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.”
Daiquiri No. 3
Jeffrey Morgenthaler, Clyde Common | Portland, OR
- 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
- In a blender, combine the rum, simple syrup, lime juice, grapefruit juice and maraschino liqueur with 4 ounces crushed ice.
- Blend on low speed until smooth.
- Pour into a chilled wine glass or large coupe.
- Garnish with a lime wedge and serve with a straw.