". . . if you’re feeling really adventurous, I make an incredibly decadent Death in the Afternoon.”
Her brows shot up. “Color me intrigued.”
I laughed and started preparations for my masterpiece. “This drink was invented by Ernest Hemingway,” I explained, pouring champagne into a fluted glass. “And it was considered quite avant-garde in the thirties.”
“God, I love history.”
“Right? Especially when it involves Papa.”
And here's the rest of the recipe:
I took out an absinthe spoon, set it across the top of the flute, placed a sugar cube on top of that, and trickled absinthe over the sugar cube until it dissolved into the champagne. The gorgeous lime green liquid rose to the top, sat there a few seconds, then slowly emulsified, blending with the champagne until the entire concoction had an iridescent milky shine.