Death in the Afternoon
Death in the Afternoon is a cocktail made with absinthe and champagne. The drink was popularized by the famous American author Ernest Hemingway, who included the recipe in his 1935 book titled Death in the Afternoon. The cocktail is known for its strong, distinctive flavor and its association with the bohemian lifestyle of the early 20th century.
History
The cocktail was created by Ernest Hemingway during his time in Paris, where he was part of the Lost Generation of expatriate writers and artists. Hemingway was known for his love of absinthe, a highly alcoholic spirit made from wormwood, and he often experimented with different ways to enjoy it. The combination of absinthe and champagne was one of his more successful creations, and it quickly gained popularity among his contemporaries.
Recipe
The original recipe for Death in the Afternoon, as provided by Ernest Hemingway in his book, is as follows:
- Pour one jigger (1.5 ounces) of absinthe into a champagne glass.
- Add iced champagne until it attains the proper opalescent milkiness.
- Drink three to five of these slowly.
Ingredients
Preparation
The preparation of Death in the Afternoon is relatively simple. The absinthe is poured into a champagne glass, and then champagne is added slowly until the mixture becomes cloudy. This cloudiness, known as the "louche," occurs when the water in the champagne causes the essential oils in the absinthe to precipitate out of solution.
Cultural Significance
Death in the Afternoon is more than just a cocktail; it is a symbol of the bohemian lifestyle and the Lost Generation. The drink's association with Ernest Hemingway and his literary works has cemented its place in popular culture. It is often enjoyed by those who appreciate the history and mystique of absinthe, as well as fans of Hemingway's writing.
See also
References
External links
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