- 2 oz white rum
- 1/2 oz maraschino liqueur (Luxardo)
- 1 oz fresh squeezed lime juice
- 1/2 oz fresh squeezed grapefruit juice
Shake with ice and strain into a chilled cocktail glass. Garnish with a grapefruit wheel on the edge of the glass.
This drink was originally created for Ernest Hemingway in La Floridita, Havana, Cuba in the 1930s. He preferred a daiquiri with no sugar and twice the rum. Later the grapefruit and liqueur were increased to make the drink more palatable to those of us with less of a sour palate. Hemingway is reported to have said these cocktails "had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow."
We feel that this recipe raises the daiquiri to our top shelf. The grapefruit comes through wonderfully strong but those with less of a sour palate than ourselves might like to add a little simple syrup to tone it down. We use fresh squeezed ruby grapefruit with Key limes. We also take Cocktail Hour's recommendation of Flor de Caña 4 year rum but other brands of white rum would work equally well.
Kathy created a modified Hemingway Daiquiri by substituting the ½ oz maraschino liqueur for ¾ oz Giffard Crème De Pamplemousse grapefruit liqueur. The liqueur has a strikingly strong aroma and taste of grapefruit. It makes a very refreshing alternative.