Hemingway, who is widely known as one of the greatest writers in American literature, spent a considerable amount of time in Paris in 1920s. During his days in the city of love, he was known for his love for indulging in drinks, and his favorite concoction was the simple but elegant “Death in the Afternoon” cocktail. This blog post will delve into the fascinating history and recipe behind this divine concoction.
Hemingway’s Parisian Days
Ernest Hemingway was a journalist who worked as a foreign correspondent in Paris in the 1920s. He fell in love with the city’s charm and the bohemian lifestyle, which helped to shape his writing career. It was in Paris that Hemingway met poets, artists, and writers, such as Gertrude Stein, F. Scott Fitzgerald, and James Joyce, who became his close friends.
During his Parisian days, Hemingway spent many of his nights indulging in the city’s renowned nightlife. He enjoyed the vibrant atmosphere, loud music, and flowing drinks. His favorite hangouts included Harry’s New York Bar, La Closerie des Lilas, and the Ritz Bar. It was at Harry’s Bar where he discovered his favorite drink, the “Death in the Afternoon.”
The History of “Death in the Afternoon”
The “Death in the Afternoon” cocktail was inspired by Hemingway’s love of bullfighting. The name “Death in the Afternoon” is taken from Hemingway’s book of the same name, which is about the bullfighting culture in Spain. The book was published in 1932, six years after Hemingway settled in Key West, Florida. The book is Hemingway’s attempt to demystify the art of bullfighting and make it more accessible to the average reader, and it continues to be a significant work of cultural significance.
The cocktail was invented by Hemingway himself, along with his friend and bartender at Harry’s New York Bar, Frank Meier. Hemingway wrote the recipe for the cocktail in a letter to his friend, the artist Gene Van Guilder. He shared the recipe in the following words:
“Pour one jigger of absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”
The combination of absinthe and champagne was Hemingway’s favorite in the Paris of the 1920s.
The Recipe
To make your “Death in the Afternoon” cocktail, you will need the following ingredients:
– Absinthe (1 ounce)
– Champagne (4 to 5 ounces)
The traditional recipe requires you to pour absinthe into a glass and add champagne until it turns cloudy. That said, it is best to follow Hemingway’s recipe and add one ounce of absinthe and iced champagne in a champagne glass to get the perfect “milkiness” that Hemingway talks about.
Once you have your ingredients, pour the absinthe into your glass, and add chilled champagne until the opalescent color appears. Avoid adding too much champagne as it may end up diluting the absinthe flavor. Stir the cocktail lightly and sip it slowly to enjoy the combination of flavors.
Conclusion
Hemingway’s love for bullfighting and drinks combined to create a timeless cocktail known as the “Death in the Afternoon.” It is a simple concoction, but it packs the punch of Hemingway’s personality and the elegance of his writing style. Whether you are a fan of Hemingway or not, the “Death in the Afternoon” cocktail is the perfect drink to enjoy with friends and make your moment memorable.
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