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Hemingway’s Death in the Afternoon_001

Hemingway’s Death in the Afternoon

A potent and bubbly cocktail, Hemingway’s Death in the Afternoon combines absinthe with chilled Champagne for a truly intoxicating experience. It is said to have been created by Ernest Hemingway himself and was first published in 1935 in a collection of celebrity cocktail recipes. Its name is a nod to Hemingway’s book "Death in the Afternoon."
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Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Course Cocktail
Servings 1 cocktail
Calories 220 kcal

Equipment

  • Champagne flute
  • Measuring Jigger

Ingredients
  

  • 1 1/2 ounces absinthe
  • 4 1/2 ounces chilled Champagne

Instructions
 

  • Pour the absinthe into a chilled Champagne flute.
  • Top with chilled Champagne until it attains the proper opalescent milkiness.
  • Stir gently if desired.
  • Serve immediately.

Notes

The ratio of absinthe to Champagne can be adjusted to taste. Hemingway’s original instructions suggested adding enough Champagne to make it "attain the proper opalescent milkiness," but he also noted that drinkers should "drink three to five of these slowly." Please enjoy responsibly.
Keyword absinthe, absinthe cocktail, champagne, Champagne Cocktail, Classic Cocktail, Cocktail, Ernest Hemingway, Hemingway’s Death in the Afternoon, Sparkling Cocktail