The Hemingway Special: A Complete History & Classic Recipe

The sun hangs low over Havana, casting coral light across the tiled floors of El Floridita. Behind the bar, a frozen daiquiri machine hums—a sound as iconic to this place as the clatter of dominoes or the brass ring of a cigar cutter. A bartender pours a pale, frosty drink into a chilled coupe, sets it before a broad-shouldered writer with a trimmed beard, and smiles.

“Papa,” he says. “Your Special.”

The Hemingway Special—also known historically as the Hemingway Daiquiri—is a cocktail inseparable from one of the 20th century’s most mythologized figures. Dry, crisp, grapefruit-bright, and built for warm weather afternoons, it is the rare drink whose story is as enduring as its flavor.

This is its history—myth, fact, evolution, and the recipe that honors what Papa Hemingway actually drank.

I. Origins

The Hemingway Special traces its roots to early–mid 20th century Havana—specifically the bar El Floridita, often called “La Catedral del Daiquiri.” Bartender Constantino Ribalaigua Vert, known affectionately as Constante, was a master of frozen cocktails and a pioneer of balanced citrus-and-rum architecture.

Hemingway Arrives at El Floridita

Ernest Hemingway lived intermittently in Cuba beginning in the 1930s. A diabetic with a well-known taste for strong spirits, Hemingway sought drinks that were:

• Low in sugar

• High in acidity

• Bracingly dry

• Strong enough for a man who famously “liked his martinis ice cold and his daiquiris large”

The standard Floridita Daiquiri No. 3 contained sugar—too sweet for Hemingway. When he tasted a version made with grapefruit and maraschino liqueur, he reportedly said:

“That’s good, but make it with less sugar and more rum.”

Constante obliged, and the Hemingway Special was born.

From Daiquiri #3 to “Papa Doble”

Hemingway often ordered a double-strength version—hence the name “Papa Doble.” This was essentially:

• Double the rum

• No sugar

• Served frappé style (blended with finely crushed ice)

Today’s Hemingway Special is a more balanced interpretation—not quite as spartan as Papa demanded, but truer to the proportions Constante considered ideal.

II. Historical Evolution

Early 1930s–1940s

The Floridita menu began featuring versions of the daiquiri with maraschino and grapefruit, though not yet by Hemingway’s name. Constante’s cocktails became known for precision: exact chilling, exact dilution, and a delicate interplay of citrus and rum.

The Hemingway Visit

Once Hemingway began drinking at El Floridita regularly, the staff crafted a version tailored to him:

• Rum-heavy

• Sugar-free

• Tart grapefruit backbone

• Maraschino providing subtle sweetness without granulated sugar

• Served in a large coupe, nearly overflowing with frappé ice

1950s–1970s

After Hemingway’s death, tourism and literary fascination cemented the drink’s cultural mythology. Variants appeared in bar manuals as the “Hemingway Daiquiri” or “Hemingway Special,” with sweeter or more balanced formulas for general audience appeal.

Craft Revival

During the modern cocktail renaissance, bartenders revisited Constante’s methods:

• Fresh citrus

• Measured dilution

• Precise rum selection

• Respect for the daiquiri’s Cuban roots

The Hemingway Special emerged as a contemporary classic—dry, aromatic, refreshing, elegant.

III. Ingredients & Technique

The Hemingway Special appears simple, but each ingredient requires careful calibration.

White Rum

Traditionally Cuban-style rum: light-bodied, clean, and dry. Cuban rum is not legally available in the U.S., so bartenders often substitute:

• Puerto Rican white rum

• Light agricole-style blends (for subtle grassy notes)

• Column-still rums with crisp profiles

Grapefruit Juice

Fresh, never bottled. Provides essential bitterness and high-toned citrus aroma.

Lime Juice

The backbone of all daiquiri variants. Provides bright, sharp acidity.

Maraschino Liqueur

A clear cherry-and-almond liqueur from Italy (Luxardo is classic). It:

• Replaces sugar

• Adds faint cherry sweetness

• Introduces herbal complexity

No Added Sugar

Hemingway disliked sweet drinks due to diabetes, but the modern balanced version often uses maraschino as the sole sweetener.

Technique

Two historically accurate methods:

1. Shaken and served up

2. Frappé or blended (classic Floridita style)

Both produce very different textures.

IV. Cultural Significance

The Writer & the Myth

Hemingway’s relationship with alcohol is both iconic and tragic. Yet the Hemingway Special stands apart from mythologized hard-drinking tales because it was created thoughtfully—for his health needs, palate preferences, and the Cuban climate.

A Literary Cocktail

Few cocktails are so closely tied to an author—perhaps only:

• The Fitzgerald Gin Rickey

• The Faulkner Mint Julep

• The Chandler Gimlet

The Hemingway Special is cultural shorthand for:

• Travel

• Adventure

• Tropical escapism

• Cuban modernism

• 20th-century literary romance

Cuban Identity & Bartender Craft

The drink showcases the precision of Cuban bartending:

• Light rums

• Crisp citrus

• Balance without excess sweetness

• Mastery of cold, blended textures

The Hemingway Special is both a Cuban cocktail and a love letter to that country’s bartending tradition.

V. How to Make the Classic Version Today

Recipe — The Classic Hemingway Special

Ingredients

• 2 oz (60 ml) white Cuban-style rum

• ¾ oz (22 ml) fresh grapefruit juice

• ½ oz (15 ml) fresh lime juice

• ½ oz (15 ml) maraschino liqueur

• Optional: ¼ oz (7 ml) simple syrup (to balance acidity—omit for “Papa” authenticity)

Method (Shaken Version)

1. Add all ingredients to a shaker with ice.

2. Shake hard for 8–10 seconds.

3. Double-strain into a chilled coupe.

4. Garnish with a thin grapefruit peel or no garnish (historically minimalistic).

Method (Frappé / El Floridita Style)

1. Add all ingredients to a blender with 1 cup crushed ice.

2. Blend for 3–4 seconds (lightly aerated, not a smoothie).

3. Pour into a chilled coupe so it mounds slightly above the rim.

4. Serve with no garnish—just the frosty texture.

Specs

• Glass: Coupe

• Ice: None (up) or frappé (blended)

• Garnish: Minimal or none

• Style: Dry, citrus-forward, aromatic

Technique Notes

• Use white grapefruit for authentic brightness.

• Maraschino sweetness varies—taste and adjust.

• Blended version should be cold and frothy, not slushy.

• For a “Papa Doble,” increase rum to 3–4 oz and remove all added sugar.

Variations & Lineage

• Papa Doble: Double rum, no sugar, frappé style

• Floridita Daiquiri No. 3: The precursor; sweeter with sugar syrup

• Mariner Daiquiri: Swap grapefruit for pomelo

• Modern balance version: Slight simple syrup to soften acidity

Service & Pairing Tip

• Excellent with shellfish, ceviche, fried whitefish, and grilled citrus dishes.

• Avoid sweet food pairings—they blunt the drink’s crisp edge.

VI. Modern Variations & Legacy

A Cocktail That Defied Sweetness

In an era when tropical drinks often leaned sugary, the Hemingway Special was radically dry. This made it a precursor to today’s minimalist, citrus-driven cocktail movement.

Rediscovered Classics

The Hemingway Special thrived during the cocktail renaissance because it blends:

• Story

• Place

• Character

• Balance

It appeals equally to literary romantics, travelers, historians, and daiquiri purists.

Enduring Legacy

A century later, the Hemingway Special is one of the most requested variations of the daiquiri worldwide. It remains a testament to:

• Cuban bartending genius

• The power of personalization

• The resiliency of classic rum cocktails

It is sharp, aromatic, and unforgettable—just like Papa.