Last Word
An equal-parts gin cocktail with green Chartreuse, maraschino liqueur, and lime juice. It is tart and moderately sweet, with moderate strength at about 17% ABV.
Also in Death & Co: Modern Classic Cocktails, with a different recipe →5

Shake with ice and strain into a chilled coupe
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Volume174 ml
Strength17% ABV
Alcohol30 ml (24 g)74 ml of vodka (40%)2.5 shots (of 30ml)
Sugar12 g (7.1%)3 sugar cubes
Acidity0.76%
Sweet vs sourBalanced
Ted Saucier, “Bottoms Up” (1951)
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- Same: Gin, maraschino and .75 oz citrus juice, shaken and strained into a chilled coupe.
- Different: 2 oz gin instead of .75 oz; lemon juice instead of lime; crème de violette instead of Chartreuse; .5 oz maraschino.

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Muddled green pepper and agave syrup instead of maraschino, plus less Chartreuse, make it more vegetal and less cherry-herbal, with tequila adding agave notes.
- Same: Gin, Green Chartreuse and .75 oz lime juice, shaken.
- Different: 1 oz each of tequila and gin; muddled green pepper and agave syrup instead of maraschino; .25 oz Chartreuse; served over ice in a Collins glass.

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- Same: Lime juice and maraschino liqueur, shaken into a chilled coupe.
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- Same: Gin and Chartreuse, shaken and strained into a chilled coupe.
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Cynar and Strega instead of Chartreuse and maraschino make it more bitter-herbal and anise-forward, with muddled grapes adding fruitiness.
- Same: Gin and lime juice, shaken and strained into a chilled coupe.
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A genever and pear brandy cocktail with crème de violette, maraschino liqueur, lemon juice, and pineapple juice. It is lightly tart, balanced in sweetness, and moderate in strength at about 15% ABV.
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