When most people think of the daiquiri, they think of a rum soaked frozen poolside concoction, sometimes made with strawberries. While they aren’t entirely wrong, the traditional daiquiri is actually a classic cocktail served straight up like a martini.
A cocktail that dates back to Cuba over 100 years ago (I wasn’t there but that’s what the internet tells me), made with rum, fresh lime juice, and sugar, almost like a rum gimlet. Simple, with real ingredients. Unfortunately the daiquiri has gotten butchered over the years just like the margarita. Tequila, more tequila, and some artificially sweet sour mix to drown it all. Maybe we can blend it and add a mini umbrella? Real margaritas are made with fresh limes and sugar. I digress.
I’m not going to go all history on you, but the Hemingway Daiquiri is a souped-up variation of the traditional daiquiri, named after Earnest Hemingway himself. History tells us this was his drink of choice while he was writing and living in Cuba, and I don’t blame him one bit.
The Hemingway Daiquiri poses two differences. While the traditional daiquiri feels a little too simple for my taste, the Hemingway twist is absolutely perfect with the addition of fresh grapefruit juice and my beloved maraschino liqueur. The maraschino and grapefruit adds another dimension by contributing a unique combo of balanced flavors while cutting the limes tartness—a true classic.
While it may not be what you expected, the daiquiri is still the perfect refreshing summer cocktail in my eyes, even if it’s not frozen and served in a pineapple.Print
- 1 1/2 ounces light rum
- 1 ounce fresh grapefruit juice
- 1/2 ounce fresh lime juice
- 1/2 ounce maraschino liqueur (Luxardo)
- 1 teaspoon simple syrup
- Combine all the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain into a chilled coupe glass. Garnish with a lime wheel.