The cocktail ‘Death in the Afternoon’, consisting of Absinthe and Champagne, was invented by which American author?
Death in the Afternoon (cocktail) Death in the Afternoon (cocktail) Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway. The cocktail shares a name with Hemingway's book "Death in the Afternoon", and the recipe was published in "So Red the Nose, or Breath in the Afternoon", 1935 cocktail book with contributions from famous authors. Hemingway's original instructions were: "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." It is claimed that the cocktail
Death in the Afternoon (cocktail) glass after the Champagne, as some brands of absinthe will float on the Champagne for a short time. Other alternatives have arisen because of the difficulty of acquiring absinthe; the absinthe can be replaced with Absente, an alternative to absinthe available where it is illegal, or a strong pastis, such as Pernod. Variants which use an alternative to absinthe are sometimes given a different name, but are also sometimes still referred to as Death in the Afternoon. Some recipes direct the person making the cocktail to use ingredients in addition to the Champagne and absinthe; Valerie Mellma recommends that a