Scholars challenge the myth of Ernest Hemingway's mojito preference: 'More fiction than fact'

The Mojito Myth: Hemingway’s Connection to the Classic Cocktail

Every July, as Ernest Hemingway’s birthday nears, bars throughout Florida—from Key West to Miami Beach—start mixing mojitos to celebrate the celebrated author. However, some Hemingway experts suggest that the link between him and this popular drink is more of a legend than fact.

“I believe his connection to the mojito is probably more myth than truth,” explains Mark Ott, a Hemingway scholar and editor of the Teach Hemingway series. He has also contributed as a consulting editor to the Ken Burns and Lynn Novick documentary focused on the writer. “There aren’t many instances documented of him actually drinking mojitos.”

This particular myth often comes from the famed La Bodeguita del Medio in Cuba, where a supposed handwritten note by Hemingway states, “My mojito is La Bodeguita, my daiquiri is El Floridita.” Yet, historians have long debated the authenticity of this inscription and whether the restaurant was operating in its current form during Hemingway’s time in Cuba—a period when he wrote “The Old Man and the Sea,” which eventually earned him a Pulitzer Prize in 1953.

Nonetheless, the inscription has become somewhat of a fixture in the world of tourism and cocktail culture.

On the other hand, Hemingway’s fondness for daiquiris is well-documented. Ott mentions that he frequented El Floridita in Havana, where bartenders created what’s known as the papa doble, a daiquiri variation that features more rum and no added sugar. “The daiquiri embodies Hemingway,” says Frank Gonzalez, the corporate drinks director at Havana 1957, a restaurant group in South Florida renowned for its Cuban cocktails. Gonzalez adds that while Hemingway likely indulged in both mojitos and daiquiris, his drinking preferences likely evolved over time.

In fact, Gonzalez points out a significant lifestyle change for the author, noting, “He became diabetic, so he had to steer clear of sugary drinks and cocktails.”

Reports through the years suggest Hemingway did visit La Bodeguita del Medio, but the evidence connecting him to mojitos remains sparse. In letters and biographies, you’re far more likely to encounter references to daiquiris, beers, wines, or scotch rather than mint-and-lime cocktails. For Ott, the historical evidence is compelling. “There are thousands of photos of Hemingway,” he states, “yet I haven’t come across any where he’s holding a mojito. You’ll see plenty with a beer or mixing a martini, but none with a mint leaf on top.”

From what we gather, one of Hemingway’s preferred drinks was indeed Scotch. “He definitely liked Scotch,” Ott asserts—there’s no doubt about that.

Still, Gonzalez believes the mojito’s status won’t diminish. He regards the classic Cuban combination of white rum, fresh lime juice, mint, sugar, and soda water as one of the enduring symbols of Cuba, emphasizing that it should always be made with fresh ingredients and mixed gently.