Philip Greene is one of the founders of the Museum of the American Cocktail in New Orleans. He is a sought-after speaker on topics within cocktail history, as well as a mixology consultant for restaurants and institutions across the world. A descendant of the Peychaud family of New Orleans, Greene counts among his ancestors the illustrious Antoine Amedee Peychaud, the nineteenth-century New Orleans pharmacist who created Peychaud s Bitters (essential to a true Sazerac) and is credited with coining the term cocktail. By day, Philip serves as Trademark and Internet Counsel for the U.S. Marine Corps, stationed at the Pentagon. He lives in Washington, DC, with his wife and three daughters."
"A fascinating literary-booze study "Washington Post" An interesting read and a must-have for Hemingway lovers and craft bartenders. "Kirkus" At a time when cocktail books have become rote, To Have and Have Another by Philip Greene subverts the formula and provides recipe-by-recipe substance to Ernest Hemingway's drinking ways . [Greene] lets the drinks lead the way but fleshes each one with meticulous detail to round out the pieces of Papa's lusty life. "San Francisco Chronicle " Even a casual student of the novelist Ernest Hemingway knows the man liked to drink. But a quick skimming of Philip Greene s new book, To Have and Have Another: A Hemingway Cocktail Companion," "reveals exactly how much the man enjoyed his cups. "The New York Times" Might be the next best thing to drinking with Hemingway. "Imbibe" Greene, the co-founder of The Museum of the American Cocktail, makes it easy to recreate some of Hemingway s most memorable literary libations, including the Dripped Absinthe from "For Whom the Bell Tolls" and the Jack Rose from "The Sun Also Rises." "Wine Enthusiast" [A]n off-beat and worthy addition to the Papa bookshelf, especially for the imbibers among us. "The Florida Book Review" To Have and Have Another is light and engaging, a fast read that works as both a dictionary of cocktails and a reference text on Hemingway's works and personal life. "Serious Eats""