{"product_id":"to-have-and-have-another-revised-edition-isbn-9780399174902","title":"To Have and Have Another Revised Edition","description":"Ernest Hemingway is nearly as famous for his drinking as he is for his writing. Throughout his collected works, Papa's sensuous explorations of the delights of imbibing engaged both his characters and his readers.\u003cbr\u003e\u003cbr\u003e In \u003cb\u003e\u003ci\u003eTo Have and Have Another: A Hemingway Cocktail Companion\u003c\/i\u003e\u003c\/b\u003e, 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 preferred—the bottom of a glass.\u003cbr\u003e\u003cbr\u003e 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. \u003ci\u003eTo Have and Have Another\u003c\/i\u003e delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the characters—real and fictional—associated with them. “A fascinating literary-booze study . . .” \u003cb\u003e—\u003ci\u003eThe Washington Post\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “An interesting read and a must-have for Hemingway lovers and craft bartenders.” \u003cb\u003e—\u003ci\u003eKirkus Reviews\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “At a time when cocktail books have become rote, \u003ci\u003eTo Have and Have Another\u003c\/i\u003e by Philip Greene subverts the formula and provides recipe-by-recipe substance to Ernest Hemingway’s drinking ways . . . [Greene] lets the drinks lead the way but fleshes each one with meticulous detail to round out the pieces of Papa’s lusty life.” \u003cb\u003e—\u003ci\u003eSan Francisco Chronicle \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e“A brilliant, historical account of Hemingway and his cocktail references.” \u003cb\u003e\u003ci\u003e\u003ci\u003e\u003cb\u003e—\u003c\/b\u003eSeattle Times\u003cbr\u003e\u003c\/i\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “Even a casual student of the novelist Ernest Hemingway knows the man liked to drink. But a quick skimming of Philip Greene’s new book, \u003ci\u003eTo Have and Have Another: A Hemingway Cocktail Companion\u003c\/i\u003e, reveals exactly how much the man enjoyed his cups.” \u003cb\u003e—The\u003ci\u003e New York Times\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “Might be the next best thing to drinking with Hemingway.” \u003cb\u003e—\u003ci\u003eImbibe\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “Greene, the cofounder of the Museum of the American Cocktail, makes it easy to recreate some of Hemingway’s most memorable literary libations, including the Dripped Absinthe from \u003ci\u003eFor Whom the Bell Tolls\u003c\/i\u003e and the Jack Rose from \u003ci\u003eThe Sun Also Rises\u003c\/i\u003e.” \u003cb\u003e—\u003ci\u003eWine Enthusiast\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “[A]n off-beat and worthy addition to the Papa bookshelf, especially for the imbibers among us.”\u003cb\u003e—\u003ci\u003eThe Florida Book Review\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “\u003ci\u003eTo Have and Have Another\u003c\/i\u003e is light and engaging, a fast read that works as both a dictionary of cocktails and a reference text on Hemingway’s works and personal life.”\u003cb\u003e—\u003ci\u003eSerious Eats\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003ePhilip Greene\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003eA 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.”\u003cbr\u003e\u003cbr\u003eBy 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.","brand":"Tarcher","offers":[{"title":"Default Title","offer_id":46301501849829,"sku":"NP9780399174902","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399174902.jpg?v=1767742704","url":"https:\/\/k12savings.com\/es\/products\/to-have-and-have-another-revised-edition-isbn-9780399174902","provider":"K12savings","version":"1.0","type":"link"}