Death in the Afternoon (cocktail)

Death in the Afternoon (cocktail)

Death in the Afternoon is a classic cocktail that combines the strong flavors of absinthe with the effervescence of champagne. It was named after the book Death in the Afternoon written by Ernest Hemingway, who was known to be a fan of both absinthe and champagne.

History

The Death in the Afternoon cocktail was created by Ernest Hemingway himself. In his book Death in the Afternoon, Hemingway describes the cocktail as his preferred drink while watching the controversial Spanish bullfights. The cocktail was said to have been inspired by the milky appearance of absinthe when mixed with champagne, resembling the color of the afternoon sun.

Ingredients

The Death in the Afternoon cocktail is made with the following ingredients:

• 1 1/2 oz absinthe
• 4 1/2 oz chilled champagne

Preparation

To prepare a Death in the Afternoon cocktail, follow these steps:

1. Pour 1 1/2 oz of absinthe into a champagne flute.
2. Slowly add 4 1/2 oz of chilled champagne.
3. Stir gently to mix the ingredients.

Serving

The Death in the Afternoon cocktail is typically served straight in a champagne flute. The combination of absinthe and champagne creates a unique and refreshing taste that is best enjoyed without any additional garnish or ice.

Cultural References

The Death in the Afternoon cocktail has been referenced in various forms of media, including literature, film, and music. It is often associated with the bohemian lifestyle and the artistic circles of the 1920s and 1930s.

See Also

• Absinthe
• Champagne cocktail