Recipes Associated with HUNTING FOR HEMINGWAY By Diane Gilbert Madsen
You’ll also find some wonderful corn-based recipes from the Graue Mill in Oak Brook, Illinois, which is where the exciting climax of Hunting for Hemingway takes place. The Mill, opened in 1852, is the only operating waterwheel gristmill in Northern Illinois and was once a stop on the underground railway. If you visit the Chicago area be sure to stop by to see this wonderful mill and watch them grind their own corn. You can take a peek what the inside of the Mill looks like if you check out my book trailer video on YouTube at www.youtube.com/watch?v=hb3v3DfyXjg or go to my website - http://www.dianegilbertmadsen.com Hope you enjoy all the recipes!
HEMINGWAY’S FAVORITE DAIQUIRI RECIPIE – THE PAPA DOBLE - Courtesy of A Summer with Hemingway – Drink Recipies and Books
There seem to be three versions of the Papa Doble and they vary by including or excluding light vs dark rum, the simple sugar and the grapefruit and marascino or maraschine liqueur. I like to host a Hemingway Cocktail Party and have my guests vote which one they enjoy the most!
Version 1.of the Papa Doble
It is widely known that Ernest Hemingway enjoyed a drink or two and that he was quite picky about what he was drinking - he definitely had his preferences and the Daiquiri was one of them. In 1921 Contstanino Ribailagua, of El Floridita in Havana, created this variation in honor of his Daiquiri-loving regular. At the bar it was often served frozen and that's easy to do, just add 3/4-1 cup of ice to a blender. For Hemingway himself the Hemingway Daiquiri (or Papa Doble) was served without sugar and is almost always printed that way although most people prefer the sweetness.
• 1 1/2 oz white rum
• 1/4 oz maraschino liqueur
• 1/2 oz grapefruit juice
• 3/4 oz lime juice
• 3/4 oz simple syrup
1. Pour the ingredients into a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a chilled cocktail glass.
Version 2 of the Papa Doble
Floridita Daiquire or Papa Doble
John Apodaca of Daddy-O’s Martinis has tried to eliminate the controversy and confusion over the recipe for the La Floridita Daiquiri also called the E. Hemingway or Papa Doble that was invented in the La Floridita bar in Havana Cuba in 1934. This bar is where Ernest Hemingway would drink this concoction invented by the then head bartender and later owner Constantino Ribalaigua. There was a 1934 edition of a souvenir hand book of the cocktails from this bar with the recipe for this drink and later additions with similar drinks and American versions with misinterpretations due to a translation error. The original ingredients include light rum, juice of 1/2 a lime, sugar or sugar syrup and and maraschino liqueur blended with ice.
When Americans had translated the recipe, the word for lime in Spanish is limon verde here in the States that was interpreted as lemon thus the first error. Another version added half a grapefruit and some even thought of using maraschino juice from the jar of cherries and even blending it with ice in a machine, that's how far it has gone. In Ted Haigh's book Vintage Spirits and Forgotten Cocktails he's researched the matter, found the various errors, additions, number of recipes and has found the original cocktail that was a favorite of Ernest Hemingway.
Floridita Daiquire or Papa Doble
2 oz of light rum such as Bacardi silver or Havanan Club, Brugal.
Juice of half a lime ( if the lime is small use a whole thing)
1 teaspoon of powdered sugar or simple syrup
1 teaspoon of maraschino liqueur.
Graue Mill Recipes
CORN BREAD - CORN MUFFINS - CORN STICKS
1 cup milk, 1 cup cornmeal, 1 egg, 1/3 cup sugar, 1 cup flour, 1/4 cup butter, 3 teaspoons baking powder, 1 teaspoon salt.
Sift flour and baking powder, mix in milk and eggs, stir in cornmeal; add remaining ingredients in order and bake in well-greased pan in 425" oven for about 20 minutes. May bake in 8X8 pan and cut into squares.
CORNMEAL GRIDDLE CAKES
2 cups flour, 1 tablespoon sugar, ½ cup cornmeal, 1 ½ cups milk, 3 teaspoons baking powder, 2 eggs separated, 1 teaspoon salt, 4 tablespons melted butter.
Combine dry ingredients, add milk, egg yorks, butter and egg whites, stiffly beaten. Bake on greased griddle.
1 cup cornmeal, 1 rounded tablespoon butter, 2 cups boiling water, 1 beaten eggs, ½ teaspoon salt.
Pour boiling water over cornmeal and cook slowly for 3 or 4 minutes. Remove from fire and add salt, butter and egg. Mix thoroughly. Drop a teaspoon at a time on greased cookie sheet. Bake for 40 minutes in 350° oven or until delicately brown. If desired, add grated cheese to mixture. Very tasty when served on a canapé tray.
Diane Gilbert Madsen
Hunting for Hemingway