A Guided Tour of Every Drink Ernest Hemingway Drinks in A Moveable Feast, by Jozef Daniels

A Moveable Feast has long been hailed as one of the seminal texts of the Lost Generation, capturing the romanticism and restlessness that bohemian American expatriates experienced in the decade following The Great War. Published posthumously in 1964, three years after Ernest Hemingway’s abrupt suicide via double-barrel shotgun, the book is a melancholy romp through the streets, cafés, and artist studios of Paris in the early 20th century.

It features a cast of characters so star-studded – we meet Gertrude Stein, James Joyce, and F. Scott Fitzgerald – that there can be no question as to the book’s rightful designation as the definitive snapshot of Modernist literature and expat life in the first half of the last century. But for all the fanfare surrounding the book, few writers have examined the text through the lens of one of Hemingway’s most notorious vices: the drink. Fear not, daiquiri enthusiasts. Working from the 2009 Restored Edition of the text, we’ve put together a chapter-by-chapter tour of every single drink Ernest Hemingway drinks in A Moveable Feast, along with our own grading and breakdown of the kind of alcohol experience one might expect after putting down the same amount of booze as Hemingway.



All About Aquavit, the Scandinavian Spirit You Ought To Be Drinking, by Pete Wayner

In Scandinavia, toasts look like this: The host raises a long-stemmed shot glass. Every person around the table pauses to share a second of eye contact with everyone else, taking care to leave no one out. The host calls out, “Skål” (pronounced “skull,” a toast dating to Viking antiquity). Everyone drinks. They make eye contact again. Glasses are set down and stay on the table until the host raises his again.

In Denmark, this will happen at least twice (one shot for each leg, they say). In Sweden, toasts are typically bookended with songs, increasing in volume and fervor as the night burns on — more than 9,000 songs are recorded in the nation’s Historical Museum of Wine and Spirits, with 200 written specifically for this toasting ritual. In Norway, beer is served alongside the shots to whet the palate for the spirit. That spirit, the one uniting people around the table and locking their eyes together in a moment of shared experience, is aquavit.