Papa Dobles

Lately I've been pining away nostalgically for my trip to Cuba last December. The people, the scenery, the food, the dancing: all of it is imprinted so warmly on my mind. My travels in the country were the culmination of a seminar I took on Hemingway. One of my fondest memories is walking down the muggy Calle Obispo to Ernest's favorite bar, el Floridita, to try out his custom drink, the Papa Doble. Essentially a daiquiri with double the rum, the drinks were a hit with my group. I thought I'd share a recipe for the delectable, if deadly, cocktails. The real trick is replacing the usual simple syrup (far too sweet for a real drinker like Papa) with maraschino liqueur and grapefruit juice. Hand your keys to a friend and enjoy!

4 oz. white rum (Havana Club brand, if you can manage)
1 oz. lime juice
1/4 oz. maraschino liqueur
1/4 oz. grapefruit juice

Blend well with ice, garnish with lime for good measure, and serve. Top it off with a little salsa dancing and a Cohiba cigar, and you're well on your way to the full Hemingway experience.