Cocktails with Hemingway at The Fourth Estate

Please join the National Press Club for an evening of Papa Hemingway’s favorite cocktails, made to his exacting specifications, on Thursday, November 5, 2015, 6:30pm in the Fourth Estate restaurant on the 13th floor of the National Press Building, 14th and F streets, NW.

Noted Hemingway scholar and cocktail specialist Philip Greene will be signing his book, To Have and Have Another - A Hemingway Cocktail Companion, and regaling the gathered compadres with Hemingway anecdotes, vintage photographs, excerpts from his prose and letters, and debunking myths about the legendary writer, world traveler, sportsman, bon vivant, and favored companion at any bar he chose to visit.

From a Daiquiri featuring grapefruit juice to the perfect Dry Martini, Greene will guide the uninitiated through the evening of Ernest Hemingway’s preferred foods, drinks, watering holes, and other interesting tidbits, essentially, Papa as seen through the lens of the bottom of a glass.

Cost is $55/single member of the National Press Club; 60 non-member; $100 club member couples and $110 for non-member couple (couple price includes one copy of the book). For information, please phone the Fourth Estate restaurant at 202.662.7638.

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Philip Greene is a descendent of the New Orleans Peychaud clan, creator of Peychaud’s Bitters, an essential component of the official cocktail of the Crescent City, the Sazerac. By day, he serves as Trademark Counsel for the U.S. Marine Corps He has lectured about cocktail history at the Smithsonian, Kennedy Center, and other notable venues around the world, and was one of the founders of the Museum of the American Cocktail in New Orleans. A copy of his book is included in the cost of reservation.

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All featuring Hemingway Rum Co. Papa’s Pilar Rum

Hors d’oeuvres

Hot Rum Punch

Cool cucumber soup shooter

Empanadilla de Pescado, Fish, Peppers and Pine nut empanada

(Mini) Quiche with Canadian bacon and Truffle oil

1st Cocktail

Daiquiri

Cuban sandwich slider

Endive (leaf) with Chive, goat cheese and Vinaigrette

French fries

2d Cocktail

Perfect Dry (Gin) Martini

Tournedos (beef filet) bite with Béarnaise

Breakfast radishes on buttered baguette

3d Cocktail

Americano

Roast Duck with Marsala (skewer)

Potato Croquette

Wedge of Avocado with lime and olive oil

4th Cocktail

Gregorio’s Rx, (not Mojito)

Zabaglione

Fried bananas