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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.
Death in the Afternoon is a non-fiction book written by Ernest Hemingway about the history, ceremony and traditions of Spanish bullfighting, published in 1932. It also contains a deeper contemplation on the nature of fear and courage. While essentially a guide book, there are three main sections: Hemingway's work, pictures, and a glossary of terms.
The cocktail continued to be included in cocktail books over the following decades, [2] and was included in Haigh (2009) as part of the cocktail renaissance, with the recipe given as: [7] 2 ounces (6 cl) gin 1 ounce (3 cl) apricot (some say peach) brandy 2 or 3 dashes Peychaud's Bitters ¾ ounce (2 cl) fresh lime juice
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Marcel Desaulniers (August 2, 1945 - May 28, 2024) was an American chef who was part-owner of the Trellis Restaurant in Williamsburg, Virginia, a cookbook author, director Emeritus of the Culinary Institute of America, and self-described "Guru of Ganache".
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My family always joked that my abuelita would outlive us all. Charmingly stubborn, whip smart and impressively loud, Mimi had much fire packed in her pint-sized body. She survived the loss of her ...
The history of smashes goes back at least as far as the 1862 book How to Mix Drinks. [33] The old-style whiskey smash was an example of an early smash. [34] The herb used in a smash is often mint, although basil is sometimes used in cocktails that go well with it, e.g. many strawberry cocktails.