Death in the Afternoon

Photo courtesy of Kenn Wilson, some rights reserved.

Today is National Absinthe Day (in the US at least), and what better way to celebrate than with a quick post about one of literature’s great cocktails.  Ian Fleming may have given us the Vesper, but Ernest Hemingway went a few steps further down the road to decadence when he created Death in the Afternoon.

The cocktail, named after Hemingway’s book about the history and practice of bull-fighting, was created in 1935 for So Red the Nose, Or Breath in the Afternoona collection of new cocktail recipes proposed by famous authors of the time.  Hemingway’s instructions were as follows:

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

The great author was credited with the creation of a number of other cocktails, but it was Death in the Afternoon which was said to be his favourite after he developed a taste for the bohemian concoction whilst living in Paris.

Variants of the recipe also include the addition of sugar and bitters (we can’t stray too far from our original bittered sling after all, and what better decadent replacement for water than champagne?), lemon juice, or a garnishing rose petal.