Camper English, a San Francisco–based writer, developed this adaptation of a classic drink recipe to showcase the use of absinthe, but Ernest Hemingway gets credit for the recipe. His advice, circa 1935: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." We recommend drinking fewer than five. You may also try pouring the absinthe on top instead—some brands of absinthe will float for a time on the Champagne, and this makes for a nifty visual effect.
Ingredients
Serves 1
苦艾酒倒入香槟笛子。添加香槟until a milky cloud appears, then serve.
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Reviews (4)
Back to TopNotes: We used Brut champagne (recommended elsewhere) We put ice in the champagne flutes. Even a little absinthe with ice and champagne still has a strong absinthe flavor. This is a VERY strong drink, and a little hard to finish, but we used a bright green absinthe that turned a nice opaque green. One is enough, then be prepared to serve something else.
gemdeluxe
WisconsinWisconsin
1/16/2017
For years, Camper English has been teaching us about the history of many different types of spirits on his website: alcademics dot com. This recipe is a wonderful piece of history. Caveat: You HAVE to like both your chosen absinthe AND your chosen champagne to like this amazing beverage. The more you like each, the more you'll like this simple yet very special "spritzer." Absinthe tastes of licorice and yes, there are many types out there so try it by itself before trying this beverage. The two ingredients play off of each other wonderfully and it's SUCH a pretty color!
shaddy
san francisco
6/13/2011
I made this at Halloween and it was the worst drink I have ever made. 6 of us poured it down the drain. Big waste of champers!
flemig
Vancouver BC
4/20/2011
Whether you like this or not will depend HEAVILY on whether you like the particular brand of absinthe used - we've found they vary as widely (or wildly) as whiskies. I'm not rating this recipe because my variation changes the character so radically - we had no Champagne, so used red wine. 1-1/2 teaspoon Absinthe in a champagne flute; fill with budget-but-drinkable red wine (we used Shiraz). The flavors of both the Absinthe and the wine bloomed and softened - it was great, with Green-something absinthe my stepson gave us. Then we bought a bottle of St George absinthe, which has much heavier licorice flavor/scent, and the mixture became cloying. Must find the name of that first bottle!
SandyinTX
11/16/2010
