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Author Notes: At the Floridita bar in Havana, Cuba, in the 1930 and 1940s, the daiquiri was king, and an extensive daiquiri menu was developed there, due in large part to bartenders like Constantino Ribalaigua Vert. His famed Daiquiri No. 3 was consumed in massive quantities by Ernest Hemingway, though he took his "without sugar and double the rum," which became the legendary Hemingway, or Papa doble, daiquiri. —Jeffrey Morgenthaler
Makes 1 daiquiri
- 2 ounces (60 milliliters) white rum
- 1/2 ounce (15 milliliters) double simple syrup (see note)
- 1/2 ounce (15 milliliters) fresh lime juice
- 1/4 ounce (7.5 milliliters) grapefruit juice
- 1 teaspoon (5 milliliters) maraschino liqueur, preferably Luxardo
- 1 lime wedge, for garnish
- Note: To make double simple syrup, combine two parts sugar to one part water in a saucepan over medium-low heat, stirring to dissolve the sugar. Promptly remove the pan from the heat once the sugar is dissolved. (You don't want it to boil.) To store, sterilize a bottle or jar by filling it with boiling water and pouring some over the lid, too. Dump the water out right before you fill with the hot syrup and seal the jar. Let cool before use.
- Combine the rum, simple syrup, lime juice, grapefruit juice, and maraschino liqueur in a cocktail shaker or mixing glass. Shake with ice cubes and strain over an old fashioned glass filled with crushed ice. Garnish with the lime wedge and serve with a straw.
- This recipe is a Community Pick!
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