Fifth & Vermouth proudly presents Cam Formica of Willibald Farm Distillery & Brewery in Ayr, Ontario. Cam has created an Ernest Hemingway-inspired cocktail called the Afterword.
Fifth & Vermouth proudly presents Cam Formica of Willibald Farm Distillery & Brewery in Ayr, Ontario. In this article, Cam will walk us through the process of paying homage to a legendary literary writer, and cocktail enthusiast, Ernest Hemingway. Cam’s creation, called the Afterword, is his way of honoring the Hemingway Daiquiri with the essentials: booze, citrus, and sugar. We present Cam’s story.
One post-shift drink has always been a requirement for my sanity. Regardless of the evening’s intensity, it’s a non-negotiable. We would not have several because we need to drive to go anywhere around our rural village of Ayr, but one burley drink is most definitely compulsory. It needs to be something heavy enough to rein in your emotions of the evening without knocking you out and maybe – even if it’s just for a moment – transport you somewhere abroad. Something like, say, a daiquiri.
Now I’ve always been a daiquiri fan. Not that glow-in-the-dark, 36” plastic cup with attached lanyard monstrosity you get playing slots at Caesar Palace. I’m talking about a proper daiquiri. Forget the crushed ice and nuclear strawberry syrup from a hand pump and focus on the essentials: booze, citrus, and sugar. When tasked with making sours like this, I’ve always been a staunch supporter of mixed citrus. Mixing or blending citrus juices adds a complexity that one citrus alone can’t provide. Thus, the Hemingway Daiquiri seemed like the perfect jumping-off point.
Deploying rum, lime, grapefruit, and a little sweetness aided by maraschino liqueur this cocktail has always been a tropical retreat for me. Sure, what we know today as the Hemingway Daiquiri is a far cry from the sugar-free, 4oz frosty libation Ernest was said to have consumed copious amounts of during days spent at El Floridita in Cuba. But building a burley after-hours drink around a cocktail whose namesake is inspired by one of the burliest literary drinkers of the 20th century probably makes sense. Right? This was my influence for the Afterword.
The first rule of making good daiquiris in my opinion is to use great rum. Willibald, where I work, is a farm distillery in Ontario, so we aren’t exactly pumping out sugarcane-based rum by the tanker load. Therefore, in order to be true to the Willibald brand, gin would have to suffice as my primary spirit. I know that you’re thinking: HOW COULD YOU! You just gave us this BS speech about proper daiquiris, blah, blah, blah, and you’re using predominantly gin as your base? I know. I was thinking it too but hear me out. I rely on the heavy botanical nuances of our Barrel Gin and pair it with the no-nonsense Wray & Nephew Overproof rum to provide the usual boozy funk but in a uniquely Willibald way.
I stick with the traditional mixed citrus of lime and grapefruit because it’s rad but add turbinado sugar to lend a bit more weight and mouthfeel. Then, I swap out the customary maraschino liqueur for Cocchi vermouth meaning the gin and rum aren’t forced to compete with the artificial cherry liqueur for ultimate palate dominance. It also allows the more nuanced, raisiny notes of the vermouth to contribute length and a depth of flavor that the maraschino cannot. Before shaking I add a pinch of salt to take the edge off the sweetness while brightening the citrus that much more. Once you’ve given it a good rattle, pour it in a coupe glass and skip the garnish. It’s only getting in the way anyways.
Rich and citrusy, this daiquiri is bold, rough around the edges, and unapologetic, much like Hemingway himself. Hopefully, it provides you the same emotion-reining, transportive powers it’s lent me over the years. And from experience, I can tell you that it’s best enjoyed after work; with or without your copy of The Old Man and The Sea.
– Cam Formica
Afterword – An homage to Ernest Hemingway, created by Cam Formica
Ingredients:
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- 1 oz Willibald Barrel Gin
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- 0.5 oz Wray and Nephew White Overproof Rum
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- 0.5 oz Cocchi Vermouth di Torino
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- 0.75 oz Lime Juice
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- 0.5 oz Grapefruit Juice
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- 0.66 oz Rich Turbo (2 Parts Turbinado: 1 Part Water)
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- Pinch of Salt
Instructions:
Combine all of the ingredients into a Boston Shaker and shake vigorously. Take your half-moon strainer and pour into a coupe glass. Serve neat.
