Death in the Afternoon
A cocktail as legendary as the man who inspired it, Death in the Afternoon is a simple yet elegant drink created by Ernest Hemingway. This bubbly and potent concoction marries the anise-forward flavors of absinthe with the crisp, dry effervescence of chilled Champagne. Originally published in a 1935 cocktail book, Hemingway advised sipping 'three to five of these slowly,' but proceed with caution—this drink is as strong as its namesake suggests.
Equipment
- Champagne Flute
- Jigger
Ingredients
- 1 oz absinthe use a high-quality, authentic absinthe
- 4 oz champagne chilled; dry Champagne or sparkling wine
Instructions
- Pour 1 oz of absinthe into a chilled Champagne flute.
- Slowly top with 4 oz of chilled Champagne or sparkling wine, allowing the drink to form a cloudy opalescence.
- Optionally, stir gently to combine, but many prefer to let the effervescence naturally blend the flavors.
Notes
- For a slightly less intense version, use a half-ounce of absinthe.
- Be sure the Champagne is well chilled, as this helps balance the potency of the absinthe.
Nutrition
Calories: 171kcalCarbohydrates: 3gProtein: 0.1gSodium: 8mgPotassium: 100mgSugar: 3gCalcium: 10mgIron: 0.5mg
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