of sugar.
- IBA · Contemporary Classics
- Aperitif
- Shaken
- Glass
- Cocktail glass
- Method
- Shaken
- Strength
- Strong
- Time
- 3 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
White rum
60 ml
-
Grapefruit juice
40 ml
-
Maraschino liqueur
15 ml
-
Lime juice
15 ml
Proportions
How to make
- Chill a large cocktail glass.
- Fill a shaker with ice.
- Pour the rum.
- Pour the grapefruit juice.
- Pour the maraschino.
- Pour the lime juice.
- Shake well.
- Strain into the large cocktail glass.
The story
Origins
ProbableA plausible account, without definitive proof.
The Hemingway Special comes from Havana's Floridita, the bar that called itself the "cradle of the daiquiri". According to the most common account, in the 1930s Ernest Hemingway tasted bartender Constantino Ribalaigua Vert's frozen daiquiri and said he preferred it without sugar and with double the rum: so the Papa Doble was born, named after the writer's nickname. The version with grapefruit and maraschino, which softens the lack of sugar, became the Hemingway Special; sources disagree on who refined it, Constantino himself or his successor Antonio Meilán. The writer described sugarless double daiquiris in his posthumous novel Islands in the Stream.
Sources (4)
Taste profile
- Citrus
- 4 out of 5
- Strong
- 3 out of 5
- Sour
- 3 out of 5
- Dry
- 3 out of 5
