Papa Doble Crush
I dare you to make a better Daiquiri this summer #ad
Together with my friends at @luxardousa, we’re going to make a rendition of the classic Hemingway Daiquiri called the Papa Doble Crush, based on a a variant called the Papa Doble - also invented in Havana! It’s the stronger (double) version of the classic Hemingway Daiquiri but blended instead of shaken. While the daiquiri is known for the rum, I feel like the Hemingway has always used Luxarado Maraschino Liqueur as the backbone, and this recipe doubles that too while keeping it balanced.
The legend goes, that Hemingway tried the bar’s standard frozen daiquiri and said, “That's good but I prefer it without sugar and with double rum”
We're crushing ice pretty fine on this one to keep it icy cold and give it that slush texture that makes you understand frozen daiquiris should be the official cocktail of the summer.
Cheers, y'all!
Fun fact: did you know it’s not just cherries that go into maraschino liqueur? They also include the leaves, branches, pits, stems and every part of the Marasca cherry tree to create the iconic liqueur used in this cocktail.
ingredients:
2 oz | 60 ml White Rum
½ oz | 15 ml Fresh Lime Juice
1 oz | 30 ml Grapefruit Juice
½ oz | 15 ml Luxardo Maraschino Liqueur
½ oz | 15 ml Amaro Floater (optional)
Grapefruit wedge garnish
1 Luxardo Maraschino Cherry (garnish)
instructions:
Combine rum, fresh lime juice, grapefruit juice, syrup, and Maraschino liqueur in a cocktail shaker with ice. Shake well and strain over crushed ice into a coupe or rocks glass. Pour Amaro over top (optional). Garnish with a grapefruit wedge and Luxardo maraschino cherry - serve immediately.
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