Hemingway Breakfast
Shake ∙ 3 min ∙ 18.4% ABV ∙
The Hemingway Breakfast is a white rum sour of lime, falernum and orange marmalade, shaken and strained into an absinthe-rinsed coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Spritz Absinthe 2 ml inside the coupe glass to coat the glass
- Add remaining ingredients to shaker: White rum 50 mlLime juice 20 mlFalernum liqueur 10 mlOrange marmalade 1 bspAngostura aromatic bitters 3 dashes (opt.)
- Shake with ice
- Fine strain into Absinthe-rinsed coupe glass
- Garnish with a dehydrated orange slice
Tips
- Keep the bar spoon of marmalade level, not heaped; it sweetens the drink along with the falernum, and any extra makes it jammy.
- Stir the marmalade briefly with the lime juice before shaking so it disperses instead of clumping at the bottom.
History
The Hemingway Breakfast is a modern competition cocktail created by Latvian bartender Eduards Trofimčuks at the Olympic Casino in Jelgava, Latvia. It won the Latvian round of the 2016 Bacardí Legacy Global Cocktail Competition, an international contest for bartenders built around Bacardí's white rum.
Trofimčuks designed the drink as a riff on the classic Daiquiri, adding absinthe, falernum, orange marmalade, and aromatic bitters to a rum-and-lime base, aiming to keep the recipe simple while giving it a distinct aromatic, bittersweet character. The name nods to Ernest Hemingway, long associated with rum-based Daiquiris in Cuba; he had no part in the drink itself.
FAQ
What is in a Hemingway Breakfast?
White rum, lime juice, falernum liqueur, and orange marmalade, plus optional Angostura bitters, shaken and served in a coupe glass rinsed with absinthe. The absinthe never enters the shaker; it only coats the glass, so its flavor stays a background note rather than a dominant one.
How do you make a Hemingway Breakfast cocktail?
Spritz 2 ml of absinthe inside a chilled coupe to coat it. Stir a level bar spoon of orange marmalade into 20 ml lime juice so it doesn't clump. Shake with 50 ml white rum, 10 ml falernum and the bitters, if using. Fine-strain into the coupe and garnish with a dehydrated orange slice.
