The Last Word, according to Ted Saucier, was created in the early 20th century in Detroit. The first mention of it is being served at the Detroit Athletic Club (where it is still served by the way!) the drink made its way to New York thanks to a vaudeville actor and remained popular until World War 2. After the war though the drink fell off the map, forgotten until “rediscovered” in the early 2000s by a bartender at the Zig Zag Cafe in Seattle. From there it spread across the country and inspired other cocktails, the most famous being the “Final Ward” which swaps out the gin for rye whiskey and the limes for lemons.
One part gin
One part lime juice
One part green Chartreuse
One part maraschino liquor
Fill shaker with ice. Add all ingredients. Shake well. Strain into a chilled cocktail glass.
The Last Word is an interesting cocktail, equal parts of three liquors and lime juice. One is herbal, one is sweet, one is sour, and one is pungent. Looking at the recipe you wouldn’t think it would work. It SHOULDN’T work. This cocktail is a mess. Yet, it does. It’s a perfectly balanced drink. Sharp and contrasting flavors combine into a lovely drink that goes down smooth and is easy on the eyes. Cheers!
Le Fizz seemed like the perfect spring cocktail. Limes, elderflowers, some vodka all with a little fizzy. Light and easy. Just the thing you need to start a hectic week and to end an simple weekend.
1 1/2 oz. vodka
1 oz. elderflower liqueur
3/4 oz. fresh lime juice
2 oz. soda water
In a cocktail shaker, mix together vodka, elderflower liqueur and lime juice. Add ice, cover and shake vigorously. Pour into Collins glass or champagne flute. Top with soda water. Garnish with lime.
This was good. I think, depending on the size of the Collins glass, I might want to make it a double in the future. The recipe above worked but it was a little light on flavor. I will admit though that while sipping this I wished I had a poolside to be sitting at instead of getting ready for work…
It’s been unseasonably warm this month. This weekend the weather got into the high eighties! That isn’t very hot, it’s downright pleasant, but it isn’t the weather I normally associate with March but with the May or June. With the weather as warm as its been I didn’t see any reason to wait until the Summer to start making summer drinks. I also happened to have some bananas that were getting ripe and so I started looking for something that would be cool, refreshing, and have some bananas in it. I found Anna’s Banana
2 oz. vodka
1 oz lime juice
1 tsp. honey
Slice banana and put into blender. Add vodka, lime juice, and honey to blender. Add cracked ice to blender and blend on medium for about 10-15 seconds. Serve in a chilled white wine glass. Garnish with lime wedge.
Anna’s Banana was cool and refreshing. It was also very smooth. There isn’t much more I can say about it though. It hardly had any taste at all. I might have put in too much ice or not enough honey? I did notice that when I pored the drink out of the blender there was honey below the blender blade. In the future I think I will use honey simple syrup instead of pure honey; I think it would blend better. For my first blended drink this was kind of a bust. I’m hoping future cocktails will be more noteworthy!
I’m starting to see a lot of fruit on the citrus trees around town. I’m considering making a map of Davis that highlights all the best spots to glean fruit from people’s yards. All the oranges, limes, and lemons got me thinking about sours. And I had all this whiskey lying around…
Simple Whiskey Sour
1 1/2 oz. Whiskey
2 tsp powdered sugar
Juice lemon and lime. Combine whiskey, juice, and powdered sugar in a shaker full of ice. Shake. Strain into a old fashioned glass. garnish with lemon wedge or wheel.
This is not a real whiskey sour, as it lacks egg white and cheats on the simple syrup part. I don’t know if I had a pair of really strong lemons or I didn’t add enough powdered sugar but my drink was sour. Really, really sour. I was unprepared for the sour. Definitely made pucker faces while drinking it. That isn’t to say it wasn’t good, just to say that bar made whiskey sours are a sad, sad, imitation of the almost real thing. Future whiskey sours will probably have a little more sugar in them.