Last summer, I found myself at a weathered beach bar in Key West, glass sweating in my hand as I tried Hemingway’s favorite cocktail for the first time: La Floridita. There’s just something about that mix of sharp lime and smooth rum that zips you straight to Havana – even if you’re really in your kitchen on a random Tuesday night, toes nowhere near sand.
La Floridita hails from the legendary Cuban bar of the same name, where Ernest Hemingway famously made it his drink of choice while living in Havana. What sets it apart from a classic daiquiri is a small but mighty pour of maraschino liqueur. That hint of marasca cherry gives it a layered, slightly sweeter complexity – legend even says Hemingway tossed back sixteen of these in one sitting (a feat I do NOT recommend mimicking).
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What keeps me coming back is the balance: zippy lime slices through the sweetness of the maraschino and simple syrup for a cocktail that somehow lands both crisp and indulgent. It’s my favorite to serve when friends drop by and I want to go a little beyond usual happy hour fare.
Ingredients & Tools:
- 2 oz white rum (Havana Club if you can get it, Bacardi works in a pinch)
- 1 oz freshly squeezed lime juice (really, fresh juice makes or breaks this)
- 1/4 oz maraschino liqueur
- 1/4 oz simple syrup
- Ice cubes
- Lime wheel, for garnish
Grab a cocktail shaker and chill a coupe or martini glass before you start – your future self will thank you.
Directions:
- Fill your shaker halfway with ice.
- Pour in the rum, fresh lime juice, maraschino liqueur, and simple syrup.
- Shake vigorously until your hands turn frosty – about 15 seconds.
- Strain into your cold glass.
- Garnish with a lime wheel.
Fresh lime is non-negotiable; I always squeeze mine seconds before mixing. On fancy evenings, I pop my glasses in the freezer for ten minutes – it’s a tiny step that makes the drink feel even more special.
If you’re skipping alcohol, swap the rum for sparkling water and dial back the sweetener. It’s not quite Havana, but it’s still a bright, grown-up refresher.
La Floridita shines with food, too. Its citrusy bite goes beautifully with seafood – think grilled shrimp or tangy ceviche. I served a round of these with fish tacos for a small dinner party, and my friends are still talking about it.
Ready to switch things up? Here are a few of my go-to riffs:
Frozen Floridita:
Blend all the ingredients with a cup of crushed ice until slushy. Perfect on the kind of summer afternoons that call for sandals and siestas.
Spicy Floridita:
Add a thin slice of jalapeño (seeds removed unless you’re feeling bold) to the shaker for a gentle, peppery heat that plays well with the tartness.
Berry Floridita:
Muddle a handful of raspberries or strawberries in the shaker before the liquids go in. The fresh fruit gives the cocktail a beautiful color and an extra layer of flavor.
A quick tip: maraschino liqueur sometimes hides behind the bar at the liquor store. If you’re in a bind, a splash of cherry liqueur will do – just expect a slightly sweeter sip.
Whether you’re dreaming of palm trees or just want to shake up cocktail night, La Floridita deserves a spot in your rotation. It impresses at dinner parties but is easy enough to whip up solo, and once you get the hang of it, don’t be surprised if you reach for rum and limes more often than you’d think.
