Name: Señor Papa
Yield: 1
Ingredients: 45 ml Pampero Selección 1938 rum; 40 ml ruby grapefruit juice; 10 ml maraschino liqueur; To serve: vanilla ice (see note)

Here’s a chilled-out take on the Hemingway Daiquiri from Julian Serna, bar manager of Foveaux Restaurant + Bar in Sydney.

Ingredients

45 ml Pampero Selección 1938 rum

40 ml ruby grapefruit juice

10 ml maraschino liqueur

To serve: vanilla ice (see note)

Method

Main

1.Add rum, grapefruit juice and maraschino liqueur to a shaker half-filled with ice. Shake hard and fast, and strain into a tumbler (see note) over large chunks of vanilla ice.

Note For vanilla ice, mix 2 tsp pure vanilla extract or the seeds scraped from a vanilla bean with 1.5 litres of water and freeze in a lunchbox or takeaway food container. Fold ice in a clean tea towel and crack it into large shards with a rolling pin or bottle. Julian Serna prefers the stemless Riedel ‘O’ series wine glasses.
Notes

Julian Serna

Styling by Geraldine Muñoz

Ingredients

Method

Main

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