Hemingway Daiquiri Cocktail Recipe

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 serving

The Hemingway Daiquiri is also known as the Papa Doble or Hemingway Special and it is a popular classic cocktail. As one may expect, it was named after the famous writer of the 1920's and 30's, Ernest Hemingway.

It is widely known that Hemingway enjoyed a drink or two. Biographical books like A Moveable Feast include countless tales of sharing drinks with literary friends while in Paris and much of his free time throughout his life was spent in bars. He was quite selective about what he imbibed and certainly had his preferences.

After spending some time in Cuba, Hemingway quickly became enamored with the Daiquiri. In 1921 Constantino Ribailagua, of El Floridita in Havana, created this variation in honor of his daiquiri-loving regular. At the bar, it was often served frozen. It's an easy variation to make -- just add 3/4 to 1 cup of ice to a blender.

As far as the drink goes, you will enjoy this amplified daiquiri because it brings the sweetness of maraschino along with tart grapefruit into the classic rum-lime mix. It's quite a delight and a nice drink to break routine.

For Hemingway himself, the Hemingway Daiquiri was served without sugar and is almost always prepared that way despite the fact that most people prefer the added sweetness.

The Classic Daiquiri: Proof That Fresh Really is Best

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 Cocktail

The Daiquiri has developed, much like the Martini and Margarita, into a sort of sub-family of drinks. It is the quintessential rum cocktail and one of the easiest, freshest drinks you can make.

The common denominator among daiquiris is rum, lime, and a sweetener. From there anything can (and does) happen; e.g. a trip through the blender, an extra fruit, etc. Many of those variations are below the main recipe.

The 'real' Daiquiri, however, is an extremely simple rum cocktail and the three ingredients should find a balance in your glass. If your drink is a bit too tart, add more sugar. If it is too sweet, add more lime. It is a matter of personal taste as to how you take your Daiquiri, though this recipe is a good place to start.

The only other advice I have is to keep in mind that this is a very transparent cocktail, so quality ingredients do matter. Choose a quality rum and use fresh lime juice. Also, save some money and make your own simple syrup (it really is simple and there is no need to buy it).

However you choose to look at it, this is an elementary cocktail, one that should be a top priority to memorize. Once you get it, you will become a believer that bottled Daiquiris have no place in the bar.

What You'll Need

1 1/2 ounces light rum
3/4 ounce fresh lime juice
1/4 ounce simple syrup

How to Make It

Pour the light rum, lime juice and sugar syrup into a cocktail shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.

A Little Daiquiri History

The Daiquiri is thought to have been developed in the late 1800's in Cuba. It was either created as a medicinal treatment or in a "There's no whiskey or gin around here. time to doctor up the local rum" type of scenario. As is often the case in cocktails, we do not know for sure which is the truth and it is likely that both renditions have some element of the truth in them.

Probably the most famous Daiquiri lover was Ernest Hemingway, who also happens to have a variation named after him. The aptly named Hemingway Daiquiri adds grapefruit and maraschino to the mix and it is another fantastic drink.

For a very thorough history of the Daiquiri, read Wayne Curtis' book, And a Bottle of Rum.

Classic Daiquiri Cocktail Recipe

This Classic Daiquiri Cocktail Recipe uses fresh ingredients for a light, festive, fun, summertime drink.

Warm and lazy summer afternoons beg for light, refreshing, summer cocktails on the patio, don’t you agree?

Last summer, we splurged on outdoor furniture, buying every piece in the showcase, including extra side tables and lots of cushy pillows. The best purchase to complete the set, was a covered pergola, and when setting it up with an outdoor carpet underneath it, we have outdoor living at its best. And, that’s where you will find us nearly every weekend. Enjoying the smell of the nearby roses and sipping on Happy Hour cocktails like this one!

What you will love about this Classic Daiquiri Cocktail Recipe is that it’s fast and easy to make, and it uses freshly squeezed lime juice, which really enhances the thirst-quenching taste of the tart lime.

The recipe as written makes a serving for two, but if you’re planning a backyard party, you can double or triple the recipe to enjoy with all your friends.

With the heat of the summer, the best way to serve this festive summer drink is ice-chilled. For a special touch, chill the glasses too!

To achieve the perfectly chilled drink, place ice and drink ingredients in a cocktail shaker and stir until the sugar is fully dissolved. Then, after a brisk shake, strain into a cocktail glass and serve!

Just a few easy steps before your backyard party gets started!

Classic Daiquiri Cocktail Recipe

Ingredients:

6 ice cubes
3 1/2 ounces freshly squeezed lime juice (about 2 medium limes)
6 teaspoons granulated white sugar
6 1/2 ounces rum

Directions:

Add ice, lime juice and sugar to a cocktail shaker and stir until sugar is thoroughly dissolved.
Add rum and shake vigorously until well mixed and chilled. Using a cocktail strainer, strain drink into two glasses and serve.

Here are a few more rum cocktail recipes you might enjoy:

Citrus Rum Punch by The Little Epicurean
Cherry Mojitos by Recipe Girl
Peach Prosecco Mojitos by Melanie Makes
Dirty Banana Cocktail by Inspiration Kitchen

Kristi Kaiser-Minietta

I'm Kristi, the photographer, blogger, writer and cook at Inspiration Kitchen. I love to entertain, inspire and encourage home cooks everywhere, that anyone can cook. Don't be afraid to take risks in the kitchen!

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Daiquiri

Ultimate Daiquiri Cocktail (02:50)

Ingredients

2 cups crushed ice, plus extra for chilling glass
2 ounces light rum
1-ounce freshly squeezed lime juice, strained of pulp
1/2-ounce Simple Syrup, recipe follows

Directions

If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.

Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.

Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month.

Thanksgiving Newsletter

Cocktail recipes

Blue Daiquiri

Our Blue Daiquiri is a colorful twist to the classic Daiquiri. This now widely popular cocktail originated in Cuba and is named after a beach near Santiago. It was built in a tall glass by adding a teaspoon of sugar on top of crushed ice, squeezing one or two limes over the sugar and adding the rum thereafter. Nowadays, it all gets thrown into a shaker, which we see as a good element of surprise. Just imagine telling people you are serving a Daiquiri and then comes this lively colorful drink. The look on their faces will be priceless.

2 part Senior Genuine Blue Curaçao
2 part Lime juice
1 part Rum
Ice cubes
Garnish: Lime wedges

Shaker
Strainer
Drinking jar

How to prepare

Put all the ingredients and some ice cubes in a shaker and shake well. Add some ice cubes in the jar and strain the cocktail into it. Garnish with lime wedges.

Visit only if you are over legal drinking age.

Daiquiri Cocktail – Best recipe & how to make

Words by: Simon Difford

My quest to find the perfect Daiquiri and the recipe to replicate it started in 1997 when Dick Bradsell, England’s most famous bartender, said I needed to choose a cocktail with which to test bartenders’ skills and make that my own drink. Knowing that I like Daiquiris he suggested I order one every time I walk into a new bar so I could make a comparative assessment. I must have ordered thousands since.

Dick also introduced me to the other person who has been most influential in my own cocktail making, David A. Embury. In his seminal 1948 Fine Art of Mixing Drinks, the book that Dick gave me, he wrote, "The Daiquiri, like the Old-Fashioned, deserves an even greater popularity than it now enjoys. For example, it is in my opinion, a vastly superior cocktail to the Manhattan, yet most bars sell more Manhattans than Daiquiris. So far as I can ascertain there are two main reasons why more Daiquiris are not sold: The use of inferior rums and the use of improper proportions."

Every few years I have readdressed these two points, fine tuning what I consider a great Daiquiri - what are the best ingredients? What's the perfect recipe? What method or techniques make it special? There's much more to this cocktail than merely mixing three ingredients together in a cocktail shaker - although, essentially, it is that simple.

I'm indebted to Metinee "May" Kongsrivilai and the team at Bacardi who invited five Daiquiri loving bartenders to spend a few hours making and remaking Daiquiris and discussing variables in pursuit of my ongoing quest to find the best recipe. They were: Lyndon Higginson (The Liars Club, Manchester), Davide Segat (Punch Room, London), Ryan Chetiyawardana (Dandelyan, Super Lyan, London), Iain McPherson (Panda & Sons, Edinburgh), Marcis Dzelzainis (Sager & Wilde, London). I've incorporated what we discussed that day in what follows and I've included each of their recipes at the foot of this page.

Ingredients and formula

In his personal diary, Jennings Cox the American mining engineer, credited with creating this cocktail while working at a mine near the Cuban town of Daquiri in 1898, records his original Daiquiri recipe (to serve six) as follows:

"The juice of six lemons; Six teaspoons full of sugar; Six Bacardi cups ('Carta Blanca'); Two small cups of mineral water; Plenty of crushed ice"

So, a Daquiri is made using five ingredients: citrus, sugar, rum, water and ice, so firstly let's address each of these ingredients.

The best rum

Cox's original recipe and other such historical references specify Bacardi Carta Blanca as the rum used to make a Daiquiri. Thus, to make an authentic Daiquiri you should use a light white rum. And as Bacardi purports to be made using the same strain of cultured yeast and recipe as in Jennings Cox's day, then modern day Bacardi Carta Blanca is a natural choice.

I find that Bacardi has a delicate savoury mushroom/blue cheese note, which adds a distinctive character that I like in the finished drink. In the interest of balance, I should mention I'm also a fan of El Dorado 3 Year Old in my Daiquiris. It's important to use a light-bodied white rum as an authentic Daiquiri is a delicate and subtle cocktail.

Choice of citrus fruit

Although Cox's recipe states "lemons" it is most likely that he is referring to limes which are native to Cuba and that the confusion arises due to the common Cuban term for lime being 'limón'. Again, to quote Embury's wisdom, "Actually lemons are almost unknown in Cuba, whereas lime trees grow in everyone's own yard."

There is consensus that a Daiquiri should be made with limes but not all limes are created equal and Davide Segat argues that a combination of 2/3rd lime juice to 1/3rd lemon juice (of the varieties available in the UK) is more like the limes available in Cuba. Lemon juice is certainly slightly sweeter than lime juice and indeed a combination of the two juices does influence a Daiquiri's flavour. His Daiquiri is certainly delicious (recipe at the bottom of this page). However, the consensus amongst our group was that Daiquiris should be made with lime and crucially the lime should be ripe and freshly squeezed immediately prior to making the drink.

Striving for sustainability and cutting waste has led many to start using lime husks after they have been squeezed, indeed this plays a part in Marcis Dzelzainis's recipe at the foot of this page. I've experimented with this and it's surprising how much bitterness is added when shaking with even one lime zest twist. If shaking with lime peel then the quantity of sugar used will need to be increased to maintain the balance of the cocktail.

I favour cutting a few zests from each lime prior to peeling and then expressing the oils over the surface of the finished cocktail before discarding the spent peel.

Sugar or sugar syrup?

Embury's own recipe calls for sugar syrup and this is something with which I have previously whole-heartedly agreed with, as granulated or caster sugar does not as readily dissolve in cold liquid/alcohol. I have also previously always been an advocate of making my own 2:1 sugar syrup rather than buying a proprietary syrup but as Lyndon Higginson pointed out to me when he sampled my homemade syrup, it not only allows for inconsistencies, stirring the syrup together as it heats on the hob can result in metallic notes from the pan/spoon. The syrup I made did indeed appear to have a faint metallic taste. Commercially made syrups ensure consistency and are usually equivalent to 2:1 syrup in strength (65°brix).

Sugar syrup is arguably easier to measure accurately than spoons of sugar, and syrup has the advantage of being pre-dissolved. And indeed, you can make a very fine Daquiri using sugar syrup, but when made with caster sugar this cocktail appears to be more alive and vibrant, with pleasing sherbet-like notes.

If using caster sugar then be sure to stir with the lime juice in the base of your shaker to ensure the sugar is dissolved before adding the rum. Better still, use 'bar sugar' or 'powdered sugar' which dissolves readily and doesn't require stirring prior to shaking. To make this use a mortar and pestle to crush caster sugar to a fine powder.

Please also be aware of the difference between cane and beet sugars. Cuban cane sugar was used in the original Daquiri - its subtle flavour is part of this drink's DNA. Beet sugar is more neutral in flavour and produces a lesser cocktail. When buying caster sugar be sure to only buy packs that specifically state "cane sugar". If the pack merely says, "caster sugar" then this is likely to be made from sugar beet rather than sugar cane. I favour Tate & Lyle Fairtrade Cane Sugar.

When measuring caster or granulated sugar be aware of not only how heaped the sugar on your spoon is, but also the size of that spoon. Follows a rough guide:

Flat teaspoon = 4 to 5 grams sugar

Flat 5ml measure = 5 grams sugar

Heaped Cocktail Kingdom barspoon = 6 grams sugar

Heaped Bonzer barspoon = 7 grams sugar

Heated teaspoon = 6 to 7 grams sugar

For accuracy, I measure using 5ml chefs measuring spoons of powdered sugar tapped so the sugar is level with the top of the measure - consistently measures 5 grams of sugar.

Water/dilution

Embury's mixing instructions are, "Shake vigorously with plenty of finely crushed ice and strain into chilled cocktail glasses." Embury uses crushed ice to add dilution and indeed dilution is a crucial aspect to mixing a perfect Daiquiri. Some bartenders, (Dick Bradsell was one) shake daiquiris with a combination of cubed and crushed ice. However, as crushed ice is so variable in its wetness, so the amount of dilution it adds to a drink is unpredictable and inconsistent.

Cubed ice from an ice machine or the ice well of a bar will add more dilution than ice cubes taken directly from a freezer. If using ice straight from a freezer consider adding 10 to 15ml of iced water per cocktail.

When I make a Daiquiri with powdered sugar rather than syrup I make up for the lost dilution by adding 10ml chilled water per cocktail. I also aim to shake with such vigour that there are fragments of ice left in the strainer when I fine strain the drink. This makes for an ice-cold Daiquiri with the controlled dilution essential to a great straight-up Daiquiri.

Perfect proportions

Dick Bradsell originally taught me Embury's 8:2:1 Daiquiri formula and I used to believe this was the best (I still do when making Daiquiris with aged rum - but that's another cocktail.) Embury's 8:2:1 Daiquiri consists of:

8 part "White label Cuban rum" 60ml / 2oz

2 part Lime juice 15ml / ½oz

1 part Sugar syrup (2:1 strength) 7.5ml / ¼oz

Other bartenders make Daiquiris according to the classic Margarita formula using twice as much lime and sugar than Embury's recipe. Known as the "countdown" 3:2:1 formula), this was popular in London during the 1990s, partly driven by the ease of measuring due to UK jiggers being 25ml and 50ml.

3 part Light white rum 50ml / 2oz

2 part Lime juice 25ml / 5/6oz

1 part Sugar syrup (2:1 strength) 12.5ml / ¼oz

I have experimented with the countdown formula but while tequila is robust enough to shine above the citrus flavour in a Margarita, such a large proportion of lime tends to overpower the more delicate flavours of light rum in a Daiquiri.

After much experimentation, around 2005, I settled on my rum-forward, less citrusy, arguably more balanced 10:3:2 Daiquiri formula, with a whopping 75ml (2.5oz) of rum - after all a mere 2oz of rum would hardly satisfy great Daiquiri drinkers such as Hemingway. However, even folk in the drinks industry appear shocked at such a healthy dose of rum so I have reduced the ingredients proportionately and the following three sets of measures all produce 10:3:2 Daiquiris:

If making with powdered sugar (now my preference) I count 1 gram of powdered sugar to be equal to 1ml sugar syrup (2:1), which handily means 2x flat 5ml chefs measures of powdered sugar equal 10ml sugar syrup.

That day when May brought five UK bartenders round to my bar for an afternoon of Daiquiri making and experimentation, something of a consensus was reached which introduced me to yet another formula, the 6:2:1 Daiquiri formula:

6 part Light white rum 60ml / 2oz

2 part Lime juice 20ml / 2/3oz

1 part Sugar syrup 10ml / 1/3oz (or 2 spoons caster sugar)

The 6:2:1 recipe does indeed make a very tasty, balanced Daiquiri that is a tad more citrus forward than my 10:3:2 formula. So good is this recipe that I nearly adopted it for my own, but after much subsequent testing I have stuck to the 10:3:2: formula - using a 75ml measure of rum when serving on-the-rocks and a 50ml measure of rum when serving straight-up in a Nick & Nora glass.

To fine strain?

The use of a fine strainer to remove fine fragments of ice that float on the surface of a cocktail, or indeed not bothering to do this is one of the most contentious issues in bartending. I favour fine straining but each to their own.

More Daiquiri recipes

I'm indebted to the following for their input and recipes during what was a very enjoyable afternoon or Daiquiri making. Follows their own Daiquiri recipes:

Davide Segat, Punch Room, London

60ml Bacardi Carta Blanca white rum

20ml Lime juice

10ml Lemon juice

2 bar spoons Sugar syrup (2:1)

Lyndon Higginson (The Liars Club, Manchester)

60 Bacardi Carta Blanca white rum

2 heaped Bonzer bar spoons Caster Sugar

Ryan Chetiyawardana (Dandelyan, Super Lyan, London)

Austere dry style

60 Bacardi Carta Blanca white rum

10 Sugar syrup (2:1)

Iain McPherson (Panda & Sons, Edinburgh)

Chap who used to be at Green & Red, recipe from Danny Smith

60 Bacardi Carta Blanca white rum

10 Sugar syrup (1:1)

1 heaped barspoon of caster sugar

Marcis Dzelzainis (Sager & Wilde, London)

Recipe at 01:06:10

60 Bacardi Carta Blanca white rum

Juice of 1 lime squeezed in to shaker and lime shell dropped in to shaker

25 Sugar syrup (1:1)

Metinee "May" Kongsrivilai (Bacardi UK Brand Ambassador)

Recipe at 01:16:10

2 heaped Bonzer barspoons of caster sugar

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Daiquiri

Daiquiris often mean frozen drinks flavored with commercial sour mix and cheap rum. Leo Robitschek loves introducing people to the real deal: “They’re shocked that three simple ingredients can create such a complex drink.” Slideshow: More Great Daiquiris

Ingredients

Ice
2 ounces white rum
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup

How to Make It

Fill a cocktail shaker with ice. Add the rum, lime juice and Simple Syrup and shake well. Strain into a chilled coupe.

Buy the ingredients on Drizly and have them delivered in under an hour. Find out if they operate near you.

Hemingway Daiquiri

Ernest Hemingway once wrote that daiquiris “felt, as you drank them, the way downhill glacier-skiing feels running through powder snow.” The daiquiri that Hemingway liked best included grapefruit juice and maraschino liqueur. Slideshow: Rum Cocktail Recipes

Ingredients

2 ounces white rum
3/4 ounce fresh lime juice
1/2 ounce fresh grapefruit juice
1/2 ounce maraschino liqueur
Ice
1 lime wheel, for garnish (optional)

How to Make It

In a cocktail shaker, combine the rum, lime and grapefruit juices and maraschino liqueur. Fill the shaker with ice and shake well. Strain into a chilled coupe and garnish with the lime wheel.

Classic Daiquiri Cocktail Recipe

This Classic Daiquiri Cocktail Recipe uses fresh ingredients for a light, festive, fun, summertime drink.

Warm and lazy summer afternoons beg for light, refreshing, summer cocktails on the patio, don’t you agree?

The recipe as written makes a serving for two, but if you’re planning a backyard party, you can double or triple the recipe to enjoy with all your friends.

With the heat of the summer, the best way to serve this festive summer drink is ice-chilled. For a special touch, chill the glasses too!

Just a few easy steps before your backyard party gets started!