fbpx

July Hemingway Features

Hotel Walloon | Gimlet

Beginning in the winter of 1933-34, Hemingway ventured to Africa several times to go on safari.  The Gimlet was one of his go-to drinks while on safari, probably because one of the main ingredients, Rose’s Lime Juice Cordial, has a long shelf-life and is not as prone to spoiling in the hot African sun as fresh limes would be.  You’ll find the Gimlet in three of Hemingway’s stories that take place in Africa, namely Green Hills of Africa, True at First Light, and “The Short Happy Life of Francis Macomber.”  While this drink is made with gin and Rose’s, Hemingway also enjoyed a version made with whiskey, which he used to soothe a sore throat..

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

Components
2 oz. London Dry Gin
1 oz. Rose’s Lime Juice Cordial

Instructions
1. Add gin, lime juice cordial, and ice to shaker. Shake well.
2. Strain into chilled cocktail glass and serve.

Walloon Lake Inn | Pauline Hemingway’s Rum Scoundrel

Whenever he was in New York City, Hemingway liked to visit the legendary Stork Club for dinner and drinks.  One of the drinks on the menu there was called the Rum Scoundrel, which was basically a Daiquiri but with a sugared rim.  When they lived in Key West in the 1930s, Hemingway’s second wife Pauline invented her own version of the Rum Scoundrel, made not with brown, not white, sugar.   

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

Components
1 1/2 oz. White Rum
1/2 oz. Fresh Lime Juice
3/4 tsp. Brown Sugar

Instructions
1. Add all ingredients and ice to a shaker.
2. Hand-shake 75 times.
3. Strain into chilled cocktail glass and serve

Barrel Back Restaurant | Oyster on a Half Shell

Although Hemingway is a struggling writer, he occasionally comes into some cash and quickly spends it dining out, often an oysters and wine. Hemingway later explains that the portugaises oysters, although a treat for him, are actually a cheap option. When wealthy poet Ernest Walsh treats him to lunch at the best restaurant in the Boulevard St-Michel quarter, they eat “the expensive flat faintly chopped marennes, not the familiar, deep, inexpensive portugaises.” Everything is washed down with a lovely bottle of Pouilly-Fuisse.

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

Ingredients

6 Raw Oysters on a Half Shell
2 small shallots, peeled and chopped
1 tsp. Kiev Butter
1 Tbsp. Lemon Juice
1/4 cup of Jumbo Lump Crabmeat
2 Slices of Bacon, cooked and finely chopped
1/4 cup of Parmesan Cheese

Instructions

  1. Preheat oven to 425 F.
  2. Melt the butter in a large skillet over medium heat; add shallots and sauté for 5 minutes. Add crumbled bacon and lemon juice.
  3. Stir in the parmesan cheese, crab meat, and bacon. Salt and pepper to taste.
  4. Divide mixture among oysters. Bake for 12 to 15 minutes, or until the oysters are bubbling and the topping is well browned.

See June Hemingway-Inspired Features

The 17 Editorial

Stay up to date with Hotel Walloon exclusives, local events and specials from the Walloon Lake Inn and Barrel Back Restaurant.
X
Information Regarding COVID-19 Read More
X
Hotel Walloon Logo
Exclusives From Us to You
Be the first to know about Hotel Walloon insider updates, local events and specials from the Walloon Lake Inn and Barrel Back Restaurant
Birthday (optional) - /
(231) 535-5000