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Hemingway Daiquiris


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Cocktails & Spirits Daiquiri

Hemingway Daiquiris

Klunco | | Apr 12, 2012 08:46 AM

I've always enjoyed this tart, refreshing cocktail in the summer but have yet to make it at home. I picked up a bottle of Luxardo and flor de cana white rum and am looking to make a large batch of these for a party this weekend. The trouble is, the amount of maraschino seems to vary wildly in recipes.

While I like a touch of maraschino and know that it adds a necessary sweetness to balance the drink as well as a nice background note, I find it one of those ingredients that easily overwhelms everything else.

The two recipes I'm looking at are almost identical: 2 oz rum, 3/4 oz lime, 1/2 oz grapefruit, but one specifies 1/2 oz maraschino while the other uses 1 tsp and adds sugar. I trust Jim Meehan's expertise, but 1/2 ounce sounds like a lot. I would prefer not to use simple syrup. Which seems closer to a balanced, refreshing drink?

Also for batching, if I mix everything in a large punch bowl and add a large block of ice (frozen in a loaf pan) and let it sit for 30 minutes and then serve it over crushed ice, will that be enough dilution or should I add some water up-front (ie. 25% of final volume) to make up for not shaking the drink?

Thanks hounds!