The classic daiquiri traces its roots to Cuba in the late 19th century. It’s generally credited to an American mining engineer named Jennings Cox, who was working near the village of Daiquirí, southeast of Santiago de Cuba, around 1898. The basic formula of rum, lime juice, and sugar reflects local ingredients of Cuba’s abundant rum, citrus from nearby groves, and simple sweeteners. Early versions were stirred or shaken over ice, the drink remained a straightforward, refreshing concoction favoured by locals and foreign workers alike rather than a fussy, ornamented cocktail.

The daiquiri was popularised internationally in the early 20th century, particularly in the United States during and after Prohibition. American miners, sailors and visitors carried the recipe north, and its reputation grew through bars and clubs that embraced Cuban cocktails. Ernest Hemingway and other notable expatriates and travellers further boosted its fame in the 1920s and 1930s. Hemingway’s fondness for variations like the Papa Doble helped cement the daiquiri in cocktail lore. Bartenders in the U.S. and Europe refined the template, creating multiple variations (frozen, fruit flavoured, and shaken) but the classic three ingredient daiquiri remains celebrated for its elegant simplicity and balance.