Drink: The Hemingway daiquiri
Whenever you order Ernest Hemingway’s go-to daiquiri, you almost have to take what you get, said Robert Simonson in the online magazine Punch. Despite the cocktail’s recent resurgence, “the recipe is, to a certain extent, up for grabs.” We asked 11 top bartenders to submit their versions, and the winner came from the Brooklyn bar Fort Defiance. Better than Papa’s original because it cuts back on the maraschino liqueur, it’s tart and bright, "with just a hint of vanilla lurking in the background.”
• 2 oz Denizen Aged White Rum
• ¾ oz lime juice
• ½ oz grapefruit juice • ⅜ oz 1-to-1 simple syrup • ¼ oz Luxardo maraschino liqueur
• 1 curl grapefruit peel
• Combine all ingredients plus ice in a cocktail shaker and shake. Strain into a chilled coupe and garnish rim with a lime wheel.
Daniel Krieger/The New York Times/Redux, Daniel J. van Ackere, Media Bakery ■