Recipe: The Last Word
The Last Word feels like a super old-timey cocktail, because it is, getting its start in the Detroit Athletic Club in the 1920s as a speakeasy sipper. Later appearing in Ted Saucier’s Bottoms Up, it was rediscovered by Seattle’s Zig Zag only 15 years ago, at which point it re-entered the drinking zeitgeist.
It’s super-simple to make and a delight to drink. Why’d people stop mixing these up? Best not to think about it too hard and just break out the Chartreuse instead.
This cocktail needs no amending or hacking and is best as it was originally intended. The brand of gin you use will impact the finished product, so if you like it piney, go with something juniper-heavy like Tanqueray; for a more citrusy flavor, Plymouth or an American-style gin will work. But frankly, The Last Word is good with just about anything.
The Last Word
3/4 oz Green Chartreuse
3/4 oz gin
3/4 oz lime juice
3/4 oz maraschino liqueur
Shake all ingredients with ice and strain into a coupe. Garnish with a brandied cherry, a lime twist, or anything else that looks pretty.
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I realize there is really no equivalent to Green Chartreuse on the market, but I feel it’s worth a mention that Luxardo Maraschino was likely used in the original cocktail. And Damrak Gin was specified in Ted Saucier’s Bottoms Up, though likely in a different form than the currently available Damrak.
Very nice. I liked this a bit better without the lime juice, which overpowered the other flavors.