The Last Word: The Quintessential Speakeasy Cocktail

The Last Word holds a reputation among bartenders and cocktail connoisseurs as a drink for those in the know. The primary reason for this perception is its use of green chartreuse, an herbal liqueur with a lore-riddled history. Made with a centuries-old secret recipe, Chartreuse is a popular-if-rare distillation of 130 ingredients. It’s produced by a monastic order in the Carthusian Mountains of France. No more than three people know the full recipe at any given time. In addition to its storied past, Chartreuse is a distinctly herby and complex liqueur, with a prominent note of anise. This unique flavor is the backbone of the Last Word, making it the ideal moody, herbal, sweet, and tart cocktail. 

According to the Difford’s Guide, the Last Word originated at the Detroit Athletic Club as early as 1916, and remained popular even through prohibition. The faded green color topped with dark, saturated maraschino cherries make the Last Word a quintessential speakeasy cocktail. Seattle’s ZigZag cafe is credited with reviving the Last Word’s popularity in the early 2000s. Locally, the drink featured for a time on the Commodore menu. The Fountain Room on Mass Ave also serves the classic cocktail.

The drink recipe as it appears in the 1951 cocktail book Bottom’s Up! is below. The recipe is simple, a cocktail built in four equal parts. 

• 1/4 dry gin
• 1/4 maraschino liqueur
• 1/4 green chartreuse
• 1/4 lime juice
• Ice

Build in a shaker and strain into a cocktail glass. Garnish with maraschino cherries.