Camper English, a San Francisco–based writer, developed this adaptation of a classic drink recipe to showcase the use of absinthe, but Ernest Hemingway gets credit for the recipe. His advice, circa 1935: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." We recommend drinking fewer than five. You may also try pouring the absinthe on top instead—some brands of absinthe will float for a time on the Champagne, and this makes for a nifty visual effect.

Ingredients

　　3 tablespoons (1 1/2 ounces) absinthe

　　1/2 to 3/4 cup (4 to 6 ounces) cold Champagne or sparkling wine

　　Pour absinthe into Champagne flute. Add Champagne until a milky cloud appears, then serve.