Monday, June 09, 2008

Hemingway, Havana, daiquiris.....and me?!

Maybe it's cocktail kismet, but the very day I came home from the wine shack in dire need of refreshment and decided to make a daiquiri while I awaited w's arrival home (a daiquiri is something I hadn't thought of...and never made at home...until recently when we had them as one of our "house" cocktails at our recent wedding reception. They were quite delicious!). While sipping this rum-based bit of adult enjoyment, I was online and came across this article in the Wall Street Journal's online edition about Ernest Hemingway's daiquiri, called the Papa Doble. I had forgotten abut EH's penchant for consuming gargantuan quantities of this drink at his favorite Havana bar La Florida, which he called "Floridita" (although under his entry on wikipedia they have a picture of the La Bodeguita del Medio bar, which they say was his regular haunt. When you consumed as much hooch as "Papa" I'm sure you were a presence at...and under...innumerable bars. Besides, we all know how dependable fake-ipedia is). Hemingway and me. The similarities are, I think you'll agree, eerie: Hemingway loved the daiquiri, I love the daiquiri. Hemingway loved to travel and live large, ditto for yours truly. Hemingway was a great writer, I'm a...um...well, enough of that.

Anyway, this is really just an overlong introduction to my recipe (adapted from the New American Bartender's Handbook) for what I think just may be the perfect daiquiri. With the magical sweet complexity of the rum and the balancing tartness of lime, this is a great escape while you sit on your patio dreaming of old Havana!
I know there's something historically wrong with what's being depicted on this vintage postcard from La Florida bar, but I just can't put my finger on it..........
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Daiquiri

ingredients:
2 oz. (60ml/4 tbsp.) light rum
Juice of 1 lime
1 tsp. superfine sugar (you can use regular sugar, just give it a couple of extra shakes)
Lemon twist for garnish

method:
Fill cocktail shaker halfway with ice, add ingredients, shake as if your life depended on it, strain into martini glass, add garnish, and enjoy!

Note- Further info for you cocktail geeks: The New American Cocktail handbook also says that the daiquiri had originally been invented by miners in the Daiquiri mountain range in southern Cuba. La Florida bartender Constante Ribailagua perfected the drink that Hemingway made famous.

3 comments:

Sarah said...

This recipe is appealing to me because it does not sound too sweet. I bet the lime juice gives it a nice bite. Thanks for sharing!

bb said...

sarah- fresh juice...especially citrus...is the key to cocktail happiness! so may daiquiris are made WAY too sweet. this is perfect refreshment!

EAT! said...

I am a daiquiri and margarita fan. This drink has a little of each. I think I will make myself one.