Death In The Afternoon

Death in the Afternoon

In 1932, Ernest Hemingway published Death in the Afternoon, a nonfiction account of the customs of Spanish bullfighting. Hemingway was living in Europe, and there’s ample documentation of his time spent in bars and cafes across the continent. There are few authors out there whose writing can make you want a drink more reliably than Papa (the fishing-and-white-wine-drinking scene in The Sun Also Rises has forever changed the way we think about white wine), so if a cocktail comes with his recommendation, we’re all for it. This drink was published in a 1935 collection of celebrity cocktail recipes, and Hemingway’s own instructions are thus: "Pour one jigger of absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." We don’t necessarily recommend the three-to-five part, but hey -- you’re a grown-up. You can make up your own mind.


  • 1 1/2 oz absinthe
  • 4 oz brut champagne
  • Preparation:

  • Pour the absinthe into a champagne flute and top with champagne.
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