Daiquiri No. 3

Jeffrey Morgenthaler, Clyde Common | Portland, OR

The Daiquiri No. 3, Constantino Ribalaigua Vert’s Cuban masterpiece now commonly referred to as the Hemingway Daiquiri, was served blended—or as a “frappé”—according to his original recipe at the Floridita. Just like its shaken version, the No. 3 is a base of white rum, grapefruit and lime juices and maraschino liqueur. But do us a favor, and don’t prepare it the way Hemingway demanded it, with “double the rum and none of the sugar.”


Serving: 1

  • 2 ounces white rum
  • 1 teaspoon maraschino liqueur
  • 1/2 ounce lime juice
  • 1 teaspoon grapefruit juice
  • 1/2 ounce rich simple syrup (2:1, sugar:water)
  • 4 ounces crushed ice, prepared with a Lewis bag and mallet or a food processor

Garnish: lime wedge

  1. In a blender, combine the rum, simple syrup, lime juice, grapefruit juice and maraschino liqueur with 4 ounces crushed ice.
  2. Blend on low speed until smooth.
  3. Pour into a chilled wine glass or large coupe.
  4. Garnish with a lime wedge and serve with a straw.