pernod

One of the most admirable writers in my book was an equally prolific drinker: Ernest Hemingway. I love any excuse to channel him whenever I'm out on the town, whether it's with one of his tried-and-true tipples like the Papa Doblé Daiquiri, or a more contemporary drink such the Scarlet Harlot made with apéritifs, which he loved.

But before this weekend, I'd never tried the one cocktail that Hemingway himself invented. It's named Death in the Afternoon, after his famous nonfiction account of traditional Spanish bullfighting.

Appropriately, the classic cocktail contains little more than champagne with a splash of the most legendary bohemian spirit of all, absinthe. The end result? A strong, stiff drink, perfect for the most tormented of writers. Feeling the need for one yourself? Then read more.

A couple of weeks ago I attended a cocktail pairing dinner hosted by Plymouth gin. Since the pairing of cocktails and food is a growing trend, I wasn't surprised when I was invited to another dinner. This time the spirit of choice was Pernod Absinthe and the evening was an exciting cocktail crawl. We started at Comstock Saloon — a highly anticipated new bar that has yet to open! — and moved on to the Fifth Floor. There, bar master Steven Liles served three stellar drinks paired with three amazing courses. After that the night finished at the famed tiki bar Smuggler's Cove.

To take a closer look at the cocktails and see the fabulous vintage cars that drove the group from location to location, check out my images after the break.