Hemingway Daiquiri Frappé
This version of the Daiquiri is based on a 1920s recipe (the “Daiquiri No. 3”) from the Floridita Bar in Havana. Beginning the following decade, the Floridita started serving these frappé with the use of electric blenders, which were a new invention at the time. In this recipe, I’m referencing an older frappé style, serving the drink over crushed or pebble ice. It goes without saying, but Ernest Hemingway was endlessly fond of this drink.
INGREDIENTS
2 oz. white rum
¾ oz. lime juice
½ oz. grapefruit juice
¼ oz. Maraschino liqueur
¼ oz. simple syrup
3 thin lime wheels, for garnish
Angostura bitters, for garnish
ABV LEVEL
Combine all in a shaker. Fill shaker two-thirds full with ice. Seal and shake hard for 5 seconds.* Strain into a rocks glass or short footed glass full of crushed or pebble ice. Garnish with a few very thin lime wheels, fanned out and tucked in next to ice, and add a straw. Mound more crushed or pebble ice on top and dash with Angostura bitters.
*By all means, blend yours if you want! If so, add a cup of crushed or pebble ice to the mixture before blending.
