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Death in the Afternoon

Bravado (absinthe) dominates this drink, alongside hints of biscuity champagne. I've added a touch of sugar to tame this hardman's cocktail
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Kester Ratcliff’s Avatar Kester Ratcliff
14th June 2020 at 18:13
I mix absinthe with moscato d'asti 1:4-5 like above. Moscato d'asti is much less expensive than champagne and if you're going to add sugar syrup to champagne you might as well have bought Moscato d'asti in the first place. I think I like the fresh fruity flavour of the moscato better with this too.
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