Death in the Afternoon
Death in the Afternoon is a classic cocktail that combines the elegance of champagne with the boldness of absinthe. Traditionally served in a champagne flute, this drink offers a refreshing and slightly herbal flavor profile, making it a sophisticated choice for those seeking a unique twist on bubbly. Its intriguing name and rich history, often associated with Ernest Hemingway, add to its allure.
Ingredients
- 2 shotsAbsinthe
- TopChampagne
Pairs Well With
- Foie gras
- Escargot
- Aged cheeses
- Dark chocolate truffles
Preparation
Easy as you like, pour the absinthe into a chilled glass, top with champagne. Must be drunk mid afternoon for the optimum effect.
Best Enjoyed
Pro Tips
Use real absinthe (now legal in most countries) rather than pastis substitutes for authentic flavor
pour absinthe first, then slowly add well-chilled champagne to control the louche effect
observe the color transformation as the absinthe clouds when champagne is added
serve in a champagne flute for proper presentation
History & Origins
Created by Ernest Hemingway and named after his 1932 book about bullfighting, Death in the Afternoon represents literary legend's contribution to cocktail culture during 1920s Parisian expatriate life. The drink combines the dangerous intensity of absinthe with the celebratory sparkle of champagne, reflecting Hemingway's artistic sensibility and his fascination with risk and decadence. Published in Harry Craddock's Savoy Cocktail Book in 1930, it remains a symbol of bohemian sophistication and artistic indulgence.
Variations
Absinthe Champagne
Uses equal parts absinthe and champagne for a more balanced, less intense profile
Green Fairy's Kiss
Incorporates a sugar cube dissolved in champagne before adding absinthe for subtle sweetness
Modern Death in the Afternoon
Adds a small dash of bitters for complexity and depth
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