Ernest Hemingway made several contributions to the cocktail world, but I think this is my favorite:
We took MARMION in a howling no'theaster along with the, then, 4 year bride, a companion, and an insane steward, and pointed her down to Key West to get some receipts [recipes, moderners] from Hemingway for the cookery book. We fished the Gulf Stream by day, and ate and drank and talked half the night. Even by the second day we were withering slightly on the vine, and along with raw conch salad, listed in Volume I, we got Hemingway's other picker-upper, and liked it...
Take a tall thin water tumbler [well, I used a rocks glass] and fill it with finely cracked ice. Lace this broken debris with four good purple splashes of Angostura, add the juice and crushed peel of one lime, and fill glass almost full with Holland gin [genever]. No sugar, no fancying. It's strong, it's bitter -- but so is English ale strong and bitter. We don't add sugar to ale, and we don't need sugar in a Death in the Gulf Stream -- or at least no more than 1 teaspoon. Its tartness and its bitterness are its chief charm.
- Charles Baker, in Jigger, Beaker, and Glass: Drinking Around the World, on "Ernest Hemingway's Reviver, or Death in the Gulf Stream."