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Death In The Afternoon recipes

Death In The Afternoon recipes

This recipe outlines the simple preparation of "Death in the Afternoon," a classic cocktail attributed to Ernest Hemingway. It combines Absinthe with chilled Champagne, creating a potent and effervescent drink known for its intriguing flavor and historical allure.
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Total Time 10 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: world
Calories: 207
Ingredients Equipment Method Notes

Ingredients
  

Main
  • champagne
  • 1.5 oz Absinthe
  • 4.5 oz Champagne chilled

Equipment

  • 4 Champagne Flutes for serving
  • 1 Jigger or Measuring Spoon for precise liquid measurement
  • 1 Bar Spoon (optional) for gentle stirring if desired

Method
 

  1. Ensure all ingredients, especially the Champagne, are thoroughly chilled.
  2. Measure 1.5 oz of Absinthe into each of four Champagne flutes.
  3. Slowly top each flute with 4.5 oz of chilled Champagne.
  4. Serve immediately and enjoy responsibly.

Notes

1. Quality matters: Use a good quality Absinthe and a dry, high-quality Champagne to ensure the best flavor profile for this classic cocktail. The nuances of the Absinthe will be prominent. 2. Chill thoroughly: Ensure both the Absinthe and especially the Champagne are very well chilled before mixing. This maintains the effervescence of the Champagne and the overall crispness of the drink. 3. Gentle pour: To preserve the Champagne's bubbles, pour the Absinthe first, then slowly top with Champagne. Avoid vigorous stirring, as this will quickly dissipate the carbonation, altering the intended experience of this potent yet elegant libation.