Just in time for World Daiquiri Day tomorrow, here's my current method for making a Hemingway. If you haven't got all the ingredients in your cupboard, do yourself a favour and order one at your favourite bar. In the same way not not everything poured in a cocktail glass is a martini (or blah-tini), daiquiris aren't just restricted to the contents of a frozen slushee machine.
While great, the agricole blanc called for in this recipe is entirely optional - feel free to swap out your fave white rum or even white spirit. I've used gin in the past with good results, although calling it a daiquiri doesn't seem quite right. Anyone got a good name for a Rose's-less gimlet with a dash of maraschino?
As history tells us, Papa Doble drank his daiquiris without sugar, however this was merely a survival tactic as the great author was diabetic so don't feel like you've got to grit your way through a cup full of citric acid in the name of tradition.
Also, this recipe assumes you're using ruby grapefruits rather than the tarter white ones (which are hard to find at the moment in Perth). If you do luck out and manage to get some of the white variety, maybe add a touch more simple syrup - I make mine using a 1:1 sugar to water ratio, the sweetness of yours will dictate the amounts added - to snap the drink into balance.
I'd also like to credit Imbibe magazine and 320 Main for hipping me to the lime-shell-in-shaker trick to ramp up drinks with extra pithy-ness. Hooray for resourcefulness, I say.
45ml PMG Rhum Blanc Agricole
22.5ml grapefruit juice
15ml lime juice
7.5ml Luxardo Maraschino
5ml simple syrup (or to taste)
1 spent lime shell1
1If you've got time, cut the lime shell in half again to maximise surface area and thus flavour extraction, but don't sweat it if your citrus goes straight from the cutting board into the shaker either.