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Ingredients
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Cocktail
Method
Cocktail
Chill glass (optional)
If you prefer your drink very cold, place a champagne flute in the freezer for 5–10 minutes or add a few ice cubes to the flute to chill it, then discard the ice before pouring. Alternatively, chill the champagne bottle in the refrigerator or an ice bucket until well chilled (about 30 minutes in an ice bucket).
Measure absinthe
Using a jigger or measuring tool, measure 1/2 ounce (15 ml) of absinthe. Because absinthe is strong and intensely flavored, the classic Death in the Afternoon uses a small amount to create louche and aroma rather than heavy anise taste.
Pour absinthe
Pour the 1/2 ounce absinthe into the bottom of a chilled champagne flute.
Add champagne
Slowly and gently pour 4 ounces (about 120 ml) of well-chilled brut Champagne (or other dry sparkling wine) into the flute over the absinthe. Pouring slowly helps the absinthe to louche (cloud) and integrate with the bubbles without excessive foaming. Aim to leave a little headroom at the top of the flute.
Notes: Taste and strength -- Absinthe is potent and variable. If you prefer a milder anise presence, reduce the absinthe to 1/4 oz (7–8 ml) or consider rinsing the flute with absinthe and discarding excess before adding Champagne. Do not shake or stir vigorously; gentle pouring preserves carbonation and encourages the characteristic cloudy louche.