Hemingway Daiquiri

The Hemingway Daiquiri — also called the Hemingway Special or, in its original oversized form, the Papa Doble — is a sugarless variation on the classic daiquiri built from white rum, fresh lime juice, fresh grapefruit juice and a small measure of maraschino liqueur, shaken hard and served straight up. It was devised at El Floridita in Havana, the bar known as the cradle of the daiquiri, for the writer Ernest Hemingway, who frequented the place through the 1930s and 1940s and disliked sugar. The drink is sharper and drier than a standard daiquiri, the lime and grapefruit acidity leading and the maraschino lending a faint, dry cherry-almond perfume. It is one of the most famous literary cocktails, an honest sour with no added sugar to soften it.