A Farewell to Hemingway 1.000

Deb Lindsey for The Washington Post

Spirits Nov 7, 2012

Ernest Hemingway wasn't all about rum. He especially loved kirsch (or kirschwasser), the dry cherry brandy popular in Germany and the Alps. Kirsch is rarely the primary spirit in a cocktail, but this noteworthy exception -- essentially a "kirsch Collins" -- was created by Hemingway in 1937 and published in his friend Charles Baker's "The Gentlemen's Companion." The original recipe calls for cherry syrup, but Spirits columnist Jason Wilson (as well as Baker) recommends raspberry syrup. Note the odd ratio and measure carefully for best results: 2 1/4 ounces kirsch to 1 1/2 ounces lime juice.

Servings: 1
  • Ice
  • 2 1/4 ounces kirsch
  • 1 1/2 ounces freshly squeezed lime juice
  • 1/4 ounce raspberry or cherry syrup
  • Twist of lime peel, cut into a long spiral, for garnish
  • 1 ounce chilled club soda


Fill a cocktail shaker halfway with ice. Add the kirsch, lime juice and syrup. Shake well, then strain into a Collins glass filled with ice cubes and the spiral lime peel. Top with club soda.

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Recipe Source

From "To Have and Have Another: A Hemingway Cocktail Companion," by Philip Greene (Perigee, 2012).

Tested by Jason Wilson and Jane Touzalin.

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