Contrary to the opinion of bartenders behind the stick at TGI Fridays, Bahama Breeze, and other American chain restaurants, a daiquiri-as it was originally created, did not come in neon colors and flavors.
A classic daiquiri was traditionally made from white rum, lime juice, and sugar (or simple syrup), shaken and strained into a chilled cocktail glass (martini or coupe), and then garnished with a wedge of lime. The resulting pale white, foamy result gets its name from the Cuban town in which it was created over 100 years ago in the late 1800’s. According to Bacardi, the drink was created by Jennings Cox, an American engineer in Cuba who, while entertaining guests, ran out of gin. A true renaissance man, Cox didn’t bat an eyelash, but chose to grab a bottle of local Cuban sugar cane rum, add fresh lime juice, and sugar, and the daiquiri was born.
Years later, Ernest Hemingway traveled down to Cuba, and, due to being a diabetic, asked a bartender to whip up something with less sugar. He obliged, and added grapefruit juice, maraschino liqueur, and ice, threw it in a blender, and the frozen daiquiri cocktail appeared on the bar scene for the first time. Apparently Hemingway approved, as he was known to down six of the Papa Doble Daiquiri cocktail in one sitting on a regular basis.
- 2 oz white rum
- 1/2 teaspoon superfine sugar
- 1/2 oz lime juice (juice of one lime)
- cocktail glass, chilled
Squeeze the lime into a shaker, stir in the sugar, and then pour in the rum. Shake well with crushed ice, then strain into a very cold cocktail glass. If you decide to use dark rum instead of white or silver, cut back a little on the sugar, as dark rums tend to be on the sweeter side.
Papa Doble Daiquiri (aka, the Hemingway Daiquiri Recipe)
- 2 oz white rum
- 1/4 oz Maraschino Liqueur
- 3/4 oz fresh grapefruit juice
- 1/2 oz fresh lime juice
- 1/4 oz simple syrup (optional)
- Garnish: grapefruit twist
Blend all ingredients, and pour into a chilled cocktail glass. Garnish with the twist.