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Alas, the Last Word was mentioned in passing, just not especially favorably: > It’s honestly inspiring that the monks refuse to see their earthly purpose as sa
by callahad 4y ago
Alas, the Last Word was mentioned in passing, just not especially favorably:
> It’s honestly inspiring that the monks refuse to see their earthly purpose as satisfying the demands of some knucklehead mixologist doing his little riff on the Last Word at some lame speakeasy in some third-tier city.
Which is a shame, because it is a fantastic cocktail.
- deleted 4y ago[deleted]
- smcl 4y agoI'm quite amazed by the concentration of ugly opinions the author managed to squeeze into one relatively short sentence! I thought cocktails were meant to be fun, that they were meant to be riffed on and explored. I guess if you're from a "third rate" city that doesn't apply.
- starkparker 4y agoConsidering the author's occupation (author of acerbic, often self-deprecating liquor-related books), location (Philadelphia), and the article's recipes (which include the Bijou, a Last Word contemporary that's also an equal-parts gin and Chartreuse cocktail garnished with a cherry), I suspect that passage is at least a little tongue-in-cheek. Also considering that this is a subscription newsletter, I suspect his audience also suspects that, and this audience doesn't. Anyway, Wilson's 2009 thoughts on the Last Word:[1] > Over the years, I've championed Chartreuse in drinks such as the Bijou (equal parts Chartreuse, gin and sweet vermouth with a dash of orange bitters) and the Scofflaw (Chartreuse, rye whiskey, dry vermouth and lemon juice), and maraschino in drinks such as the Aviation (maraschino, gin, lemon juice and a dash of creme de violette) and a frothy alternative to the margarita called a Prado (in which maraschino replaces Cointreau). > But perhaps the finest use of both liqueurs is together in the Last Word. This is a Prohibition-era cocktail invented at the Detroit Athletic Club and resurrected a few years back by Murray Stenson at Seattle's classic-cocktail haven, the Zig Zag Cafe. Its fame has spread as far and wide as the classic-cocktail movement itself, spawning numerous variations. > With the huge, bold flavors of Chartreuse and maraschino mixed with gin and lime, the Last Word is definitely not a poolside drink, and definitely not for the appletini crowd. It's a thinking person's drink. A drink with a swagger. 1: https://www.washingtonpost.com/wp-dyn/content/article/2009/07/28/AR2009072800436.html https://www.washingtonpost.com/wp-dyn/content/article/2009/0...
- JumpCrisscross 4y ago> if you're from a "third rate" city that doesn't apply Third-tier, not third rate. And I’d argue it’s tier two cities which fuck up their cocktails and wine lists most passionately. Go to Bisby or Enniscorthy and they’ll pour a great, simple drink and tell you to kindly fuck off if you order something they don’t know. Order an aviation or Gibson in Manhattan or Palo Alto, and you’re likely to be treated well. But try the same in Phoenix or Aspen, and god knows what saccharine nonsense even a gin and tonic will arrive as.
- deleted 4y ago[deleted]
- kevinmchugh 4y agoIt's the riffs they're knocking, not the last word itself. There's bad riffs out there!
- tptacek 4y agoThey're a bit of a cliche, they're too sweet, and they have sort of a reputation as a quick way to get your date drunk. It's a gateway cocktail that's dead easy to make, so dissing on them is also a way to be snooty. If you're sad about Last Words getting expensive, just switch to Paper Airplanes.