Though the name “daiquiri” may be inexorably linked to the frozen drink menu at strip mall chain restaurants these days, the true recipe is a classic that can stand toe-to-toe with the best. Essentially a rum sour, the credit for the recipe usually goes to a U.S. engineer living in Cuba during the Spanish-American war, though it’s more likely that Cuban residents had been drinking something similar for some time. Famously associated with author Ernest Hemingway and the jet-set glamour of pre-embargo Cuba in the 1930s, the Daiquiri would rise in popularity in the United States during World War II, as Caribbean rum became much easier to procure than foreign whiskey.