Hemingway Breakfast Cocktail Recipe

Hemingway Breakfast
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Ingredients:
0.08 oz	La Fée Parisienne absinthe
1 ²⁄₃ oz	Light white rum (charcoal-filtered 1-4 years old)
²⁄₃ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Difford's Falernum liqueur
¹⁄₂ barspoon	Orange marmalade
3 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Garnish: Dehydrated orange slice, pineapple leaves

How to make:

Aromatize the glass by spritzing with absinthe. SHAKE other ingredients with ice and fine stain into absinthe rinsed glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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Variant:

Jam jelly and marmalade cocktails

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.

My aim was to prepare something as good and as simple as the Original Bacardí Daiquiri; to make a cocktail from simple ingredients that you can get at your local store. It has to be fresh, balanced, aromatic, unique and very easy to prepare.
Eduards Trofimčuks, 2016

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Florian Ruf

1st June at 15:47

Today with Frank Coopers Oxford marmalade which worked perfect. I strongly suggest a sprayer (cheap and reliable a.e. on amazon) for the empty glass and the ready drink.

jason keane

18th November 2023 at 08:14

This is one of the greats. However I was out of falernum… so I used a splash of cinnamon syrup and a splash of pimento dram. Next level. Awesome.

Florian Ruf

3rd June 2022 at 15:09

I followed Simons suggestion and added 1 cl sugar syrup. With my marmalade Wikin & Sons "Old Times" raising the marmalade and reducing the bitters would be worth a try. Maybe using Angostura Orange Bitters could give a nice twist?

John Hinojos

24th April 2022 at 19:48

Being both an absinthe and a rum lover this was perfect for a Brunch. Since I am not overly fond of light rums, did mix the light with a gold overproof rum. Everything works perfectly in the cocktail. Nicely sour, but not noticeably.

Brian Flanagan

12th August 2021 at 20:12

Fantastically balanced cocktail, with the absinthe adding a nice complexity. I had to go quite a bit heavier on the Orange Marmalade to get what I would consider a balanced taste though. As is my custom when trying a new recipe, I made a double and drank the first glass exactly as-is. It was very good, but thought it tasted a bit rough around the edges - so I added an additional serving of orange marmalade to the remainder. That balanced it nicely.

Mark Shah

22nd June 2021 at 21:56

Even though I have Bacardi Carta Blanca light rum in my ingredients, the recipe in the You Can Make section says I don't (it's in red with an x)

Simon Difford

23rd June 2021 at 07:37

Frustratingly, the same is true of all Baradi Legacy cocktails as I had to hardcode Bacardi as the ingredient rather than allow other rums to display depending on what you have in Your ingredients. This is only the case with Bacardi Legacy cocktails.

Gillian Williams

8th May 2021 at 15:15

The absinthe in the background adds another dimension, loved this and surprisingly refreshing

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