How to Drink Like a Writer

Description

Pairing 100 famous authors, poets, and playwrights from the Victorian age to today with recipes for their iconic drinks of choice, How to Drink Like a Writer is the perfect guide to getting lit(erary) for madcap mixologists, book club bartenders, and cocktail enthusiasts.

Do you long to trade notes on postmodernism over whiskey and jazz with Haruki Murakami? Have you dreamed of sharing martinis with Sylvia Plath and Anne Sexton after poetry class? Maybe a mojito—a real one, like they serve at La Bodeguita del Medio in Havana—is all you need to summon the mesmerizing power of Hemingway's prose. Writer’s block? Summon the brilliant musings of Truman Capote with a screwdriver—or, “my orange drink,” as he called it—or a magical world like J.K. Rowling’s with a perfect gin and tonic.

With 100 spirited drink recipes and special sections dedicated to writerly haunts like the Algonquin of the New Yorker set and Kerouac’s Vesuvio Cafe, pointers for hosting your own literary salon, and author-approved hangover cures, all accompanied by original illustrations of ingredients, finished cocktails, classic drinks, and favorite food pairings, How to Drink Like a Writer is sure to inspire, invoke, and inebriate—whether you are courting the muse, or nursing a hangover. Sure, becoming a famous author takes dedication, innate talent, and sometimes nepotism. But it also takes vodka, gin, tequila, and whiskey.

Sujets

• Social History
• Coktails
• Bartending
• Alcoholic Beverages
• Beverages
• Literary Figures
• HISTORY
• Alcoholic
• Drink
• Cooking
• Alcoholism

Informations

• Publié par: Apollo Publishers
• Date de parution: 23 juin 2020
• Nombre de lectures: 1
• EAN13: 9781948062497
• Langue: English
• Poids de l'ouvrage: 4 Mo

Extrait

How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats
Copyright © 2020 by Apollo Publishers
All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without the written permission of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be sent by email to Apollo Publishers at [e-mail].
Apollo Publishers books may be purchased for educational, business, or sales promotional use. Special editions may be made available upon request. For details, contact Apollo Publishers at [e-mail].
Visit our website at www.apollopublishers.com.
Library of Congress Cataloging-in-Publication Data is available on file.
Writing by Margaret Kaplan.
Cover and interior design by Rain Saukas.
Line drawings by Jessica Fimbel Willis.
Print ISBN: 978-1-948062-48-0
Ebook ISBN: 978-1-948062-49-7
Printed in the United States of America.


Contents
William Shak espeare’s
Metheglin
Jane Austen’s
Negus
Percy Bysshe Shelley’s
Green Tea Arnold Palmer Lemonade
Edgar Al lan Poe’s
Eggnog
Sir Walter Scott and William Makepeace Th ackeray’s
Gin Twist
Charles Dickens’s
Sherr y Cobbler
Gustave F laubert’s
French Hot Toddy
Dante Gabriel R ossetti’s
Chloral wit h Whiskey
Five O’Clock Somewhere: La Closerie des Lilas, the Belle Epoque, and the Flight of the G reen Fairy
Osca r Wilde’s
Absinthe
Mar k Twain’s
Whisky “C ock-tail”
William Butle r Yeats’s
Cl over Club
F. Scott Fit zgerald’s
G in Rickey
Jame s Joyce’s
Dubl in Coffee
Aphra Behn and Virgini a Woolf’s
Milk Punch
Alexander Wo ollcott’s
While Rome Burns Cocktail
William S eabrook’s
Asylum Cocktail
Zelda Fit zgerald’s
Vodka Lemonade
George Orwell’s
Nice C up of Tea
Edgar Rice Bu rroughs’s
Tarzan Cocktail
Edna St. Vincent Millay’s
Between t he Sheets
Eugene O’Neill’s
Gibson
Raymond C handler’s
Gimlet
Dashiell Hammett’s
The Thin Manhattan
Ernest He mingway’s
Local Libations
William F aulkner’s
M int Julep
Flannery O ’Connor’s
Coca- Cola Plus
Ian Fleming’s
Vespe r Martini
Somerset Maugham’s
Żubrówka
Evely n Waugh’s
Stinger
Frank O’Hara’s
Strega and Coke
Gertrude Stein and Alice B. Toklas’s
Summer Champagne Fr uit Salad
Dorothy Parker’s
Whi skey Sour
Carson Mc Cullers’s
“So nnie Boy”
John St einbeck’s
Jack Rose
Jack Kerouac’s
Margarita
Ve suvio Café
Natalie Cliffo rd Barney
and Renée Vivien’s
Corpse Reviver #2
Noël Coward’s
Hor se’s Neck
Pablo Neruda’s
El Coquetelon and Pisco Sour
Jacqueline Susann’s
2 Red Dolls and a Shot of Scotch
Sylvia Plath and Anne Sexton’s
Vod ka Martini
P. G. Wo dehouse’s
May Queen and Gre en Swizzle
Agatha C hristie’s
Pink Gin
Elizabeth Bishop’s
C aipirinha
Katherine Anne Porter’s
Sloe G in Rickey
The Harlem Renaissance: Poetry, Performance, and Harlem N ight Clubs
Langston Hughes’s and Gwendolyn
B. Bennett’s
Harlem Cocktail
Tennessee W illiams’s
Ramos Gin Fizz
Truman Capote’s
Oran ge Drinks
E. B . White’s
Martini a nd Pompier
Simone de B eauvoir’s
Apricot Cocktails
The White Ho rse Tavern
James Baldwin’s
Bour bon, Neat
Raymond Carver’s
“Heart Starter” Bl oody Mary
Richard Hughes’s and Anthony Burgess’s
Hangm an’s Blood
Charles B ukowski’s
Bo ilermaker
Kingsl ey Amis’s
Tuft of the Dog, or a Pol ish Bison
Eudor a Welty’s
Mother ’s Eggnog
Susan Sontag’s
List of Likes
Hunter S. T hompson’s
Singap ore Sling
(with a side of mezcal and a bee r chaser)
Norman Mailer’s
Berlin Stat ion Chief
John Updike’s
Old- Fashioned
J. D. S alinger’s
Scotch and Soda
Christopher H itchens’s
Scotch an d Perrier
Nora Ephron’s
Kir
Helen Gurle y Brown’s
Skinny Hot Buttered Rum and Chloroform
Seamus Heaney’s
Sloe Gin
Maya Angelou’s
Sherry
Jackie Collins’s
Jackie Collins Cocktail
Anthony B ourdain’s
Negroni
Eve Babitz’s
W hite Lady
Glory, the Grape: Nora Ephron, Joan Didion, Alice Munro, Marguerite Duras, Lord Byron, and Jay McInern ey on Wine
Salman Rushdie’s
Vo dka Tonic
Haruki M urakami’s
Wh isky, Neat
Candace B ushnell’s
Cos mopolitan
The Dos and Don’ts of Hosting a Salon from the Doyennes of Parisian Sal on Society
Donn a Tartt’s
Bla ck Velvet
Bret Easto n Ellis’s
Vodka and Grapefr uit Juice
J. K. Rowling’s
Gin and Tonic
Alexand er Chee’s
Pilgrim and Nutty Pine
Min Jin Lee’s
Cam pari Soda
Marlo n James’s
Dark ’ n’ Stormy
Viet Thanh Nguyen’s
Sy mpathizer
Gary Sht eyngart’s
Breakfas t Martini
Rox ane Gay’s
Bad Feminist
Taffy Brodesse r-Akner’s
Whit e Russian
Laure n Groff’s
Dirt y Martini
R. O. Kwon’s
Vodka Soda
Hangover Help from Hard-Hitting, Hedonistic, Hell-Raisi ng Writers
Bi bliography












William Shakespeare’s
Metheglin


I n Tudor times, food and drink was celebrated for its medicinal purposes. 1 Beer, wine, and cider were enjoyed not only for their inebriating qualities, but for their purported ability to keep illness and infection at bay. Metheglin, or spiced mead, was particularly utilized as a tonic for good health. In fact, the word “metheglin” comes from the Welsh meddyglyn , or medicinal liquor, rooted in the Latin medicus . 2 Shakespeare references the fermented honey wine—a seasoned version of the oldest alcoholic beverage known to man—in Love’s Labour’s Lost and The Merry Wives of Windsor , and would have undoubtedly taken a tipple at the first chill, ache, or sniffle. 3

One 2-inch piece of ginger root, unpeeled
2 lemons
6 whole cloves
1 cinnamon stick, broken into pieces
3 pounds wildflower honey
1 ounce baker’s yeast

Bruise unpeeled piece of ginger by whacking it with a pan until it is slightly smashed and broken. Peel and juice lemons; set juice aside. Place lemon peel on a piece of cheesecloth with the ginger, cloves, and cinnamon stick, gather the corners together and tie with twine to form a bundle, and place in a large pot.
Add 8 pints water and the lemon juice and bring to a boil, then lower heat and allow to cool to 122 degrees F.
Add honey to the pot. Remove pot from heat and when contents cool to 70 degrees F, remove the bundle of aromatics. Add yeast and mix lightly.
Pour the liquid into the fermentation jar. The liquid should reach about three-quarters full, just below the fermentation jar’s built-in air-lock. (The air-lock is the one-way valve inside the jar that allows the gases created during fermentation to escape while ensuring that the atmosphere remains air-tight and free of oxygen, preventing the formation of bacteria and mold during the fermentation process. 4 )
Let ferment for 1 to 2 weeks until liquid is clear, and then transfer to bottles. 5
Store bottles at cool room temperature for at least 4 to 6 months before serving, or better yet, let the metheglin age for several years.






1 Butler, “Shakespeare’s Suppers.”

2 Wright, “How to Make Metheglin.”

3 Butler, “Shakespeare’s Suppers.”

4 Howe, “9 TOP Fermentation Lids for Mason Jar Fermentation.”

5 “Celtic Druid’s Honey Mead – Meade – Metheglin,” Food .




Jane Austen’s
Negus 6


T he lavish and long-lasting balls of Jane Austen’s Regency-era London were typically fueled by ample servings of negus, a warm, spiced wine. Austen would have undoubtedly encountered and enjoyed the popular refreshment at the dances she attended; after all, negus makes appearances in The Watsons and in Mansfield Park at Fanny’s celebration ball. 7 Today’s social occasions might lack the ceremony, intrigue, and preoccupation with conduct that defined those of Austen’s England. Still, a few cups of negus, a candelabra, and a pianoforte, and you might see yourself moving from the drawing room to the parlor with the pluck and fortitude of Austen’s heroines, or with the understated charm of Mr. Darcy.
As Tom Musgrave was seen no more, we may suppose his plan
to have succeeded, and imagine him mortifying with his barrel
of oysters in dreary solitude, or gladly assisting the landlady in
her bar to make fresh negus for the happy dancers above. 8
— The Watsons , 1805

1 lemon
2 tablespoons sugar
1 pint ruby port
Fresh nutmeg, grated, to taste
Lemon slices for garnishing

Peel lemon, being careful to avoid an excess of pith. Place lemon peel in a medium-large saucepan, then juice lemon and add juice to the saucepan. Add sugar and port and heat over medium, stirring until sugar is dissolved and mixture is hot. Meanwhile, in