You can order up a Hemingway Daiquiri in most great bars in most parts of the world, but this one, created by master mixologist Francesco Lafranconi, is special. Tracing the origin of a drink and then bringing it sharply into the 21st century is Francesco’s passion.
“It’s important to understand the origins of a cocktail,” he explains. “In the case of the daiquiri, Ernest Hemingway, a true aficionado, had bartender Constantino Ribalaigua Vert adapt the cocktail from its original 1920s recipe.”
Hemingway was a diabetic and wanted to avoid sugar and sweetness where possible, so Constantino used Italian maraschino cherry liqueur instead of sugar, and a classic daiquiri was born.
Today Lafranconi has taken the drink a step closer to perfection. “Instead of using grapefruit juice, we’re using a whole ruby grapefruit and muddling it,” he says. Muddling releases the oils of the fruit from the seeds and the skin, bringing a more intense flavor to the drink.
Agave nectar brings a hint of honey, and 10 Cane Rum a pure taste of Trinidad.
Recipe Courtesy Francesco Lafranconi, Director Southern Wines and Spirits Academy of Spirits and Fine Service.
*1.5 oz 10 Cane Rum
*0.25 oz Luxardo Maraschino Liqueur
*1 oz fresh squeezed lime juice
*0.5 oz organic agave nectar
*1 wedge of ruby grapefruit
Squeeze, then drop the grapefruit wedge (1 inch thick) into a shaker tin. Add the rest of ingredients with ice and shake vigorously.
Strain into a chilled cocktail glass.
Cocktail created for RumFire.