To Have and Have Another ─ A Hemingway Cocktail Companion

Few writers have achieved such legend as Ernest Hemingway, and fewer still have won such a reputation for drinking as constantly and heavilyquite an accomplishment in a profession chock-full of heavy imbibers. For Hemingway, the artist's craft was twofold: to write well and to drink well, too.

In To Have and Have Another: A Hemingway Cocktail Companion, Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferredthe bottom of a glass.

A bartender's manual for Hemingway enthusiasts, this revised and expanded volume offers a unique take on Hemingway's oeuvre that privileges the tastes, smells, and colors of the cocktails he enjoyed and the drinks he placed so prominently in his stories they were nearly characters themselves. To Have and Have Another delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the charactersreal and fictionalassociated with them.

Philip Greene is one of the founders of the Museum of the American Cocktail in New Orleans. He is a sought-after speaker on topics within cocktail history, as well as a mixology consultant for restaurants and institutions across the world.

A descendant of the Peychaud family of New Orleans, Greene counts among his ancestors the illustrious Antoine Amedee Peychaud, the nineteenth-century New Orleans pharmacist who created Peychaud’s Bitters (essential to a true Sazerac) and is credited with coining the term cocktail.”

By day, Philip serves as Trademark and Internet Counsel for the U.S. Marine Corps, stationed at the Pentagon. He lives in Washington, DC, with his wife and three daughters.