“I drink to make other people more interesting.” says Ernest Hemingway, the well known American novelist, writer and journalist.
In the moments he took a break from writing, Hemingway sitting at the bar of the famous Cuban haunt El Floridita near the Hotel Ambos Mundos in Havana, Cuba (where he lived from 1932-1939). He spotted the bartender preparing a round of traditional daquiris (rum, lime, sugar). “Not bad, but I’ll take mine with no sugar and twice the rum,” he said. The bartender obliged and named it Papa Doble. The Doble is a large drink, and Hemingway was quick to brag that he could put back quite a few. About 19 to be more precisely.
This inelegantly large cocktail has morphed over the years into a perfect balance of bittersweet fruit and spice. Grapefruit juice and Maraschino liqueur also made their way into the mix sometime during its voyage to the United States.
Author: Brandon Davey
Glass: Cocktail coupe
Method: Shake and strain
Garnish: Grapefruit zest
¾ oz lime juice
¾ oz grapefruit juice
½ oz Maraschino Liqueur
2 oz light rum
Combine ingredients in a shaker, and shake vigorously. Double strain into a chilled cocktail glass. Garnish with the zest from the grapefruit.