The Death in the Afternoon cocktail is more than just a drink—it’s a literary tribute inspired by none other than Ernest Hemingway. With only two ingredients—absinthe and champagne—it delivers a mysterious yet elegant experience, blending the artistic allure of cool absinthe with the effervescent lightness of champagne. The cocktail’s name alone captures attention with its slightly ominous tone, while the drink itself is unexpectedly strong and refined. Sipping it feels like stepping into Hemingway’s decadent and adventurous world.
Story
This cocktail was created by Ernest Hemingway himself during his time in France, reflecting his well-known fondness for both absinthe and champagne. It takes its name from his famous 1932 book Death in the Afternoon, which explores the world of bullfighting. Hemingway even included the recipe in a cocktail book. He recommended sipping it slowly—but having three to five in total. According to him, it’s normal to feel a little dizzy after the first. The drink recalls the decadent and avant-garde atmosphere of 1920s and ’30s Paris, where absinthe and champagne were favorite ingredients among the artistic and literary elite.
Ingredients
4 oz (120 ml) dry champagne
1 oz (30 ml) absinthe
How to Make a Death in the Afternoon Cocktail
Pour the absinthe into a champagne flute, then slowly top it up with dry champagne. Stir gently to allow the two ingredients to blend smoothly. The result is a cocktail with a signature opalescent look and a faint greenish hue, made even more striking by the champagne’s bubbles.
Serving and Garnish
The Death in the Afternoon cocktail is traditionally served in a champagne flute, without any garnish. Its elegance and visual appeal stand on their own. However, for a subtle touch of freshness, you may add a spiral of lemon peel if desired.
Calorie Content
One serving of the Death in the Afternoon cocktail contains approximately 180 calories. Most of the calories come from the alcohol and residual sugars in the champagne and absinthe.