Photography by Matt Taylor-Gross

The daiquiri we know today traces back to Cuba circa 1898, and has stuck around the island as an extremely popular drink. Order a daiquiri in Havana today and you’re likely to have a cocktail somewhere between what we know as the Hemingway (with the addition of grapefruit and maraschino liqueur) and a classic. In this version, we use a sparing measure of Luxardo Maraschino—a huge upgrade from what you’ll find in Cuba proper—lending a hint of its complex, bittersweet cherry flavor.

Featured in: The Perfect Daiquiri Has Nothing to Do With a Blender

Yield: makes 1 Cocktail
Time: 5 minutes


  • 2 oz. white rum (such as Brugal)
  • 1 oz. freshly squeezed lime juice
  • 12 oz. simple syrup
  • 14 oz. Luxardo maraschino cherry liqueur
  • 1 lime, for garnish
  • Brandied cherries, for garnish


  1. Combine ingredients in ice-filled shaker; shake. Strain drink into a chilled coupe and garnish with a thin slice of lime and a brandied cherry.
Cuban-style Daiquiri Photography by Matt Taylor-Gross