Method
Technique transforms ingredients into something extraordinary.
Add absinthe to a chilled flute
Slowly top with well‑chilled brut Champagne
Glassware
Built in a chilled Champagne flute
Garnish
Master's Tips
Professional insights to elevate your craft
Chill both components; pour slowly to prevent foam‑over
A dry brut keeps the drink crisp, not sweet
History & Heritage
“Published in the 1935 anthology *So Red the Nose*, Hemingway’s namesake calls for a jigger of absinthe topped with Champagne until it attains an opalescent milkiness—a louche, celebratory sipper.”
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