- Cocktails and Spirits
July 19, 2013
Ernest Hemingway sure loved his drinks — and making daiquiris. Make a tipple inspired by the writer with Brugal Extra Dry Rum.
Calories Per Serving
- 1 1/2 Ounce Brugal Extra Dry Rum
- 1 Ounce fresh ruby red grapefruit juice
- 1/2 Ounce fresh lime juice
- 1 barspoon Maraschino liqueur
Shake and strain; serve in a coupe. Garnish with a lime wheel.
Calories Per Serving272
Folate equivalent (total)4µg1%
Have a question about the nutrition data? Let us know.
Hemingway Special Daiquiri (Papa Doble)
SHAKE all ingredients with ice and fine strain into chilled glass.
|3 1 &frasl2 shot||Havana Club 3 Year Old rum|
|1 shot||Grapefruit juice (pink)|
|3 &frasl4 shot||Luxardo Maraschino liqueur|
|1 shot||Lime juice (freshly squeezed)|
|1 &frasl2 shot||Sugar syrup (rich) 2 sugar to 1 water|
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The Story (and Recipe) Behind the Hemingway Daiquiri
The Hemingway daiquiri has arguably become the most popular variation of this classic rum cocktail, perhaps unseating the undisputed heavyweight champion of the 1990s, the frozen strawberry daiquiri.
A prolific drinker, Hemingway likely had a number of cocktails named after him. Most had little in common with the legendary writer, but to connect a concoction with the original Most Interesting Man In The World was a good way to sell cocktails.
We don’t know if Hemingway ever drank his namesake cocktail at El Floridita. One of Hemingway’s go-to watering holes in Havana created the cocktail to appeal to casual drinkers and leverage the name of one of its most famous patrons.
That’s because no one in his or her right mind would want to consume Hemingway’s preferred drink, the Papa Doble.
As the story goes, Hemingway, looking for a bathroom, popped into El Floridita. There, he saw the bartender mix a batch of frozen daiquiris. Never one to leave an unattended beverage to its own devices, Hemingway picked up the drink and tried it.
After a few tastes, he was said to have told the bartender, “That’s good, but I’d prefer it without the sugar…and double the rum.”
“Always do sober what you said you’d do drunk. That will teach you to keep your mouth shut.” –Ernest Hemingway
Hence, the drink’s name: “Papa” was Hemingway’s nickname in Havana, while “doble” indicates his preferred octane.
While a legend in drinking culture, Hemingway seemed to have terrible taste in cocktails. His favorite drinks seemed to follow a blueprint to consume the largest amount of alcohol in the least time.
That’s evident in the Papa Doble. It’s four ounces of rum with only a splash of lime, blended so cold that it couldn’t be tasted going down.
So, to create a “Hemingway daiquiri” for the public, El Floridita had to get a bit creative.
Staying true to the writer’s disdain for sugary drinks, the updated Hemingway daiquiri uses Maraschino liqueur rather than the traditional cane syrup. It’s a classic Italian liqueur distilled from Marasca cherries, which imparts a very subtle sweetness. A touch of ruby red grapefruit juice is also used to balance the drink. It adds a slight a touch of sweetness to counter the lime, but with a refreshing tartness.
- 2 ounces white rum
- ¾ ounce lime juice
- ½ ounce Maraschino liqueur
- ½ ounce ruby red grapefruit juice (freshly squeezed, if possible)
- Lime wedge (for garnish)
Combine all ingredients in a cocktail shaker filled with ice. Shake until well chilled. Double-strain into a coup glass. Garnish with lime wedge.
Not to be solely remembered as a drinker for telling bartenders to “double the booze,” Hemingway has at least one published cocktail of his own. He gave it the same title as his nonfiction tome on bullfighting, Death in the Afternoon. It was published in the 1935 cocktail book So Red the Nose, or Breath in the Afternoon, a collection of cocktail recipes from famous authors.
The recipe, in Hemingway’s own words:
“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”
All about maraschino liqueur!
The Hemingway daiquiri requires one special ingredient that you might not have in your liquor collection: maraschino liqueur. Some ingredient lists for this drink call simply for “maraschino,” which might make you think it’s the liquid from a jar of maraschino cherries. Do not be fooled! It’s something different entirely.
Maraschino liqueur is a clear, cherry flavored liqueur. It was invented in Croatia and is still made there, as well as elsewhere in Europe and the US. The flavor is mainly dry but lightly sweet, with hints of sour cherry and almond. There are several brands of maraschino liqueur: a popular one is Luxardo (which we found at our local liquor store).
What other drinks use maraschino? This liqueur is actually used in other classic maraschino cocktails like the Martinez and the Aviation (both so good!). It’s a little more niche, so we’d say it’s a good purchase for the more adventurous barista.
A high school graduate, Hemingway furthered his education by his world travels, Key West to Kilimanjaro, Venice to Paris. For a real taste of local life, he said, “Don’t bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars.” The man is legendary for his unfettered appreciation of a good drink. He frequently would weave cocktails into the vivid descriptions of his books. Philip Greene, cocktail and Hemingway scholar, noted:
In The Sun Also Rises, Jake Barnes has a Jack Rose while waiting in vain for Brett. In A Farewell to Arms, Frederic Henry has a couple of “cool and clean” Martinis they made him “feel civilized.” And in For Whom the Bell Tolls, it is the ritual of dripped absinthe that gives Robert Jordan’s temporary solace from the rigors of war: “One cup of it took the place of the evening papers, of all the old evenings in cafés, of all chestnut trees that would be in bloom now in this month.… of all the things he had enjoyed and forgotten and that came back to him when he tasted that opaque, bitter, tongue-numbing, brain-warming, stomach-warming, idea-changing liquid alchemy.”
In a word, this is my kind of writer.
In the moments he took a break from writing, Hemingway whiled away much of the 30s and 40s sitting at the bar of the famous Cuban haunt El Floridita, where they fixed his preferred drink, El Papa Doble, one after another. The Doble is a large drink, and Hemingway was quick to brag that he could put back quite a few. And by a few.. I mean many. Hemingway is famously known to have consumed six of his namesake Daiquiris on the average afternoon, but as many as twelve Papa Dobles in one sitting when he was really looking to let loose. A Papa Doble was compounded of two and a half jiggers [or 3 3/4 ounces] of Bacardi White Label Rum, the juice of two limes and half a grapefruit, and six drops of maraschino, all placed in an electric mixer over shaved ice, whirled vigorously and served foaming in large goblets. Hemingway said these drinks “had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.”
The Hemingway Daiquiri is made with less rum than the Doble above, and though both were served to Hemingway as frosty, crushed or shaved ice concoctions, my version is the more modern take, served up.
- 2 oz white rum (Havana Club if you got it)
- 3/4 oz fresh grapefruit juice
- 1/2 oz fresh lime juice
- 1/4 oz Luxardo Maraschino Liqueur
- 1/4 oz simple syrup 1:1
- Garnish with a grapefruit twist
Shake all ingredients except the garnish and strain into a chilled cocktail glass. Garnish with a grapefruit twist.
Hemingway DaiquiriJohn Kernick © 2010
They say that the Hemingway Daiquiri was invented for Ernest Hemingway in the La Floradita bar in Cuba. Whether the stories are true or false, no person in history can match Ernest Hemingway as an Olympian cocktail connoisseur. But only this Daiquiri has the honor of bearing his name. He loved it so much that he always had a double serving, which earned the cocktail the moniker Papa Doble, or Double for Daddy.
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This was a big hit with every one at my cocktail party. You will not be able to make them fast enough!! Make a big batch because everyone wants more.
Please see my review of ⟊ribbean Castaway Punch'.
Please see my review for ⟊ribbean Castaway Punch'.
I can't believe this is still on the top 30 list. There has been only 3-maybe 4 legimate hits. The others were asking about how many ounces of lime juice was needed. I have lost total faith in "the system". In this age we are in, can't this be corrected?
I am not sure what simple syrup means.Please someone tell me.
Mmm. Now THIS is a daiquiri.
Fixed. Yes, it was 3/4 ounce. Sorry!
As all other ingredients are given in oumces, I would surmise that the lime juice would be 3/4 of an ounce.
Perhaps the juice from 3/4 of a lime
Thanks, marciapayne. That's something like 4-1/2 teaspoons. I'll try it now! Appreciate your response so much. Will REALLY rate when I've tried the drink. (I'm a big Hemingway fan.)
To clarify the lime juice issue, I googled and came up with 3/4 oz. for the amount. I have not, however, yet tried the drink. Happy drinking!
3/4 WHAT of lime juice? Somebody? Cup? Ounce? Please help -- soon! I'm going to the beach and want to make these. I don't want to have to experiment YET. Thanks!
Not rating this recipe yet -- just wondering: for the lime juice, 3/4 WHAT? Cup? Ounce? I want to make this (I've had a Hemingway daiquiri made by someone else and loved it, so want to make it for myself -- I'm a huge Hemingway fan.)
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Hemingway Daiquiri CocktailCuba is still calling to me, almost a week after I left. Perhaps because I'm up to my eyeballs in photos, perhaps because it's one of the more nuanced places.
Cuba is still calling to me, almost a week after I left. Perhaps because I'm up to my eyeballs in photos, perhaps because it's one of the more nuanced places I've visited, perhaps because the food and drinks have stuck with me. Like say, the Daiquiri, I thought I had the Daiquiri figured out as an umbrella-clad cruise ship-going libation until I landed in Havana and had a Hemingway Daiquiri in Papa's place of choice, the El Floridita bar.
I won't bore you with the nuances of the Hemingway Daiquiri -- how it's unclear which rendition was Hemingway's preferred style and which the El Floridita concoction was. Instead, I thought it better to make my own than attempt to dissect the drinks already murky history. So, here it is: a Daiquiri with grapefruit and maraschino liqueur (like The Hemingway), which, if you haven't had it, makes it a more mature version of the classic. Yes, it's blended - as a shout out to how they serve it at El Floridita - but it's more of a slush situation than slurpee. I'm hoping we can make this frozen Daiquiri our mission: it does its part to give another definition to the Daiquiri and it's a delicious way to toast my travels on the island.
Recipe Category: Drinks - Alcoholic
Prep Time = 0:04 Cook Time = 0:00 Total Time = 0:04
- 1.5 oz. (45ml) Mount Gay White Rum
- 0.25 oz. (8ml) Maraschino Liqueur
- 0.5 oz. (15ml) Grapefruit Juice
- 0.75 oz. (22ml) Fresh Lime Juice
- Lime Wheel Garnish
- Cherry Garnish
- Assemble the first four ingredients in a cocktail mixing glass and shake well with ice.
- Strain into a small cocktail glass.
- Garnish with a lime wheel and cherry.
Additional nutrition information is currently not available.
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Hemingway Daiquiri Rum Cocktail Recipe
The classic daiquiri is, in all its forms, one of founder and owner Karen Hoskin’s favorite cocktails on earth. (No small proclamation since her passion for artisan cocktails began in 1986.) This variation has become a popular one in the Tasting Room:
In shaker on ice:
½ squeezed lime
¾ oz Luxardo or Leopold Brother's Maraschino Liqueur
¾ oz Grapefruit
¼ oz Simple Syrup
1.75 oz Montanya Platino rum
Strain and garnish with lime wheel.
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A lot of people think that the Montanya Platino rum isn’t aged because it’s a white rum. In fact, all Montanya Rums are aged. We simply use a coconut husk carbon filter to remove the color from the Platino. Want to know more? Read up on how we distill.
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