Booze, Enjoyment, Recipes

Hemingway’s Drink: Death in the Afternoon

2 Comments 03 August 2011

A little history with your buzz…
In 1932, Ernest Hemingway published Death in the Afternoon, a nonfiction account of the customs of Spanish bullfighting. Hemingway was living in Europe, and there’s ample documentation of his time spent in bars and cafes across the continent. There are few authors out there whose writing can make you want a drink more reliably than Papa (the fishing-and-white-wine-drinking scene in The Sun Also Rises has forever changed the way we think about white wine), so if a cocktail comes with his recommendation, we’re all for it. This drink was published in a 1935 collection of celebrity cocktail recipes, and Hemingway’s own instructions are thus: “Pour one jigger of absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

Absinthe is strong stuff. You can get somewhat adulterated versions of the real stuff in North America now, and while it won’t necessarily cause hallucinations, we can assure you that it will go to your head.

1 1/2 oz absinthe
4 oz brut champagne

Pour the absinthe into a champagne flute and top with champagne.


How to Make the Perfect Ernest Hemingway’s Death in the Afternoon – Esquire

Drink Of The Week: Death In The Afternoon – AskMen

Absinthe Information

Absinthe is a strong-herbal liquor distilled with wormwood and anise. (45–74% ABV / 90-148 proof) The drink made famous by the likes of Vincent Van Gogh, Toulouse-Lautrec, Pablo Picasso, Oscar Wilde, Ernest Hemingway and those who were inspired by the arts, a Bohemian lifestyle and the Green Fairy “la Fee Verte” –considered the world’s most notorious drink!

Your Comments

2 Comments so far

  1. Ramsey says:

    Crazy stuff. Absinthe is also the preferred liquor of some New Orleans bartenders when making a Sazerac. I guess using Herbsaint is just too ordinary.

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