Death in the Afternoon

Death in the Afternoon cocktail
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This heady blend of absinthe and Champagne was created by the absinthe-loving Ernest Hemingway, and shares its name with his book about Spanish bullfighting. It is aptly named!


  • 35ml (1½ tots) Deep South Absinthe
  • ice-cold champagne

To make

In the words of Hemngway himself:

  1. “Pour one jigger absinthe into a Champagne glass.
  2. Add iced Champagne until it attains the proper opalescent milkiness.
  3. Drink three to five of these slowly”