Paul Kushner
Death in the Afternoon is a spooky Halloween cocktail with a bold history, first created by Ernest Hemingway. This unique drink mixes the strong and herbal taste of absinthe with the crisp bubbles of chilled champagne, giving it both intensity and refreshment in every sip. Smooth but daring, this cocktail has a depth of flavor that feels both mysterious and memorable. Death in the Afternoon is ideal for guests who enjoy adventurous drinks with a dramatic Halloween twist.
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Tasting Notes
The Death in the Afternoon is a bold, effervescent cocktail that marries the intensity of absinthe with the refined sparkle of Champagne. The anise-forward character of absinthe introduces herbal depth, while the Champagne brings crisp acidity and light sweetness, creating a balance between sharpness and delicacy. The drink’s signature pale green hue develops as the two components mingle, giving it an ethereal appearance. Each sip begins with the earthy, licorice-like aroma of absinthe, followed by a dry, refreshing finish from the sparkling wine. It’s a cocktail that’s both striking and timeless, ideal for those who enjoy complexity and contrast.
Equipment and Glassware
The Death in the Afternoon is simple to prepare but benefits from proper presentation. A Champagne flute or coupe glass is traditionally used to showcase the cocktail’s pale, opalescent color. A jigger ensures accurate measurement of the absinthe for balanced strength. A long-handled bar spoon is useful for gently stirring without disturbing the carbonation. For best results, chill both the glass and the sparkling wine before assembling the drink temperature control is key to maintaining crisp flavor and steady bubbles. No shaker or strainer is required, making this cocktail elegant yet effortless to prepare.
Ingredients
- 1 1/2 oz absinthe
- 4 1/2 oz chilled Champagne to top
- Garnish with a rose petal or lemon twist
Instructions
- Chill your champagne flute or coupe in the freezer for at least 10 minutes before making the cocktail.
- Pour a jigger of absinthe (1.5 ounces) into the chilled glass. Note that you can use any brand of absinthe, but Hemingway’s favorite was Pernod.
- Top the absinthe with chilled champagne or sparkling wine. You can also use prosecco or cava as an alternative to champagne.
- Stir gently to combine the ingredients. Be careful not to stir too vigorously, as this can cause spontaneous emulsification, resulting in an opalescent milkiness in the cocktail.
- Garnish with a sugar cube or a lemon twist. Some people also like to add a dash of bitters for extra flavor.
Pro Tips
- Chill both absinthe and Champagne for best flavor balance.
- Pour Champagne slowly to maintain bubbles.
- Stir gently to avoid excessive emulsification.
- Choose a high-quality absinthe with herbal clarity.
- Garnish lightly avoid overpowering the aroma.
- Use a dry Champagne for a crisp, balanced finish.
- Experiment with a small sugar cube for added sweetness.
- Serve immediately while cold and effervescent.
When to Serve
Death in the Afternoon is best enjoyed as a pre-dinner cocktail or during special occasions that call for something striking and conversation-worthy. Its complex flavor and intriguing appearance make it a great choice for sophisticated gatherings, literary-themed events, or elegant celebrations. The combination of absinthe and sparkling wine feels both celebratory and contemplative, making it ideal for brunches, late-afternoon drinks, or even a midnight toast. With its unique balance of herbal intensity and refined fizz, it’s a cocktail that stands out in both flavor and presentation.
Which Liquor Brands to Choose
- Absinthe: Pernod, Lucid, or St. George for authentic herbal complexity.
- Champagne: Moët & Chandon, Veuve Clicquot, or Nicolas Feuillatte for balanced dryness.
- Alternatives: La Marca Prosecco or Freixenet Cava for a budget-friendly option.
- Garnish: Fresh lemon peel or edible rose petals for elegant presentation.
Similar Cocktails
Equipment
Ingredients
- 1 1/2 oz absinthe
- 4 1/2 oz chilled Champagne to top
- Garnish with a rose petal or lemon twist
Instructions
- Chill your champagne flute or coupe in the freezer for at least 10 minutes before making the cocktail.
- Pour a jigger of absinthe (1.5 ounces) into the chilled glass. Note that you can use any brand of absinthe, but Hemingway's favorite was Pernod.
- Top the absinthe with chilled champagne or sparkling wine. You can also use prosecco or cava as an alternative to champagne.
- Stir gently to combine the ingredients. Be careful not to stir too vigorously, as this can cause spontaneous emulsification, resulting in an opalescent milkiness in the cocktail.
- Garnish with a sugar cube or a lemon twist. Some people also like to add a dash of bitters for extra flavor.
Video
Notes
Pro Tips
- Use a dry Champagne to balance the absinthe’s sweetness and herbal notes.
- For a cloudier, louche-style presentation, add Champagne first and slowly pour in absinthe.
- A sugar cube or dash of bitters can enhance the drink’s complexity.
