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Death in the Afternoon (Hemingway) Cocktail Recipe



For many creatives, absinthe was the drink of choice. From Vincent van Gogh and Pablo Picasso to Oscar Wilde and, of course, Ernest Hemingway, they all enjoyed imbibing the “The Green Fairy,” whether it was to escape reality or simply relax.


One of the best cocktails to make with Absinthe is “Death in the Afternoon.” It’s a cocktail that Hemingway contributed to a 1935 collection of celebrity recipes in a book titled, So Red The Nose. His directions read, “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.”


While the amount of drinks to indulge in is up to the drinker’s discretion, we’re a fan of his original directions. You're all set if you’re satisfied with Hemingway’s original ingredients. But if you’re looking to balance the anise notes of the absinthe, here’s Before The Barrel’s take on this classic:


Death in the Afternoon Recipe


Ingredients:


  • 1 1/2 ounces absinthe

  • 4 1/2 ounces chilled Champagne

  • 1 splash of elderflower liqueur (e.g., St. Germain)

  • Lemon/Lime peel for garnish (optional)

Steps:

  1. Pour absinthe into a coupe glass

  2. Add splash of elderflower liqueur (e.g., St. Germain)

  3. Top slowly with the chilled Champagne until opalescent

  4. Enjoy


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