Hemingway Happenings

June Features

Hotel Walloon | Scotch with Lemon & Wild Strawberries

Another Hemingway original, found in the unfinished short story, “The Strange Country.” Two lovers are driving from South Florida, on their way to New Orleans, and discover an even better version of their favorite Scotch drink.  He says: “If you have a lemon you cut half of it and squeeze it into the cup and leave the rind in the cup.  Then you crush the wild strawberries and add a piece of ice from the icehouse and then fill the cup with Scotch and then stir it till it’s all mixed and cold.”

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

2 oz. Blended Scotch
1/2 oz. Fresh Lemon Juice
2-3 Wild Strawberries
Large Chunk of Ice

1. Squeeze half a lemon into a rocks glass and drop the lemon hull too. Muddle to extract the essential oils.
2. Add 2-3 Strawberries and muddle.
3. Add large chunk of ice to rocks glass and pour Scotch.
4. Stir well and serve.

Walloon Lake Inn | Pisco Sour

A classic cocktail from the country of Peru, using an unaged grape brandy made in Chile and Peru known as Pisco.  In early 1956, Hemingway traveled to Cabo Blanco, Peru to film some fishing scenes for the movie The Old Man and the Sea. Although the film was shot in Cuba, it was believed that the odds of catching a giant marlin were better in the waters off Cabo Blanco, so off they went to Peru. According to legend, Hemingway not only drank Pisco Sours while he was in Cabo Blanco, he “set the record” for the number of Pisco Sours he knocked back.  The Cabo Blanco Fishing Club’s owner, Alfred C. Glassell, Jr., noted that “he was damned good fisherman. Hemingway did a lot of drinking, he was a big drinker. That’s one of the reasons we were glad to get him down to the club.  His bar bill kept us operating for a year. 

[i]  From an interview conducted by Jose Schiaffino and Alfred C. Glassell, Jr.

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

2 oz. Pisco
3/4 oz. Fresh Lime Juice
1 oz. Egg White
1 oz. Simple Syrup
1-2 Dashes Angostura Bitters

1. Add all ingredients, except bitters, with ice to a shaker.
2. Shake well to emulsify the egg white
3. Strain into chilled cocktail glass
4. Dash bitters on foam

Barrel Back Restaurant | Fried Trout

In 1898, Hemingway’s parents bought 200 feet of frontage on Walloon Lake in northern Michigan. The Hemingways were fresh off a luxury steamship from Oak Park, Ill., looking to chuck the suburban grind for the seasonal joys of lake country. “Absolutely the best trout fishing in the country. No exaggeration,” he later wrote to a friend about the Petoskey area, perhaps exaggerating a tad but hitting on an essential truth of summer in the Michigan boonies: “It’s a great place to laze around and swim and fish when you want to. And the best place in the world to do nothing. It is beautiful country … And nobody knows about it but us.”

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


1 cup Crisco or vegetable shortening
4 whole trout, cleaned
1 cup cornmeal
8 slices bacon


  1. Heat the Crisco in a skillet over medium heat. While heating the shortening, coat each trout in cornmeal and set aside.
  2. When the shortening is hot, cook the bacon halfway. Just before it browns, remove the pan. Place the trout in the pan.
  3. After 5 minutes, turn the trout and place 2 strips of bacon over each fish. Cook for another 10-15 minutes depending on the size of the fish.

See May Hemingway-Inspired Features

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