Listed as “La Florida Daiquiri Number 4” in a 1935 souvenir recipe booklet, this drink more frequently sails under the Floridita Daiquiri flag and is the house cocktail at the venerable Floridita bar in Habana Vieja. Measurements are provided below, but head bartender Alejandro Bolívar Rodriguez and his cantinero colleagues prepare the drink by experience and feel, without the use of jiggers. “The blender is like your friend,” Bolívar Rodriguez says. “We add the rum in a slow stream, step by step, to make the right mix. When you look inside the blender, in the middle is a hole—if the hole is closed, the blender is telling you that you haven’t put in enough rum. You add rum until the hole opens, and you wind up with a circle,” he says, making a ring with his thumb and forefinger. “That tells you the ice is ready and the drink is done.”

2 oz. white rum (Floridita uses Havana club)

½ oz. fresh lime juice

1 tsp. maraschino liqueur

1 tsp. granulated sugar

1½ cups crushed ice

Tools: blender

Glass: large cocktail glass

Mix the lime juice and sugar in a blender and pulse to combine. Add the maraschino and crushed ice and blend on high speed, gradually adding rum to the mix. Pour into a chilled glass.

Constantino Ribalaigua Vert, El Floridita, Havana