Death in the afternoon

Death in the Afternoon is a bold and intriguing cocktail that combines the effervescence of champagne with the intense, anise-flavored kick of Pernod, a type of pastis. The drink is known for its striking appearance, as the opalescent cloudiness of the Pernod swirls into the sparkling clarity of the champagne, creating an alluring and mysterious visual effect. The flavor profile is a unique balance between the dry, crisp notes of the champagne and the herbal, licorice-like taste of the Pernod, resulting in a sophisticated and somewhat daring drink.

This cocktail has a storied history tied to the famous American writer Ernest Hemingway, who allegedly invented it. It was named after his 1932 book, "Death in the Afternoon," and the recipe was first published in a cocktail book in 1935. Hemingway himself suggested consuming three to five of these drinks slowly, which reflects his notorious fondness for strong libations. The drink's creation is a testament to Hemingway's adventurous spirit and his penchant for infusing his literary life with a touch of drama and indulgence.

This cocktail is alcoholic, so drink responsibly! Best served in a Champagne Glass, though any glass works!

Feel free to get creative with substitutions — try different fruit types, sugar substitutes, or liquor brands. Crafting cocktails should be fun!

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This drink uses 2 core ingredients. Click any ingredient to find more drinks featuring it:

1. Champagne
2. Absinthe or Anise Licorice Liqueur