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Quarter Century

Name: Quarter Century
Total time: 3 min
Cuisine: Cocktail
Ingredients: 15 ml Red bitter liqueur; 15 ml Apricot liqueur; 1 dash Absinthe; 120 ml Brut sparkling wine

Difford’s Guide

Discerning Drinkers (24)

Measurements in:

Serves:

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Ingredients
¹⁄₂ fl oz	Italian red bitter liqueur
¹⁄₂ fl oz	Luxardo Apricot Albicocca Liqueur
1 dash	La Fée Parisienne absinthe
4 fl oz	Brut champagne/sparkling wine (chilled)

How to make

Glass

Photographed in a Retro Coupe

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR first 3 ingredients with ice.
STRAIN into chilled glass.
TOP with sparkling wine.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Quarter Century contains 147 calories

Alcohol content:

1.3 standard drinks
11.98% alc./vol. (23.95° proof)
18 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created in 2024 by Anders Ericson in honour of 2025, a special year for the Ericson household.

More cocktails by Anders Erickson

Review

This bittersweet, faintly fruity, sparkling aperitivo may find its way onto our list of Contemporary Classic Cocktails.

Campari Bitter 375ml - makes 25 cocktails
$19.99 $0.80 per cocktail Campari Bitter image

Luxardo Apricot Albicocca Liqueur 750ml - makes 50 cocktails
$29.99 $0.60 per cocktail

La Fee Parisienne absinthe 200ml - makes 640 cocktails
$17.99 $0.03 per cocktail La Fee Parisienne absinthe image

$1.43 per cocktail*

Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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Marek Vranka 1y

I liked it better before I added the bubbles, so either it is not my kind of a drink or I have a subpar brut... in any case, now I am going to explore more drinks with campari + absinth combination

Tara Yadgir 1y

Dry, herbaceous. A more upscale version of death in the afternoon

Chris Brislawn 1y

This belongs in the same category as the Negroni Spagliato but reveals the generality of the recipe as a template for a large class of variations. Chill equal parts red bitter liqueur, fruit liqueur (pomegranate was great), and maybe a dash of added complexity (e.g., absinthe), strain and fill with the bubbly of your choice (leftover brut was awesome), and garnish with citrus zest. Works (and looks) great in a flute as well as in a coupe.

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