How to Make Scarlet’s Take on the Hemingway Daiquiri

It's not that kind of daiquiri

scarlet-palms-1.jpgSimply utter “daiquiri” and, surely, visions of frozen, blended nightmares flash before the eyes of any bartender who hangs his hat on his knowledge of the original daiquiri, a hand-shaken union of rum, sugar and lime juice. Employing three of the most ubiquitous resources in the Caribbean and South America, it’s a cocktail that one could say was almost inevitable. Or, as cocktail historian David Wondrich so eloquently put it to Esquire, “It would take the chowder-headedest duffer who ever buttoned a trouser not to invent it.”

Author Ernest Hemingway is said to have enjoyed a hefty double-pour of white rum over shaved ice with lots of grapefruit and lime juices and a few drops of Maraschino liqueur—a tart, enamel-stripping drink if ever there was one. His Hemingway Daiquiri (or Papa Doble) was made famous by barman Constantino Ribalaigua Vert in the 1930s at La Floridita in Havana, Cuba, and is today generally served in kinder proportions where classic cocktails are understood and respected. But a progressive take on Hemingway’s own derivation by Southern Wine & Spirits’ Francesco Lafranconi is gathering steam for the summer ahead.

Am I waxing perhaps a little too poetic to propose that the tiny scoop of house-made grapefruit sorbet melting into the Atlantico Platino rum and fresh lime sour beneath a healthy mist of Luxardo Maraschino pays homage to Papa Hemingway’s novel Islands in the Stream? Probably.

Alive & Well

As served at Scarlet in the Palms, $16

In a cocktail shaker, add 2 ounces Atlantico Platino rum and 1½ ounces fresh, house-made lime sour mix (2 parts fresh squeezed lime juice to 1½ parts stretched agave nectar—a 2:1 agave/water ratio). Add ice, cover, shake and strain into a chilled cocktail coupe over a scoop of grapefruit sorbet. Finish with 3-5 sprays of Luxardo Maraschino liqueur and garnish with a bit of lime zest.

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