Cocktail
Death in the Afternoon
How to make a Death in the Afternoon - the sparkling champagne cocktail with absinthe from a recipe by Ernest Hemingway. Aniseed-forward and elegant.
3 minPrep time
easyDifficulty
Champagne fluteGlass
1Serving(s)
Death in the Afternoon is Ernest Hemingway’s legendary contribution to cocktail history: absinthe, slowly topped up with ice-cold champagne. The result is sparkling, aniseed-forward and surprisingly elegant. A classic for special moments that wins through its simplicity.
Instructions
- Add the absinthe to a chilled champagne flute.
- Top up slowly with ice-cold champagne or sparkling wine.
- Let the milky veil form.
- If you like, express a lemon zest over the glass and serve.
Garnish: Lemon zest
Pro tip: Pour the champagne slowly over the absinthe so the characteristic milky louche effect forms and the aromas gently combine.
Frequently asked questions
Who invented Death in the Afternoon?
The drink comes from Ernest Hemingway and was published in a cocktail book in 1935. It is named after his book of the same name about bullfighting.
How strong is this cocktail?
Between the absinthe and the champagne it is quite potent. Hemingway jokingly recommended three to five of them - in practice one is enough.
Can I use sparkling wine instead of champagne?
Yes, a dry sparkling wine or cremant works very well and is the more affordable alternative to champagne.
Ingredients
- Absinthe2 cl
- Champagne or sparkling wine, well chilled12 cl
- Lemon zest (optional)1 piece
