Death In the Afternoon
A sparkling absinthe cocktail of absinthe topped with chilled Champagne.
Death in the Afternoon is a two-part sparkling drink: absinthe in a flute, topped with Champagne. Absinthe’s anise and herbal intensity meet Champagne’s acidity and bubbles for a brisk, aromatic serve. It is strongly associated with Ernest Hemingway, who published the recipe in a 1935 cocktail collection. The drink is simple, but the absinthe measure must stay restrained.
Did you know?
“Ernest Hemingway contributed Death in the Afternoon to the 1935 collection So Red the Nose, or Breath in the Afternoon, naming it after his bullfighting book.”
Bartender's Note
Use a real absinthe and very cold Champagne. One ounce of absinthe is already assertive; do not treat it like a neutral base spirit.
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How to make the Death In the Afternoon
- 1Pour absinthe into a chilled Champagne flute
- 2Top with chilled Champagne
- 3Stir once gently
- 4Serve without garnish
