Death in the Evening

This version lightens things up with vodka as a clean backdrop for the pastis. I recommend a grape-based vodka like Cîroc and the classic Marseille pastis Ricard, created in 1932 by Paul Ricard and often called the “true pastis of Marseille.” Bright, aromatic, and unapologetically French - an aperitif with history and swagger.

Death in the Evening

Yield: 1 Drink

1 ounce Vodka

1 ounce lime juice

1/2 ounce Pastis 

1/2 ounce Simple Syrup

Moderate pinch of salt

Prosecco, to top

Dehydrated lime wheel, to garnish

Combine vodka, lime juice, pastis, and simple syrup in a cocktail shaker and add ice. Shake thoroughly, then double-strain into a champagne flute, and top with Prosecco. Garnish with a dehydrated lime wheel and enjoy.

Death in the Evening - Batched for 10

Yield: 10 drinks

Base (pre-chilled & diluted):

10 ounces vodka                                                                                                                                                                                            10 ounces fresh lime juice                                                                                                                                                                           5 ounces pastis                                                                                                                                                                                               5 ounces simple syrup                                                                                                                                                                                 4 ounces cold filtered water (for dilution)                                                                                                                                   Small pinch of fine sea salt

To finish:

Prosecco, well chilled                                                                                                                                                                Dehydrated lime wheels, for garnish

Method (no cocktail shaker needed):

Pre-chill everything. Refrigerate the vodka, pastis, simple syrup, lime juice, and water for several hours (or overnight). Chill a large pitcher or bottle as well.

Build the batch. In a tightly sealed container, combine vodka, lime juice, pastis, simple syrup, cold water, and a small pinch of salt.

Agitate. Seal and shake gently but thoroughly to integrate and properly dilute (this replaces ice dilution).

Hold cold. Return the mixture to the refrigerator until service.

Serve. Pour about 3 ounces of the chilled base into each champagne flute.

Finish. Top with cold Prosecco. Garnish with a dehydrated lime wheel.