With his prodigious constitution for drinking (and then writing about it), Ernest Hemingway shows up frequently in cocktail mythology, and none perhaps more famously than in this drink’s. La Floridita, a Havana bar frequented by the author in the 1920s, served Hemingway these doctored up Daiquiris, made unique by maraschino liqueur and notable for the lack of simple syrup (thought to be because Hemingway was diabetic). He reportedly could pack away tens of these at a time, ordering doubles—or what would come to be known as the “Papa Doble,” in deference. Another interesting fact: the bartenders would blend the drink with ice, then strain it out into a glass, foreshadowing the (mostly terrible) rise of the frozen Daiquiri.
- 2 ounces white rum
- 1/2 ounce maraschino liqueur (preferably Luxardo)
- 3/4 ounce lime juice
- 1/2 ounce grapefruit juice
Garnish: lime wheel
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with a lime wheel.