Hemingway Daiquiri
Hemingway Daiquiri: Papa Doble's Sugar-Free Classic
Ernest Hemingway's introduction to Ribalaigua and El Floridita was unintentional. In the early 1930s, Hemingway went into the Floridita to use the restroom one day. People in the bar were bragging about the daiquiris being served there NPR. Hemingway tried the Floridita's signature drink and said "That's good but I prefer it without sugar and double rum," which became a cocktail now known as the Hemingway daiquiri or the Papa Doble Wikipedia.
Hemingway suffered from haemochromatosis (a rare hereditary disease that can lead to diabetes) from which his father also suffered, hence his aversion to sugar Difford's Guide. The daiquiri itself was not invented by Ribalaigua, but he did fine-tune it. He was the first to add chipped ice NPR.
For the Papa Doble, he added grapefruit juice and a few drops of maraschino liqueur to two jiggers of light rum and the juice of a fresh lime NPR. Antonio Meilan—who became the head bartender at El Floridita after Ribalaigua—is credited with the additions of grapefruit juice and maraschino liqueur to the stout combination of straight-up rum and lime juice Food Republic.
The cocktail was originally named 'Daiquiri Like Papa' and then later 'Papa Doble'. After Meilan added maraschino and grapefruit, the drink changed its name again to the Hemingway Special Difford's Guide.
RECIPE:
2 oz white rum
¾ oz fresh lime juice
½ oz grapefruit juice
½ oz maraschino liqueur
½ oz simple syrup (optional, for balance)
Method:
Add all ingredients to shaker with ice
Shake vigorously until well-chilled
Strain into chilled coupe glass
Serve straight up, no garnish