A Death in the Afternoon

  

   I freely admit that I am not a champagne connoisseur on account of a lack of enjoyment of its  relentless effervescence and the unexpected removal of my tastebuds' functions that comes with it

   Champagne cocktails, on the other hand, are a beverage class I'm more amenable to. Most recently at a gathering in London, I was seen sampling a few of the literary-pedigreed concoction known as a Death in the Afternoon. It strikes me as one of Ernest Hemingway's more undersung contributions to mankind's progress - probably because it's overshadowed by the book - and dates back to a celebrity cocktail recipes collection published in 1935

   Traditionally served in a champagne flute, one shot or ounce of absinthe is normally recommended for the beguiling, milky green result. Personally, I err on the side of "mix to taste;"  the usual result is that one only half notices the champagne, since the merge between its liquid sweetness and the ludic smoothness of the absinthe is rather effortless. For champagnes, I suggest a cava or a cheaper brand in order to avoid disrupting their better qualities. Curiously, I recall that it more or less cured a migraine I'd been nursing through the night - truly, a gift that keeps on giving