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Death in the Afternoon Cocktail Drink

Death in the Afternoon Recipe

Gavin Wrigley Written by Gavin Wrigley
Warm up this fall with the Death in the Afternoon recipe! Combine Absinthe and Champagne to make this distinctive cocktail, ideal for crisp evenings & celebrations nights.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 138

Ingredients
 

  • 1 oz Absinthe
  • 4 oz Brut Champagne - chilled
  • Ice cubes or crushed ice - optional for chilling your glass

Equipment

  • Champagne Flute or Coupe Glass
  • Measuring Jigger

Instructions

  • Prep Glass: Chill your Champagne flute or coupe glass by filling it with crushed ice or with ice cubes and water. Let it sit for a few minutes, then discard the ice and water. Another option is to let the glass sit empty in the freezer for around 10 minutes.
  • Add Absinthe: Discard the ice and water inside the glass. Pour 1 oz Absinthe into the now-chilled glass.
  • Add Champagne: Slowly add 4 oz Brut Champagne to the glass, allowing it to mix naturally with the absinthe. You can adjust the quantity to taste but the cocktail should have a milky, slightly opaque texture.
  • Serve: Serve immediately and enjoy.

Notes

Substitutes:

  • Absinthe: You can use either white or green absinthe to make this cocktail, depending on which one you prefer. If you don't have absinthe, you can substitute pastis or anise-flavored liqueur. I've tried using Pernod, which gives a similar licorice flavor but is slightly less intense. If you cannot find any anise liqueur or simply want a different twist in this cocktail, you can make it using green Chartreuse; however, just make sure to reduce the quantity slightly (use ½ oz to start) as green Chartreuse is sweeter than most absinthes and has a high alcohol content.
  • Champagne: Prosecco or any dry sparkling wine works well if you don't have champagne on hand. I've used Cava before, and it provides an excellent balance without overpowering the absinthe. Just make sure to use a dry kind of sparkling wine to preserve the initial balance of the drink (it might get too sweet otherwise).

Making it Vegan:

  • Champagne Check: Ensure your champagne is vegan-friendly. Some champagnes use animal-derived fining agents in their production process, so make sure to check the label and/or producer’s website if you have any doubt.
  • Absinthe Check: Most absinthes are vegan, but it's good to verify with the manufacturer if you need clarification.