The first thought that always came to mind when I saw the word daiquiri on a drink menu was of a leather-skinned granny sitting poolside with one of the sugary concoctions in one hand and a 1970s sun reflector in the other. Naturally, like all other cosmopolitan ladies of my generation, I skipped right past that section and over to something more proper. You know, like, Pinot Grigio.
That was until I went out with a group of people in the hospitality industry a few years back. One of the girl’s ordered a Hemingway Daiquiri. I immediately silently-judged her order when I heard the D word. Then, she let me taste it. I was hooked.
Served in a coupe(my favorite glass style) and chilled to perfection, the overall sourness stings your tongue while the tiny kick of sweet keeps you coming back for more. It’s like that awful fuck buddy you keep hanging out with. He’s a dick six and a half days a week(yet you can’t help but wonder what the hell he’s doing) and the three hours on Saturday that you see him makes up tenfold for the tart taste he left in your mouth before(both literally and figuratively). Yeah, you know it’s unhealthy but it’s damn refreshing and shit will get you KRUUUNK. Makes perfect sense why these were E. Hem’s go-to.
Most recently, I had, hands down, one of the best ever while on vacay in South Beach Miami. It was at the little rum bar in James Hotel – Royal Palm’s South Shore bar. I highly recommend stopping by if you’re ever down there. In Chicago, hit up bar Bar DeVille(701 N Damen Ave, Chicago, IL 60622) for the runner up.
If you have any other hidden spots where I might get my hands on a good Hemingway, let me know in the comments section.
2 oz white rum
1 oz fresh lime juice
½ oz fresh grapefruit juice
¼ oz maraschino liqueur
1½ to 2 cups shaved ice
Combine in a blender and frappe until the drink is foaming. Serve in a large cocktail glass, champagne saucer, or goblet. Note: maraschino liqueur is NOT the same thing as syrup from a cherry jar. Fire any liquor store that tells you otherwise.