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In a small saucepan, combine equal parts cane sugar and water. Bring to a slow boil over medium-high heat and then lower the heat to a slow simmer, until the sugar dissolves. Remove from heat and let cool completely.
In a blender, combine the rum, grapefruit juice, lime juice, maraschino liqueur, and simple syrup. Add ice and blend, starting on the lowest setting and increasing to the highest setting, blending until incorporated and frothy. Pour the frozen Hemingway Daiquiri into chilled coupes and garnish with lime wheels.