I have to say I am intoxicated by the whole "going green" thing that is apparently the thing to do right now. I thought I would actually have to change my life and my way of interacting with the outside world. Turns out the only interacting I had to do was with the guy behind the counter at my local liquor store, and he's a pretty nice guy who was only too eager to help me be a better human. And the biggest change in my world is a more well stocked home bar. Sustainability has never felt better.Turns out the Last Word cocktail is a pre-prohibition drink that was reborn (according to this article in The Seattle Times) just up I-5 from Portland by Murray Stenson at the Seattle bar Zig Zag Café. Stenson discovered it an obscure 1951 cocktail book called "Bottom's Up" by Ted Saucier. Since Stenson put it on his menu it has washed across bars all over the country. It is definitely one of my new favorite ways to get my glow on. It's intense, with the sweetness that many old school cocktails have, yet the lime juice component is the perfect counterbalance to keep everything in check. A beautiful light green color also makes this, for me, the ultimate spring sipper. A little too heavy for hot weather imbibing, this is a perfect transition cocktail between the Manhattans of winter and the G&T's and margaritas of summer.
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The Last Word Cocktail
serves 1
ingredients:
1 ounce gin
1 ounce lime juice
1 ounce green Chartreuse
1 ounce maraschino liqueur
method:
Shake with ice and strain into a cocktail glass.
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one year ago today @ E.D.T.: cocktail capers at PDX's Teardrop Lounge!
4 comments:
You need bigger glasses! A 2 oz cocktail is hardly worth the effort of lifting the shaker.
I agree....I forgot to change the recipe when I posted it. Consider it corrected!
Easier to remember with whole numbers, as well. Us Portland drinkie/foodie types have to stick together.
amen to that!
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