Hemingway Daiquiri

The Hemingway Daiquiri, also known as the Papa Doble, is a citrus-forward variation of the classic Cuban daiquiri, famously named after American author Ernest Hemingway. Its origins trace back to the 1930s at El Floridita, a bar in Havana, Cuba, where Hemingway was a regular. Legend has it that upon tasting the bar’s standard daiquiri, he asked for it to be made with no sugar and double the rum, due to his preference for drier drinks and his diabetes. The bartenders eventually refined the drink to include white rum, fresh lime and grapefruit juice, and a splash of maraschino liqueur, striking a balance between tart and complex.

The Hemingway Daiquiri reflects both the man and the moment—bold, bracing, and just a touch eccentric. It gained popularity throughout mid-century cocktail culture and has since become a favorite among enthusiasts for its crisp flavor and literary backstory. While the original “Papa Doble” was served frozen and potent, modern versions are typically shaken and served up, allowing the bright citrus and delicate cherry notes to shine. It’s not just a drink—it’s a liquid snapshot of 20th-century Havana, with a swagger and soul that still resonates today.