Hemingway in Kochi


Hemingway is believed to have discovered this daiquiri when he was in Havana. He once said, “Don’t bother with churches, government buildings or city squares. If you want to know about a culture, spend a night in its bars.” Can you imagine if Hemingway was in a bar in Kochi, Japan instead of Havana? The bartender might have used yuzu juice instead of lime juice, since Kochi is Japan’s largest producer of this citrus fruit. Yuzu is a staple in Kochi's cuisine, used in cooking, beverages, and a variety of condiments.


Instead of fresh lime juice, I used organic yuzu juice for my take of this daiquiri. Yuzu offers an elegant, refreshing aroma and a gentle, bitter flavor that will pair beautifully with the rest of the components of this cocktail. I also spiced up this cocktail with Mishmish No. 33 from the spice shop La Boite in New York City. Mishmish No. 33 is a spice blend made of crystalized honey and saffron lemon. Spice is not just for cooking. Use spice whenever you can. Add it to your coffee, yogurt, granola parfait. You will be amazed by how much aroma and flavor spice can add to your food and drink!


If you’re looking for a refreshing daiquiri with a Japanese twist, look no further. Try this recipe, and imagine meeting Hemingway in a bar in Kochi!


Hemingway in Kochi

Prep Time10 mins
Cook Time0 mins
AuthorMelissa Lee


  • Cocktail Shaker
  • Strainer
  • Citrus juicer
  • Professional Japanese Style Double-Sided Cocktail Jigger


  • Ice 2 ounces
  • Cotton Reed White rum 3/4 ounce
  • Yuzu juice 1/2 ounce
  • fresh grapefruit juice 1/2 ounce
  • maraschino liqueur 1/2 ounce
  • 1 lime wheel for garnish (optional)
  • La Boite Mishmish No. 33


  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel and shake well. Strain into a chilled coupe and garnish with the lime wheel. Sprinkle Mishmish on top.


I highly recommend Cotton Reed white rum. It is light-bodied but has enough fruity character to create a fruity daiquiri. A good rum is definitely worth the investment. Getting high-quality rum is the key to success in creating this drink.

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Melissa Lee

Melissa Lee

Chief Entertainment Officer

Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.

What sparked your passion for the industry?
The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!

In your opinion, what’s the most important course?
Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!

Bill Gates is picking up your tab, where would you go?
Noma, Copenhagen.

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