Crème brûlée-flavored vodka. Grilled pineapple mojitos. Blue martinis. Sometimes we wonder if the creativity behind the craft cocktail revolution is less ingenuity and more novelty. Not so at the Plimoth where simplicity and quality are cornerstones. And when it comes to cocktails, general manager and sommelier Adam Knickerbocker pays homage to the less-is-more philosophy with a menu of options like the martini, Moscow mule, cosmopolitan, and aviation. “We wanted to make the classics, but make them better,” Knickerbocker says. That means experimenting with the right ratio of ingredients until it tastes perfect to them.
Another important aspect at the Plimoth: seasonality. “The first couple months, we didn’t even have rum or tequila,” says Knickerbocker, about the restaurant’s opening last fall when the bar was stacked with bourbons and cognacs. Now, the Plimoth does have rum—and several rum-based drinks for the season. A star of the summer menu is the Hemingway Daiquiri. The drink is a twist on the traditional daiquiri (rum, lime juice, and sweetener), that was allegedly developed by the famous writer in Cuba in the 1920s or 1930s. Hemingway’s version incorporates grapefruit juice and maraschino liqueur, and the absence of added sugar makes for a dry and sour libation.
Stop by the corner of 28th Avenue and Josephine Street—you can easily grab a seat on their patio in the early evening most days of the week—and try the Hemingway Daiquiri, or one of the Plimoth’s other offerings, for yourself. If you just can’t wait to try this rum-based cocktail, here’s the recipe for making it at home.
Bonus: Read our June 2014 review of the Plimoth here.
1 ¾ oz.? plantation white rum
¾ oz.? fresh lime juice
¼ oz. fresh pink grapefruit juice
¼ oz. Luxardo Maraschino Liqueur
Pour all ingredients over ice in a cocktail shaker. Shake until mixed and chilled. Strain into a well chilled martini glass and garnish with an amarena cherry.
Follow digital assistant editor Jerilyn Forsythe on Twitter at @jlforsyt.