Death in the Afternoon cocktail
Death in the Afternoon is a strong absinthe-based cocktail created by the famous American writer Ernest Hemingway.
Famously, Hemingway was known not only for his masterpieces but also for his love of drinking. Death in the Afternoon shares its name with Hemingway’s 1932 book about Spanish bullfighting. In the book Hemingway recommended "having three to five of these (cocktails) slowly."
The Death in the Afternoon cocktail is a little milky in appearance due to the absinthe; and slightly bubbly due to champagne.
The cocktail is quite strong, yet surprisingly refreshing.
- Total Time:
- Type: Cocktail
- Units: 2.5
Equipment
- coupe glass
Ingredients
- 30 ml absinthe
- 100 ml Champagne
Instructions
- Pour the absinthe into a coupe glass.
- Top slowly with Champagne, so that a milky cloud appears.
- Serve.
FAQ
What’s in Death in the Afternoon?
It’s a simple but dramatic mix of absinthe and Champagne. The absinthe is poured first, then topped with Champagne, creating a cloudy, opalescent drink.
How strong is it?
A typical serve (30ml absinthe at 45–55% ABV, topped with 100ml Champagne at 12% ABV) comes to about 2.5 alcohol units – stronger than a French 75 but lighter than neat absinthe alone.
Why is it called Death in the Afternoon?
It was named after Ernest Hemingway’s 1932 book Death in the Afternoon. Hemingway himself supposedly suggested the recipe — mixing absinthe with Champagne until it reached “the right state of craziness.”
What does it taste like?
Herbal and anise-heavy from the absinthe, softened by the crisp, dry bubbles of Champagne. Think of it as the wilder, moodier cousin of the Kir Royale.
What glass is it served in?
A chilled Champagne flute or coupe, which shows off the fizz and cloudy green-white colour.
Are there variations?
Yes – some bartenders reduce the absinthe to just a rinse (like in a Sazerac) for a gentler version, while others experiment with sparkling wine instead of Champagne.