Death in the Afternoon Cocktail was originally created in 1932 by Ernest Hemingway, the same year he published the book of the same name, which explores the tradition of bullfighting in Spain. It is said he invented it after enjoying Absinthe in Paris, France. The cocktail is a simple libation consisting of Absinthe and Champagne or Prosecco and is also sometimes called the Hemingway or the Hemingway Champagne. If you’re not familiar with Absinthe, it has quite the controversial history. Absinthe is a potent spirit made with wormwood, anise and other herbs. It was first used by in ancient Greece and Rome for medicinal use and later developed into a recreational drink. Absinthe became very popular in France in the late 19th and early 20th century especially among artists, writers and bohemians. It was believed to have hallucinogenic effects due to the thujone levels in the wormwood plant. It was banned in the U.S from 1912-2007. Absinthe with over 10 mg thujone is still banned however, regulations are now in place to ensure Absinthe now has minimal thujone levels. Cheers!
Equipment
- Jigger
- Mixing Spoon
- Coupe Glass
- Paring knife
- Cutting Board
Ingredients – Serves 1
- 1 oz Absinthe (I used Absinthia Absinthe Verte)
- 1 bar spoon Simple Syrup
- 4 oz Prosecco to top
- Lemon for garnish
Method
- Chill all ingredients prior including the coupe glass.
- Cut the lemon garnish by peeling a large slice of rind around the middle of the lemon with a paring knife. Lay the peel flat on a cutting board (rind down) and trim the edges. Cut a point in each end creating a diamond shape. Cut a slice in the middle of the rind and bend the rind up.
- Add the Absinthe to the coupe glass. Add the simple syrup and gently mix with the bar spoon.
- Add the Prosecco to top.
- Slide the lemon garnish onto the edge of the glass to resemble bullhorns.
- Enjoy!
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$26.01
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