Archived entries for Rum

Distrito Federal


(From Gourmet Magazine 1958)
Black Russian(!) variant surprisingly different than it’s progenitor. Especially good with homemade Coffee Supreme Coffee Liqueur.

Measures & Instructions:

  • 1 oz golden rum
  • 1/2 oz brandy
  • 1/2 oz coffee liqueur

Shake ingredients vigorously over ice and strain into newly purchased antique cut glasses filled with cracked ice – though preferably of an Old Fashioned style.



(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

Iced tea rum punch


After a bit of experimenting with a few alternatives sourced from various places we’ve nailed this one. Seemed go down pretty well at the high tea hen do we catered for.

Measures & Instructions:

  • 1 litre of home-made iced tea
  • 1/2 litre of home-made lemonade
  • 1 bottle champagne/bubbles (nothing too sweet)
  • 1 bottle soda water
  • 180ml rum
  • fresh mint sprigs and orange & lemon slices to garnish

Add all of the above to a large punch bowl with nice big chunk(s) of ice (if you can, fill a tupperware container with ice & pop in the freezer at least 24h in advance and hack it into a couple of nice randomly shaped chunks when you’re ready.)

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