Death in the Afternoon

Pour the absinthe into a flute. Top slowly with the Champagne.

The Death in the Afternoon cocktail is an intriguing and elegant drink known for its simple yet potent combination of absinthe and champagne. This cocktail is characterized by its distinctive cloudy appearance and unique flavor profile, which marries the herbal, anise-flavored notes of absinthe with the light, effervescent qualities of champagne. The result is a sophisticated and aromatic drink, perfect for a special occasion or a leisurely afternoon.

The Death in the Afternoon cocktail has a storied and literary history. It was created by the renowned American author Ernest Hemingway, who was known for his adventurous spirit and love for both absinthe and champagne. Hemingway introduced the cocktail and its recipe in a 1935 cocktail book titled "So Red the Nose, or Breath in the Afternoon." The recipe provided by Hemingway reads: "Pour one jigger absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." The cocktail is named after Hemingway's 1932 book "Death in the Afternoon"