The Hemingway Daiquiri

The Hemingway Daiquiri: A Cocktail with Bite

Daiquiris are among the most beloved rum cocktails—especially the fruity, frozen varieties served poolside. But this version is something entirely different. The Hemingway Daiquiri, also known as the Papa Doble, was created specifically for Ernest Hemingway at El Floridita in Havana, Cuba. True to Hemingway’s tastes, it’s dry, tart, and unapologetically bold—featuring fresh lime and grapefruit juice, and famously served as a double.

A Toast to Origins

The birthplace of the daiquiri? You get two options: a beach or an iron mine—both named Daiquiri—just outside Santiago, Cuba. The cocktail’s invention is credited to Jennings Cox, an American mining engineer, who reportedly created it in 1902 when he ran out of gin and reached for rum instead. Whether out of necessity or inspiration, he unleashed a classic that would become a pillar of rum culture for generations.

Proper Use and Dosage

The Hemingway Daiquiri isn’t just a cocktail—it’s a ritual. Take two at cocktail hour, then proceed to dinner.

With its crisp, astringent flavor, it’s the ideal antidote to sweltering tropical heat and makes a stellar aperitif—just the thing to awaken your palate before a Caribbean meal.

But beyond the heat and cuisine, it also serves another noble purpose – recovery. After a hard day at the office or a stormy stretch of life, shake up a Papa Doble. Like Hemingway himself. Sip one, and your troubles might just fade into the sunset like waves on a Cuban shore.

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