Ernest Hemingway’s Cocktail Recipe For Dealing With Sh*tty Times


By Raven Fon

Dealing with an abundance of sh*tty times in your life right now? Ernest Hemingway created the perfect cocktail for such times.

Ernest Hemingway lived an interesting life, as most writers do. There were good times, but there were also bad ones. Maybe an abundance of them. To better handle the worst of the worst, Hemingway created this delicious cocktail recipe.

This isn’t to say that alcohol will make everything better, because it surely won’t. But it may just help numb the sh*ttiness away. At least for a moment.

Hemingway has given us some of the most profound writings of our time- though deeply melancholy at times.

Carlos Baker, Hemingway’s biographer, believed Hemingway learned to “get the most from the least, how to prune language, how to multiply intensities and how to tell nothing but the truth in a way that allowed for telling more than the truth.”

After his experiences in World War I, marrying 4 times, and nearly dying twice on safari in Africa, Hemingway certainly saw the world through a unique lens- and thankfully so. I can’t imagine a world without his written brilliance.

So, throughout our life, we will undoubtedly come across bad times- even really bad times. Don’t give up hope, and don’t assume there is a fix for everything, because sometimes, things must stay broken in order for you to move on from them.

In the meantime, have a drink.

Hemingway came up with the drink,Death in the Gulf Stream, in 1937. Now, it might not be the most uplifting cocktail name, but the recipe does sound tasty.

Take a tall thin water tumbler and fill it with finely cracked ice.

Lace this broken debris with 4 good purple splashes of Angostura, add the juice and crushed peel of 1 green lime, and fill glass almost full with Holland gin…

No sugar, no fancying. It’s strong, it’s bitter — but so is English ale strong and bitter, in many cases.

We don’t add sugar to ale, and we don’t need sugar in a “Death in the Gulf Stream” — or at least not more than 1 tsp. Its tartness and its bitterness are its chief charm.

 


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