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When life hands me lemons, I make freshly-squeezed lemonade. When life hands me a grapefruit, I make a Hemingway Daiquiri. When life hands me a grapefruit, limes, Maraschino liqueur, a couple of bottles of Cuban rum (they were a gift -- I swear!) and a few sugar canes all at the same time -- well, I kinda have to take that as a mixological edict straight from Papa.
Whether or not one's a fan of Ernest Hemingway's barrel-chested prose, it's still entirely possible to appreciate his contributions to the cocktail lexicon. As an ex-pat in Havana, Hemingway spent much of his time bellied up to the El Floridita Bar, reportedly gulping down six of these babies if just out to be social, and a dozen doubles (bump up the rum portion, and you've got yourself a Papa Doble) if drunkenness were the mission's objective.
More, plus two recipes after the jump.
