Swim with the Fish, Drink like Hemingway in the Fourth Estate Thursday, Nov. 5

Plan for an evening of Papa Hemingway’s favorite cocktails, made to his exacting specifications, on Thursday, Nov. 5, from 6:30 p.m. to 9:30 p.m. in the Fourth Estate restaurant at the National Press Club, on the 13th floor of the National Press Building.

Noted Hemingway scholar and cocktail specialist, Philip Greene, will be signing his book, "To Have and Have Another - A Hemingway Cocktail Companion," and regaling gathered compadres with Hemingway Anecdotes", photographs, prose and letters as well as debunking myths about the legendary writer, sportsman and favored companion at any bar he chose to visit.

Tickets cost $55 for Club members, $60 for non-members, $100 for Club-member couples and $115 for non-member couples. Couples-price includes one copy of the book. Tickets can be purchased online.. For information, please phone the Fourth Estate restaurant, 202-662-7638.

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 and watering holes, essentially, Papa as seen through the bottom of a glass.

Small plates will accompany each of the four sample cocktails and Hot Rum Punch during passed hors d’oeuvres, most taken from the Craig Boreth’s Hemingway Cookbook.

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