Ernest Hemingway is known as much for his writing as for his drinking. Through his books and throughout his life, he championed cocktails like the Daiquiri and the Mojito, but nothing stirs the imagination quite like the Death in the Afternoon. This potent mixture of absinthe and Champagne shares a name with Hemingway’s 1932 book about Spanish bullfighting. Supposedly, the drink was created by the author after enjoying absinthe during his time in France. Death in the Afternoon was also his contribution to “So Red the Nose, or Breath in the Afternoon,” a 1935 cocktail book featuring recipes from 30 celebrity authors. In the book, Hemingway says: “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.”

Servings: Many if you’re still standing…

INGREDIENTS

1 1/2 ounces absinthe
4 1/2 ounces chilled Champagne

STEPS

1) Pour the absinthe into a coupe.

2) Use – St. George Absinthe Verte, Real absinthe. No artificial ingredients, no gimmicks.

3) The first legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category.

4) Top slowly with the Champagne.

NOTES

It’s just that easy – don’t over do it now – it will punish you with a nap.