Hemingway Daiquiri

What You’ll Need:

Shopping List:

A shaker (Boston shakers are my go-to, but a cobbler shaker, French shaker, or even a trusty mason jar will do in a pinch). If your shaker doesn’t have a built-in strainer, grab a Hawthorne or fine-mesh strainer too.
Good white rum (Havana Club, Flor de Caña, or Bacardi are excellent starting points).
Maraschino liqueur (Luxardo is a top-notch choice).
Fresh grapefruits
Fresh limes
Simple syrup

A Note on Freshness (and Music): Let’s be real, bottled juice is a shortcut, and we’re not about recreating those disappointing bar experiences. Freshly squeezed juice is the way to go. Since this is a variant on a classic from El Floridita, and Ernest Hemingway enjoyed these in Cuba, it’s only fitting to put on some Celia Cruz while you’re mixing.

A Little History: El Floridita in Havana, Cuba, claims to be the birthplace of the Daiquiri, created by the legendary bartender Constantino Ribalaigua. It was also a favorite haunt of Ernest Hemingway. Established in 1817, this iconic bar has some serious history.

The Classic: El Floridita Daiquiri (Based on the Original)

2 ounces white rum
¾ ounce fresh lime juice
1 teaspoon sugar or ¼ ounce 2:1 simple syrup
1 teaspoon maraschino liqueur

Directions:

Combine all ingredients in a cocktail shaker (if using granulated sugar, stir it into the lime juice until dissolved before adding the other ingredients). Fill the shaker with ice. Shake well until chilled, and strain into a chilled cocktail glass. Garnish with a thin slice of lime.

The Hemingway Twist: Hemingway Daiquiri (Papa Doble)

This is the version Hemingway requested at El Floridita—less sugar, double the rum. While I appreciate the original, I’m partial to Chris Leavitt’s take on it:

¼ ounce 2:1 simple syrup
½ ounce maraschino liqueur
½ ounce fresh grapefruit juice
¾ ounce fresh lime juice
2 ounces white rum

Directions:

Combine all ingredients in a shaker tin, add ice, shake well until chilled, and double strain into a cocktail glass. Garnish with a cherry.