Hemingway Breakfast

Difford's Guide
User Rating (27 ratings)

Serve in a

Coupe glass

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.

1/12 fl oz La Fée Parisienne absinthe
1 2/3 fl oz Bacardi Carta Blanca light rum
2/3 fl oz Lime juice (freshly squeezed)
1/3 fl oz Difford's Falernum liqueur
12 spoon Orange marmalade
3 dash Angostura Aromatic Bitters
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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.

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. Eduards says, "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."

Nutrition:

One serving of Hemingway Breakfast contains 149 calories.

Alcohol content:

  • 1.3 standard drinks
  • 21.91% alc./vol. (43.82° proof)
  • 18.3 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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