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Death in the Afternoon

Drink the decadent allure of Death in the Afternoon, a cocktail born from the imagination of Ernest Hemingway. This daring concoction blends the herbal mystique of absinthe with the crisp effervescence of chilled champagne, offering a sophisticated, intoxicating experience that captivates with its complexity and depth.

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a death in the afternoon cocktail served on table top

Death in the Afternoon

Prep Time: 2 minutes
Total Time: 2 minutes
4.5 from 4 votes
Course: Absinthe
Cuisine: American
Keyword: death in the afternoon
Servings: 1
Author: Paul Kushner
Absinthe and champagne mingle in the intoxicating, complex Death in the Afternoon.

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

Note that some recipes call for a sugar cube soaked in absinthe to be added to the glass before topping with champagne. This is known as the “so red the nose” method and is said to enhance the flavor of the cocktail.
If you find the cocktail too strong, you can add a splash of simple syrup or pastis to sweeten it up. However, keep in mind that Death in the Afternoon is a high-strength cocktail, so drink it responsibly.
Tried this recipe?Leave a comment and let us know how it was!
Death in the Afternoon
See also  French 75
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
4.50 from 4 votes (4 ratings without comment)

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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