The history of the Papa Doble cocktail is a fascinating one, rooted in the relationship between Ernest Hemingway and his bartender, Constante Ribalaigua Verte. Hemingway, known for his love of cocktails, had a particular affinity for Daiquiris. However, his health condition, which often led to diabetes, meant that he needed to be mindful of his sugar intake.
It is said that Hemingway preferred his Daiquiris to be made with double the amount of rum and without any added sweetener. This preference was likely due to his desire for a stronger, less sweet cocktail. Enter Constante Ribalaigua Verte, a legendary Cuban mixologist who was known for his creativity and skill behind the bar.
Ribalaigua, wanting to create a cocktail that would satisfy Hemingway's tastes while still maintaining balance, decided to make some additions to the traditional Daiquiri recipe. He added grapefruit juice and maraschino to Hemingway's double rum concoction, creating what would become known as the Papa Doble.
The addition of grapefruit juice not only added a tangy and slightly bitter element to the cocktail but also helped to cut through the richness of the rum. This addition complemented Hemingway's preference for stronger drinks, as the grapefruit juice provided a refreshing and citrusy contrast to the potent rum.
Maraschino, a liqueur made from Marasca cherries, added a touch of sweetness and complexity to the Papa Doble. Its subtle fruity flavors and hint of almond provided a delightful depth to the cocktail, further enhancing its overall flavor profile.
The Papa Doble quickly became a favorite of Hemingway's, who was known to frequent the El Floridita bar in Havana, where Ribalaigua worked his magic. Hemingway's love for the cocktail was so well-known that the Papa Doble eventually became synonymous with his name.
While the exact recipe for the Papa Doble may vary slightly depending on who you ask, the general consensus is that it consists of double the amount of rum typically used in a Daiquiri, grapefruit juice, maraschino liqueur, and sometimes lime juice. The absence of sweetener, as per Hemingway's preference, sets it apart from the traditional Daiquiri.
The story of the Papa Doble serves as a testament to the artistry and creativity of mixology. It showcases how a skilled bartender like Ribalaigua can take a customer's preferences and transform a classic cocktail into something unique and memorable.
Today, the Papa Doble continues to be enjoyed by cocktail enthusiasts around the world. Its bold and complex flavors, coupled with its rich history, make it a cocktail worth savoring. So, the next time you sip on a Papa Doble, raise your glass to Hemingway and Ribalaigua, two individuals who left an indelible mark on the world of cocktails.