Some more suggestions for modernist palates.
The following four recipes are from Philip Greene, To Have and Have Another: A Hemingway Cocktail Companion (2012)
Dripped Absinthe (France, late 19th-early 20th centuries)
1 ½ oz. Absinthe
1 cube sugar (optional, Hemingway did not use it)
Small pitcher ice water
Slotted Absinthe spoon
Place a sugar cube on a slotted absinthe spoon atop a small glass of absinthe. Slowly drip ice water onto the sugar to dissolve it. When it has reached the desired strength or sweetness, both matters of taste, sip it slowly.
Original “Hemingway Daiquiri” (Cuba, c. 1900)
2 oz. white rum
1 teaspoon grapefruit juice
1 teaspoon maraschino liqueur
½ oz. fresh lime juice
“Frappe” (chip or crush) some ice, add to shaker, then add remaining ingredients. Shake well, then pour contents of shaker into a chilled cocktail glass.
Gimlet (c. 1928)
2 oz. London Dry Gin
1 oz. Rose’s Lime Juice
Shake well with ice, strain into chilled cocktail glass. Note: vary the amount of Rose’s to make it sweeter or drier.
(The Gimlet appears to be Hemingway’s go-to cocktail while on safari in Africa, along with the Whiskey & Soda and Campari, Gin & Soda.)
Green Isaac’s Special (c. 1950, see Islands in the Stream)
2 oz London Dry Gin (or Hendricks)
4 oz green coconut water (not milk)
Juice of one lime (about 1 oz)
2-4 dashes Angostura Bitters, to taste
Shake all ingredients well with ice, transfer contents of shaker into a Collins glass, adding more ice as needed. Garnish with a lime wedge or peel.