Death In The Afternoon Cocktail Recipes

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DEATH IN THE AFTERNOON



Death in the Afternoon image

The earliest known recipe for this bracing little number appears in the magnificently named 1935 cocktail book, "So Red the Nose, or - Breath in the Afternoon," to which many famous authors of the day contributed recipes. This one came from Ernest Hemingway, who explained: "This was arrived at by the author and three officers of H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders' fishing boat off a bank where she had gone with us in a N.W. gale." Even under less dramatic circumstances, it's a drink that packs a punch. Pastis is often substituted for the absinthe, but if you want to be as Hemingwayesque as possible, stick to the original specs.

Provided by Rosie Schaap

Categories     cocktails

Number Of Ingredients 2

1 1/2 oz. absinthe
Very cold Champagne

Steps:

  • Pour absinthe into a coupe or flute. Slowly add Champagne to fill. Should be nice and cloudy.

DEATH IN THE AFTERNOON



Death in the Afternoon image

Named after Hemingway's book about bullfighting. But even so, I wouldn't try drinking this cocktail until evening.

Provided by Lorem Ipsum

Categories     Drinks Recipes     Cocktail Recipes     Champagne Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 2

1 ½ fluid ounces absinthe
5 fluid ounces sparkling wine

Steps:

  • Pour absinthe into a champagne glass. Gradually add sparkling wine.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 23.7 g, Protein 0.3 g, Sodium 14.2 mg, Sugar 7.5 g

DEATH IN THE AFTERNOON COCKTAIL



Death in the Afternoon Cocktail image

Although it shares the same name as Hemmingway's novel, this version of a classic champagne cocktail is so called because of the author's suggestion that you drink three to five of these in a row, which might indeed cause death in the afternoon.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 4

Dash absinthe
4 to 6 ounces good-quality champagne or sparkling wine, for topping
1 piece lemon peel
1 sugar cube

Steps:

  • Add a dash of absinthe to a champagne flute and swirl it around the flute until it is coated; pour out any excess. Pour in the champagne. Run the lemon peel over the rim and drop it into the champagne, along with the sugar cube (it will fizz, so be careful not to spill).

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