This sparkling cocktail is bold, aromatic, and just a little mysterious-perfect for when you’re feeling a bit adventurous. The Death in the Afternoon combines the herbal kick of absinthe with the crisp bubbles of champagne for a drink that’s both elegant and daring. I’ve made this drink countless times, and it never fails to impress guests with its dreamy, cloud-like appearance and unique flavor.
Death in the Afternoon
What You’ll Need
Prep time: 5 minutes
Servings: 1 cocktail
Glassware: Champagne flute (or coupe glass for a vintage feel)
Ingredients
– 1.5 oz (45 ml) absinthe
– 4-5 oz (120-150 ml) chilled champagne (or enough to top the glass)
Method
- Chill your champagne flute in the freezer for 5-10 minutes. A cold glass helps keep the drink refreshing and shows off that beautiful opalescent effect.
- Pour 1.5 oz (45 ml) of absinthe into the chilled glass.
- Slowly top with chilled champagne, pouring gently down the side of the glass or over the back of a spoon. This helps preserve the bubbles and creates the signature cloudy swirl known as the louche.
- Stop pouring once the drink turns a pale, milky green and reaches about 5-6 oz (150-180 ml) total. Give it a gentle swirl if needed. No stirring or shaking required-this cocktail likes to keep things simple.
Tips & Tricks
- Use good-quality champagne or sparkling wine. The bubbles carry the flavor, so you want something crisp and dry. A brut or extra brut works best.
- If absinthe is too strong for your taste, try using pastis or Pernod-both have similar anise flavors but are a bit more mellow.
- Want a sweeter twist? Swap the champagne for Prosecco. It softens the drink and adds a fruity note.
- To make this drink ahead for a party, pre-measure the absinthe into glasses and keep them chilled. Add the champagne just before serving to keep things fizzy.
What It Tastes Like
This cocktail has a bold herbal flavor up front-thanks to the absinthe-with a clean, bubbly finish from the champagne. The anise notes are softened by the fizz, making the drink feel light and almost creamy. It’s refreshing, a little edgy, and definitely not your average brunch cocktail.
I thought I’d share one of my favorite after-dinner cocktails because of how special it feels. It’s not just a drink-it’s a mood.
Serving Suggestions
This cocktail is a great conversation starter, so serve it when you want to impress-brunch, a cocktail hour, or even a bold toast at a celebration.
Here are a few foods that pair beautifully:
- Oysters: The briny freshness and delicate texture are a perfect match for the herbal punch of absinthe.
- Almond croissants or pastries: The nutty sweetness balances the sharpness of the drink.
- Eggs Benedict: Rich, savory dishes with hollandaise go great with the champagne’s acidity and bubbles.
Storage
This cocktail is best served fresh and fizzy, so don’t make it in advance. However, you can chill your absinthe and champagne ahead of time and pre-measure the absinthe into glasses for quick assembly.
Variations
Want to mix things up? Here are a few fun spins on the classic:
Death in the Garden
- What’s different: Add a sprig of fresh rosemary.
- How to make it: Muddle the rosemary in the glass before adding absinthe and champagne. It adds a savory, woodsy note.
Midnight in Paris
- What’s different: Add a dash of crème de violette for a floral twist.
- How to make it: Pour crème de violette first, then absinthe, and top with champagne. The color is stunning.
Green Fairy Mimosa
- What’s different: Use half absinthe and half elderflower liqueur.
- How to make it: Mix the two spirits together and top with champagne. It’s a bit sweeter, but still has that herbal kick.
Non-Alcoholic Version (Virgin Death in the Afternoon)
- Use non-alcoholic sparkling wine and a dash of anise syrup or fennel extract. It won’t louche like absinthe, but the flavor is there.
Common Questions
When’s the best time to enjoy this cocktail?
It’s great for brunch, especially if you want something a bit bolder than a Mimosa. It also makes a fun pre-dinner drink when you’re feeling fancy.
Can I use sparkling wine instead of champagne?
Definitely. Cava or Prosecco both work well. Just aim for something dry if you want to keep the flavor balanced.
Is absinthe really that strong?
Yes, it’s high-proof, so this drink packs a punch. That’s why we use just a little. Sip slowly and enjoy the moment.
What’s that cloudy swirl I see when I pour the champagne?
That’s called the louche effect. It happens when water (or champagne) hits absinthe and causes the oils to cloud up. It’s like a mini magic trick in your glass-and part of what makes this drink so fun.
Can I batch this for a party?
You can pre-pour the absinthe into glasses and chill them. Then just add champagne right before serving so the bubbles stay fresh.
Final Thoughts
The Death in the Afternoon is more than just a cocktail-it’s a little piece of history in a glass, with a flavor that’s bold, celebratory, and just mysterious enough to keep things interesting. Whether you’re sharing it with friends or sipping solo on a quiet afternoon, it’s a drink that always feels like an occasion.
