death-in-the-afternoon-cocktail Ernest Hemingway: writer, manly man, and imbiber extraordinaire. Known for his love of daiquiris, Papa is also credited with inventing the Death in the Afternoon; an absinthe and champagne mix named after his bullfighting novel. As the story goes, the original recipe was "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." After having just one on a recent lazy Saturday afternoon we can safely say that drinking 3-5 of these will likely lead to a self-fulfilling prophecy of midday casualties. Perfect for any afternoon that you don't have to operate machinery, heavy or otherwise.

  • 1 ¬†1/2 ounces absinthe (we used Pernod Absinthe)
  • 4-5 ounces champagne (we used some Veuve Clicquot Brut we got as a gift)

Pour the absinthe into a champagne flute and top it with your bubbly. Give it a gentle stir before serving.

If it's too strong on its own, consider adding 1/4 ounce of simple syrup to take the edge off.