Death In The Afternoon

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Cocktail History

The Death In The Afternoon is a vintage cocktail that was created in the 1930s by author Ernest Hemingway, who was known for his preference for strong drinks. In the same vein, this one carries on that trend by mixing about an ounce of absinthe with effervescent sparkling wine.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Sparkling Wine: This is a carbonated wine made with white or red grapes. I used La Marca Prosecco.

Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, and alcohol. I used Great Lakes Distillery Amerique 1912 Absinthe Verte.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Faint green color

• Aroma: Strong, effervescent licorice aroma

• Taste: Creamy textured explosion of strong, bitter anise flavors

• Finish: Bubbly white wine

Kendall’s Take
“Absinthe takes center stage here, and the cocktail doesn’t shy away from its signature herbal punch. Sparkling wine adds effervescence, balancing the spirit’s bold character while keeping the drink lively and intriguing. For anyone who enjoys absinthe, the Death In The Afternoon is a dramatic, conversation-starting Halloween cocktail with plenty of personality.”

Recipe

This cocktail recipe was found in the publication Liquor.com.