"There is no way of avoiding summer," say Virginia Elliot and Phil D. Stong in the reprint of their 1930 bartending manual Shake 'Em Up!. While this may be true, there are three drinks I've made this summer that "furnish an illusion, at least momentary, of autumnal comfort," a prerequisite for summer drinks according to Elliot and Stong. And that reprieve is much welcomed, especially here in muggy Washington, D.C.
Rather than a long wind up—as reading itself is bound to produce perspiration in this heat—let's just get to the recipes, shall we? I might also recommend the Rickey, but I've covered that well before and don't want to wear out its good name.
Daiquiri #4 (Floridita Bar Style)
This recipe is sometimes referred to as the Hemingway Daiquiri or mistakenly as the Papa Doble. Forget about all that for now and just get out your blender, sit back, and enjoy. It's delicious: tart and refreshing, and can be pulse blended to perfection.
• 2 ounces light rum
• 1 spoonful sugar (you can adjust the sugar to taste)
• ¾ ounce lime juice
• 1 teaspoon grapefruit juice
• 1 teaspoon Maraschino liqueur
Pulse blend until frapped. Pour into chilled cocktail glass.
Biarritz "Monk Buck"