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, read more.
From El Floridita in Havana, Cuba
Ingredients
2 oz. white rum
1 oz. fresh lime juice
1/2 oz. fresh grapefruit juice
1/4 oz. maraschino liqueur
1 1/2 to 2 cups shaved ice
Directions
- Combine all items in a blender and frappe until the drink is foaming.
- Serve in a large cocktail glass, champagne saucer, or goblet.
- Garnish with a slice of lime.
Serves 1.
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Matthew Williamson
That sounds delicious! I like the subtle color, too. Plus, I've been obsessed with limes lately...
1I have been wanting to make a "real" daiquiri for a while now. This should be my kick in the pants. So many people associate daiquiris with sugary, frozen things, and that's actually the only kind of daiquiri I've ever had. So, Papa Doble, here I come.
2That sounds awesome. I can't wait to try one.
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