Death In The Afternoon Recipes
DEATH IN THE AFTERNOON COCKTAIL
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
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).
DEATH IN THE AFTERNOON
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
Steps:
- Pour absinthe into a coupe or flute. Slowly add Champagne to fill. Should be nice and cloudy.
DEATH IN THE AFTERNOON
Provided by Camper English
Categories Champagne Alcoholic Cocktail Party Quick & Easy Cocktail Spirit Engagement Party Party Drink
Yield Serves 1
Number Of Ingredients 2
Steps:
- Pour absinthe into Champagne flute. Add Champagne until a milky cloud appears, then serve.
DEATH IN THE AFTERNOON
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
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
HEMINGWAY (AKA DEATH IN THE AFTERNOON)
Make and share this Hemingway (aka Death in the Afternoon) recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour the Pernod into a champagne glass, then add the champagne.
Nutrition Facts :
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The Death in the Afternoon cocktail is a simple but intriguing combination of Champagne with the most mysterious of spirits: Absinthe. It's easy to make, has a truly unique taste, and has an even more distinctive color. The name Ernest Hemingway often comes up in connection to alcoholic drinks. Some cocktails even are named after him, like the ...
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2019-09-08 The Cocktail Death in the Afternoon, also called the Hemingway is a cocktail made up of absinthe and Champagne invented by Ernest Hemingway.The cocktail shares a name with Hemingway’s book Death in the Afternoon.It is claimed that the cocktail was invented by Hemingway after he spent time in Paris (France) and enjoyed the Absinthe there.
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2010-01-13 It is said that adding bubbly was Ernest Hemingway's favourite way to drink anise-flavoured pastis or absinthe. This cocktail is best served as an aperitif – or to the literary crowd.
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How to make the Death in The Afternoon cocktail. Put the absinthe, lemon juice and syrup in the shaker and shake very quickly. Pour into a chilled glass, add the Champagne and decorate with a petal or a maraschino cherry. Never use too much absinthe, for some cocktails like Sazerac, just a drop is enough to win the glass.
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Death in the Afternoon. Champion drinker Ernest Hemingway claimed to have himself invented this cocktail, a risk-taker's pairing of absinthe and champagne.
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Not to be confused with his novel of the same name, Death in the Afternoon is a classic cocktail invented by Ernest Hemingway. Inspired from his time spent in France, it’s made with absinthe, champagne, and, optionally, sugar. The recipe was originally printed in 1935 in “So Red the Nose or Breath in the Afternoon” – a collection of ...
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