Hemingway Daiquiri

The Hemingway Daiquiri by Justin Taylor. Talia Kleinplatz photo.

4 oz light cuban rum
1 oz maraschino liqueur
1.5 oz freshly squeezed ruby red grapefruit juice
1.5 oz freshly squeezed lime juice
0.5 oz simple syrup*
2 cups of cubed ice

Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into Martini glasses. Garnish with fresh mint and a grapefruit wedge. Serves 2.

*Simple syrup: Bring one cup of sugar and one cup of water to the boil while stirring frequently. Remove from heat and let cool. Keep sugar syrup refrigerated in an airtight container. Keeps for up to one month.

TIP: Depending on the type of ice, more or less may be needed to perfect the drink’s consistency. Please experiment responsibly!

—by Justin Taylor

Read more about the inspiration behind this cocktail here.
Make these other blended cocktails:
Blood Orange Negroni
Ramos Gin Fizz
Peach Bellini

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