At Havana, Cuba’s El Floridita bar, this particular daiquiri was a ordinary order of writer Ernest Hemingway. It was created by then-head bartender Constantino Ribalaigua Vert, who was generally known as “Constante” to regulars and “El Rey de los Cocteleros” (“The Cocktail King”) to locals. Legend has it that Hemingway requested a daiquiri with much less sugar and extra rum, and Vert obliged by doubling the rum, including grapefruit juice to the customary lime, and swapping out the straightforward syrup for maraschino liqueur. And that’s how the Hemingway Daiquiri, or the Papa Doble (Papa was a nickname for Hemingway, and “doble” referred to the double jigger of rum), was born. Whereas we choose together with easy syrup to steadiness out the tartness, be at liberty to omit if you wish to keep true to Hemingway’s authentic model.
