Ernest Hemingway’s “Death in the Afternoon” is just two simple ingredients:
ABSINTHE and CHAMPAGNE!
About This Cocktail
Absinthe and champagne! It’s surprisingly delicious, though not if you don’t like anise.
1.5 ounces of absinthe
4 ounces champagne
Here’s the method of making and imbibing as per Papa Hemingway himself: “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.”
Halloween is fast approaching, so before the holiday arrives, take the time to read Alan Moss’s piece on this cocktail over at The Real Absinthe Blog.
For my money though, read David Wondrich’s piece on the cocktail over at Esquire.com. The man’s always got such great stories to go along with his cocktail recipes.