Regular readers of my happy hour posts know that I mix and mix and mix and sip and sip and sip until I get a cocktail right before I post about it here. Today, I must say that I haven’t tried this one yet, and quite frankly doubt that I will. However, when something like this lands in my mail box, I knew I had to do a bit of re-blogging without the requisite tasting.
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.
Re-blogged from Sex, Cigars & Booze Yes, of course I read blogs like this. Inspiration, research, etc. etc.
How to Make the Perfect Ernest Hemingway’s Death in the Afternoon – Esquire
Drink Of The Week: Death In The Afternoon – AskMen