Death In The AfternoonCocktail recipe
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Death in the Afternoon is a famous cocktail created by the renowned writer and absinthe enthusiast, Ernest Hemingway. This refreshing and potent drink is named after one of Hemingway's famous works and is known for its mysterious and alluring flavour profile.
It is a unique blend of absinthe, champagne, and sugar syrup, which creates a delightful balance of bitterness, sweetness, and effervescence. The combination of the floral and herbaceous notes from absinthe and the crispness of champagne results in a complex yet refreshing taste.
The addition of sugar syrup adds a touch of sweetness, balancing out the bitterness of absinthe. This iconic cocktail is often served in a champagne flute, making it the perfect drink for a glamorous and sophisticated occasion.
And with a name like Death in the Afternoon, one can't help but feel a sense of intrigue and excitement with every sip.
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Cocktail Colin says:
Death In The Afternoon combines absinthe's herbaceous complexity with the effervescence of champagne, creating a sophisticated yet daring concoction. The sugar syrup adds just enough sweetness to temper the potent flavor of absinthe, making it a sublime choice for the adventurous palate.
Method
How to make a Death In The Afternoon
- Absinthe 10ml, Champagne / prosecco 135ml, Sugar / simple Syrup Teaspoon
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- Add absinthe and sugar syrup to a champagne flute and stir
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- Top up with chilled champagne
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- Garnish with a lemon zest twist and a rose petal, then serve
Power tips
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Find out more- To enhance the flavor, rinse the glass with a small amount of absinthe before discarding it, creating a more aromatic base for the cocktail.
- Use ice-cold champagne or prosecco as the effervescence is key to balancing the strong flavors of absinthe, creating a refreshing and smooth finish.
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FAQ's
What is the history behind Death In The Afternoon?
Death In The Afternoon, also known as Hemingway Champagne, was invented by the famous American writer Ernest Hemingway. The cocktail first appeared in a 1935 cocktail book compiled by the American Bar in Paris, for which Hemingway contributed the recipe. The name of the cocktail itself is a nod to Hemingway's non-fiction work 'Death in the Afternoon' concerning Spanish bullfighting. Hemingway's original instructions suggested adding iced champagne to a jigger of absinthe until it attained 'the proper opalescent milkiness,' then to drink three to five of the cocktails slowly.
How does the alcohol content in Death In The Afternoon compare to other cocktails?
Death In The Afternoon has an alcohol content of 14.13%, making it relatively moderate in comparison to some classic cocktails. For example, a traditional Martini can range anywhere from 18% to 25% alcohol content depending on the recipe, while a Mojito typically has a lower alcohol content of about 10%. Thus, Death In The Afternoon falls in the middle, offering a blend of potency without being too overwhelming.
What is the ideal way to serve a Death In The Afternoon?
The ideal way to serve a Death In The Afternoon is in a cold champagne glass. First, pour 10ml of absinthe into the glass, and then add a teaspoon of sugar syrup. Gently stir these together before slowly topping the glass with chilled Champagne or prosecco until it reaches the desired milky opalescence. The serving temperature is crucial to enjoy its unique flavors fully.
Can I substitute Champagne with something else in a Death In The Afternoon?
Yes, you can substitute Champagne in a Death In The Afternoon cocktail with other sparkling wines if Champagne is not available or too costly. Prosecco or Cava make excellent substitutes, offering a similarly bubbly and festive feel to the drink without compromising too much on taste. Each of these alternatives will slightly alter the flavor profile and aromatic experience of the cocktail, but the essence of the drink remains unchanged.
What food pairs well with Death In The Afternoon?
Given the cocktail's unique flavor profile, combining the herbal notes of absinthe with the crispness of Champagne, seafood, particularly oysters, makes an excellent pairing. Light appetizers such as canapés or a cheese platter with mild cheeses also complement the cocktail's complexity and effervescence. For a more adventurous pairing, try it with sushi to balance the drink's herbal bitterness with the sushi's umami flavors.
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