Philip Greene has an interesting biography. He is a descendant of the New Orleans pharmacist that developed Peychaud Bitters. He helped found the Museum of the American Cocktail in New Orleans and works as legal counsel for the Marine Corps. His book, “To have and have another : a Hemingway cocktail companion” is something of a cross between a Mr. Boston’s cocktail guide and a someone’s doctoral dissertation on Hemingway’s writing. Greene’s writing is much better than that last sentence would suggest. There is none of the dry stuffiness of academia or any salesman’s hype on any of the drinks or ingredients.
With each of the 56 drinks that Green found mentioned in Hemingway’s fiction and personal papers Greene giver the recipe, with occasional variations, and offers details about where Hemingway used them in his fiction or drank them in life. Key West and Cuban bars are well represented here. As is the real and the fictional Harry’s Bar which is also the name of the bar my grandfather and I frequented back when I looking forward to becoming a teenager. I am a little annoyed that there is no one left to ask if Hemingway was the inspiration for that establishment’s name.
I confess that I am not a huge fan of Hemingway’s but reading this has caused me to consider giving his fiction another try. I know that the next time I have friends over for a party we will be sampling a few of these drinks and remembering Hemingway.