Papa’s Favorite Poison

April 22, 2013

Papa’s Favorite Poison

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.

Airmail

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

Beach Towel

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

Blackberry Blast

Agricole rum, made from fresh sugarcane, adds rich flavor to this frozen drink.

Classic Daiquiri

Crisp, clean, and balanced, the daiquiri was a favorite of Hemingway.

Derby Daiquiri

This bright, citrusy drink is from Fort Lauderdale’s Mai-Kai. See the recipe for Derby Daiquiri »

Hemingway Special

At Havana, Cuba’s El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway. See the recipe for Hemingway Special »

Kapu Kai

This simple drink is nothing more than demerara rum, lime juice, and simple syrup.

Pineapple Express

Cinnamon adds warm spice to this frosty treat made with puréed pineapple. Get the recipe for Pineapple Express »

Jasper’s Jamaican

This Jamaican-style daiquiri gets a kick from allspice liqueur and grated nutmeg.

MORE TO READ

Want more Saveur?

Get the world's best recipes and kitchen tips in your inbox.

LET'S GO