Papa Doble 1.000

Deb Lindsey for The Washington Post; glassware from Crate and Barrel

Spirits Aug 18, 2010

This is the daiquiri variation that Ernest Hemingway famously enjoyed at El Floridita bar in Havana. Although Hemingway probably drank Bacardi, and Spirits columnist Jason Wilson suggests a few specific rums below, this cocktail works with any number of premium white or lightly aged rums.

Remember, maraschino liqueur is not the juice of maraschino cherries.


Servings: 1
Ingredients
  • Ice
  • 2 ounces rum, such as Rhum Barbancourt, white rhum agricole or Banks 5
  • 1/2 ounce freshly squeezed grapefruit juice
  • 1/2 ounce freshly squeezed lime juice
  • 1/4 ounce maraschino liqueur, such as Luxardo

Directions

Fill a cocktail shaker halfway with ice. Add the rum, juices and maraschino liqueur. Shake vigorously for at least 30 seconds, then strain into a chilled cocktail (martini) glass.

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Recipe Source

From Wilson's "Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits" (Ten Speed Press, September 2010).

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.