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Home Bar Project: How to Make a Hemingway Daiquiri

Have you ever dreamed of having an amazing home bar, filled with bottles you actually use and the tools you need to execute a fine crafted cocktail? Enter the Home Bar Project. Through this series we are going to take this challenge piece by piece. We’ll teach you the proper techniques and make sure the spirits you purchase aren’t collecting dust on your back bar.

About the instructor:
Dan Lan Hamm is a craft bartender at 1 Tippling Place in Philadelphia. He was Pennsylvania's winner of Bombay Sapphire and GQ's Most Imaginative Bartender Competition in 2014. He runs Spirit Forward, a cocktail-centric group which caters local events and provides educational workshops.

This week: How to Make a Hemingway Daiquiri

Also known as the “Floridita Daiquiri No. 3”, the Hemingway Daiquiri was known to be drunk in excess in Cuban bars by the famous writer, Ernest Hemingway. His aversion to sugar lead him to create a daiquiri variation that was light on the sweetness. He would originally get this drink served “frapped,” or blended, and he was known to drink these a dozen at a time. Our recipe calls for the more modern practice of shaking and serving up, although if you feel like breaking out the blender, a half a cup of ice per drink would make a fine frozen concoction.

Ingredients:
Fresh lime juice
Fresh grapefruit juice
Maraschino syrup (1:1 with simple syrup)
White rum

 


Step 1 of 6:

Add 1/2 oz fresh lime juice to shaker

 


Step 2 of 6:

Add 1 oz fresh grapefruit juice

 


Step 3 of 6:

Add 3/4 oz maraschino syrup

 


Step 4 of 6:

Add 1 1/2 oz white rum

 


Step 5 of 6:

Fill shaker 2/3 with ice. Shake vigorously until outside of shaker begins to frost (6-8 seconds)

 

 


Step 6 of 6:

Strain into coupe glass.

Enjoy!

 

Photos by The Drink Nation


Tags: Cocktails, Education, Rum
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