It’s unclear whether this drink was invented by Ernest Hemingway or just popularized by him, but it’s strong and dangerously simple to prepare. Absinthe usually has an alcohol content around 60-70% ABV, so true to its name, this cocktail is best enjoyed on a weekend afternoon when you have no pressing obligations.
1 part absinthe
3 parts chilled champagne or other sparkling white wine
Pour the absinthe and the champagne directly into a champagne flute or coupe. Serve immediately.
There’s a bit of debate as to the order that the ingredients should be mixed. Absinthe-first results in a more homogeneously mixed drink, but mixing champagne-first is said to add spectacle as the green absinthe filters slowly down through the bubbles. Of course the choice is yours, and I suggest ample experimentation.