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Hemingway Happenings

March Features

Hotel Walloon | Gregorio’s Rx

Gregorio’s Rx was concocted by Gregorio Fuentes, a longtime crew member on Hemingway’s boat Pilar. He was more than just a first mate, cook, and bartender; after all, Hemingway reportedly left his beloved boat to Fuentes in his will.

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

Components
2 oz. Papa’s Pilar Blonde Rum
2 oz. Freshly Squeezed Lime Juice
2 Tbsp. Honey
Fresh Mint

Instructions
1. Add honey and mint to a mixing glass and muddle ingredients.
2. Add ice, lime juice, rum, and shake well.
3. Garnish with mint and serve.
HW Tip: Slap the mint to activate the fresh aromas.


Walloon Lake Inn | Irish Whiskey Sour

In this drink, Hemingway takes a classic Whiskey Sour and adds a few twists of his own. He preferred using Irish Whiskey instead of a Rye or Bourbon, lime instead of lemon, and no sugar. Removing sugar is a signature for many Hemingway cocktails. This drink is featured in Hemingway’s novel “Islands in the Stream”, as the characters they drown their sorrows over a few Irish Whiskey Sours.

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

Components
1 1/2 oz. Irish Whiskey
1 oz. Freshly Squeezed Lime Juice
3/4 oz. Simple Syrup (optional)

Instructions
1. Add ice, whiskey, lemon juice, and simple syrup to cocktail shaker and shake well.
2. Strain into chilled rocks glass and garnish with a lemon peel.



Barrel Back Restaurant | Artichoke Vinaigrette

The artichoke was one of Hemingway’s favorite vegetables, and thought to be an aphrodisiac, “taking a leaf at a time, and dipping them, heavy side down, into the deep saucer of vinaigrette.”

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

Ingredients

Vinaigrette
3/4 Cup Finest Olive Oil
1/4 Cup Wine Vinegar
Salt & Pepper to taste
2 Cloves of Garlic

Artichokes
4 Artichokes
4 Lemon Slices
2 Tbsp. Lemon Juice

Instructions

1.    Prepare the vinaigrette 2 hours before serving. Whisk together the olive oil, vinegar, and salt and pepper to taste. Add the garlic and steep for 2 hours.
2.    Clean the artichokes by plunging them repeatedly, upside down, into cold water. Cut the stems off, leaving the bottom flat. To prevent discoloration, tie a slice of lemon to the bottom of the artichoke with kitchen string. Break off any tough bottom of the artichoke and trim the top 1/4 inch off the remaining leaves with scissors.

See February Hemingway-Inspired Features

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