How to Make: The Hemingway Daiquiri

Sunday marks International Rum Day.

Sung Han & Chase Pellerin

Many tend to picture their Hemingway as hairy and hardy, a man of the “eat fire and shit thunder” variety. And there’s plenty of evidence, along with myth, to back that perception. This is a man who, during World War II, offered to personally ambush any German U-Boats invading Cuban waters from his own sailboat. (And it was a tiny boat.) But in fact, his love for Cuba at the time had bloomed not from shot after shot of hard rotgut, but over several mojitos and daquiris. Eat fire, shit thunder, indeed.

The Hemingway Daiquiri survives today in defiance of the selective memory that shoehorns its namesake. Let its longevity serve as a reminder that in 2015, men of all walks of life can and should enjoy the ease of a sweet, sugary drink. Kenneth McCoy, the owner of two Prohibition-style bars in NYC and a frequent visitor to Cuba, can attest to this as a rum expert. For proof, follow his instructions on how to make the cocktail, and on National Rum Day this Sunday, get trashed a la Papa: sip daiquiri after daiquiri, talk and talk and don’t shy away from any topic. But just remember one thing: the man liked his drinks sweet.

2 ounces clear rum
1 1/2 ounces Luxardo Maraschino Liqueur
3/4 ounce lime juice
1/2 ounce grapefruit juice
Lime wheel and maraschino cherry (garnish)

Coupe glass


1. Pour all ingredients into shaker with large ice cubes and shake.

2. Strain into chilled coupe glass.

3. To garnish, fold a lime wheel into a slight “U” shape; poke a toothpick through one upturned side, then skewer a maraschino cherry with the point and run it through the other side of the lime. Let rest on one side of the coupe glass’s rim.

Recommended Rums: Bacardi Facundo Neo Rum; Montanya Platino Rum

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