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Hemingway Happenings

April Features

Hotel Walloon | Gin & Tonic

Hemingway’s version of the classic gin and tonic, with the addition of Angostura bitters. Legend states that this was one of his favorite drinks, hangover cures, and summertime refreshments. 

Cocktail Recipe | From “To Have and Have Another” by Philip Greene

Components
2 oz. London Dry Gin
Fever-Tree Tonic Water
2-3 dashes Angostura Bitters

Instructions
1. Add ice to a Collins glass.
2. Add gin and top with tonic water.
3. Dash bitters and garnish with a lime wedge.

Walloon Lake Inn | Gambler’s Delight

During his time as an ambulance driver in Italy during WWI, Hemingway gained an appreciation for French brandy and Italian vermouth. He added these together to create his own cocktail in honor of his ambulance corps friend, Jim Gamble.

Cocktail Recipe | From “To Have and Have Another” by Philip Greene

Components
1 1/2 oz. Cognac
1 1/2 oz. Sweet Vermouth

Instructions
1. Add orange peel to a rocks glass and pour cognac
2. Add sweet vermouth, cognac, and top with ice.

Barrel Back Restaurant | Sausage & Mustard Sauce

A Hemingway favorite from his time spent in Paris after WWI. This sausage dish is comparable to a heavy, wide frankfurter split in two and covered with a special mustard sauce. 

Dish Recipe | From “The Hemingway Cookbook” by Craig Boreth

Ingredients

Sausage
2 Pork and Garlic Sausages
2 Tbsp. Butter

Mustard Sauce
2 Tbsp. Butter
1/2 Onion, finely chopped
1/2 Cup Dry White Wine
1 Tbsp. Dijon Mustard
1 Tsp. Vinegar
Juice of 1/2 Lemon

Instructions

Sausage
1. Bring a medium saucepan of water to a boil.
2. Add sausage. Reduce heat and simmer for 5 minutes.
3. Remove sausage and rinse with cold water.
4. Melt the butter in a skillet over medium heat.
5. Cook the sausage in the butter until lightly browned.
6. Remove sausage, cut in half lengthwise, and place on a warm plate. Serve covered with mustard sauce.

Mustard Sauce
1. Melt 1 tablespoon of the butter in a small pan over medium heat.
2. Add the chopped onion and cook until translucent. 
3. Add the wine and cook until reduced by half.
4. Stir in the mustard and vinegar.
5. Add the lemon juice and the last tablespoon of butter.
6. When the butter is melted pour over the sausage and serve immediately.

See March Hemingway-Inspired Features

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