Recipe: The Hemingway Daiquiri

In my mind, Ernest Hemingway was not just a prolific writer and a bona fide member of The Lost Generation - he was an icon that stood for "what was" and "what could be" (and conversely, "what can never be again"). His stories, penned with understated simplicity, often took place in exotic locations around the globe and involved people engaging in dangerous or licentious behavior...but always, always with style. Whether they were sipping a dry martini or chowing on French baguettes and caviar, he brought the visceral world into immediate eye level. You were there.

Now, references to absinthe are found in many of Hemingway's writings, as he was a well-known drunk, but the drink of choice for today is entitled, "The Hemingway Daiquiri" in honor of the drink Havana's Floridita bar used to serve Hemingway. In actuality, the original drink carrying his namesake was much stronger than the recipe below, but it will have to suffice.

Hemingway Daiquiri (aka Papa Doble)
Serves: 3

Ingredients:
-2 ounces light rum
-3/4 ounce fresh-squeezed lime juice
-1/2 ounce grapefruit juice
-1 teaspoon sugar
-1 teaspoon maraschino liqueur

Procedure
Pour all ingredients into a cocktail shaker, fill with ice, then shake and strain into a goblet or a champagne saucer filled with shaved ice.

Variations: You can skip the shaved ice, if you like, and just strain it into a chilled cocktail glass—or, you can go the easy route and just dump everything into a blender, ice and all, and zap it (but really, taking the long way around makes it kind of special). Plus, you'll find all kinds of variations in the amount of grapefruit juice, sugar and maraschino; it all depends on personal taste—use what tastes good to you.

Source: Serious Eats.