Wine & Dine

The Friday Cocktail: Death in the Afternoon

Ernest Hemingway is probably as famous for his drinking as he is for his writing. His favorites were daiquiris and mojitos but today we give you one that hasn’t gotten the attention it deserves.

Death in the Afternoon is perhaps more of a drink than a cocktail, but nevertheless a damn good one. The drink shares the name with the book Hemingway wrote in 1932 about Spanish bullfighting. And one could easily draw several similarities between bullfighting and this drink. Because as Hemingway used to say ”Drink 5 or 6 of these slowly”, and for us, that is equivalent to getting run over by a bull.

We definitely don’t encourage anyone to over-consume this drink, one is more than enough. A great drink to start with before the Friday dinner or perhaps a Sunday brunch, whichever you prefer.

This two-component drink is made from champagne and absinthe and is surprisingly refreshing. When pouring the absinthe into the iced champagne it creates a milky or somewhat cloudy drink. The anis favored absinth mixes perfectly with the bubbly champagne creating a playful decadence. We love it.

Death in the Afternoon

4 cl absinth

12 cl champagne

Pour the absinth into a coupe glass and then slowly top with the iced champagne.

More from Wine & Dine

Wine & Dine

The Friday Cocktail: Death in the Afternoon

Ernest Hemingway is probably as famous for his drinking as he is for his writing. His favorites were daiquiris and mojitos but today we give you one that hasn’t gotten the attention it deserves.