On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.
This frozen daiquiri, so well beaten as it is, looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots.
- Ernest Hemingway, Islands in the Stream
F. Scott Fitzgerald may have been the first novelist to introduce the daiquiri to a literary audience in This Side of Paradise, but Hemingway was positively poetic about the icy drink. In the 1930s, just after the publication of Death in the Afternoon, Hemingway found himself with a cemented reputation as a celebrated novelist. His house in Key West was constantly flooded with family, friends and literati wishing to bask in his limelight. A crowded home, as you might imagine, does not make the best atmosphere for writing. As a means of escape, he bought a ticket to Cuba and rented a corner room in the Ambos Mundos Hotel where he would devote the cool, breezy mornings to his craft. Once the hot afternoon sun set in, Hemingway would put his work to rest and drift into the city. He spent a good amount of his free time fishing, betting on games of jai alai and, in true Hemingway fashion, familiarizing himself with the local bars and taverns. American Prohibition had recently ended, a period during which Cuba provided a playground for tourists in search of legal intoxication, so there were many bars to choose from. El Floridita, near Havana’s Parque Central, became one of his favorites. It was here that Hemingway was first introduced to his beloved daiquiri.
Continue reading “The Hemingway Special”