HEMINGWAY SPECIAL & PAPA DOBLE DAIQUIRIS

Ernest Hemingway loved Daiquiris and there are two versions associated specifically with him, The Papa Doble and the Hemingway Special. The two drinks are very similar, varying only in the ratios and in the mixing of the drink. 

Though Jennings Cox is deemed the creator of the Daiquiri, Havana bartender Constante Ribailagua, aka The Cocktail King, is credited for having both perfected the original daiquiri and creating the original frozen Daiquiri at the famed El Floridita bar (The Temple of the Daiquiri) in pre-Castro Cuba.

While Hemingway was in Havana to write he frequented the El Floridita and was introduced to Ribailagua's Daiquiri. Hemingway loved it but, being a diabetic, requested his Daiquiris without sugar, so Ribailagua obliged him with one featuring Maraschino liqueur for the sugar substitute and the Hemingway Special was born. Hemingway liked doubles so dubbed his the Papa Doble. 

It's said that Hemingway would often drink a great number of Daiquiris in one sitting, reports listing from 12 to 16 in one session. Though Hemingway was admittedly a heavy drinker, because he suffered with diabetes I would question these claims. Even though the processed sugar had been removed in his Hemingway Specials, alcohol itself converts to sugar in the bloodstream, not to mention the converted sugars from the grapefruit juice. Not only that, take a gander at the rum measurement, a whopping 3 and 1/2 ounces! Multiply that by just ten and you have and 35 ounces of rum. That's nearly 4 and 1/2 cups of rum, and that's 2 to 6 drinks below what the stories profess he drank! This large a number of drinks would surely have put anyone with diabetes in or near a diabetic coma. Hemingway also had liver problems and high blood pressure, both of which are also exasperated by alcohol intake. But it makes for a nice story.

Whatever the myths that surround Hemingway and the Daiquiri, it is truth that he loved them, often including references to them in his writings.

Papa with his favorite Daiquiri in hand.   The Papa Doble Daiquiri
(Hemingway's own name for a double Hemingway)    3-3/4 Oz. White Rum
2 Oz. Fresh Lime Juice
2 Oz. Fresh Grapefruit Juice
6 Drops Maraschino Liqueur   Blend well with chipped ice in a cocktail shaker and serve in a large chilled goblet.  

The Hemingway Special (The Hemingway Daiquiri)
(What the tourists are probably served)   2 Oz. White Rum
1 Tsp. Grapefruit Juice
1 Tsp. Maraschino Liqueur
1/2 Oz. Fresh Lime Juice   Hand chip (Frappé) some ice, add to shaker, then add remaining ingredients.  Shake well, then pour contents of shaker into a chilled cocktail glass filled with crushed ice.   To be perfectly honest, neither of these would be a favorite of mine. The Papa Doble is way too strong and neither were sweet enough for me, but I really did like the addition of the Maraschino liqueur and I used Luxardo's brand. To make this enjoyable for myself, and because I'm not a diabetic, I added about a tablespoon of simple syrup to my Hemingway Special and then was quite happy. Then I added one of my Homemade Maraschino Cherries with a lime wheel as garnishes because we all know I like my cocktails with some geegaws.   He was drinking another of the frozen daiquiris with no sugar in it and as he lifted it, heavy and the glass frost-rimmed, he looked at the clear part below the frappéd top and it reminded him of the sea. ~Ernest Hemingway, Islands in the Stream  
  Updated 7-2018 PLEASE DRINK RESPONSIBLY  

COCONUT DAIQUIRI Cocktail Recipe

It may be summer time, and a perfect time for a creamy, icy cold Daiquiri, but this recipe was really inspired by a discussion of Game of Thrones and how Jon Snow was constantly reminding everyone in the world of Ice and Fire that "Winter Is Coming!"

Poor guy was totally obsessed and then got killed by some Night's Watchmen and not even a White Walker. Bummer, he was (is) one of my favorite characters!  But, like nearly every conversation I get involved in during cocktail hour, somehow there's always someone who suggests I should "make a cocktail for that!" So I did.

The demise of Jon Snow was sad and shocking (and obviously not really gonna happen), but it didn't stop any of us from enjoying this lovely coconut beverage while summer is still in full bloom here in Arizona and no White Walkers are lurking behind the Saguaros. Lizards, bunnies, quail, a few friendly snakes and cocktail leeches, yes. White Walkers, no, they can't take the summers here. The recipe is a simple tropical riff on a classic Daiquiri, blended to a lovely mound of coconut cocktail joy. I've even provided a virgin, slightly lower caloric version for non-imbibers who prefer their cooling coconut in a mocktail, though it's not as luxurious as the boozy beverage.   And, now that Winter Has Come to the lands of Ice and Fire we're all going to need a few drinks ...   The Winter Has Come COCONUT DAIQUIRI 
INGREDIENTS: 1-1/2 Oz. Diplomático Reserva Rum 4 Oz. Cream of Coconut, I prefer Coco Lopez (Do NOT use coconut milk!) 1-1/4 Oz. Fresh Lime Juice 1 Cup Ice 
GARNISH: Toasted, flaked, fresh coconut and/or Lightly crushed pearl cake decorations for rimming plus some chocolate covered coconut flakes to represent the Dragonglass (aka obsidian aka the only thing that can kill a White Walker.)
TOOLS: Jigger, Juicer, Blender, Coupe glass 
DIRECTIONS: Rim your glass on the outside edge with some cream of coconut, then dip in the toasted coconut flakes or the crushed cake pearls then chill your glasses in the freezer. Place the rum, cream of coconut, lime juice and ice in the blender and pulse until smooth and creamy. Pour into your chilled glass, add the Dragonglass aka chocolate coconut flakes and serve.   VIRGIN COCONUT DAIQUIRI  3 Oz. Coconut Milk 1 Tbsp. Cream of Coconut 1 Tsp. Vanilla Extract 1-1/4 Oz. Fresh Lime Juice Flaked Fresh Coconut, Toasted   Proceed as you would with the alcoholic version.   And remember ....  
  Updated 7-2018 PLEASE DRINK RESPONSIBLY  

CHERRY PEACH WHISKEY RICKEY COCKTAIL

I love taking advantage of seasonal ingredients in my cocktails, it's a great way to bring freshness and intense flavors to happy hour. It's also a way to bring healthy to happy hour, something that's a large part of my cocktail mission. When I got my hands on some early cherries and some beautiful peaches all I could think of was muddling them in a glass and splashing booze all over them. Everyone else might be thinking pies or fruit salad, but not me, I make a beeline to the bar.

My only problem was what spirit to use. I'd had a particularly long, stressful day and wanted to taste the booze in my drink but still enjoy the tang and sweetness of my ripe cherries and peaches. I waffled back and forth between rum and whiskey, both being good playmates for cherries and peaches, but finally settled on whiskey because it has an effect on me much like a good massage that ends in a gentle kiss. This was exactly what my body and soul needed and just what my two ripe, juicy drupes called out for.
I picked Gentleman Jack because it's a slightly sweeter version of Jack Daniels. With forward notes of caramel and vanilla, a fruity taste on the palate and a soft burn, it seemed a good match for my sweet summer fruits and my mood. Jack did not disappoint, he was a gentleman ... and a heck of an 80 proof masseur.

The CHERRY PEACH WHISKEY RICKEY
INGREDIENTS: 2 Oz. Whiskey 8 Fresh Cherries, Pitted, Sliced Half a Fresh Peach (minus 1 slice for garnish), Peeled, Cubed 1 Tbsp. Brown Sugar Juice of Half a Lime Soda Crushed Ice
GARNISH: Fresh Peach Slice, Bourbon Cherry
TOOLS: Old Fashioned glass, Measuring spoons, Juicer, Muddler, Jigger, Bar spoon
DIRECTIONS: In an Old Fashioned Glass, muddle the cherries and the peaches with the brown sugar and the lime juice. Add the whiskey/bourbon then fill glass with ice. Top off with soda, stir, garnish and enjoy. I did.

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CANDIED PECAN (Nut) LIQUEUR RECIPE

  I made some candied pecans with my Candied Nutz and as I munched away enjoying the lovely caramelized sugar and great flavor of the toasted pecans I thought, "I wonder if I could get this flavor into a vodka infusion?" 

So I grabbed half a cup of the nuts before they got completely gobbled up, snagged a bottle of vodka and got to work. The results were amazing - the infusion captured both the wonderful caramelized sugar and that lovely nutty flavor that really comes out when nuts are toasted. 

I made one mistake, I didn't make a large enough batch the first time so I had to go through the whole process again. Don't be a dummy like me, double or even triple the recipe. Trust me, you won't be sorry. And do the same for the Candied Nutz or you'll eat them all up before you make liqueur!

By the way, you can do both recipes with other nuts, like pistachios, cashews and macadamias. I've also done it walnuts but I switched out the vodka for bourbon and used maple syrup instead of sugar for my Toasted Walnut Maple Bourbon.

RECIPE FOR HOMEMADE CANDIED PECAN LIQUEUR
INGREDIENTS: 1/2 C. Candied Pecans 8 Oz. Medium Quality Vodka 1/4 C. Sugar 
TOOLS:  Blender, infusion bottle or jar, funnel, medium metal strainer, cheesecloth, coffee filters, mason jar(s).
DIRECTIONS: Put the candied nuts, sugar and the vodka into a food processor or blender and hit pulse about 5 or 6 times. Don't grind the nuts too small. Pour this mixture through the funnel into a clean infusion bottle or mason jar. Label and put it in the fridge to distill, shaking at least once a day. Check the flavor every few days until you get the flavor strength and mellowness you want. (Mine took about a week before I couldn't resist having a glass but it really hit peak at about a month.) Strain the liqueur to remove all the bits of pecan from the infusion. I used a large metal strainer for the first step, then, to get rid of the finer particles, I strained twice more, once through cheesecloth and finally through coffee filters.   P.S. Don't  throw away the strained out pecans, they're great as a dessert topping.   Now you get to try it out in all my great PECAN COCKTAILS!    
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GRILLED PINEAPPLE MOJITO Cocktail Recipe

A Mojito is a classic Cuban beverage made with white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. It's a tall, lightly alcoholic drink perfect for warm climates and hot summer nights.

Though a Mojito is typically made with white rum, I happened to have a gift of a bottle of Diplomático Reserva Exclusiva Rum sent to me from Venezuelan distillers Destilerías Unidas S.A. This rum had a dark, caramelized, almost whiskey-like oakiness that called out to me for a tart but sweet, flirty fruit partner to soften up and round out the Mojito's bite of lime. There on my counter was a ripe pineapple just waiting to be introduced to that rum. Add a bit of smoky heat to that pineapple to accentuate the brown sugar of the rich rum and cocktail magic was bound to happen.

So that's just what I did, I grilled up some pineapple to muddle in the drink, used the juice from some of the fresh pineapple and reduced it to a simple syrup (in place of the sugar) and garnished with a grilled pineapple wedge. It was all about that fresh grilled pineapple and that beautiful rum being kissed by mint and having a sparkling relationship in my glass!

The Grilled Pineapple MOJITO
INGREDIENTS: 2 Oz. Rum Diplomático Reserva Exclusiva 1 C. Grilled Fresh Pineapple, Cubed 3 Tsp. Pineapple Simple Syrup* 1 Lime, Sliced and Quartered 15 - 18 Micro Mint Leaves Club Soda Crushed Ice
GARNISHES: Micro Mint Sprig Grilled Pineapple Wedge Lime Twist Spiral
TOOLS: Saucepan, Grill, Channel Knife, Pint or mixing glass, Muddler, Hawthorn strainer, Highball glass
DIRECTIONS: Make your Pineapple Simple Syrup. (Recipe below.) Grill slices from your fresh pineapple and also some wedges for the garnish. When the pineapple is cooled, cube up the slices for your drink. Add the grilled pineapple cubes and pineapple simple syrup to your mixing glass and muddle well to release the juices of the pineapple cubes. Create a spiral from a lime with a channel knife and set aside. In your Highball glass add the mint and lime juice and gently muddle to release the mint oils. Strain in the pineapple juice from the mixing glass, add the rum and stir. Fill this glass with crushed ice. Top with the soda and garnish.
VIEW RECIPE VIDEO:
* PINEAPPLE SIMPLE SYRUP RECIPE: 1 C. Brown Sugar (Or 1 C. White Sugar and 4 Tablespoons of Dark Molasses) 1 C. Fresh Pineapple Juice
Bring the sugar and pineapple juice to a boil in a medium saucepan, stirring just until sugar dissolves. Reduce volume by half. Remove from heat and allow to cool. Transfer to a clean jar. You can refrigerate unused portions for up to 3 months. Salud, and don't forget to splash a bit of your Mojito on the floor for the saints!

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PINA COLADA RECIPES & History

The Pina Colada, Puerto Rico's official national cocktail since 1978, is a creamy, fruity Tiki style drink made with fresh pineaple juice, cream of coconut and rum. Coco Lopez, the original cream of coconut, is said to have been the inspiration for our modern day Pina Colada recipe. Developed by Ramon Lopez-Irizarry, a Professor of Agriculture at the University of Puerto Rico, supposedly Coco Lopez was introduced to bars in 1954 along with blenders and a challenge to use the ingredient in signature cocktails. Therein lies the beginnings of the tales of this tropical Tiki style drink.
Originating in Puerto Rico, there's a lot of folks who lay claim to the creation of the Pina Colada, including a story that attributes the very first recipe to the pirate Roberto Cofresí (El Pirata Cofresí) who was said to drink a concoction of rum, pineapple and coconut milk sometime in the early 1800's.
Modern day versions are claimed by:
Ramón “Monchito” Marrero Pérez of the Caribe Hilton in San Juan who was said to have blended up a version using local rum, pineapple, condensed milk and coconut cream sometime around the mid 1950's.
Ricardo Garcia, also from the Caribe Hilton, says he created the Pina Colada when he had run out of coconuts for his signature Coco Lopez cocktail, substituted pineapple juice then served his in a real pineapple shell.
Ramón Portas Mingot also lays claim to the Pina Colada while bartending at The Barrachina in 1963.

The Caribe Hilton's original Pina Colada Recipe (ala Pérez) is 2 ounces of white rum, 1 ounce of cream of coconut, 1 ounce of heavy cream, 6 ounces of fresh pineapple juice and 1/2 a cup of crushed ice blended until smooth and garnished with a slice of pineapple and a cherry.
The Barrachina freezes their pineapple juice and coconut cream instead of adding ice then adds the rum.
My love of the Pina Colada has led me to create a number of my own original Pina Colada style recipes and I'll probably end up doing several more in the future. After all, you just can't beat the combination of fresh pineapple, coconut and rum.
PINA COLADA COCKTAILS:

THE CLASSICPIÑA COLADA
BEACH BUM BERRY PINA COLADA
BLUE HAWAII MARTINI DRUNKEN BABY PINEAPPLE WHIPS
HIBISCUS COLADA FRAPPÉ
PINA COLADA MARTINI
PINA COLADAS ON THE BEACH (Edible Cocktail Gels)
PINEAPPLE ORANGE COLADA
RASPBERRY PINA COLADA
STRAWBERRY PINA COLADA MARTINI
STRAWBERRY TIKI COLADA COCKTAIL
SNEAKY TIKI COCKTAIL     Some classic variations on the original Pina Colada include the Chi Chi which is a Pina Colada with vodka replacing the rum, the Amaretto Colada where the rum is replaced with Amaretto, and the Blue Hawaii where vodka is added with the rum and the coconut us replaced with Blue Curacao.

Pina Colada Cocktail Recipe Art is available on prints, clothing, home decor, stationary and gifts.
National  Pina Colada Day is July 10th.

Updated 7-2019

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ICE CREAM CONE CUPCAKE COCKTAILS

On July 23rd, 1904 a waffle cornucopia aka The Ice Cream Cone was introduced to the world at the St. Louis World’s Fair.

To celebrate I thought it might be fun to make some booze infused ice cream cones to mark the occasion.
The alcohol infused ice cream cone cupcakes below are really easy. I've used just a simple boxed cake mix and packaged frosting and simply added a few "extras" to them - including a nice little shot of booze.
If you're not as lazy as I am, then by all means, go ahead and use your favorite homemade cake and frosting recipes. The whole key to my recipe is the addition of alcohol by permeating the cupcake itself after baking and drizzling on a little of a complimentary liqueur on top of the frosting. Since I am the ultimate in lazy when it comes to cooking, I stick with mixed but I admire those of you who have the time and energy to bake from scratch.
You can even add more booze by mixing some in with the frosting mixture and adding a little more confectioner's sugar to thicken it up if the liquor thins the frosting too much.
The nice thing about infusing the alcohol AFTER the baking process is 1.) None of the alcohol bakes off, making these a true cocktail cupcake and 2.) You don't have to do all the cupcakes in a batch the same flavors. AND, yes, this method works for regular cupcakes and mini cupcakes as well, in fact, this method works for all cakes.

ICE CREAM CONECUPCAKE COCKTAILS 
INGREDIENTS 12 Flat Bottomed Ice Cream Cones 1 Yellow Cake Mix 1 Can Cream Cheese Frosting (or Homemade) 1 Cup of Chambord (Raspberry Liqueur) 1/2 Cup Fresh Raspberries, Cleaned and Dried 1/4 Cup of Orange Zest Cake Decorations - Sprinkles, Etcetera
TOOLS: Muffin Tin, Mixing Bowls, Measuring Cups & Spoons, Hand Mixer, Bamboo Skewers
INSTRUCTIONS: Place your ice cream cones into the muffin tins and wrapped coiled aluminum around the base to keep them from tipping over while filling and baking. Preheat your oven to 350 degrees. Prepare your cake mix as instructed on the package then fill the ice cream cups only half way. Carefully place the cone laden muffin tin into the oven. Bake for 15 to 20 minutes or until a bamboo skewer comes out clean. Allow cupcakes to cool. While cupcakes cool prepare your frosting by mixing in the orange zest. Once the cupcakes are cool take the bamboo skewer and poke about 10 holes into each cupcake cone, being careful not to poke completely to the bottom of the cone. Slowly and carefully drizzle the Chambord into the holes. Do not pour in too much or it will soak to the bottom and create a soggy cone. Pipe the frosting onto your cupcakes, drizzle on a bit more of the Chambord onto the frosting, decorate with some fresh raspberries and cute cake decorations.
MORE IDEAS & TIPS! Try other flavor combinations like:

• Lemon cake with lemon zested frosting and drizzled with Limoncello.
• Chocolate cake with chocolate cream cheese frosting and drizzled with a home made chocolate liqueur.
• Orange cake with lime zested frosting and drizzled with Cointreau, Orangecello or Grand Marnier.
• Add some chocolate chips to the cake batter or toss in some rainbow confetti cake decorations.
• You can also combine the fruits and chocolate or try spice cake with banana liqueur and some candied nuts on top.

The possibilities are as endless as the kinds of cakes and liquors that are available. You can even create some inspired by any one of my cocktail recipes here on MartiniDiva.com, just type your chosen flavors or ingredients into the search bar and see what comes up.
July 23rd is National Ice Cream Cone Day and July is National Ice Cream Month.
Updated 7-2021 PLEASE DRINK RESPONSIBLY