The Last Word
“This cocktail was introduced around here about thirty years ago by Frank Fogarty, who was very well known in vaudeville. He was called the ‘Dublin Minstrel,’ and was a very fine monologue artist.”
So wrote Ted Saucier in 1951 when introducing this drink in Bottoms Up. Saucier credits the drink to the Detroit Athletic Club, and if the bartender’s recollection is correct, that would place the Last Word as a Prohibition-era cocktail.
If that’s the case, then the Last Word is one of the finest cocktails to come out of that bleak period in American history. Four ingredients–two of them fairly exotic–working in equal parts to create perfect harmony.
I first experienced this drink last summer, when the recipe initially caught my attention. Later, I found out that it’s on the specialty cocktails menu at the Zig Zag Cafe, and since then I’ve been allowing myself the luxury of having Murray make them for me. From what Chris says over at Boston Cocktails, apparently the Last Word is getting around, showing up on the cocktail list at B-Side Lounge. And according to an old post on eGullet’s Fine Spirits & Cocktails Forum, Pegu Club in New York offers a variation on the Last Word, subsituting rye for the gin and lemon juice for the lime juice. That’s a great version as well, but for depth and complexity of flavor matched up with an elegant look in the glass, it’s hard to beat the Last Word.
Last Word
- 3/4 ounce gin
- 3/4 ounce lime juice
- 3/4 ounce green Chartreuse
- 3/4 ounce maraschino liqueur
Shake well with ice and strain into chilled cocktail glass. Shut up and drink.
Posts
[…] It’s not in most guidebooks, even the encyclopedic Trader Vic’s. Thankfully, Paul at Cocktail Chronicles comes to the rescue. I urge you to go read his post for the history of this long-forgotten Prohibition-era drink (that’s half the fun), but for convenience I’ll reproduce the recipe: The Last Word […]
I have to say, I was skeptical about the amount of maraschino. While maraschino plays very well with lime (e.g., El Floridita Daiquiri), I have always felt the need to under pour its proportion relative to recipes, because even a small amount carries a big flavor.
All of this being said, I made the Last Word to the recipe’s proportions, and it is fantastic! Wow, perfect timing to go into the summer cocktail rotation.
Thanks!
I really can’t say enough good about the Last Word; the intricate array of flavors is nearly overwhelming balanced.
Paul, I noticed that you have bombay in your picture. Is that your workhorse gin?
I’ve been using Gordon’s as mine for some time now and only breaking out others for gin and tonics and martinis (granted, Gordon’s worked surprisingly well in my cocktail chill experiment).
Recharge,
I completely agree. I had a friend taste the drink and guess its contents, and maraschino was the third ingredient he named! I wonder what other intensely flavored liquors can balance each other out like Chartreuse and maraschino liqueur?
It’s amazing that the Last Word works so well, considering it’s half liqueur (and two strongly flavored liqueurs, at that). There’s a weird synchronicity between the maraschino and the Chartreuse, where each seems to cancel out the other’s overwhelming qualities without drowning out the essential flavor.
Bombay (original, not Sapphire) is my usual go-to gin for mixing. I think it has a nice, rounded flavor without any one characteristic hanging out there too much, so you can taste gin in the cocktail without tasting ONLY gin in the cocktail.
There are exceptions, of course–for drinks such as martinis, where the gin flavor is more up-front, I prefer the round, citrusy taste of Plymouth or the soft florals of Hendricks. I’ve found Gordon’s to be too monochromatic, with too assertive a juniper taste, for a lot of cocktails, though I’ll occasionally use it in something such as a rickey or a Tom Collins, in which the gin flavor is so subdued by the other ingredients that a gin like Plymouth or Bombay would be completely lost in the mix.
Recently, when drinking in a bar, I’ve taken to ordering martinis as my first cocktail of the evening, asking for a different gin each time (though I think I went back to Old Raj a couple of times, it was so tasty), to gain a better understanding of each product. A pleasant, and effective, educational tool.
I just mixed up a Last Word, and I’m still amazed at how all these intense ingredients work together. I wish more cocktails of this caliber were easily accessible.
[…] Last Word […]
[…] was originally introduced to this fine drink by Paul Clarke over at Cocktail Chronicles. My impression of the drink hasn’t changed much since my original comment on his post: […]
[…] It’s cool seeing something come from concept to plate. Also made by me was a take on the Last Word cocktail, form of boozy syrup and lime […]
[…] is ironic that a drink called the Last Word has resulted in endless discussions on cocktail blogs all over the net. Attempting to knock the Aviation off the internet cocktail […]
I just recently ordered the ingredients (Green Chartreuse and Maraschino Liqueur) to make this “intriguing” drink. They arrived today and then I discovered I didn’t have any limes. (Off to the store!)
The limes were small so I squeezed one to let it be the deciding measure for the equal portions of ingredients. The drink was truly a masterpiece of mixology; such a complex aroma and diverse contrasting of flavors. And I so much appreciate the even proportions of ingredients making it so easy to make as small or big a drink as meets to occasion and also easy to “tweak” to portions to one desire.
A perfect cocktail of significant interest. Enjoy!