Last Word
A beautiful hue of earthy pastel green, this gin-based cocktail is from the Prohibition era and boasts a complex yet balanced flavour profile that has endured for over a century. Originating in early 1900s Detroit, this drink is composed of just four ingredients expertly blended together: gin, green Chartreuse, maraschino liqueur, and a squeeze of lime. One of the earliest mentions of the cocktail can be traced back to 1951 to Ted Saucier’s Bottoms Up, in its notes section.
Don't let its genteel look fool you; as sweet as it might look, the Last Word has a bite to it. It will get you tipsy easily if you're downing them like mojitos. In the 1920s, the Detroit Athletic Club made this drink (though some trace it to 1915) and served it for a long time, until a performer — Frank Fogarty, dubbed the Dublin Minstrel, and famed for his monologues — spread its fame beyond the walls of the Club. It enjoyed its high for a few years, and then dipped in popularity. It was replaced by the sours and punches, mostly fruity tikis that were known to be saccharine sweet, in the ‘80s and ‘90s. But as the 21st century dawned, the Prohibition cocktails were spotlighted once more and the Last Word also soared in popularity. The early 2000s were all about strong cocktails that were uncomplicated and this cocktail was the perfect fit. It is said that Murray Stenson, a famous bartender working in the Zig Zag Cafe, in Seattle, who was behind the cocktail renaissance of the early 21st century, spurred this cocktail’s revival as well. Stenson was reading Saucier’s book in a bid to shake things up and find something special,when he chanced upon the Last Word. He immediately added it to the bar’s menu and it was a smashing success. From thereon, it travelled to New York City and beyond.
The Last Word gets its light green hue from Chartreuse, an herbal liqueur made by Carthusian monks at a monastery near Grenoble, France. The recipe uses 130 secret herbs and has been produced since the early 1600s when King Henry IV approached the monks with an initial recipe that has been tweaked over time. The Last Word specifically calls for green Chartreuse, the most common variety, which packs a sweet, herbaceous punch at 110 proof.
Complementing the Chartreuse (which is herby and has a sweet flavour profile) is maraschino liqueur, made with sour Marasca cherries macerated for years and then distilled according to Luxardo's 200-year-old recipe. This balancing sweet, herbaceous liqueur is key in classics like the Aviation. The lime juice adds that distinct kick and balances the whole cocktail perfectly, while being almost undetectable. As usual, exercise caution with drinks such as these, for they can get you quite tipsy given that the alcohol content is on the higher side.
Ingredients
Method
Fill a cocktail shaker with ice.
Pour all ingredients one by one into the cocktail shaker.
Shake vigorously and strain into a chilled cocktail glass, preferably a champagne coupe glass.
