Recipe courtesy of Ben Clemons

You've heard of a daiquiri. You've heard of Ernest Hemmingway (we hope). And you might know that those two things go together like Pat Sajak and Vanna White. Used to be, when we thought of a daiquiri, it was of the strawberry variety; bright red and fresh out of the island oasis machine, possibly topped with canned whipped cream. How misinformed we were! The original daiquiris of Hemmingway's day were simple concoctions of rum, sugar, and lime with crushed ice. Papa Doblo (Daddy Double), as he was known to the bartenders in Cuba, earned his name by ordering two drinks at a time. Sometimes referred to as Daiquiri #2, the Floridita stays true to it's roots, embellished only with a little bit of Luxardo and grapefruit juice.

When it comes to frozen or blended drinks, ice becomes a measurable ingredient. You don't want to use too much or too little, otherwise the proportions of booze will be off, and we certainly don't want that! We consulted a bartender friend of ours on the matter and he gave us a great tip on measuring the perfect amount of ice. Simply fill the glass you plan on serving your drink in with ice, and dump that right into your blender. The liquid will fill in the gaps. This recipe makes one drink but is easy to multiply, just measure your ice accordingly.


Bar spoon


2 oz Flor de Cana White Rum
.75 oz fresh lime juice
.5 oz Luxardo
.5 oz grapefruit juice
granulated sugar
maraschino cherry for garnish


Combine two bar spoons of sugar, rum, lime juice, Luxardo, and grapefruit juice in blender with (measured) ice. Blend until smooth and garnish with a cherry. Ideally the drink will be thick enough for the cherry to rest on top with out sinking. Thats how you know you used the right amount of ice.

Big Bamboo

If ever there were an example of what a mix of fresh fruit juices can do for a Tiki Drink, the Big Bamboo is the one. With fresh-squeezed lime, orange, and grapefruit juices - plus a little passionfruit syrup, each simple flavor layers with the next to make this classic from 1960 a true Tiki Drink.

Originally from Mariano Licudine of the Mai-Kai in Fort Lauderdale, Florida this cocktail eventually became known as the "Mara-Amu." Some suggest they changed the name when they lowered the booze content, which was probably not a bad thing.

Like many other classics, this cocktail gets a quick zip in the blender, but if you prefer to leave the appliances out of the mix, just shake the shit out of it - but go with crushed ice, as you'll need every drop of water you can get to soften the punch of the rum.

Speaking of rum, we chose to use Flor de Caña Anejo Oro for the primary spirit in this one. This gold rum is aged 4 years and proves to be that perfect balance of soft yet full. Better still, you can try it next Friday, October 3rd when we gather for "Tikitober" at Track One!

Recipe adapted from Beachbum Berry's Sippin' Safari.



tall glass


1 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz passionfruit syrup (recipe)
1 oz dark Jamaican rum
2 oz Flor de Caña Anejo Oro
4 dashes Angostura bitters
1 cup crushed ice


Add all ingredients to a blender and blend on high for 5 seconds. Pour into glass and serve.