Hemingway Daiquiri

In about 1921, the cocktail muse inspired the great Constantino Ribalaigua of the Floridita Bar in Havana, when he added fresh grapefruit juice and maraschino liqueur to the Daiquiri. The result is ambrosia. It was made as a frozen drink at the famous Floridita and was named Papa Doble, after Ernest Hemingway. The original recipe didn't call for any sugar, just a touch of the maraschino liqueur, and it is always reprinted that way out of respect to Papa; Hemingway had an aversion to sugar. But you can be sure that for the average customer at the Floridita, the simple syrup was part of the recipe.

2 ounces agricole rum (see note)
1/4 ounce maraschino liqueur
3/4 ounce fresh lime juice
1/4 ounce fresh grapefruit juice
Ice cubes

Add all ingredients to a cocktail shaker filled with ice. Shake* and strain into a chilled cocktail glass.

*Water is added to the drink from the ice that is used to mix it with. The role of the water in any cocktail is to calm down the flavors all around and to reduce the "burn" of the alcohol. This is extremely important for creating a cocktail that is smooth and relaxing.

Note: Rhum Agricole is rum made with only fresh squeezed sugar cane juice, not the molasses by-product that comes from making sugar. Because production is so dependent on sugar cane, the distilleries are usually located near the sugarcane fields. There are clear agricoles and also aged agricoles of varying colors and flavors.