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Death in the afternoon

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Hello!

 

I was hoping for some advice on how to mix a death in the afternoon, I have absinthe and champagne of course but I'm not sure on ratios, or if I ought to add anything else? Any help would be appreciated.

 

Many thanks :)

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I'm not convinced that it was intended to be a real drink. It was, after all, written for a book intended to be humorous: So Red The Nose, or, Breath In The Afternoon.

I've tried it with a number of different absinthes and a number of different champagnes, but in every case when it was made according to Hemingway's instructions it was so absolutely horrid that I refused to pretend that I liked it:

 

"Pour one jigger [1.5 oz] absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."

 

Seriously? An ounce and a half of absinthe, topped up with enough champagne to make it louche?

Try this: 1/4oz absinthe, 1/2oz Cointreau, top with champagne.

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I've always thought it needed a very sweet sparkler or some other form of sugar. I just saw a recipe the other day that called for a pretty good amount (like .5 oz) of simple syrup. Can't remember where it is now. Just remember carbonation makes things taste more acidic, drier, and it amplifies flavors.

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I've only made them on a couple of occasions - agree with Gwydion as they are a bit vile. Not a great combo at 1:4 or 1:5 - in my opinion, anyway.

 

(I'm not big on sparkling though)

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I really enjoy these. I'll pour two ounces of Kübler or clandestine into a champagne flute and then fill with prosecco / champagne. The taste is something you'll have to get used to but in my experience the sparkling counterpart really intensifies the experience. :euro:

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I'll have to cosign with Gwydion and Joseph- Death in the Afternoon is a terrible drink, even when top shelf absinthe and champagne is used. But hey- try anything once, you know?

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I use Brut Champagne. Extra Brut if I can find it.

 

I found out that a bartender in town had to use sweet prosecco so he also added damiana extract (not the liqueur) specifically to cut the sweetness. His DITAs have a following and were better than what I could do so I went dry and viola, problem solved. Sweet bubbly just seems to not work well for me. For my friends who like sweet (or like to believe they do) I just drop a sugar cube in there which makes a nice visual effect with the sparkling (or I let Amber make them one with moscato, which she loves and I find gross).

 

I also always use a lemon twist.

Yes, the amount of absinthe in the original recipe as well as suggested imbibing is overboard. About a 1:7 ratio seems to be just fine which in my champagne flutes measure to .75oz absinthe and just top it off with champagne. I cut people off after two... usually.

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I'll have to cosign with Gwydion and Joseph- Death in the Afternoon is a terrible drink...

What they said.

Edited by Absomphe

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I used la clandestine and a brut, thanks to everyone for the advice, i think i may steer clear of these in favor of normally prepared absinthe in the future.

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I'm not convinced that it was intended to be a real drink. It was, after all, written for a book intended to be humorous: So Red The Nose, or, Breath In The Afternoon.

 

I've tried it with a number of different absinthes and a number of different champagnes, but in every case when it was made according to Hemingway's instructions it was so absolutely horrid that I refused to pretend that I liked it:

 

"Pour one jigger [1.5 oz] absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."

 

Seriously? An ounce and a half of absinthe, topped up with enough champagne to make it louche?

 

Try this: 1/4oz absinthe, 1/2oz Cointreau, top with champagne.

I poured and ounce of Ridge verte with enough Toques Et Clochers to make it louche and it was actually quite refreshing and drinkable on a warm day. Not something id regularly prefer to a normal absinthe drip but i was worth a try in my opinion.

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I enjoy a Death in the afternoon any time i have an open bottle of champagne left over in the fridge in need of consumption. I would never open a bottle with the intent of making one however.

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