Like Brendan Fraser’s epic return to Hollywood, The Last Word is proof that sometimes the best things come back around for a second act. This forgotten Prohibition-era gem didn’t just survive – it thrived, proving that you can’t keep a good cocktail down 😎.
Intensely sweet and sour, The Last Word has a bite greater than its bark. This petite palette cleanser is opulent and aromatic. 🍸 It’s great for folks who enjoy a strong kick in their drinks, and The Last Word should be the first thing you order the next time you’re in the mood for something sweet and citrusy.
The Last Word Cocktail
The Last Word is an equal-parts cocktail that combines gin, green Chartreuse, maraschino liqueur, and fresh lime juice into a perfectly balanced symphony of sweet, sour, and herbal notes.
1
servings185
kcal2
minutesIngredients
.75 Ounces London Dry Gin
.75 Ounces Green Chartreuse
.75 Ounces Luxardo Maraschino Liqueur
.75 Ounces Fresh Lime Juice
1 Piece Luxardo cherry (optional garnish)
Directions
- Chill your coupe glass with ice and water.
- Add all ingredients to your shaker.
- Fill shaker with fresh, clear ice.
- Shake vigorously for 10-12 seconds until well-chilled.
- Empty your coupe glass of ice water.
- Double strain into the chilled coupe glass.
- Garnish with a Luxardo cherry if desired.
Equipment
A Bar Above Antique Boston Shaker (Gold)Buy this shaker
A Bar Above Gold Hawthorne StrainerBuy it here
A Bar Above Gold Japanese JiggerBuy this jigger here
A Bar Above Stainless Steel Citrus Juicer (Gold)A Bar Above Stainless Steel Citrus Juicer (Gold)
A Bar Above Gold Fine Mesh StrainerBuy it here
Riedel Nick & Nora Cocktail GlassBuy it here
Recipe Video
Notes
- The Last Word cocktail has been known to switch out its base Gin for other spirits such as Mezcal.
- The Last Word made with Rye Whiskey instead of Gin is called “The Final Ward” cocktail.
- Fresh lime juice is absolutely crucial – bottled lime juice will ruin this drink.
- Double straining prevents ice shards and pulp from clouding your cocktail.
- If you can’t find Luxardo Maraschino, Leopold Bros Maraschino is a solid alternative.
Why I Like It
Remember how 90s kids went crazy for Warheads candy – that perfect hit of sour followed by sweet? The Last Word is like that, but for grown-ups. I love how this cocktail plays with your taste buds like a DJ mixing tracks.
First comes the herbal punch of Chartreuse, then the bright lime kicks in, and finally that sweet maraschino note drops the bass. It’s like watching Saved by the Bell – there’s a lot going on, but somehow it all works perfectly together.
The Best Ingredients for The Last Word
For the Gin, here are some great options.
- Plymouth Gin (my top choice): Its subtle botanicals play nice with the Chartreuse
- Ford’s Gin: Clean and classic, never overpowering
- Tanqueray London Dry: Bold enough to stand up to the other flavors
The Chartreuse Factor Here’s the thing – there’s no substitute for Green Chartreuse. It’s made by French monks using a secret recipe of 130 herbs, and yes, it’s worth every penny. Don’t even think about using the yellow version.
Luxardo (the original and best) brings that perfect balance of sweet and funk.
The History of The Last Word
The Last Word was born in the early 1900s at the Detroit Athletic Club, where it cost 35 cents – a premium price for its time. Frank Fogarty, a vaudeville performer known as “The Dublin Minstrel,” is credited with introducing it to the world beyond Detroit.
This cocktail disappeared for decades. During Prohibition, it faded into obscurity and stayed there until the early 2000s. That’s when Murray Stenson, a legendary Seattle bartender, found the recipe in an old cocktail book and brought it back to life 💫.
Thanks to Stenson’s discovery at Seattle’s Zig Zag Café, The Last Word became the ultimate bartender’s handshake – a secret code among cocktail enthusiasts. The Pegu Club in NYC helped spread the word on the East Coast, and now it’s a staple in craft cocktail bars worldwide.
Why is It Called the Last Word?
The Last Word cocktail got its name from Frank Fogarty, who introduced it to the Detroit Athletic Club in the early 1900s.
The cocktail lost popularity during prohibition and was not revived until Murray Stenson, a barman working out of The ZigZag bar in Seattle, retrieved the recipe from a copy of Ted Saucier’s “Bottom Up” (published in 1951) and popularized it in the west coast.
The Pegu Club in NYC popularized it after on the East Coast, and now the last word is one of the staple cocktails seen in most cocktail bars.
Final Thoughts
The Last Word isn’t just a cocktail – it’s a testament to the power of rediscovery. In a world of trendy drinks and flashy techniques, this equal-parts masterpiece proves that sometimes the best recipes are the ones that time forgot. It’s living proof that great drinks never die – they just wait for the right moment to make a comeback.
Now that you are familiar with this crafty cocktail, you will be the next to introduce it to your friends. So, what do you think of the Last Word cocktail? Love it? Hate it? How would you rate it? Let us know in the comments below.
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