In this twist on a Hemingway Daiquiri, a tangy grapefruit cordial stands in for the more traditional splash of grapefruit juice. Demerara syrup adds depth, as does the use of Jamaican rum – barman Jon Gasparini prefers Appleton V/X.
2 oz. Jamaican rum
¾ oz. fresh lime juice
½ oz. grapefruit cordial
¼ oz. Demerara syrup
¼ oz. maraschino liqueur
Tools: shaker tin, strainer
Combine all ingredients with ice in a shaker tin. Shake until chilled. Strain into a cocktail glass and serve.
½ vanilla bean
1 lbs sugar
Peel the grapefruits and limes, and add the peels and vanilla bean to the sugar. Use a muddler to gently muddle the peels and vanilla into the sugar. Cover and let sit at room temperature for at least 2 hours. Juice the grapefruits and limes and add to the sugar mixture. Transfer the mixture to a pan and stir over low heat until the sugar has dissolved. Pour through a fine strainer. Bottle and refrigerate until use.
Jon Gasparini, Rye, San Francisco