Karaugh and I got together after work at Deep Ellum to discuss Sleep No More—an amazingly powerful A.R.T. production which I saw Sunday night. Discussing incredible theater needed to be matched with equally high quality drinks.
Karaugh's Germination and my Hemingway Daiquiri
For our second round, I handed my list of 100 must-have cocktails to Jen and asked for a suggestion. She chose the Hemingway Daiquiri. I hesitated for a moment because until recently, my vision of a daiquiri was one-sided—I could only think of the frothy, strawberry variety that are perfect to enjoy poolside on a hot summer day. Before those frozen, fruity versions gained popularity (due in part to the invention of the home blender), the daiquiri, developed in the late 19th century in Cuba, had been enjoyed as a simple concoction of rum, lime juice, and sugar. In the early 1930s Ernest Hemingway went to Cuba. After a long day of writing and fishing, he would enjoy a cocktail (or two). Hemingway especially enjoyed those mixed by Constantino Ribalaigua at La Floridita Bar. Cocktail legend tells us that one version of the daiquiri, with grapefruit juice and maraschino liqueur added to the rum and lime, was Hemingway’s favorite. Whether that story is true or not, what Jen mixed up for me was delicious—sweet and tart at the same time.
Ernest Hemingway enjoying a cocktail
While I sipped my daiquiri, Karaugh chose the Germination off the menu. She’s a big fan of St. Germain, so was immediately drawn to this drink. And it did not disappoint. Does anything with the deliciously sweet elderflower liqueur ever disappoint??? I look forward to making this one at home soon, and I suggest if you like St. Germain to try this. Here’s the recipe:
Germination (from Deep Ellum)
2 oz gin
¾ oz St. Germain
½ oz lemon juice
2 dashes orange bitters
Shake over ice. Strain.
Cheers!
3 comments
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January 27, 2010 at 5:30 pm
Maura
I was at Deep Ellum last night for the first time – great drinks, awesome food and perfectly cozy! I must have just missed you ladies.
I had the Deep Ellum Old Fashioned to start. Obvi. You know me and my old fashioneds. It was great…a little lighter tasting then the usual bourbon I love. Hey Jenn…what’s the difference between rye and bourbon anyway?
Then, I had the Aviation. Loved it. Love that I’m no longer afraid of gin. Although I was super tempted by the Hemingway Daiquiri. I know what I’m getting next time!
January 28, 2010 at 4:19 am
Jenn
Good question, Maura! Both are whiskey which means they are distilled from fermented mash of cereal grains. Different grains are used for different varieties, and here’s the difference between bourbon and rye. Bourbon, originally made in Bourbon County, KY, is made from a mash that must be 51% corn, while Rye must be 51% rye. Both are stored for at least two years in new, charred oak barrels and may not be distilled to more than 80% alcohol by volume. Bourbon is often a bit sweeter than rye, while rye is slightly more powerful and bitter than bourbon.
January 27, 2010 at 6:50 pm
Karaugh
The Germination was definitely tasty but I have to say my first drink – the Ramos Gin Fizz – was incredible. More entertaining, however, was the bartender’s presentation…
But you’re right about the daiquiri – it’s not your mother’s daiquiri!