During these past few years of studying for the Master Sommelier exam, I have been intrigued by different cocktails on restaurant lists or clever renditions highlighted in the New York Times.
In preparing for the cocktail portion of the service exam, I started researching a few classic cocktails as well as the history behind them. In perfect time for the hot summer, I stumbled upon the recipe for a Hemingway Daiquiri, a perfectly refreshing cocktail with classic, easy-to-produce ingredients.
As most readers know, I am a beer and wine -kinda girl, but every once in a while, I will get a slight prickle on my lips for something with spirit. After seeing the Hemingway Daiquiri in my study notes, I decided to recreate at home.
The Hemingway is made from white rum, fresh grapefruit & lime juices, maraschino liqueur and simple syrup. It was named after the late Ernest Hemingway who thoroughly enjoyed these cocktails at El Floridita Bar in Havana, Cuba.
Because my bar is very limited and also rather eclectic (thanks to dear friends and neighbors who have given me bottles of small, boutique spirits and liqueurs), I had to improvise a bit when making my first rendition of the classic Hemingway.
White rum. No go, but I did have a bottle of Brazilian Cachaca, that is a rougher, more rustic version of rum. I’ll try that instead.
Grapefruit and lime juices–no problems there, but what to do about Maraschino liqueur. Aha! St. Germaine Elderflower Liqueur from France. We have a winner. Forget the simple syrup, and combine all liquid pleasures over crushed ice and stir.
The first taste: absolutely divine. Strong enough to make the frantic morning seem further away yet zesty and tart enough to get me excited about being on the back porch This new concoction of mine hits the spot. Fortunately for me, no one else wants to try my Hemingway Daiquiri-dressed-up-as-Inez.
I sip quietly, and find myself much more interested in studying cocktails than serving temperatures of wine.