Notes
This is the Hemingway Daiquiri as Hemingway drank it at the El Floridita Bar in Havana, Cuba. Hemingway frequented this bar while he lived in Cuba from the early 1930s till Castro took power in 1959. He became entranced with the Daiquiri, and modified the formula to suit his tastes.
From what I have read, Hemingway probably floated the Maraschino on top and probably didn't use any cane syrup. I found this to be a little too tart, and the Maraschino dominated the drink somewhat with its sour, nutty flavor. I backed off the Maraschino a little and added a little cane syrup. Also, I don't float the Maraschino. I incorporate it into the drink before the shake. This evens it out so you don't get too much of the sour cherry pit flavor from the Maraschino all at once.
Also, the limes in Cuba are smaller than in the United States. A lime down there is closer in size to a key lime--about the size of a golf ball. If Hemingway specified two of these, then don't use two huge honkers like we have in the United States. You'll have one tart drink. Try two small limes, one big American lime, or one and half of a middling sized lime.
Hemingway is said to have remarked that if he was just going drinking, he'd have about six of these drinks. If he really wanted to get drunk, he'd have 12 doubles. A double Hemingway Daiquiri is called a Papa Doble. Just use 4 ounces of rum.
The modern version of this drink is usually served up in a cocktail glass and uses less juice.