Papa Doble

Macerated Spring Berries, Rum and Sweet Crème Fraiche. Chef’s Notes: While frequenting El Floridita, the historic fish restaurant and cocktail bar in Havana, Hemingway first tried their signature drink, remarking, “That’s good, but I prefer it without sugar and double rum.” We’d like to make an adjustment too. Let’s start with bright lime custard topped with a crisp “shell” of raw sugar alongside macerated spring berries and rum-laced sweet crème fraiche. Papa would be proud.

Lime “Crème Brulee”

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Papa Doble

Lime “Crème Brulee”

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Papa Doble

Lime “Crème Brulee”