Death in the Afternoon, also known as Hemingway Champagne, is a cocktail created by the famous American writer Ernest Hemingway. The cocktail was first published in a 1935 collection of celebrity recipes called 'So Red the Nose, or Breath in the Afternoon'. Hemingway was known for his love of alcohol and this cocktail is a testament to his adventurous spirit. The drink is named after his non-fiction book 'Death in the Afternoon' which is about Spanish bullfighting. The cocktail is popular among literary enthusiasts and those who enjoy a strong, unique drink.
Death in the Afternoon has a complex taste profile, combining the herbal and anise flavors of absinthe with the crisp, dry, and slightly sweet taste of champagne. The cocktail is strong, with a bold, aromatic presence and a smooth, lingering finish.
🍹 Discover the Top 50 All-Time Recipes! 🍹
Enter your email, and we'll send the exclusive list straight to your inbox.
We respect your privacy and take protecting it seriously
What is the best time to enjoy 'Death in the Afternoon' cocktail?
While the cocktail can be enjoyed at any time, it is traditionally served during brunch or in the early afternoon, which aligns with its name.
Can I drink 'Death in the Afternoon' if I don't like absinthe?
While absinthe is a key component of the recipe, the amount can be adjusted to suit your personal preference. Keep in mind that it would slightly alter the original taste profile.
Why is it called 'Death in the Afternoon'?
Ernest Hemingway named it after his non-fiction book of the same name. The book is about the dangerous and fatal sport of bullfighting, symbolizing the strong and potent nature of this cocktail.
Would 'Death in the Afternoon' taste the same with substitutions?
Using Pernod or Anisette instead of absinthe, or a dry sparkling wine instead of champagne could slightly alter the taste. However, the drink would still be enjoyable.
Is this cocktail suitable for all types of social gatherings?
Due to its strong and unique taste, 'Death in the Afternoon' might not suit everyone's palate. Therefore, it might not be the best choice for large gatherings with diverse taste preferences.