Hemingway Special - Ernest Hemingway's Favorite Cocktail

Hemingway Special is a cocktail in the IBA category "New Era Drinks" and is a bitter and sour variant of the classic daiquiri. It is named after the author Ernest Hemingway, who spent much time in Cuba in the 1930s. The story goes that Hemingway wanted a less sweet version of the daiquiri, and this variant – also known as "Papa Doble" – is said to have been his favorite. The drink was classified as a "New Era Drink" in 1987 and represents the transition to drier and more complex flavors in modern cocktail culture.

Ingredients:

60 ml light rum (preferably Cuban style)
15 ml maraschino liqueur
15 ml freshly squeezed lime juice
30 ml freshly squeezed grapefruit juice

Instructions (mise en place):
Chill a coupette glass with ice or in the freezer.
Juice fresh lime and grapefruit.
Get a shaker and fill it with ice cubes.
Add rum, maraschino liqueur, lime juice, and grapefruit juice to the shaker.
Shake vigorously for about 10–15 seconds.
Strain into the chilled glass without ice.
Garnish with a slice of grapefruit or lime zest.

Flavor profile:
Sour, slightly bitter, and aromatic with a dry finish from the maraschino liqueur.

Glass type or serving suggestion:
Coupette glass, served without ice

Hemingway Special is a cocktail that stands at the intersection of history, literature, and flavor. This drink, which became part of the IBA category "New Era Drinks" in 1987, has roots back to a time when the cocktail world began to embrace fresher and more sour flavors as a contrast to the sweet classics of earlier decades.

The cocktail is an evolution of the daiquiri – a simple yet iconic mix of rum, lime, and sugar. Hemingway Special replaces the sugar with maraschino liqueur and adds grapefruit juice to create a more bitter and complex profile. The result is a cocktail with depth, balance, and a distinct character.

The name comes from Ernest Hemingway, Nobel Prize winner and renowned author, who spent much of his life in Havana in the 1930s and 40s. He frequented bars like El Floridita, where he is said to have been served this modified daiquiri. Hemingway was diabetic and preferred less sweet drinks – and it is precisely the dry, sour character that makes Hemingway Special a drink for discerning palates.

Like many other classic cocktails, Hemingway Special has had various interpretations. Some versions double the amount of rum to match the strength Hemingway himself reportedly preferred, while others adjust the lime and grapefruit balance. The IBA standard provides a well-balanced version that works excellently in modern bar contexts.

The drink requires few ingredients, but the quality of them is crucial. Use a light rum in Cuban style – light and dry – as the base. Maraschino liqueur, made from cherries and cherry pits, adds a floral and slightly nutty depth that ties together the citrus flavors. Freshly squeezed lime and grapefruit juice gives the cocktail its characteristic sharpness.

When making Hemingway Special, good technique is important. Ensure vigorous shaking with ice to chill and balance the flavor. Strain the drink well into a chilled coupette glass and garnish with a thin slice of grapefruit or a bit of zest.

This is a cocktail that works just as well as an aperitif before dinner, or as an elegant evening cocktail when you want something refined. It pairs excellently with seafood and ceviche, or simply as a standing toast to a good book.

Whether you are a cocktail enthusiast, a literature lover, or just looking for a fresh and complex drink, Hemingway Special is an excellent choice. It combines history, flavor, and style in a way few other drinks can.