At Spruce, an upscale bar and restaurant in San Francisco, I came across the papa doblé daiquiri on the bar menu and knew I had to order it. I love this drink for several reasons, and one of them is the legendary story behind it. The papa doblé was the signature drink of prolific writer Ernest Hemingway. Back in the '30s and '40s, he frequently ordered it at the El Floridita bar in Havana, Cuba. The cocktail isn't cloying — in fact, it isn't sweet at all — but it's smooth and easy to drink. Beware of impostor recipes, which will use cherry syrup in lieu of true, colorless maraschino cherry liqueur. To learn how to make this famous concoction, keep reading.
- 2 ounces white rum
- 1 ounce freshly squeezed lime juice
- 1/2 ounce freshly squeezed grapefruit juice
- 1/4 ounce maraschino liqueur
- Lime wheel or wedge, for garnish
- Add the rum, lime and grapefruit juices, and maraschino liqueur to a cocktail shaker filled with ice. Shake until chilled. Strain into a coupe or martini glass and garnish with a lime wheel or wedge.
- Drinks, Cocktails
- North American
- 1 cocktail