Ernest Hemingway was a great many things, including a Nobel laureate in literature. Â For our purposes here, he was also prolific drinker and among his vast legacy are several great cocktails, including the rum-based Papa Doble. Â Whether celebrating his life and work or trying to beat the sweltering heat we’ve been suffering under lately, enjoy one this weekend. Â â€“ Andrew
Read below for the full recipe!
2 oz Clear Rum
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/4 oz Maraschino Liqueur
Combine all the ingredients with crushed ice, shake well, pour everything into a chilled cocktail glass, and enjoy!
The Papa Doble is very tart, a little sweet, fantastically cold, and very refreshing. Â I should emphasize, this is notÂ very sweet. Â If you want a sweeter drink than Hemingway did, you can increase the Maraschino Liqueur to 1/2 oz; this is quite tasty, but the sweet taste of Maraschino, reminiscent of almonds, can easily overwhelm a drink. Â The clear rum can easily be overshadowed by the strong flavors of all that citrus and Maraschino, so consider experimenting with a more robust rum, like a Rhum Agricole or CachaÃ§a.
Hemingway spent a lot of time in Cuba, visiting in the 1930s and living there for a time in the 1950s. Â It was in Cuba that Hemingway helped develop the Papa Doble, his take on the Daiquiri (and for that reason known as the Hemingway Daiquiri). He wasn’t a fan of sweet drinks and wanted to take the sugar out of the Daiquiri; the original recipe probably included only a dash or two of Maraschino liqueur to balance all the sour citrus juice.
There’s a huge range of Papa Doble recipes out there, many of which sound terrible. Â I’m not sure which is the most authentically Hemingway, but I’m not sure it matters much either â€“ play around with these proportions until you find a recipe that works for you!
Photo Credits: Nole Garey for Oh So Beautiful Paper