August Hemingway Features

Hotel Walloon | The Ideal Cocktail (pronounced id-ee-al)

While Hemingway lived in Key West in the 1930s, he traveled many times by boat across the Straits of Florida, 90 miles south, to Havana.  There, he discovered the famous Bar la Florida, also known as the Floridita.  Hemingway became a regular there, especially after he moved to Cuba in 1940.  While he was best known for drinking what became known as the “E. Hemingway Special,” and later the Papa Doble (Hemingway Daiquiri), he also enjoyed this drink while sitting at his favorite end of the bar at the Floridita, where the drink is traditionally served along with a small bowl of almonds.

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

1/3 oz. London Dry Gin
1/3 oz. Sweet Vermouth
1 tsp. Luxardo Maraschino Liqueur
1 oz. Grapefruit Juice

1. Add ice, gin, sweet vermouth, liqueur, and grapefruit juice to shaker.
2. Shake well and pour into a rocks glass with fresh ice.
2. Serve with small bowl of almonds.

Walloon Lake Inn | Rum Swizzle

This drink is a classic in the Caribbean, and is stirred or blended using a branch from a local shrub, called a swizzle stick, by rubbing it between the palms of the hands, back in forth, so it’s like a little blender, mixing up the rum, juice and crushed ice.  Hemingway featured this delicious summertime drink in his novel Islands in the Stream, where his characters enjoy the drink in Bimini, an island in the Bahamas.   

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

1 1/2 oz. Rum
1/4 oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
1 tsp. Sugar or Simple Syrup
Large dash Angostura Bitters
2 oz. Seltzer

1. Add all ingredients to a Collins glass filled with crushed ice. Use a bar spoon to agitate it, working between two palms.
2. Add straw and serve.

Barrel Back Restaurant | Fried Smelt

This month Hemingway Happenings entrée highlights Ernest Hemingway’s favorite Northern Michigan flavors, fried smelt.

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


1 lb. of Smelt
Salt & Pepper
3/4 cup All-Purpose Flour
3/4 cup Cornmeal
Oil for Frying
2 Large Eggs, slightly beaten


  1. Cut the fish into 1 ½ inch square pieces. Lightly salt.
  2. Combine the flour and cornmeal in a bowl. Roll the fish pieces in the flour and cornmeal mixture to cover.
  3. Pour the oil into the skillet to about ½ inch. Heat the oil.
  4. Coat fish in egg wash, the fry until brown, turning once.
  5. Drain the fish on paper towels.
  6. Serve on fried bread slices with mayonnaise.

See July Hemingway-Inspired Features

The 17 Editorial

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