Death in the Afternoon recipe
Hemingway's creation — absinthe and Champagne, beautifully lethal.
Method: Build ·
Glass: Champagne flute ·
Time: 2 min ·
Difficulty: Beginner ·
Family: Modern Classics
Ingredients
- 1.5 oz Absinthe
- 4 oz Champagne (chilled)
How to make a Death in the Afternoon
- Pour absinthe into a chilled Champagne flute.
- Slowly top with cold Champagne.
- The drink will louche (turn milky opalescent) as the Champagne mixes with the absinthe.
- Serve immediately.
Garnish
None
Pro tip
Hemingway's original instructions: '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.' We recommend stopping at one.
History of the Death in the Afternoon
Created by Ernest Hemingway for a 1935 celebrity cocktail book. He named it after his 1932 book about bullfighting. It's a deceptively simple drink that's both beautiful and potent.
Flavour profile
Herbal, Anise, Effervescent, Boozy
Variations
- Death in Venice — Prosecco instead of Champagne for a lighter, less expensive version
- Corpse Reviver — A different classic using absinthe as a rinse rather than a main ingredient
- Green Beast — Absinthe with lime, sugar, cucumber, and water — a summer absinthe drink
Practise making the Death in the Afternoon in the free Virtual Bar game.