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

Quarter Century
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Glass:

Photographed in a Retro Coupe

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

Read about cocktail measures and measuring

Prepare:

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

How to make:

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.

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

View readers' comments

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

Nutrition:

One serving of Quarter Century contains 147 calories

Alcohol content:

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

More Aperitivo/aperitif cocktails
More Bittersweet (e.g. Negroni) cocktails
More Fruity (e.g. Pornstar Martini) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Marek Vranka

17th September at 22:28

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

21st June at 06:20

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

Chris Brislawn

21st March at 03:29

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.