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!
Ingredients
35ml (1½ tots) Deep South Absinthe
ice-cold champagne
To make
In the words of Hemngway himself:
“Pour one jigger absinthe into a Champagne glass.
Add iced Champagne until it attains the proper opalescent milkiness.
