Ho ho ho, Boozers. The holiday season has managed to arrive amid all the usual hoopla and hypocrisies, yet somehow we still maintain our childlike wonder at a season full of magic and mystery. Off in a distant winter wonderland, elves are scurrying through sawdust-covered workshops in the rush of preparing for a global gift-giving extravaganza, and we imagine Papa Elf trudging back to his icicle-draped gingerbread cottage at the end of the day, wearily longing for an icy cocktail.
Like Papa Elf, Papa Hemingway also longed for a cocktail at the end of — or perhaps during — a long day of creating the gift of stories for the masses. Being in a somewhat warmer clime, Papa H was all about the daiquiri, tart with lime, warm with rum, then chilled, shaken and served straight up — devilishly simple. This is no syrupy Slurpee of a drink, but rather an elegant end to a day well spent in serving others. Now it’s time to serve yourself.
Papa Elf’s Cranberry Daiquiri
The basic concept of a true Hemingway daiquiri is that it should be mostly tart, but lightly sweet, possibly like the demeanor of a busy elf. While a classic daiquiri is made quite simply with lime juice, sugar, rum, and Maraschino liqueur, we’ve introduced some tart cranberry to give it a seasonal flair.
2 ounces silver rum (we like our local Lyon Distilling Company‘s white rum)
1.5 ounces fresh cranberry-ginger juice (recipe below)
.5 ounce Maraschino liqueur
wedge of fresh lime
Pour first three ingredients into a cocktail shaker with ice and shake well. Squeeze in lime juice, stir once, then strain into a chilled Cosmopolitan glass.
to make the fresh cranberry-ginger juice: It may be tempting to use commercial cranberry juice — and you could — but don’t. You’ll be glad you did this. Take 1/2 cup fresh cranberries and a couple of 1/2-inch slices of fresh ginger and put them in a small saucepan with enough water to cover and 1/2 cup of sugar. Bring to a simmer over low heat and let simmer for 30 minutes. Remove from the heat and let cool, then pour into a blender with 3/4 cup of water. Blend on high until completely liquified, then strain out the solids — you may need to strain twice to get a nice clear liquid. Can be refrigerated for up to two weeks.
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