Mixology at Home - Death in the Afternoon

RAPID CITY, S.D. (KEVN) - This week’s Mixology at Home drink is “Death in the Afternoon.” It sounds bad but it was created by Ernest Hemingway, a man who knew his way around a drink, or two.

Death in the Afternoon is very basic, just absinthe and champagne. I like absinthe but I’m not particularly a fan of bubbly spirits. So why did I pick this drink to feature on Mixology at Home? I’m retiring tomorrow so there will be plenty of time to drink in the afternoon ... within reason.

Here’s a little history about Death in the Afternoon.

Ernest Hemingway created this drink, which shares its name with His 1932 book “Death in the Afternoon.” The recipe was in the book that detailed the culture of Spanish bullfighting.

He said you put a jigger of absinthe into a champagne glass (that’s one and a half ounces). I use a coupe glass because I just like them. Add chilled champagne to get a milky appearance and, as Hemingway wrote, “drink three to five of these slowly.”

Absinth and Green Fairies

Let’s turn our attention to the absinthe, a much-maligned spirit combining fennel, anise and wormwood. It is very potent, ranging from 90 to 140 proof. Most alcohol is 80 proof.

No, you do not see green fairies when you drink it. Yes, it was banned in the U.S. for a time but that was because people blamed all sorts of crimes on drinking absinthe.

When the U.S. lifted its ban, an ingredient from the wormwood was left out, thujone, which reportedly had psychedelic effects on people. Again, not true. Problems were more due to poor quality ingredients and additives less-reputable distillers put in their absinthe.

Because of the potency, you dilute absinthe with water in what is called an absinthe drip. Drinking it straight could burn your taste buds.

Pour an ounce of absinthe in a glass. Lay an absinthe spoon (or any slotted spoon) over the rim of the glass and place a sugar cube on it. then slowly pour ice-cold water onto the sugar, just enough to saturate it, allowing the sugar to sift through the spoon and into the absinthe.

Continue to pour more water over the sugar until you get the dilution you want and the sugar is completely dissolved. This is about three to five ounces. I put a mixing glass with water into the freezer about eight to 10 minutes before I make the drink.

Another way is to pour the absinthe over the sugar, light it on fire and then slowly add the water.

Want some ideas for your home bar? Browse through the dozens of drinks we’ve made on Mixology at home.

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