ADVERTISEMENT / ADVERTISE WITH US

Drink

Papa's Favorite Poison

April 22, 2013

Straight up, over ice, or frozen, daiquiris are just as good now as when Hemingway drank them. Try these 9 variations, from a classic version on ice to one pureed with fresh blackberries. These recipes first appeared in our May 2013 issue with Robert Simonson's article Papa's Favorite Poison.

Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly drink.Michael Kraus

Beach Towel — A fruity frozen daiquiri becomes dessert-like with the addition of heavy cream. Get the recipe for Beach Towel »Michael Kraus

Blackberry Blast — Agricole rum, made from fresh sugarcane, adds rich flavor to this frozen drink.Michael Kraus

Classic Daiquiri — Crisp, clean, and balanced, the daiquiri was a favorite of Hemingway.Michael Kraus

This bright, citrusy drink is from Fort Lauderdale's Mai-Kai.Michael Kraus

Hemingway Special — At Havana, Cuba's El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway.Michael Kraus

Kapu Kai — This simple drink is nothing more than demerara rum, lime juice, and simple syrup.Michael Kraus

Pineapple Express — Cinnamon adds warm spice to this frosty treat made with puréed pineapple.Michael Kraus

Jasper's Jamaican — This Jamaican-style daiquiri gets a kick from allspice liqueur and grated nutmeg.Michael Kraus

Latest

Tustacas de Chocolate

A New Cookbook Finally Gives Armenian Food Its Due

This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again

Horchata de Chocolate

Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

Saveur’s 25th Anniversary: Memories and Stories from Former Staff

A Honduran-American Baker’s Tustacas Obsession

SAVEUR’s 25th Anniversary Celebration

Kelly Alexander, Our First New-Media Editor, on the Dawn of the Digital Age

ADVERTISEMENT / ADVERTISE WITH US