Hemingway Daiquiri Update

Here is an update on my previous post about the Papa Doble (Hemingway's Daiquiri).  This new Hemingway Daiquiri recipe, from a post in the Houston Press by John Kiely, is less sweet, more tart, and a lot better than my previous recipe.  I think an excerpt from Kiely's post describes the experience very well:

Whoa. The Papa Doble shut down my face for a long 10 seconds, and put my tongue's sour buds on blast. The second taste wasn't much easier, but halfway through, I enjoyed it, and by the end, I preferred it.

Why so tart? Hemingway's father suffered diabetes, so Ernest simply avoided sugar in his drinks. Brilliant move, at any rate. Once your palate adjusts to a lower level of sweetness, the flavor of liquor and other ingredients take up the slack, usually resulting in a better cocktail.

I went through my menu of sixty-nine cocktails, removing sweetness wherever possible, but ironically, not so much from the Hemingway Daiquiri, just half of a teaspoon of simple syrup, as Maraschino keeps the tartness at bay. Thank you, Ernest Hemingway.

I think this is now one of my favorite cocktails...