Papa Doble (the Wild Daquiri, circa 1947)
Let’s start with one of Ernest Hemingway’s favorite cocktails, the daquiri. This version is from Philip Greene’s book “To Have and Have Another: A Hemingway Cocktail Companion.”
3 3/4 oz. white rum
2 oz. fresh lime juice
2 oz. fresh grapefruit juice
6 drops maraschino cherry liqueur
Blend with ice; serve in a large, chilled goblet.
Smoked Fish Dip
Here is a basic recipe for smoked fish dip. You can add more mayo if you wish, and/or some cream cheese to thicken it up. I like to serve it with plain Carr’s water crackers and slices of lime.
Serves six to eight.
1/2 sweet onion, like Vidalia
8 oz. any smoked fish
2 Tbsp. Dijon mustard, or more to taste
4 Tbsp. mayo, or more to taste
1 tsp. fresh lime juice
A few dashes hot sauce
Salt and pepper to taste
Blend in food processor if you want smooth texture; finely chop and mix if you like it chunky.
If you can get your hands on some stone crab claws (go ahead, order some online to be shipped, you will be shocked at the prices!), make some mustard sauce to go with. You can make the famous Joe’s Stone Crabs recipe, easily found online, or try this one.
Makes 11/4 cups.
1 cup mayonnaise
5 Tbsp. Dijon mustard
2 Tbsp. fresh lime juice (start with this amount and add more if you like it tangier, same goes for mustard)
A few dashes of Tabasco sauce.
Mix well, taste for seasoning, chill until serving with any kind of crabmeat.