Our Daiquiri

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Few drinks in this world are as refreshing as a daiquiri. The original daiquiri is a very simple and very old cocktail whose three-ingredients comprises of lime juice, simple syrup, and rum. This recipe of ours is a take on a version of the daiquiri called the “Papa Doble” which is served up at the El Floridita bar in Havana, Cuba.

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The funny moniker for a Daiquiri is so named for Ernest Hemingway, who had lived about a third of his life in Cuba. A lot of that time was also spent leaned up against the bar of the El Floridita, which was famous (and still is) for cranking out thousands of hand made daiquiris a day. A big fan of these frozen drinks, Hemingway liked his less sugar and double or “doble” the rum. 

Daiquiris are almost always served mixed with chipped ice and blended into a frozen concoction which is then drank through a straw. Our recipe forgoes the blender in favor of the cocktail shaker. This gives a less watered-down cocktail, but still smooths out the tartness of the grapefruit. Garnished with Luxardo cherries, this version of the daiquiri is uniquely its own.

Clean, cold, and refreshing with smoothed citrus flavors and hints of Marasca cherry, we love drinking these together whenever we want to be a little tropical. We have included two recipes below: #1 is my favorite which is smoother and sweeter. And #2 is Nate’s favorite, which is a little more rum forward tasting.

Ingredients #1

• 1 grapefruit
• 2 oz of clear rum
• 1 lime
• 1 oz of Maraschino Liquor

Ingredients #2

• 3.5 oz of clear rum
• 1/2 grapefruit
• 1 lime
• 1/2 oz of Maraschino Liquor

Directions:

Fill a cocktail shaker with ice. Add the required amount of fresh squeezed juice, rum, and Maraschino Liquor. Cover and shake for 20-30 seconds. Strain in to a coupe glass and garnish with Luxardo Maraschino cherries.