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A single coupe glass on a table containing a death in the afternoon cocktail with a cocktail jigger and a bottle in the background
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Death in the Afternoon

"Death in the Afternoon" is a cocktail known for its unique combination of absinthe and champagne. It was created by the famous writer Ernest Hemingway. The cocktail's name is also the title of one of his books.

Ingredients

  • 1.5 oz Absinthe
  • 4.5 oz Champagne (or enough to top up the glass)

Instructions

  • Pour Absinthe: Pour the absinthe into a champagne flute.
  • Add Champagne: Carefully add the champagne to the flute. The champagne will cause the absinthe to louche, turning the liquid a milky opalescent color.
  • Stir Gently: Stir gently if needed to mix the absinthe and champagne.
  • Serve Immediately: The cocktail is ready to be served. It's typically enjoyed without any garnish.

Notes

  • Strength: "Death in the Afternoon" is a potent cocktail, largely due to the high alcohol content of absinthe. It should be sipped slowly and enjoyed responsibly.
  • Champagne Choice: The choice of champagne can affect the taste of the drink. A dryer champagne is usually recommended to balance the sweetness of the absinthe.
  • Historical Context: Hemingway suggested adding champagne until it attained "the proper opalescent milkiness," and advised drinking three to five of these slowly.
The cocktail's simplicity belies its strength and complexity of flavor. It's a drink that combines the anise and herbaceous flavors of absinthe with the crispness of champagne, making it a unique and memorable cocktail experience.