The Top 10 Literary Drinks

Alcohol and creative genius often go hand in hand. Or at least glass in hand. 

Authors who enjoy a glass or two will often pass on the predilection to their creations. Sometimes, when a really iconic character is penned, their drink becomes a representation of them; think of Bond’s vodka Martini, or The Big Lebowski’s White Russian.

We’ve looked for some of the most iconic character-drink pairings, although sometimes the author is better known for their alcoholic affections than their characters, such as with Ernest Hemingway or Hunter S Thompson.

If you can think of some other good ones, let us know!

Ernest Hemingway: The Sun Also Rises: Jack Rose

Graham Greene: Our Man in Havana: Daiquiri

Charles Dickens: Pickwick Papers: Punch

Raymond Chandler: The Long Goodbye: Gimlet

F Scott Fitzgerald: The Great Gatsby: Mint Julep

Hunter S. Thompson: Fear and Loathing in Las Vegas: Singapore slings

Ian Fleming: James Bond: Vesper Martini

Truman Capote: Breakfast at Tiffany’s: Holly’s Martini

Agatha Christie: Hercule Poirot: Crème de menthe

Kingsley Amis: Lucky Jim: anything with alcohol in it.

7 Responses to “The Top 10 Literary Drinks”

  1. RentCaine says:

    Does Costco carry a “pint of raw ether” in Mixers, or the Automotive Department?

    • Dee says:

      Hard to find it as liquid these days, but you’re spot on as most any auto. parts store would probably have ether as a starting fluid.

  2. Riesler says:

    Bruce Robinson: Withnail & I: The finest wines available to humanity.

  3. Rableis: Gargantua & Pantegruel: pottles of wine

  4. Steve Webb says:

    How about Sebastian in Brideshead Revisited and that bottle of Peyraguey? But was it Lafaurie Peyraguey, Clos Haut-Peyraguey or perhaps even Peyraguey itself from a time before the estates were split?

  5. Steven Schwarz says:

    With Thompson, it’s “Screamers, Laughers”. Not the other way around!

  6. Sean S. Strain says:

    There are SO many variations and peoples own “takes” on this drink, it would almost pain me to say that any one version is “right” or “wrong”. Almost. But I’ll suffer through the minor annoyance of a continuous dull ache if it meant a definitive, universally accepted recipe. One that DISREGARDS the bells and whistles of Benedictine and Cointreau (which, fortunately, yours has), AND which INCLUDES the often ignored (as in the above recipe, unfortunately), but VERY necessary spritz of Club Soda, on top, once the drink is poured from it’s shaker into an ice-filled 14oz. Collins glass. It should be a 12oz. beverage yield. When the glass is filled with ice, there should be enough room left to fill the glass with an ounce of Club Soda.

    4.5 oz. (3 shots) of high quality gin
    3 oz. (2 shots) of cherry brandy
    3 oz. (2 shots) of high quality sour mix (the kind with real fruit juices and sugar, rather than corn syrup and artificial flavoring)
    0.5 oz. of grenadine
    Pour above ingredients over ice in a cocktail mixer and shake to a froth.
    Strain into an ice-filled 14oz. Collins glass.
    Fill with Club Soda.
    Garnish with a orange slice, pineapple wedge, and a Maraschino cherry.

    This SHOULD be the definitive version of the beverage. Every bartender who I’ve walked through this process agrees that this cocktail is phenomenal. But…it’s increasingly more and more difficult to find a bar which carries cherry brandy.

    Give it a shot and let me know how you would alter it. Cheers.

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