Craft the iconic Hemingway Daiquiri, a tart and elegant twist on the classic daiquiri featuring white rum, grapefruit juice, lime juice, and maraschino liqueur. A crisp, sugar-free favorite made famous by the writer himself — bold, citrusy, and utterly refreshing.
Add rum, grapefruit juice, lime juice, maraschino liqueur, and (optional) syrup to a cocktail shaker with ice.
Shake vigorously for 10–15 seconds.
Double strain into a chilled coupe or Nick & Nora glass.
Garnish with a lime wheel, grapefruit twist, or a brandied cherry for contrast.
Grilled fish tacos with citrus slaw
Tuna tartare or ceviche
Cuban-style roast pork
Salty Marcona almonds or olives
Lime cheesecake or grapefruit sorbet
Its crisp citrus and maraschino profile pair beautifully with seafood, salty bites, or zesty desserts.
Maraschino liqueur adds herbal, nutty complexity — not to be confused with syrup from maraschino cherries.
Hemingway preferred no sugar, but most modern drinkers appreciate a touch of simple syrup for balance.
Use fresh grapefruit juice — bottled will mute the brightness.
This cocktail is sometimes called the Papa Doble, referring to the double-strength version Hemingway ordered in Havana.
The Hemingway Daiquiri was created for Ernest Hemingway at El Floridita bar in Havana, Cuba. A diabetic, Hemingway requested a version of the daiquiri with no sugar and extra rum. The result became a legend — dry, sharp, and poetic in its restraint. It’s a daiquiri for grown-ups.
1 servings