The Intoxicologist

Sunday, September 16, 2007

The Daiquiri & Hemingway's Papa Doble

The Daiquiri is a bar classic dating back to the nineteenth century. Ernest Hemingway even had one named after him called the Hemingway Daiquiri or the Papa Doble. Originally built in a Collins glass over cracked ice, the Daiquiri has evolved into what we know today as the sophisticated cocktail drink served in a martini glass.

The Daiquiri is a rather tart and refreshing drink with just a hint of sweetness. It consists of only three ingredients; rum, lime juice and sugar. The balancing of these three ingredients is what complicates the drink.

Fresh ingredients are always best when creating any cocktail. This is no different with the Daiquiri. To save time, some bars will use concentrated lime juice rather than fresh lime juice. This will throw the ratio of lime juice to bar syrup completely out of whack as the concentrated lime juice tends to be rather strong and thick. Even worse, some bartenders will use Rose’s Sweet Lime in exchange for fresh lime juice not recognizing the difference. This is a huge mistake in building the Daiquiri.

Another factor in the flavor of a Daiquiri is the rum you choose. Bacardi is a perfectly fine choice. But if you would like a top shelf Daiquiri that adds a hint of depth my recommendation would be 10 Cane.

Most rum is produced from cane that has been grown and harvested for the purpose of sugar with the rum being a side product. Not so with 10 Cane. It is not ordinary rum made from molasses. It is made from the first pressings of Trinidad sugar cane grown for the sole purpose of making rum. The cane is then harvested in groups of ten, thus the name, 10 Cane. The cane is small batch distilled and aged in French oak barrels, producing a lighter, smoother tasting rum with an absolutely fabulous golden color. The undertones of this rum remind me of caramel and vanilla with a hint of spice. It is wonderful to take in the aroma before sipping it neat or within a cocktail.


2 oz 10 Cane Rum
1 oz Fresh Squeezed Lime Juice
½ oz Collins Bar Syrup

Combine ingredients in a cocktail shaker. Fill 1/3 full with ice. Shake 15 – 20 seconds. Strain into a well chilled cocktail glass. No garnish.

The Hemingway Daiquiri or Papa Doble has no bar syrup added as Hemingway had an aversion to sugar. Although his drink calls for no sugar, you can be certain it is still a marvelous concoction as it calls for a little known liqueur; Luxardo Maraschino Liqueur and also grapefruit juice. The layering effect of the flavors in this cocktail keeps the taster coming back for more and more. It is refreshing and unusual. Not the run of the mill Daiquiri, which is quite satisfying, too.

Hemingway Daiquiri (Papa Doble)

1-1/2 oz 10 Cane or Bacardi Rum
¼ oz Luxardo Maraschino Liqueur
½ oz Fresh Grapefruit Juice
3/4 oz Fresh Lime Juice
(1/2 oz Bar Syrup if you find the recipe too tart for your tastes)

Combine ingredients in cocktail shaker. Fill 1/3 full of ice. Shake for 15 – 20 seconds. Strain into a chilled cocktail glass. No garnish.

As a side note, Luxardo Maraschino Liqueur is sometimes difficult to find locally, but can easily be found on the internet. Accept no substitutions as this is a one of a kind liqueur in a one of a kind bottle.


G Money said...

How can it be a "doble" with just ONE shot of rum?

The Intoxicologist said...

G Money - I believe the 'Papa Doble' reference has nothing to do with regard to how much alcohol there is in this cocktail. Thus, there is no 'doubling' of rum. Rather 'Papa Doble' was a nickname for Hemingway. Research would be required to refresh the memory on that one.

Give the Hemingway Daiquiri a whirl. No doubling of rum is needed.