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Now that's 1-1/2 oz rum, 1/2 oz maraschino...

Day 42, Cocktails 36 and 37

So I’m trying to figure out how to use up the left over limes and grapefruit juice I have in the Twilight Lounge.  A quick internet search and I stumble into this little gem called the Hemingway Daiquiri.  This cocktail is reputed to have come about while Ernest Hemingway was frequenting the La Floridita bar in Havana, a hot spot for daiquiris.  Hemingway, known for his drinking, didn’t like sweet drinks and convinced the head bartender of La Floridita, Constante Ribalaigua, to mix a daiquiri for him that used maraschino liqueur rather than simple syrup.  The result is now commonly known as the Hemingway Daiquiri and was thoroughly enjoyed by yours truly.

  Hemingway Daiquiri

  • 1-1/2 oz light rum
  • 1/2 oz maraschino liqueur
  • 1/2 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/2 oz simple syrup

Combine all the ingredients in a shaker with ice cubes.  Shake to mix and chill.  Pour into a chilled cocktail glass and garnish with a lime twist.

The maraschino and grapefruit give a great twist to the classic daiquiri.  Thank you Mr. Hemingway!

Part two tonight is actually from last Saturday’s gathering.  The credit for this one goes to Mark Stoffel who was using the fresh lemon mint he had picked up at the local farmer’s market that morning.  Just like food, great drinks come from fresh ingredients!

  Pimm’s Mint

  • 1-1/2 oz rye whiskey
  • 1/2 oz lemon juice
  • 1/2 oz Pimms No. 1
  • 1/2 oz Heering Cherry liqueur
  • 1 oz simple syrup
  • 2 dashes Agnosturo bitters
  • 5-6 lemon mint (or regular mint) leaves

Muddle the mint leaves with the lemon juice, Pimms, Heering and simple syrup in a shaker glass.  Add the rye, Agnosturo and ice and shake to mix and chill.  Strain into a chilled cocktail glass and garnish with mint leaves.

This tasty number works quite well as the bitters pull together the Pimms, Heering and rye while the lemon provides some balance.  The aromatics from the mint top this off like a cherry on a sundae!  Great job Mark!

Cheers!

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