As legend has it, Hemingway drank the Papa Doblé at the famed La Floridita bar in Havana, Cuba. Served in a large goblet, it’s said that he once put away 16 in one sitting.
“They had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.”- Ernest Hemingway
Hemingway’s good friend A.E. Hotchner recalls the cocktail in his memoir Papa Hemingway.
“A Papa Doblé was compounded of two and a half jiggers of Bacardi White Label Rum, the juice of two limes and half a grapefruit and six drops of maraschino.”
Papa Doblé (aka Hemingway Daiquiri)
3 oz. 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. Another popular variation is to shake all ingredients with ice, and pour over shaved ice into a goblet or cocktail glass.
The modern Hemingway Daiquiri
This recipe is found in Speakeasy: The Employees Only Guide to Classic Cocktails Re-imagined. It’s no surprise that this version has become increasingly popular with cocktail enthusiasts. The addition of simple syrup adds a gentle sweetness, reducing the sour taste of Hemingway’s double the rum, no sugar Daiquiri.
1 3/4 oz. 10 Cane rum
3/4 oz. Luxardo maraschino liqueur
1 oz. freshly squeezed lime juice
3/4 oz. freshly squeezed grapefruit juice
1/2 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).
“I drink to make other people more interesting.” –Ernest Hemingway