Death in the Afternoon Cocktail Recipe

Death in the Afternoon, also known as Hemingway Champagne, is a cocktail created by the famous American writer Ernest Hemingway. The cocktail was first published in a 1935 collection of celebrity recipes called 'So Red the Nose, or Breath in the Afternoon'. Hemingway was known for his love of alcohol and this cocktail is a testament to his adventurous spirit. The drink is named after his non-fiction book 'Death in the Afternoon' which is about Spanish bullfighting. The cocktail is popular among literary enthusiasts and those who enjoy a strong, unique drink.

Death in the Afternoon has a complex taste profile, combining the herbal and anise flavors of absinthe with the crisp, dry, and slightly sweet taste of champagne. The cocktail is strong, with a bold, aromatic presence and a smooth, lingering finish.

• Ernest Hemingway was known to consume multiple Death in the Afternoon cocktails in a single sitting, showcasing his love for the drink.
• The original recipe called for a jigger of absinthe, which is a large amount, but modern recipes typically use a smaller quantity to make the drink more approachable.
• Death in the Afternoon is sometimes served with a sugar cube to balance the bitterness of the absinthe.

1. Fill a champagne flute with ice to chill the glass.
2. Pour 1 oz of absinthe into the chilled glass.
3. Top with 4 oz of chilled champagne, allowing it to mix with the absinthe.
4. Gently stir the cocktail to combine the ingredients.
5. Optional: Add a sugar cube to balance the bitterness.
6. Enjoy your Death in the Afternoon!

• Chill the glass before pouring the ingredients to keep the cocktail cold longer.
• Use quality absinthe for a smoother, more flavorful drink.
• Add a sugar cube to balance the bitterness of the absinthe, but it's optional.

Foods

• Oysters: The brininess of the oysters complements the aniseed notes of absinthe.
• Smoked Salmon: The fatty richness of smoked salmon balances the sharpness of the cocktail.
• Almonds: Nutty flavors pair well with the herbal characteristics of absinthe.

Drinks

• Still Water: To cleanse the palate between sips, it's best to stick with something neutral like still water.
• No other drinks recommended: The complexity and strength of Death in the Afternoon make it a standalone drink;

• Pernod or Anisette can be used as a substitute for absinthe.
• If you don't have champagne, a dry sparkling wine can be used instead.

Green Morning

• Ingredients: 1 oz green apple absinthe, 4 oz prosecco, mint leaves
• Recipe: Chill glass with ice, pour in green apple absinthe, top with prosecco, garnish with mint leaves.
• Taste: A fruity twist on the classic, with a refreshing minty backdrop. It’s like Death in the Afternoon decided to dress up in spring clothes.

Midnight in Paris

• Ingredients: 1 oz Black licorice absinthe, 4 oz brut champagne, edible gold flakes
• Recipe: Chill glass with ice, add black licorice absinthe, top with brut champagne, sprinkle gold flakes on top.
• Taste: This twist is more about sophistication. It's as if Hemingway found a treasure chest, and the key is this cocktail.

The Van Gogh

• Ingredients: 0.5 oz absinthe, 0.5 oz elderflower liqueur, 4 oz prosecco, lemon twist
• Recipe: Chill glass with ice, combine absinthe and elderflower liqueur, top with prosecco, garnish with a lemon twist.
• Taste: It’s floral, slightly sweeter, and with a citrus zing. This cocktail doesn’t just dance on the tongue; it paints flavor with every sip.