![]() Using it in place of gin ratchets up the flavor complexity a few more notches. Mezcal's fruity campfire qualities mesh with Chartreuse and maraschino like a dream. Here are a couple riffs that are tried and true:Īn very easy, and very successful variation from Phil Ward (hence the name) that swaps in rye for gin and lemon for lime, the proportions are all the same. Finding a combination that works is a bit of a trail and error process. A good approach is to substitute like-mined ingredients, spirt-for-spirt, liqueur-for-liqueur. The Last Word's uniqueness has inspired countless variations in cocktail bars across the land (it doesn’t hurt that the name lends itself to modification as well: “Final Word” “Latest Word” “Another Word”, etc.). But because the drink's specific ingredient pairing is the main reason it works so well, reworking it is not quite as easy as it is with some drinks. Not only do the Chartreuse and maraschino neutralize one another’s potency, but they harmonize in such a way that a new, more dynamic flavor is created that is greater than the sum of their (equal) parts. But that’s just another trick up the Last Word’s sleeve. You’d rarely see more than ½ oz of either called for in a recipe, but the Last Word has ¾ oz of both! Even now the recipe doesn’t look right to me. New Scientists popular Last Word series gives readers the opportunity to answer each others questions about everyday science phenomena. In particular, Green Chartreuse - a french herbal liqueur, and maraschino - a pungent Italian cherry liquor, are known for their propensity to overwhelm other flavors, which is why they are typically employed sparingly. Three of which - Green Chartreuse, maraschino and gin - have quite assertive flavors. Instead of the traditional 2 ounces of base spirit supported by a cast of components at smaller quantities, each of it’s 4 ingredients share the load with equal measurements. While the Last Word would generally be considered a sour style cocktail, it’s recipe is a tad unconventional. I also recommend shaking for a tad longer than usual to create more dilution to avoid any risk of the drink being cloying. The traditional recipe calls for just lime juice, but I think splitting that with lemon levies the intensity and harmonizes the ingredients a bit more. ![]() It's one of the first drinks I suggest to people who are looking to try something new. ![]() While its flavors are surprising and unusual, but not weird. More details on it's twisted history can be found here. This quirky little cocktail hails back to 1916, though it didn’t make it’s way into a cocktail book until 1951 (Ted Saucier's "Bottom's Up!") and even then it took several more decades to reach the level of popularity it had always deserved. It is sharp, bracing, with strong herbaceous flavors that walk right up to the line of being too intense but, instead of crossing it, settle comfortably into intriguing and delicious territory. If you’ve never had one before, the Last Word is unlike anything you’ve ever tasted.
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