Death in the Afternoon

The story

Death in the Afternoon is a cocktail attributed to Ernest Hemingway, who famously referenced it in his 1935 non-fiction work, 'Death in the Afternoon.' The drink combines absinthe and champagne, reflecting the author's affinity for both spirits. Its unique combination and Hemingway's literary connection have contributed to its lasting appeal among cocktail enthusiasts and literary fans alike.

How it tastes

The cocktail has a complex flavor profile, with the herbal, anise notes of absinthe balanced by the crisp, effervescent quality of champagne. It is often served as an aperitif or during celebratory occasions, making it a fitting choice for special gatherings.

Getting it right

The key to a successful Death in the Afternoon is the balance between the absinthe and champagne. Pour the absinthe first into a chilled glass to ensure the right amount is used, then top with champagne to maintain its effervescence. Avoid stirring to preserve the bubbles.

Variations

• Death in the Afternoon Fizz — This variation adds a splash of soda water for a lighter, fizzier drink.
• Hemingway's Death in the Afternoon — Incorporates a splash of fresh lemon juice for added acidity and brightness.

Substitutions

• Pastis — If absinthe is unavailable, pastis can be used as a milder alternative.
• Sparkling Wine — Any dry sparkling wine can substitute for champagne, though it may alter the flavor slightly.

Questions

What type of absinthe should I use?

Use a quality absinthe with a strong herbal flavor. Brands like Pernod or Lucid are popular choices.

Can I use a different glass?

While a margarita glass is traditional, any stemmed glass that can hold the drink will work.

Is this drink strong?

Yes, the combination of absinthe and champagne results in a cocktail with a notable alcohol content, so enjoy it responsibly.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026