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Hemingway daiquiri was invented in Havana’s “La Froridita” Bar and the drink has the honor of carrying the novelist’s name.

Ernest Miller Hemingway (1899 – 1961) was an American author and journalist. He published several novels, short story collections, and poems. Many of these are considered classics of American literature. In 1918, Hemingway went overseas to serve in World War I. For his service, he was awarded the Italian Silver Medal of Bravery. His work includes: “For Whom The Bell Tolls”, “A Moveable Feast”, “The Sun Also Rises”, “A farewell to Arms” and “Old Man and the Sea” which won the 1953 Pulitzer. In 1954, the novelist won the Nobel Prize. In between, Ernest Hemingway lived in Cuba. His hotel was located very close to El Floridita bar, where lots of Daiquiris were being served. Mr Ernest was a heavy drinker and at that time he suffered from high blood pressure, weight problems, and eventually diabetes. As a result he asked the bartender to create a sugarless and heavier daiquiri for him.
There are many variations of Hemingway Daiquiri out there, but I am writing here my personal favourite. The result is a light, tart and refreshing cocktail, which is something more than a twist on the classic daiquiri. Read the recipe below and make one for yourself.

Hemingway Daiquiri

  • 60 ml (2 oz) Havana Club Añejo 3 años rum
  • 10 ml (¹⁄3 oz) Luxardo maraschino liquer
  • 20 ml (²/3 oz) fresh lime juice
  • 15 ml (½ oz) fresh grapefruit juice 
  • 10 ml (¹⁄3 oz) sugar cane syrup (1:1)

Pour all the liquids into a mixing glass. Add lots of ice. Shake vigorously. Double strain into a chilled cocktail glass. Garnish with a maraschino cherry and a nice slice of lime.