Do you like to read? I do! I have loved reading ever since I was a kid and, I make sure I read a little every day. And yes, I was that geeky kid who actually read and liked most of the books I was assigned to read in school. One of my favorites was Ernest Hemingway‘s A Farewell to Arms, so this recipe’s name grabbed my attention. And as a native Floridian who has made the trek to the Keys to visit Hemingway’s house and drink at his favorite bar, Sloppy Joe’s, I feel I have a duty to learn how to make a Hemingway Daiquiri (aka Papa Doble).
Hemingway daiquiri – icy cold, citrusy and slightly sweet, this is the famous Papa Doble, or double frozen daiquiri, that Earnest Hemingway loved so much – a pure bliss on a hot day.
The Ingredients
There aren’t a lot of ingredients for this cocktail, and you know I’m not mad about it. In fact, I had the rum and maraschino liqueur on hand.
Actually, I had two kinds of maraschino liqueur on hand: Luxardo and Heering. I chose the Luxardo because it’s clear. Heering is a dark burgundy/brown color and might have changed the color of the daiquiri.
All I had to shop for was limes and grapefruit. I chose a regular white grapefruit because it wouldn’t affect the cocktail’s color. Then I found a red grapefruit in the crisper, and I decided I would try this with both
The Process
The good news is there are only a few ingredients and no cooking involved in making a Papa Doble. The bad news is you need a blender and zester, and a juicer is very handy to have.
The recipe gives a total time of 5 minutes, but my Papa Doble took 9 minutes including the garnish. Here’s how things went.
Rimming the Glasses
Since this is an icy/slushy cocktail, I decided to rim the glasses first. That actually made things much easier since I had to zest the limes before I juiced them. Trying to zest a juiced lime (or any citrus fruit) is the worst! It almost guarantees scraped knuckles.
Anyway, I gave the limes a quick zesting, chopped the strips of zest, and mixed them with a couple of tablespoons of sugar in a small ramekin. Then I poured the mixture onto a small plate and gently jiggled it until the sugar was spread evenly.
To rim the glasses, I poured a little water onto another plate, dipped a glass into it, then dipped it into the lime zest-sugar mixture. Gently moving the glass around in the sugar gave the rim a thorough coating, and I repeated the same steps for the second glass.
You can also use a slice of lime or grapefruit instead of water. They both have their pros and cons, though. Citrus can be messy, and water tends to drip. However, I think the sugar adhered to the water much better than lime (you know I tried it both ways!).
Blending the Papa Doble
Rimming the glasses was the main work for this recipe. The actual cocktail was quick and easy to blend. It’s literally putting the rest of the ingredients into a blender and pushing a button to blend.
I added slices of lime to garnish, and voila! Two Papa Dobles for my husband and me to sample. Actually, a little over two of the glasses I used. Oops!?
Oh, and remember that red grapefruit I found in my crisper? I used that with the Heering cherry liqueur to see if there was any difference in the flavor and color. The cocktail was pink, as I imagined it would be, but the sour flavor was a little softer.
. A refreshing must try!){kind=link}