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Recipe courtesy of Brian Van Flandern

Hemingway Daiquiri

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  • Level: Easy
  • Total: 1 day 10 min
  • Prep: 10 min
  • Inactive: 1 day
  • Yield: 2 cocktails
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6 dried bing cherries

Maraschino liqueur

White grapefruit, cut in half, divided

1 1/2 ounces simple syrup

1 1/2 ounces freshly squeezed lime juice

1/2 ounce aged rum

2 ounces white rum


  1. Place the cherries in a small bowl and add enough maraschino liqueur to cover. Allow the cherries to soak for 24 hours.
  2. Squeeze 1 ounce of grapefruit juice from half of the grapefruit and place it in the bottom of a cocktail shaker. Add the simple syrup, lime juice, 1/2 ounce of maraschino liqueur, and the rums to the cocktail shaker. Add ice, attach the top of the cocktail shaker and the shake vigorously. Double strain the drink into cocktail glasses and place three of the cherries on a toothpick on the side of each glass for garnish.
  3. Using a sharp knife, slice a small section of grapefruit peel from half of the grapefruit. Light a kitchen match, and holding the match over a cocktail glass, squeeze the grapefruit peel twice over the flame to release the oil for aromatics. Repeat the process for the other cocktail.