Posts tagged with Hemingway and Bailey’s Bartending Guide to Great American Writers
For this day of uninhibited drinking and pride in all things Irish, we offer up the favorite drink of novelist James Gould Cozzens: the Half and Half (courtesy of Hemingway and Bailey’s Bartending Guide to Great American Writers). On this day, the recommended stout is, of course, Guinness. But no matter your alcohol of choice, please enjoy it in more moderation than the famed novelist did.
Half and Half
The Half and Half is perhaps better known as a Black and Tan. The nickname is derived now just from the colors, but from the regiment of British soldiers stationed in Ireland after World War I. Called the Black and Tans, their mismatched uniforms resembled the colors of the drink. Ironically, while the soldiers were a notoriously rough lot, the Half and Half is rather smooth. Any easy combination of bitter and mild, you’ll find it a pleasant way to develop a state for stout.
8 oz. chilled lager
8 oz chilled stout.
Pour lager into a chilled pint glass. Pout stout over the back of a bar spoon to help it float over the “tan.” Sometimes ale is used instead of lager.
–Brittany
With New Year’s Eve right around the corner, we wanted to share a cocktail recipe from Hemingway & Bailey’s Bartending Guide to Great American Writers. Following a celebratory evening and one too many glasses of champagne, what could be better than a New Year’s Day brunch, complete with a Bloody Mary–the traditional cure-all. Short-story writer and poet, Raymond Carver, was said to be a fan.
Believed to have been invented at Harry’s New York Bar in Paris in the 1920s, the Bloody Mary came over to the States after Prohibition via bartender Fernand “Pete” Petoit. Pete made the drink with gin and served it under the name Red Snapper. The perfect eye-opener, it is favored by those, like Carver, who know from a hangover.
2 oz. vodka
½ oz. lemon juice
¼ oz. Worcestershire sauce
3 dashes Tabasco sauce
¼ tsp. grated horseradish
1 pinch cracked pepper
1 pinch salt
1 pinch celery salt
Top with tomato juice
Celery stalk
Lime wedge
Pour all ingredients (except garnish and tomato juice) into a highball glass. Fill with ice cubes. Top with tomato juice, and stir. Garnish with celery stalk and lime wedge. Feel free to adjust ingredients to taste, but remember—the horseradish is essential. Enjoy!
-Katie
Today’s post is a tribute to Edgar Allan Poe, a master writer whose eerie tales give me the Halloween willies worse than any slasher flick!
Like most great writers, Poe enjoyed a good, stiff drink. Here is his favorite cocktail, the Sazerac, as cataloged along with that of 42 other classic American writers in Hemingway & Bailey’s Bartending Guide to Great American Writers:
“Poe had a great affection for absinthe. Sixty-eight percent alcohol mixed with a toxic herb called wormwood, absinthe was the drink of choice for poets and artists of the mid- to late nineteenth century. Until banned in 1912, absinthe was a key ingredient of the Sazerac. One of the first cocktails created in America, the Sazerac originated in New Orleans in the early 1800s. We have replaced the absinthe with Pernod. We hope Poe will forgive us.
- 3 dashes of Pernod
- 2 oz. rye whiskey
- 1/4 oz. simple syrup
- 3 dashes of Peychaud bitters
- Lemon twist
“Pour Pernod into a chilled Old-Fashioned glass. Swirl until entire inside of the glass is coated, then discard excess. Pour rye, simple syrup, and bitters into a mixing glass filled with ice cubes. Stir well. Strain into the Old-Fashioned glass (no ice). Garnish with lemon twist.”
Mix one up and then hunker down with a spooky story. (May we recommend this creepy fiction collection that details the evolution of often grotesque, old-world medical science, or this true-life 1900′s murder mystery?)
And if you’re planning a less-quiet Halloween, the Sazerac would be awesome served up with these creepy candy apples at any costume party! Get the how-to here.
-christina
