While Ernest Hemingway was a writer, most of what I know of him comes from my bar books, where his favorite drinks are listed alongside the bars that he drank those drinks in. Along with La Bodeguita, the La Floridita bar in Havana Cuba was one of Hemingway’s favorites, and the one where, in 1934, the then head bartender and later owner Constantino Ribalaigua would mix up this iconic drink.

La Floridita served several variations of the classic daquiri, including the Hemingway Daquiri and the Papa Doble. Vintage Spirits specifies that this drink should be made with cuban rum, which I agree, and blended. While it is great blended, almost like an adult snow cone, it is also excellent served shaken and strained, or frappe style over crushed ice.

La Floridita Daquiri
2 oz Cuban light rum
juice of half a lime
1 tsp maraschino liqueur
1 tsp simple syrup

If no Cuban rum is available use a good quality dominican rum instead. Also, if your lime is small, use the whole thing. Adding some grapefruit juice makes this a Hemingway Daquiri, and doubling the rum and removing the sugar makes a Papa Doble.