Though Ernest Hemingway never actually uttered “Write drunk; edit sober,” he spent enough hours on a barstool to imply that his work was at least partially inspired by all that booze—and he’s definitely not the only one. F. Scott Fitzgerald, Dorothy Parker, Hunter S. Thompson, and countless other iconic writers had a soft spot for a stiff drink, too.
While you won’t discover the secret to penning the next great American novel at the bottom of the bottle, sipping your favorite author’s favorite cocktail could help get your creative juices flowing. In How to Drink Like a Writer, from Apollo Publishers, you’ll find recipes for the go-to drinks of 100 literary heavyweights, from Truman Capote’s signature screwdriver—which he fondly referred to as “my orange drink”—to Raymond Carver’s Bloody Mary, his hair of the dog after alcohol-infused nights with pal (and University of Iowa colleague) John Cheever.
You can order your copy of How to Drink Like a Writer for $19 from Amazon, and while you wait for your book to arrive, take a look at three of the famed literary cocktails below.
Charles Bukowski’s boilermaker.
There’s something for everyone in this book, no matter what you like to drink or how much time you’re willing to devote to crafting the perfect cocktail. For example, it doesn't take much to recreate Charles Bukowski’s favorite boilermaker—you just need a shot of bourbon and a pint of any light beer but Coors, which the longtime Los Angeles resident didn’t care for.
Ian Fleming's Vesper Martini.
For anyone hoping to emulate Ian Fleming and the dashing, debonair nature of his legendary protagonist, James Bond, there’s the Vesper martini—a lemon-garnished goblet of gin, vodka, and Lillet Blanc that’ll have you scanning your own living room for any suspicious activity.
Jane Austen's Negus.
If you’re planning a cheerful party for close friends on a chilly winter night, you might prepare a warm pot of negus—the spiced wine that Jane Austen mentions in Mansfield Park and The Watsons. Wondering what to serve with it? The sugary port pairs well with white soup, an oniony, veal-based dish popular during the late 18th century. The book includes a recipe for that—and dishes that complement other cocktails—as well as tips for hosting a Paris-inspired salon and fascinating details about certain well-frequented bars, like Jack Kerouac’s Vesuvio Cafe.