Hemingway Daiquiri Recipe

Juice citrus

Roll the grapefruit and limes firmly on the work surface to soften, then cut and strain fresh grapefruit and lime to measure the required amounts (1 oz grapefruit, 0.75 oz lime). Strain to remove pulp and seeds for a bright, clean cocktail.

Make/simple syrup check

If you don't have simple syrup, combine equal parts granulated sugar and hot water (for example 1/2 cup sugar + 1/2 cup water), stir until dissolved, cool. Measure 0.25 oz for the cocktail.

Add 2 oz white rum, 1 oz fresh grapefruit juice, 0.75 oz fresh lime juice, 0.5 oz Luxardo Maraschino liqueur, and 0.25 oz simple syrup to a cocktail shaker.

Fill the shaker with ice (about 6 medium cubes). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is very cold to the touch and the outside is frosted. This chills and slightly dilutes the drink for balance.

Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any pulp for a smooth texture.

Cut a 1/2–1 inch wide strip of grapefruit peel (avoid too much pith). Express the oils over the drink by holding the peel skin-side down about 2–3 inches above the surface and giving it a quick twist toward the cocktail. Rub the peel lightly along the rim if desired, then drop it in or rest it on the glass.

Optionally float a thin grapefruit wheel/segment on the surface for visual appeal. Serve immediately.