Hemingway Special

The Hemingway Special uses two measures of Campari to one of dry vermouth and substitutes aged rum for gin, making it noticeably more bitter and less botanical than a classic Negroni. The aged rum adds caramel and molasses notes that gin does not, shifting the flavor profile toward a darker, warmer bitterness.

The drink is attributed to Havana's bar culture during Hemingway's years living in Cuba, though the precise bar and bartender are less well-documented than the famous Hemingway Daiquiri created at El Floridita. Hemingway was known for his preference for bitter, strong drinks, which aligns with this Campari-forward build.

The Hemingway Daiquiri, or Papa Doble, was created at El Floridita in Havana and is made with white rum, maraschino liqueur, grapefruit juice, and lime—resulting in a tart, slightly sweet cocktail. The Hemingway Special is an entirely different drink built with aged rum, dry vermouth, and a double measure of Campari, producing a dry and intensely bitter profile.

A medium-bodied aged rum from Cuba, the Dominican Republic, or Puerto Rico works best because it provides subtle oak and vanilla sweetness without overpowering the Campari and vermouth. Avoid high-ester Jamaican rums, whose funky flavor compounds would clash with the drink's bitter-herbal backbone.