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I admit it. I’m in a Gin and Bourbon rut.

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They are my two favorite spirits and I always have them in my house, so I make a lot of drinks with one or the other.

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But it’s a new season, so it’s time for some new things! And Rum is what I’m feeling at the moment. Since I still have a few of my precious St. Simons grapefruits left to enjoy, it was a no brainer to start my Rum escapades with a classic Hemingway Daiquiri!

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Originally called the Papa Doble, the Hemingway Daiquiri is named after – you guessed it – writer Ernest Hemingway. As the story goes, Hemingway was strolling the streets of Havana and needed a bathroom. So he popped into El Floridita Bar to use the loo, and never being one to pass up a drink, asked for a sip of a Daiquiri that was sitting on the bar. His verdict? “That’s good, but I’d prefer it without the sugar and double the Rum.” So Bartender Constantino Ribalaigua Vert (known locally as El Rey de los Coteleros, or the Cocktail King of Cuba) mixed one up to Hemingway’s specifications and the Papa Doble was born! It became one of Hemingway’s favorite tipples, which he was known to slurp down by the dozens. In fact, it’s rumored that he once drank 17 in a single day and didn’t even get a hangover!

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The version of this famous drink best known today resembles the E. Hemingway Special, which still follows Hemingway’s strict no sugar rule, but has less booze than the original and the addition of Maraschino Liqueur. However, modern day versions of the Hemingway Daiquiri recipe often include a bit of simple syrup, which despite my penchant for tart cocktails, I admittedly prefer in this particular drink!

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A writer and photographer, Allie Albanese is the founder and curator of Parched Around the World. Here she seeks to tell stories about the intersection of food, drinks, cultures, and traditions in places near and far.

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As the Beverage Director and Head Bartender of a high-volume cocktail bar, Allie spent years honing her mixology skills and learning about the fascinating world of drinks. In the time since, she's worked as a wine and cocktail consultant for both private and corporate clients, as well as a freelance journalist writing about cocktails, wine, food, and travel for various publications across the United States and abroad.

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When mixing a drink for herself, you’ll likely find Allie with a fresh Gin Gimlet or a spicy Old Fashioned in hand!