Death in the Afternoon

* 1 ounce absinthe or substitute
* Champagne

Pour absinthe or substitute (I made this one with Pernod) into a Champagne flute, then fill with Champagne.

This cocktail was created by Ernest Hemingway, author of a book by the same name, who contributed it to a 1935 book of celebrity recipes. The original instructions read:

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

During the recently-ended absinthe prohibition in the US, the *Death in the Afternoon* was commonly made with Pernod or another pastis. But now you’re free to go back to the original recipe and use one of the many absinthes now on the market.

As an homage to the book this drink was named after, I also chose to make this one with a Spanish Cava rather than the traditional Champagne. I’m more into Cava these days anyway, as you can get more for your money due to it being less popular (ssshh!).