Archived entries for Maraschino Liqueur



(From Gourmet Magazine July 1955)
Similar ingredients to a Hemingway Daiquiri, but a very different drink.

Measures & Instructions:

  • 1 oz aged rum
  • 1/4 oz maraschino liqueur
  • 1 oz freshly squeezed grapefruit juice

Shake over ice and strain into chilled cocktail glass

Hemingway Daiquiri / Papa Doble

The original Daiquiri – the first true cocktail to be made outside the United States – was a mixture of rum, lime and sugar. The recipes that gained international fame are those made at the El Floridita Bar in Havana, Cuba.

The famed bartender at the Floridita, Constantino Ribalagua, created the Daiquiri Floridita – which contained maraschino liqueur.

The daiquiri was a favourite of Ernest Hemingway’s, who would drink doubles without sugar at the Floridita.. Ribalagua created a sugarless Papa Doble (with the addition of grapefruit) for  Hemingway, who apparently could wade through a dozen of these at one sitting.

This is Dale DeGroff’s recipe which nicely softens the acidity from the grapefruit & lime with a little simple syrup.

The Floridita served their Daiquiri’s over shaved/frappéd ice but they can def. be served without in a chilled cocktial glass.

And please – no theatrical glasses, umbrellas or other sillyness!


  • 1oz cuban rum (bacardi/havana club)
  • 3/4 oz simple syrup
  • 3/4 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/4 oz maraschino liqueur


Shake over ice & strain into a chilled cocktail glass, over frappéd ice or not.

hemingway daiquiri500

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