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One of Cuba’s greatest cocktails, the classic Daiquiri is simple to make yet difficult to balance. It was supposedly invented by American engineer Jennings Stockton Cox, while working in Cuba, near the town of Daiquiri in the early 1900s, but as with most classics, there are several accounts of how the island’s local white rum, Bacardi, came to meet lime and sugar.

While Cox may have originally been the hero of the Daiquiri it would soon find a far more famous fan in Ernest Hemingway who would go on to champion it throughout his life. But while the classic mix of rum, lime and sugar - chilled to the point that it is bracingly cold and easy to slug down - is undoubtly delicious, some of these inventive twists certainly give it a run for its money. Order them today and see why.

The Kaibo Hemingway

Havana Club 3 years, lime, grapefruit, grenadine

Ernest Hemingway walks into a Cuban bar and orders the house Daiquiri, which in El Floridita happened to be a classic lime, sugar and rum conncoction blended with ice. "That's good," he says, "but I prefer it without the sugar and twice the rum." Thus the Hemingway Special was born. A few years later the genius Antonio Meilan, then head bartender, added grapefruit juice and grenadine (maraschino liqueur) to boost the flavour and add some much needed sweetness.Today if Ernest Hemingway ordered his namesake drink he'd find, probably much to his horror, the sugary liqueur that properly balances out those tart citrus juices would perhaps not be welcomed by his hardened palate. It certainly is by ours. This beautiful drink has complexity by the bucket loads but retains that sharp freshness adored by any Daiquiri drinker.