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.
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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.
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