Ernest Hemingway's Daiquiri
In the moments he took a break from writing, Hemingway whiled away much of the 30s and 40s sitting at the bar of the famous Cuban haunt El Floridita, where they fixed his preferred drink, El Papa Doble, one after another.

Papa Doble was compounded of two and a half jiggers [or 3 3/4 ounces] of Bacardi White Label Rum, the juice of two limes and half a grapefruit, and six drops of maraschino, all placed in an electric mixer over shaved ice, whirled vigorously and served foaming in large goblets. Hemingway said these drinks "had no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow."