The daiquiri, one of the world's great cocktails, is also one of the simplest: the perfect balance of rum, fresh lime juice and sugar.
In his book Straight Up or On the Rocks, William Grimes claims that Ernest Hemingway "often worked his way through about a dozen of these lime slurpees, sometimes ordering doubles, which became known as Papa Dobles."
This daiquiri recipe evokes the flavors of caprese salad and is garnished with mini mozzarella, cherry tomatoes and basil.
Halekulani Melon Daiquiri
This drink is based on a fancy nonalcoholic drink famed mixologist Dale DeGroff concocted at New York City's Rainbow Room. DeGroff uses orange bitters and amber rum to add spice and depth.
Devil's Island Daiquiri
"This is basically a cold buttered rum," says mixologist Jeff Berry. "You could serve it during the holidays in lieu of eggnog."
A slice of rhubarb pie gave bartender Katie Loeb the idea for this Floridita Daiquiri variation. "Tweaking a daiquiri with rhubarb seemed like a good starting point," she says. "Ginger and Chinese five-spice powder take the drink to the next level."
Created in Cuba in the 1920s, this maraschino liqueur-sweetened cocktail was reportedly beloved by Ernest Hemingway, who didn't like the sugar in a traditional daiquiri.