Tag Archives: ERNEST HEMINGWAY

Remembering Hemingway

Yesterday was Hemingway’s birthday, and we celebrated it appropriately at the bar where I work:

  

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Filed under ABSINTHE, ANNIVERSARIES, AUTHORS, BIRTHDAYS, CHAMPAGNE, LITERARY DRINKERS

Happy Birthday, Hemingway!

Today is Ernest Hemingway’s birthday.

Talk of the man tends to go hand-in-hand with talk of cocktails and libations.

There have been a great number of articles and cocktail lists written regarding Hemingway in the last few years, due in part to the publication of Philip Greene’s book “To Have And Have Another.”

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I’m not an expert on Hemingway, but I am more than passingly familiar with some of the drinks that get associated with his name:

Cocktails associated with Hemingway:
•Daiquiri
•Death In The Afternoon
•Dripped Absinthe
•Dry Martini
•Jack Rose

I’ve written about Death in the Afternoon before! Click the link and check out the cocktail in all it’s glory:
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Hemingway’s recipe for the drink:

“Pour 1 jigger of absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

As I said earlier, I’m not a Hemingway expert, but today’s a perfect day for learning a little about the man and all the cocktails he’s associated with.

Below you’ll find resources with info about absinthe and daiquiris and details debunking Hemingway mojito and Bloody Mary lore.

Links worth reading::
•A Liquor.com piece from 2013.
•A Food Republic piece from 2012.
•The Wondrich write-up on “Death in the Afternoon.”

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Death In The Afternoon

Ernest Hemingway’s “Death in the Afternoon” is just two simple ingredients:

ABSINTHE and CHAMPAGNE!

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About This Cocktail
Absinthe and champagne! It’s surprisingly delicious, though not if you don’t like anise.

Ingredients
1.5 ounces of absinthe
4 ounces champagne

Preparation
Here’s the method of making and imbibing as per Papa Hemingway himself: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

Halloween is fast approaching, so before the holiday arrives, take the time to read Alan Moss’s piece on this cocktail over at The Real Absinthe Blog.

For my money though, read David Wondrich’s piece on the cocktail over at Esquire.com. The man’s always got such great stories to go along with his cocktail recipes.

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Filed under ABSINTHE, CHAMPAGNE, COCKTAIL RECIPES