From the Rum Examiner:
The Daiquiri is among the simplest of drinks: Rum, Lime, and Sugar — shaken, not stirred. Among the myriad variations on the simple theme of lime and rum, the Hemingway Daiquiri has endured as one of the most beloved.
Constantino Ribalaigua was the Cuban Champion of the Daiquiri. He refined and perfected many versions at La Floridita in Havana. In fact, the 1939 edition of his La Florida Cocktail Book included no less than five variations of the classic hand-shaken drink, not to mention the hand blended variations he made popular.
Elsewhere in Havana, in 1937, increasingly besieged and beleaguered by tourists at the ever popular Sloppy Joe’s, Ernest Hemingway stumbled a few blocks into Constantino’s bar and immediately fell in love with the intimate atmosphere of “La Cuna del Daiquiri” (The Cradle of the Daiquiri). La Floridita became his second home. You can still find a bronze statue of Hemingway sitting in his favorite spot.
Hemingway naturally preferred his drinks dry, and Constantino’s Daiquiri #3 fit the bill perfectly. Over time, as this tart libation became the writer’s perennial favorite, it simply became known as Hemingway’s Daiquiri.
The Hemingway Daiquiri
3/4 ounce fresh lime juice
1/4 ounce fresh grapefruit juice
1 teaspoon Luxardo Maraschino Liqueur
1 1/2 ounces of dry white rum (Caña Brava recommended)
method: combine ingredients with crushed ice and shake vigorously for at least one minute, until the can becomes extremely cold. Strain into cocktail glass.
The Hemingway Daiquiri is meant to be very dry on the palate — if that’s not to your liking, you could add up to a quarter ounce of simple syrup, to taste.
The less sugar in the drink the more that you can consume. According to legend, and a written account, Hemingway and a friend consumed 17 in one sitting after the weather did not permit a day of fishing on the Pilar…