Diamondback

Diamondback

Alessandro Scire Calabrisotto

The Death in the Afternoon is a legendary cocktail that combines the anise-forward intensity of absinthe with the crisp, effervescent brightness of Champagne. Created by none other than Ernest Hemingway, this drink is as enigmatic and bold as the writer himself. With its unusual mix of flavors and striking appearance, it remains one of the most intriguing cocktails in the history of mixology.

History of the Death in the Afternoon Cocktail

The Death in the Afternoon cocktail was created by Ernest Hemingway, the famous American writer, journalist, and adventurer, who was known for his love of both alcohol and the bohemian lifestyle. The drink first appeared in print in 1935, in a book called So Red the Nose, or Breath in the Afternoon, a cocktail collection featuring recipes from well-known authors of the time.

Hemingway’s instructions for the drink were as follows:

“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.”

The cocktail was inspired by Hemingway’s time spent in Paris in the 1920s, where absinthe was a favorite among writers and artists in the Lost Generation, including F. Scott Fitzgerald and James Joyce. The drink’s name comes from Hemingway’s 1932 book Death in the Afternoon, which details the traditions and dangers of Spanish bullfighting.

The combination of absinthe and Champagne was likely meant to mimic the ritual of the “louche”, a process in which absinthe turns cloudy when mixed with water. Hemingway’s twist was to use Champagne instead, creating a uniquely potent yet celebratory drink.

Though absinthe was banned in many countries for much of the 20th century due to myths about its hallucinogenic properties, the cocktail has experienced a revival with the legalization of absinthe in the early 2000s. Today, Death in the Afternoon remains a drink for the adventurous, offering a bold, herbal experience that is both historical and intoxicating.

Recipe: How to Make a Death in the Afternoon Cocktail

This cocktail is simple in ingredients but complex in flavor. It should be made with high-quality absinthe and a dry Champagne for the best balance.

Ingredients:

  • 30 ml (1 oz) Absinthe

  • 120 ml (4 oz) Chilled Champagne

Instructions:

  1. Pour the Absinthe: Add the absinthe to a chilled Champagne flute.

  2. Add Champagne: Slowly top with Champagne, allowing the drink to turn a cloudy, opalescent hue.

  3. Stir Gently (Optional): Some prefer to lightly stir, while others let the layers mix naturally.

  4. Serve Immediately: No garnish is traditionally used, but a lemon twist can add extra brightness.

Tips for Perfection:

  • Use real absinthe, preferably one with a balanced anise and herbal profile such as Pernod or Kübler.

  • Choose a dry, brut Champagne to complement the absinthe without overpowering it.

  • Pour the Champagne slowly to allow the absinthe to louche properly, creating the signature milky appearance.

Additional Recommendations

Variations:

  • Green Fairy Royale: Add a sugar cube soaked in absinthe for extra sweetness and depth.

  • Death in the Tropics: Use a dry sparkling wine instead of Champagne for a slightly fruitier twist.

  • Hemingway’s Final Word: Mix in a dash of lemon juice to cut through the anise richness.

Pairings:

The herbal and bubbly complexity of Death in the Afternoon pairs well with rich, creamy, or lightly spiced foods. Try it with:

  • Oysters on the Half Shell: The brininess of oysters complements the Champagne’s crispness.

  • Goat Cheese Crostini: The tangy cheese balances the drink’s herbal depth.

  • Dark Chocolate Truffles: The bitter-sweet contrast enhances the absinthe’s botanical notes.

Presentation:

  • Serve in a chilled Champagne flute for elegance.

  • Let the drink naturally louche (turn cloudy) to enhance the visual effect.

  • Avoid excessive stirring to preserve the delicate layering.

Curiosity: A Fun Fact About Death in the Afternoon

Hemingway was notorious for his drinking habits, and Death in the Afternoon is perhaps his most infamous creation. While three to five of these cocktails may have been Hemingway’s recommendation, most modern drinkers will find just one more than enough due to the high proof of absinthe.

Sources


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