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Ernest Hemmingway liked Daiquiris. In fact he was living in Cuba just to escape the banality of Prohibition. But he had a preference for a distinctly different marriage of rum and lime. It’s known today as the Papa Hemmingway Daiquiri, made cold, sour and potent.
- 3 ounce light rum
- ½ ounce maraschino liqueur
- 1½ ounce fresh grapefruit juice
- .75 ounce fresh lime juice
- lime wedge as garnish
Combine the liquid ingredients in a blender with ½ cup crushed ice. Blend until smooth. Pour into a chilled cocktail glass. Squeeze the lime wedge over the glass, then drop it in.