Straight up, over ice, or frozen, daiquiris are just as good now as when Hemingway drank them. Try these 9 variations, from a classic version on ice to one pureed with fresh blackberries. These recipes first appeared in our May 2013 issue with Robert Simonson’s article Papa’s Favorite Poison.
Bartender Thad Vogler of San Francisco’s Bar Agricole gave us his recipe for this bubbly drink.
Agricole rum, made from fresh sugarcane, adds rich flavor to this frozen drink.
Crisp, clean, and balanced, the daiquiri was a favorite of Hemingway.
This simple drink is nothing more than demerara rum, lime juice, and simple syrup.
This Jamaican-style daiquiri gets a kick from allspice liqueur and grated nutmeg.