Death in the P.M. Recipe
The first version of this cocktail is attributed to Ernest Hemingway and is named after his novel Death in the Afternoon. The libation is an odd combination of absinthe and sparkling wine, and we feel that Hemingway’s suggested proportions were a bit too much (roughly 1 part absinthe to 4 parts champagne), so we adjusted them to our liking. And, now that absinthe is legal again, you can try this with the real thing.
What to buy: Lucid is one of the most widely available absinthes. If you can’t find it, substitute another anise-flavored liqueur such as pastis or Pernod.
- 1 part absinthe or other anise-flavored liqueur
- 10 parts chilled brut sparkling wine