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The History of the Hemingway Daiquiri
According to legend, Hemingway walked into El Floridita one night; it was here he tried a Daiquiri the bartender had prepared and offered the inventive feedback of cutting the sugar and doubling the rum. That recipe—with a whopping four ounces of rum and no sugar—became known as the Papa Doble (“Papa” being Hemingway’s Cuban nickname).
To cater to a wider variety of tastes, El Floridita lightened up on the rum and added maraschino liqueur for a hint of sweetness. This cocktail came to be known as the Hemingway Special, or Hemingway Daiquiri. While not quite as intense as the Papa Doble, it’s still a tart, boozy drink that’s now officially recognized by the International Bartenders Association. When you prepare a Hemingway Daiquiri, you may find that it’s just too tart for your tastes. If so, you’re not alone—many mixologists add a quarter ounce of simple syrup to the recipe to help it go down just a little smoother.
Classic Daiquiri vs. Hemingway Daiquiri
Classic daiquiris are the base recipe for all other daiquiris, and they call for just three ingredients—rum, lime juice, and simple syrup—to give a perfect balance of sweet and sour. The Hemingway Daiquiri calls for a combination of citrus—fresh lime juice and fresh grapefruit juice—and honors Hemingway’s traditional disdain for sugary drinks by opting for maraschino liqueur as the sweetener instead.
Classic Hemingway Daiquiri Cocktail Recipe
Prep Time2 min
Total Time2 min
- 2 ounces white rum
- ½ ounce maraschino liqueur
- ¾ ounce lime juice (preferably fresh)
- ½ ounce grapefruit juice (preferably fresh)
- Ice cubes
- Optional: Lime wedge or lime wheel, for garnish
- Pour rum, maraschino liqueur, lime juice, and grapefruit juice into a cocktail shaker filled with ice.
- Shake well until chilled.
- Strain into a chilled cocktail glass (or chilled coupe glass). Garnish with lime wedge, if desired. Serve cold.
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