No literary figure is more attached to the pleasures of the cocktail hour than Ernest Hemingway. According to bartender Stefan Trummer of Citarella The Restaurant (1240 Avenue of the Americas; 212-332-1515) in New York, Papa was a devotee of the Cuban mojito, with the addition of Champagne.

The Hemingway
1 Lime, cut into 4 wedges
1T Brown sugar
5-6 Fresh mint leaves
2T Fresh lime juice
4 oz. Dark rum
Champagne (Moët et chandon’s rosé is an excellent choice)
In a shaker, muddle lime wedges, brown sugar, and mint leaves. Add lime juice and rum. Shake and strain into a martini glass. Top off with Champagne.