Paul Kushner
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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Servings: 1
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!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
