Hemingway Breakfast
Ingredients
- 1⁄12 oz La Fée Parisienne absinthe
- 1 2⁄3 oz Bacardi Carta Blanca Superior White Rum
- 2⁄3 oz Lime juice
- 1⁄3 oz Difford's Falernum liqueur
- 1⁄2 barspoon Orange marmalade
- 3 dash Angostura Aromatic Bitters
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of dehydrated orange slice and pineapple wedge or leaves.
Method:
- RINSE glass with absinthe and discard excess.
- SHAKE other ingredients with ice.
- FINE STRAIN into absinthe-rinsed glass.
Garnish:
- Garnish with dehydrated orange slice and pineapple wedge/leaves.
History:
Originally based on Bacardi Carta Blanca rum, Hemingway Breakfast won the Latvian Bacardí Legacy 2016 and was created by Eduards Trofimčuks at Olympic Casinoin Jelgava.
Review:
Basically, a bitter orange and clove Daiquiri. We found this recipe really sung when we added a splash of water for some extra dilution and half a bar spoon of sugar - perhaps our No Peel Orange Marmalade from Wilkin & Sons was a tad on the sour side - or even our limes. Anyway, once balance adjusted this particular "Breakfast" was very tasty.
