Also known as the “Papa Doble,” the mythology suggests that Ernest Hemingway asked for this spec at Havana’s El Floridita bar. He was said to have consumed sixteen of these at one sitting. The man was a monster!
Hemingway Daiquiri
SpiritRum
Cocktail familySidecar
Flavors
Makes
Ingredients
2ozHavana Club White Rum
1/2ozLuxardo Maraschino Liqueur
3/4ozFresh Squeezed Lime Juice
1/2ozFresh Squeezed Grapefruit Juice
Method
Combine all ingredients in shaker, fill with ice and shake for 15 seconds.
Double strain into chilled coupe and garnish with a few Luxardo cherries & a lime wheel.
Oh, this brings me back to my college days in metro Boston. The Top-Notch Volcano is a single-serving version of the (in)famous Scorpion Bowl. There’s nary a drink less suited for quarantine than a bowl of hooch, so proceed with caution! I had more than a few of these at the tongue-in-cheek Peking Tom’s near Prudential Tower, as well as the Hong Kong Restaurant in Harvard Square. My version uses Demerara pineapple syrup.
Top-Notch Volcano
SpiritRum
Cocktail familyTropical
Flavors
Makes
Ingredients
1ozDark Rum
1ozLight Rum
1/4ozLuxardo Maraschino Liqueur
1ozFresh Squeezed Lime Juice
1ozPineapple Juice
1/4ozPassion Fruit Juice
3/4ozDemerara or Pineapple Syrup 2:1
Method
Add all ingredients to shaker.
Add ice, shake about 15 seconds.
Strain over fresh crushed ice in a tiki mug or collins glass.
One of my favorite restaurants here in Atlanta is a little place tucked inside the popular Krog Street Market in Atlanta’s Old Fourth Ward — the Ticonderoga Club. Founded by Regan Smith and Greg Best, Greg single-handedly launched Atlanta’s cocktail renaissance in 2014 running the bar at Holeman & Finch. This take on the julep is their namesake drink and features pineapple syrup, sherry, and aged rum. Try it – I promise you will love it.
The Ticonderoga Cup
Greg Best and Paul CalvertTiconderoga Club – Atlanta GA2010s
The daiquiri is actually a very refined drink and one of the best tests of a barkeep’s skill in terms of balance, technique and dilution. This recipe is from the late Sasha Petraske of NYC bar Milk & Honey. He doesn’t tell us to use 3/4 oz. of simple syrup – instead, he gives a range dependent on how acidic your specific lime tastes at the time the cocktail is made. His book, Regarding Cocktails, was published posthumously by his wife, and from what I’ve heard, truly captures the kind, gentle, and exacting person he was in life.
The Daiquiri
SpiritRum
Cocktail familyDaiquiri · Sour
Flavors
Makes
Ingredients
2ozLight Rum
7/8 – 1ozFresh Squeezed Lime Juiceto Taste
3/4ozSimple Syrup
Method
Combine rum, juice and simple syrup in your shaker.
Add a 2-inch cube of ice and shake vigorously until the drink is sufficiently chilled and diluted.
Strain into a chilled coupe.
Express twist over drink, rub along rim, and garnish
