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What Hemingway was talking about...

b
BigLizard Nov 15, 2002 10:01 PM

Daiquiri

2 oz Rum (I used Bacardi 8 year)
1 oz lime juice (fresh squeezed for crying out loud)
1 tsp sugar (use extra fine)

Shaken not stirred. Serve up.

Mmmmm. Now I know what Hemingway was talking about.

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  1. r
    renee Nov 16, 2002 05:31 PM

    i'm pretty sure that's a mojito. when you put it in a blender it becomes a daiquiri.

    9 Replies
    1. re: renee
      s
      SLAP Nov 16, 2002 07:12 PM

      The original daquiri is not like the ones that come out of the soft serve machines you see at TGIF. It originated in Havana at La Floridita and I don't believe it was made with a blender originally.

      1. re: SLAP
        g
        Gideon Nov 16, 2002 07:15 PM

        Aren't there two kinds of dacquiris? Frozen and not?

        1. re: Gideon
          s
          soupkitten Dec 27, 2007 08:52 AM

          a daiquiri is a daiquiri. (the real, purist, original drink)
          a frozen daiquiri is a frozen daiquiri.
          a strawberry frozen daiquiri is a frozen strawberry daiquiri.
          etc.

      2. re: renee
        d
        Deb Van D Nov 16, 2002 07:15 PM

        Similar, but the mojito has really mooshed limes and mooshed mint with a splash of seltzer. I do believe The Bearded One was fond of both, but when I was in Cuba last year it took a certain amount of charm to get one (with the eye-roll). And you will still get a chorus of Guantanamera.

        1. re: renee
          f
          flavrmeistr Nov 16, 2002 09:34 PM

          My friend Victor, who spent 4 years in Castro's prison
          system, says a Daquiri is made as follows:

          2 oz. Light Rum
          1 oz. Limon (lime juice)
          1 oz. Guarapo (cane juice)

          A mojito is:

          2 oz. Dark Rum
          1 oz. Limon
          Tall Glass of Ice
          1 oz. Guarapo or Honey
          Soda Water
          A Few Crushed Mint Leaves

          Everything is in caps because it's important.

          1. re: renee
            b
            BigLizard Nov 16, 2002 11:07 PM

            Similar but the mojito has muddled mint and soda and is served on the rocks. I like to make them with bacardi limon (it's cheap and already pretty sweet so you need less sugar). Muddle the mint enough to release the oil but not enough to get stuck in your straw. If you don't have a muddler use the back end of a wooden spoon.

            The modern daiquiri is an abomination. cool aid and rum (frozen or not). yeach.

            It's all about fresh fruit. Just say no to sour mix!

            1. re: renee
              d
              dixieday Nov 17, 2002 09:33 AM

              No, no no! Daiquiris have been horribly bastardized by the cheap-Mexican-restaurant crowd. A real daiquiri is just that--rum, a little lime, and a bit of sugar. The whole frozen-peach-strawberry-banana slushie thing is not what it was originally. And the key ingredient in a mojito is fresh mint, muddled with rum, lime and sugar, and topped up with club soda--it's a tall drink.

              1. re: renee
                Sgt Snackers Dec 30, 2007 03:01 PM

                Renee, sorry! This is an original daiquiri recipe. Mojitos, as a rule, include mint and are topped with soda.

                I generally use simple syrup when making these kinds of drinks, as it dissolves much easier than sugar, works better in Sazeracs and Old Fashioneds as well. We make a big batch every few months store it in the fridge in bottles, keeps just fine.

                1. re: renee
                  mariacarmen Dec 29, 2010 04:10 PM

                  eta - never mind.

                2. 2
                  2chez mike Nov 17, 2002 06:21 AM

                  Hemingway started off his writing day, early, in the morning, with a six pack of cheap beer. After that it was all about "what hemingway was talking about".

                  1. j
                    junga Dec 27, 2007 06:51 AM

                    Its good to be in the company of those who know what a real daiquiri is. I prefer it the simpler the better, with good rum. You can't go wrong with Cruzan Single Barrel, Mount Gay Extra Old, or Havana Club, if you can get your hands on it. I also like what I refer to as "Hemingway Daquiri's" with the addition of white grapefruit juice, maraschino liquor, and twice the rum.

                    1 Reply
                    1. re: junga
                      d
                      Densible Dec 28, 2007 10:20 PM

                      That sounds divine.

                    2. typetive Dec 29, 2007 01:19 PM

                      I thought a true daiquiri contained maraschino liqueur. Not that I like maraschino liqueur or anything.

                      1 Reply
                      1. re: typetive
                        fafner Dec 29, 2007 06:13 PM

                        A daiquiri is 2 oz rum, 3/4 oz lime, 3/4 oz simple syrup
                        A hemmingway daiquiri is 2 oz rum, 3/4 oz lime, 1/2 oz grapefruit juice and 1/4 oz Maraschino (Luxardo or Maraska)
                        A papa doble is 4 oz rum and 1 oz lime. (no sugar)

                      2. Veggo Dec 29, 2007 06:48 PM

                        The original daiquiri was conceived at the mahogany bar of the Floridita, as SLAP states. Rum, lime juice, cane sweetener, ice. LONG before blenders existed. The old bar at the Floridita is resplendent to this day, but the food is disappointing, as is cuban food in general. (sorry)
                        The home of the mojito is La Bogedita, the haunt for the drunken literati in EH's era. Old photos and messages with autographs cover every wall surface, into the kitchen. Mojitos there today include Havana Club blanco, mint, lime, crushed ice, sugar cane syrup, and a splash of club soda. The mint is said to be a type unique to Cuba, and distinguishes their mojito from all others. Both places reek of nostalgia, especially La Bogedita because it is 2 blocks off the square and is always busy, and is more of a shot-and-a-beer joint than a restaurant.

                        1. BigLizard Dec 29, 2007 08:53 PM

                          Wow. I haven't looked at chowhound in a long time and when I saw this on top I thought someone had nicked my nick. I stared at if for a few moments while the memories lifted through the clouds of my rum soaked brain before I realized it was my post. That was from back in the day before you had to log in to post. I rushed off to register and was relieved to find I could still use my old nick.

                          Anyway on a rummier note: After almost 2 years in Central America my rum of choice is now Flor de Caña (5 year) from Nicaragua.

                           
                          3 Replies
                          1. re: BigLizard
                            Veggo Dec 30, 2007 05:40 AM

                            A good choice. Perhaps a little spooky that you could be drinking a 5 year old Flor de Cana today that was made after your original post!

                            1. re: Veggo
                              d
                              danimal57 Dec 30, 2007 07:45 AM

                              BigLizard,
                              I've got no problem with frozen drinks on a hot day, but a good Hemingway Daiquiri is a fine thing Rum, lime and sweetner. You can't go wrong. It never hurts to experiment with different rums and different citrus, either. We get lots of lemon, lime, orange and grapefruit around here, so you can mix up some nice daiquiri-like drinks to serve around the pool on a hot summer day. A splash of bitters is a nice addition, too.

                              Dan

                              1. re: danimal57
                                BigLizard Jan 1, 2008 09:08 AM

                                Another favorite rum drink of mine -- especially for when you don't have refrigeration or ice -- I call "Pink Rum" because it's just like a "Pink Gin." Which is just a neat rum with a generous shake of bitters. Peychaud's obviously makes the drink more pink, but one is more likely to have Angostura on hand.

                          2. 2top Jan 1, 2008 08:18 AM

                            To me a Daiquiri is a Mojito without mint (yerbabuena).

                            A Daiquiri is made with - White Rum, lime juice, sugar.
                            This Cuban classic is named after the town in Oriente province. An American mining engineer named Jennings Cox and a Cuban engineer named Pagliuchi created the recipe, in the late nineteenth century.

                            The frozen Daiquiri was created at La Floridita.

                            Hemingway Daiquiri (*frozen) includes: White Rum, lime, maraschino liqueur, grapefruit juice.
                            Hemingway was a diabetic, hence no sugar.

                            The mojito is made with White Rum, lime, mint, sugar, soda
                            It was born in Cuba descendant of a drink called the Draque. Richard Drake, an English pirate, concocted a beverage similar to the mojito by mixing aguardiente (an unrefined rum), sugar (or guarapo), lime, and mint. He coined the drink "El Draque" (meaning "the dragon") after the nickname of his head honcho, Sir Francis Drake. La Bodeguita del Medio, a restaurant located in 'Havana Vieja' is said by some to be home of the mojito.
                            Here is their recipe:
                            1 teaspoon powdered sugar
                            Juice from 1 lime (2 ounces)
                            4 mint leaves
                            Havana Club white Rum (2 ounces)
                            2 ounces club soda

                            LA BODEGUITA DEL MEDIO This mythical restaurant located in 'Havana Vieja' is said to be home of the mojito, Hemingway pledged his allegiance to the drink by writing on the wall: "My mojito in La Bodeguita, my daiquiri in El Floridita". *All pictures from La Floridita show Papa drinking a frozen drink.

                             
                             
                             
                            10 Replies
                            1. re: 2top
                              Veggo Jan 1, 2008 03:11 PM

                              Great pics! I love the first one with EH ,where all are smiling except him- he looks a little wasted. The mahogany bar at La Floridita is awesome and unfortunately rarely as populated now as in the photo. It's a tourist dinner haunt, and not busy at that. La Bodeguita, on the other hand, is a lively bar scene. I recently spent the better part of a 4th of July there, with Cubanos also celebrating American Independence day. The little side street it's on has architecture that resembles old New Orleans with all the balconies and wrought iron.
                              We should make a pact that when we next visit EH's gravesite in Ketchem, Idaho, we will have a pre-prepared beverage and toast the old master.

                              1. re: Veggo
                                Gio Jan 1, 2008 03:28 PM

                                Is that Spencer Tracy in the first photo? Certainly looks like him. Funny, I thought Papa's drink of choice was a Martini. Wonder where I got that notion.

                                1. re: Gio
                                  j
                                  junga Jan 2, 2008 06:57 AM

                                  good info. It's 10am, I'm at the office, and would now like a drink.
                                  the Flora de Cana is good, has anyone tried Angostura 1919, new fav.
                                  Also, does anyone know what Havana Club I should use in the Heminway Daq.? Silver Dry? which i guess is now 3 Anos?

                                  1. re: junga
                                    2top Jan 2, 2008 09:36 AM

                                    While in Trinidad, I bought a bottle of Angostura 1824 Limited Reserve a 12 year old rum and the top of their line. It wasn't too smooth. I must say that El Dorado 15 year from Guyana at half the price put it to shame. For the Hemingway Daiquiri I would use Havana Club, Anejo Blanco. It's the youngest of their aged white rums and a great mixer.

                                    1. re: 2top
                                      Veggo Jan 2, 2008 01:03 PM

                                      2top, a bit of a misfire here; check your bottles of Havana Club. The Blanco is not aged; it is very light in taste and clear in color and suitable for Daiquiris and mojitos. The word "anejo" does not appear on the bottle.
                                      The Havana Club 5 year, Anejo, and 7 year, range from amber to fairly dark.

                                      1. re: Veggo
                                        2top Jan 2, 2008 07:44 PM

                                        I quote, Do, Jose Navarro, Primer Maestro Ronero, "The whitest of all aged rums, the most aged of all white rums." Anejo Blanco - The Perfect Mixer.

                                        See for yourself; http://www.havana-club.com/

                                    2. re: junga
                                      Veggo Jan 2, 2008 09:39 AM

                                      The Havana Club blanco will work fine. The 3 year, which was my favorite, disappeared almost 2 years ago. The 5 year or the anejo may be a little strong for the balance you seek.

                                      1. re: junga
                                        2top Jan 3, 2008 06:51 AM

                                        Let me also say that my big discovery in Trinidad was the pleasure of drinking White Oak Rum (the cheapest Angostura Rum) with fresh coconut water. While going from party to party around the Christmas time I could hardly wait to get another drink.

                                        1. re: 2top
                                          j
                                          junga Jan 3, 2008 07:29 AM

                                          I've had fresh coconut water(grabbed it from the tree myself) with the white Pyrat. Very good. In of my dumber moments, I didn't realize how hot coconut is off the tree--(I know, it is outside in the tropics) needless to say it melts the ice very fast.
                                          Also, I have (or had) most of the rums available on internetwines.com, as well as what I find traveling about. anyone know a good source to get hard to find rums, like JM, J Bally, etc..I can't find the white Pyrat anymore either.

                                          1. re: junga
                                            e
                                            e.w.lange Dec 29, 2010 04:06 PM

                                            I need to try this TONIGHT. Going to pick up a bottle of coconut water that seems the freshest, unless you suggest I buy a coconut.

                                2. e
                                  e.w.lange Dec 29, 2010 03:59 PM

                                  Two ways. I like mine WITH the maraschino liqueur (imported Luxardo or the common bar-friendly grenadine). I always use Bacardi, though, and fresh lime. Enjoying one right now!

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