Hemingway Daiquiri

The Hemingway Daiquiri is drier and more complex than the classic — the grapefruit adds bitterness, the maraschino adds a floral, cherry-almond note. Double-strain carefully; the grapefruit juice can leave pulp that clouds the drink. Use fresh grapefruit juice — bottled juice is too sweet and lacks the bitter edge that makes this drink interesting.

Hemingway was diabetic and preferred his drinks dry — the original recipe used very little sweetener. The ¼ oz of simple syrup here is a concession to modern palates; feel free to omit it entirely for a more austere, authentic version. The maraschino liqueur (Luxardo is the standard) adds sweetness and complexity — don't substitute with maraschino cherry juice.

Ernest Hemingway was a devoted patron of El Floridita bar in Havana, Cuba, where he drank Daiquiris by the dozen. He reportedly told bartender Constantino Ribalaigua that he liked his Daiquiris without sugar and with double rum — the result was the Papa Doble, which evolved into what we now call the Hemingway Daiquiri. Hemingway claimed to have drunk 16 of them in one sitting.

Papa Doble

The original Hemingway version: double the rum (4 oz), omit the simple syrup entirely, and increase the grapefruit to ¾ oz. This is a serious, spirit-forward drink — not for the faint-hearted. Hemingway drank these by the pitcher.

Aged Rum Hemingway

Use aged rum instead of white rum. The oak and vanilla notes add depth and warmth that complement the grapefruit beautifully. Use a lightly aged rum like Plantation 3 Stars or Appleton Estate Signature.