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Here at PureWow, we like to think of ourselves as your biggest fan. As such, the last thing we’d want is for you to start the holiday season on the wrong foot—or with a bad drink. To kick off ...
Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, [1] [2] is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway.The cocktail shares a name with Hemingway's 1932 book Death in the Afternoon, and the recipe was published in So Red the Nose, or Breath in the Afternoon, a 1935 cocktail book with contributions from famous authors.
Throughout most of the 19th century Champagne was made sweet. The taste was pleasing to most wine drinkers and the added sugar helped winemakers to cover up flaws in the wine or poor quality from less desirable grapes. Champagne houses would use the dosage to tailor the sweetness to whatever style was in fashion in a particular market.
Reprinted with permission from Hello, Jell-O!: 50+ Inventive Recipes from the Jello Mold Mistress by Victoria Belanger, 2012. Published by Ten Speed Press, a division of Random House, Inc. Related articles
Add the zest and juice of one lemon and 1 cup Champagne. Cook until pears are tender, about 10 minutes. Carefully puree the soup and stock until smooth in a food processor or with an immersion ...
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The recipe was based on a German legend involving Prince Clemens Wenceslaus of Saxony ordering the mixing of champagne with unfinished bottles of wine. The drink, as it evolved in Germany, became standardized as one part wine from the Mosel region, one part wine from the Rheinhessen region, and one part champagne, seasoned with lemons and balm mint. [1]