Hemingway Daiquiri (Papa Doble)

The famed author Ernst Hemingway often frequented a bar in Cuba called El Floridita. The story goes that he wandered into the place to use the restroom, and on his way out stopped to try the bartender's daiquiri. Upon sipping it, he said "That's good but I prefer it without sugar and with double rum". The lack of sugar was medically explainable - Hemingway had hemochromatosis, a genetic liver condition that increases the risk of developing diabetes, so he preferred less sugar in his drinks. The double portion of rum on the other hand was pretty much due to Hemingway's penchant to maximize the amount of alcohol he could imbibe.

When served exactly as Hemingway specified, the result is an exorbitantly tart, boozy, and frankly undrinkable elixir. Trusting Hemingway on drink quality is like trusting a frat boy to review a fine wine. When Antonio Meilan took over El Floridita some years later, he kept the double rum serving but added some maraschino liqueur and grapefruit juice to soften the drink and make it more palatable while keeping the booziness. For some years the drink was called "Daiquiri like Papa": Papa was the nickname locals gave Hemingway. Eventually it became Papa Doble and the name stuck until after Meilan's edits, when the drink took on the name of its eponym.