50th Anniversary of the Death of Ernest Hemingway

Thanks to a tip-off by our Twitter pal, @HistoryOhMy, we learned that today marks the 50th anniversary of the death of Ernest Hemingway.

[blackbirdpie id="87221650591981568"]

In  tribute to that hard-drinking writer, we’re re-running our 2010 feature on Hemingway cocktails:

El Floridita

photo by Mr Jaded via flikr.com

Hemingway and the Daiquiri

Hemingway was known to enjoy his daiquiris at the El Floridita Bar in Cub, but there is quite a bit of controversy as to what the Hemingway Daiquiri actually was. Read about it in depth in a May 26th article from RumDood.com.

Papa Doble :

Originally created by Constantino Ribalaigua, recipe as remembered by A.E. Hotchner.

This drink takes the standard daiquiri recipe, doubles the rum, and ingeniously adds maraschino liqueur and fresh sweet “marsh” grapefruit juice.

  • 3 oz white rum
  • Juice of 2 limes (1 1/2 to 2 oz)
  • 1/2 oz marsh grapefruit juice
  • 6 drops of Luxardo Maraschino Liqueur

Glass: Coupe

Garnish: None

Blend the rum, lime juice, grapefruit juice, and maraschino liqueur with ice. Pour into a coupe glass and serve without garnish.

Dale’s Hemingway Daiquiri

Dale Degroff”s take creates a less sour version of the original Papa Doble.

  • 1 1/2 oz white rum
  • 1/2 oz Luxardo Maraschino liqueur
  • 3/4 oz simple syrup
  • 1/2 oz fresh-squeezed grapefruit juice
  • 1/2 oz fresh-squeezed lime juice

Glass: Cocktail

Garnish: None

Combine the rum, Maraschino liqueur, syrup and grapefruit and lime juices in a mixing glass with ice and shake well. Strain into a cocktail glass and serve up.

Hemingway signature

photo via flikr.com

Hemingway Mojito

The drink was invented at La Bodeguita del Medio in Havana, Cuba, where Hemingway and many other celebrities (Brigitte Bardot, Nat King Cole, Jimmy Durante, Erroll Flynn, etc.) drank them.

  • 6 fresh mint sprigs
  • 1 oz. lime juice
  • 3/4 oz. simple syrup
  • 2 oz. light rum
  • Lime wedge

Glass: Highball

Garnish: Lime Wedge and Mint

Crush 5 mint sprigs into the bottom of a chilled highball glass. Pour in lime juice, simple syrup, and rum. Fill glass with crushed ice. Garnish with lime wedge and remaining mint sprig. Sometimes a splash of club soda is added.

About Gregory Priebe

Time Lord Bartender: Two livers, sonic corkscrew, liquor cabinet "bigger on the inside".