The Last word is an intense drink that is surprisingly refreshing, super complex and perfectly balanced.
I remember the first time I saw the recipe for this classic cocktail, I thought that there is no way that this combination of ingredients could result in a delicious cocktail. Gin, Maraschino, green chartreuse and Lime juice are all intense ingredients on their own and there is no sugar present, (except for what is in the liqueurs.) How could these all work in harmony?
I’m happy to report that I was so wrong! The Last word is now one of my favorite cocktails.
The Story of the Last Word
Unlike many of the other classic cocktails that we have discussed, the history of this cocktail is pretty well documented. The Last word started at the Detroit athletic club in the years just before prohibition. The cocktail became fairly popular, but faded into obscurity after World War 2. The recipe was recorded in Ted Saucier’s book, Bottoms up in 1952 and was resurrected by Murray Stenson in 2004. From there it once again spread to cocktail bars on both coasts and is now a staple for craft bartenders and cocktail enthusiasts around the world.
I think the Last Word is one of those classic, simple and timeless recipes that every cocktail lover should know.
It’s also a really easy one to remember – it’s one of the few drinks that actually uses equal proportions for all its ingredients. I also find that the recipe itself is fairly forgiving – so don’t be afraid to substitute ingredients with similar options.
The Last Word
- 3/4 oz London Dry Gin
- 3/4 oz Maraschino Liquor
- 3/4 oz Green Chartreuse
- 3/4 oz Lime Juice
- Combine all ingredients in a shaker.
- Add ice and shake to chill and dilute.
- Strain into a coupe glass.
One of my favorites! If you’re feeling fancy, throw in an egg white to get a super smooth and silky version of the Last Word..
Bruce, when it comes to cocktails I am always feeling fancy! 🙂 Thanks for the recommendation I am definitely going to try that!
Chartreuse is definitely a topic Chris could talk about for ages but unfortunately I’m not an expert. However, take a look at Chris’ post: https://www.abarabove.com/chartreuse/ – it’s all about Vintage Chartreuse and aging and might be helpful. For curiosity are you considering aging a case for a monetary investment, or for your own enjoyment? It’s a really interesting idea!