Hemingway’s Daiquiri

The “Papa Doble” is essentially a double-sized daiquiri. This means it contained twice the amount of rum typically used in a regular daiquiri. Hemingway preferred the Havana Club Silver Dry rum and made sure the drink had no sugar. He wanted it cold and sour.

This recipe has slightly less rum than a full “doble” portion. It is made with lime juice and grapefruit juice, along with maraschino liqueur, which adds a subtle sweetness and complexity to the cocktail, balancing the tartness of the citrus. And of course, there’s no sugar.

The Papa Doble Recipe

Ingredients

3 oz blanco rum
½ oz maraschino liqueur
1 ½ oz grapefruit juice
¾ oz fresh lime juice
Lime Wedge

Preparation

Combine all of the ingredients excluding the garnish with ½ cup of ice. Blend until smooth. Pour into a chilled cocktail glass. Garnish with the lime wedge.

Origin of the “Papa Doble”

Legend has it that around the 1890s, in Cuba’s Daiquiri mountains, a thirsty American engineer who blew through his gin ration desperately needed a drink. Fresh out of gin but with plenty of ideas, our hero, like any thirsty BarWarrior, used his brain muscle to devise something extraordinary, the daiquiri as we know it today. True, rum had been around Cuba for quite a while, and also true, Cubans know how to party, so it’s likely the drink was enjoyed before our intrepid American arrived. But regardless, after the story of an epic rum-based cocktail spread throughout the United States, Havana became the daiquiri mecca with El Floridita Bar as its north star.

Ernest Hemingway’s Influence

Hemingway loved to booze, and one of his truest loves was the daiquiri. During Prohibition, he holed up in Havana and frequented El Floridita, where he befriended the legendary bartender Constantino Ribalaigua. Constantino perfected the daiquiri by straining the drink after blending it with crushed ice, allowing the drink to retain its frosty character without further dilution. Over time, he created a new drink for his famous patron called the “Papa Doble.”

The “Papa Doble” became so closely associated with Hemingway that it was also referred to as the “Hemingway Daiquiri,” the “Ernest Hemingway Special,” and “Papa Hemingway’s Daiquiri.” It reflects his preference for strong, no-nonsense drinks and his endorsement of the drink contributed significantly to El Floridita’s fame. With the combination of Constantino’s skill and El Floridita Bar’s famous clientele, the bar would eventually become known as “La Cuna del Daiquiri,” or “the cradle of the daiquiri.” Today, the bar still celebrates Hemingway’s legacy, with a life-size bronze statue of him leaning against the bar.

Modern-Day Appeal

The “Papa Doble” remains a popular choice among cocktail enthusiasts and Hemingway admirers. It’s often featured in cocktail bars around the world, especially those with a focus on classic and historical drinks. The drink continues to symbolize Hemingway’s adventurous lifestyle and his connection to Cuba. It is as much a part of his myth as his literary works and personality: bold, straightforward, and unique.