About the Death in the Afternoon cocktail

The Death in the Afternoon is a striking cocktail credited to author Ernest Hemingway, who published the recipe in a 1935 collection of celebrity drinks called So Red the Nose, or Breath in the Afternoon.

Known for his love of both absinthe and Champagne, Hemingway combined the two into a simple but potent creation.

Named after his famous 1932 book on Spanish bullfighting, the cocktail reflects Hemingway’s taste for intensity and adventure.

With its herbal, anise-driven absinthe base and effervescent Champagne top, the drink is as bold and unapologetic as its creator.

What Makes the Death in the Afternoon Cocktail Special

This cocktail is unusual because it’s built entirely on two ingredients: absinthe and Champagne.

The absinthe brings complex, herbal, and slightly bitter flavors, while the Champagne adds crispness, bubbles, and elegance.

The mixture creates a pearly, opalescent drink when the absinthe clouds upon contact with the sparkling wine—a dramatic visual that matches its daring name.

Spirit Swaps and Food Pairings

• Swaps: Pernod, Herbsaint, or pastis can be used in place of absinthe for a softer version.

  • Prosecco or cava may substitute for Champagne, though brut Champagne is traditional.

• Pairings: Death in the Afternoon pairs best with oysters, caviar, smoked salmon, or rich cheeses.

  • Its bold herbal profile also makes it a striking partner to dark chocolate desserts.

Closing Thoughts

The Death in the Afternoon is more than just a cocktail—it’s a piece of literary history. With its blend of absinthe and Champagne, it captures both Hemingway’s larger-than-life persona and the daring spirit of classic drinking culture.