15 Tropical Cocktails That Will Make You Forget All About Winter
Even though spring is just one week away it still feels like it's the middle of winter. It's hard to imagine there won't still be snow on the ground by the time April rolls around.
I've got the perfect antidote to help you forget about all of that — fun and bright tropical cocktails. Complete with umbrellas. From rum punch and piña coladas to Mai Tais and margaritas, these 15 cocktails will make you forget all about the snow that's piled up outside your front door.
The sweet taste of pineapple and coconut are the fast track to daydreaming about white sand beaches, turquoise blue water, and bright sunny days. We might not be living that dream, but sipping on one of these cocktails is the next best thing.
Pineapple and Coconut Cocktails
- Piña Sunrise Cocktail from Katie at the Kitchen Door
- Piña Colada on the Rocks in a Pineapple from Cooks with Cocktails
- Pineapple Coconut Martini from The Framed Table
- Fresh Pineapple & Passion Fruit Mojito from Simply Delicious
- Vanilla Pineapple Margarita from Pineapple and Coconut
- Jalapeño Margarita from Show Me the Yummy
And, if you prefer something with sweet tropical fruits like (hello, guava!) and bright colors, we've got that too. Want a cocktail with a little more oomph? Try the painkiller. And if you just can't decide, go for two drinks in one by swirling sangria into your frozen margarita. Whatever you chose, just don't forget the umbrella in your drink!
Bright and Fruity Cocktails
- Tropical Rum Punch from Spache the Spatula
- Mai Tai from Pastry Affair
- Guava Margarita from Confections of a Foodie Bride
- Blue Hawaii from Creative Culinary
- The Painkiller Cocktail from Shutterbean
- Rum Orange Swizzle from Jelly Toast
- The Floridita from Honestly Yum
- Boozy Watermelon Coconut Refresher from A House in the Hills
- Sangria Swirled Frozen Margaritas from Dessert for Two
Tell us about your favorite cocktail, or the number one way you put winter out of your mind!
Submit a story
Got a tip, kitchen tour, or other story our readers should see?
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15 Tropical Cocktails That Will Make You Forget All About Winter
Even though spring is just one week away it still feels like it's the middle of winter. It's hard to imagine there won't still be snow on the ground by the time April rolls around.
I've got the perfect antidote to help you forget about all of that — fun and bright tropical cocktails. Complete with umbrellas. From rum punch and piña coladas to Mai Tais and margaritas, these 15 cocktails will make you forget all about the snow that's piled up outside your front door.
The sweet taste of pineapple and coconut are the fast track to daydreaming about white sand beaches, turquoise blue water, and bright sunny days. We might not be living that dream, but sipping on one of these cocktails is the next best thing.
Pineapple and Coconut Cocktails
- Piña Sunrise Cocktail from Katie at the Kitchen Door
- Piña Colada on the Rocks in a Pineapple from Cooks with Cocktails
- Pineapple Coconut Martini from The Framed Table
- Fresh Pineapple & Passion Fruit Mojito from Simply Delicious
- Vanilla Pineapple Margarita from Pineapple and Coconut
- Jalapeño Margarita from Show Me the Yummy
And, if you prefer something with sweet tropical fruits like (hello, guava!) and bright colors, we've got that too. Want a cocktail with a little more oomph? Try the painkiller. And if you just can't decide, go for two drinks in one by swirling sangria into your frozen margarita. Whatever you chose, just don't forget the umbrella in your drink!
Bright and Fruity Cocktails
- Tropical Rum Punch from Spache the Spatula
- Mai Tai from Pastry Affair
- Guava Margarita from Confections of a Foodie Bride
- Blue Hawaii from Creative Culinary
- The Painkiller Cocktail from Shutterbean
- Rum Orange Swizzle from Jelly Toast
- The Floridita from Honestly Yum
- Boozy Watermelon Coconut Refresher from A House in the Hills
- Sangria Swirled Frozen Margaritas from Dessert for Two
Tell us about your favorite cocktail, or the number one way you put winter out of your mind!
Submit a story
Got a tip, kitchen tour, or other story our readers should see?
Schach-Delikatessen; ein Züge-Cocktail aus dem Reich der 64 Felder.
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Ein cocktail
Molecular Mixology Overview
The scientific equipment, techniques and know-how of molecular gastronomy, generally applied to food, have been quickly adopted by chefs and mixologists to create interesting cocktails. Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. (get mixology recipes)
Bartenders and chefs leading the molecular mixology movement have created incredible cocktails and drinking experiences. Cocktail spheres that explode in the mouth, cocktail caviar, edible cocktails, multi-color layered cocktails, cocktails that resemble lava lamps, cocktails with foams and bubbles, cocktails infused with surprising
Mixologists who work at molecular gastronomy restaurants are fortunate to have easy access to the expensive equipment used by the chef. But a lot can be done with reasonably priced tools in almost any bar and at home if you have patience and a little extra time to dedicate to the cocktail preparation. Molecular mixology equipment ranges from simple blowtorches to vacuum chambers, ISI Whips, sous vide machines, cotton candy makers, liquid nitrogen, rotary evaporators and dehydrators. You can easily get started with our Molecular Mixology Kit.
Molecular cocktails were first created by molecular gastronomy chefs such as Ferran Adria and Heston Blumenthal but the trend was quickly adopted and taken to the next level by pioneer mixologists such as Tony Conigliaro, who has collaborated with Heston Blumenthal, Eben Klemm, Eben Freeman and Angel Chocano.
Cocktail Spheres - Spherification
Cocktail Gels (or fancy Jell-O shots!)
At Craft restaurant in Los Angeles, pastry chef Catherine Schimenti serves jelly cubes of Prosecco, simple syrup and vanilla bean seeds.
Molecular mixologist Eben Freeman, of Tailor restaurant in New York City, is a pioneer in creating molecular cocktails. Freeman makes a trio of edible cocktails that is delicious! Cuba Libre Gelatin Square, Ramos Gin Fizz Marshmallow and White Russian Breakfast Cereal.
The Cuba Libre Gelatin Square is made by mixing rum and coke with gelatin. Once set, the gelatin is cut into cubes and served on a lime chip. The lime chip is made by freezing a whole lime, it is then cut with a meat slicer into very thin slices which are then dipped in syrup and dried in a dehydrator until crispy.
Learn more about making Cocktail Gels.
Hot Infusion Siphon
Molecular mixologists are using the incredible Hot Infusion Siphon to make hot cocktails at the table. Hot infused drinks are becoming a very creative alternative to experiment unique combinations of flavors and with this device your guests will be impressed with the most interesting infusion process they have ever seen.
Hot cocktails are perfect for cold winter nights. Check out our delicious Hot Infusion Siphon Cocktail – Lavender, Galangal, Jasmine. With a base of gin, this concoction is infused at the table with jasmine tea, lavender, galangal (ginger family), lemongrass and lemon peel. Watch the video below and see the Hot Infusion Siphon in action!
Cocktail Marshmallows
The Ramos Gin Fizz Marshmallow of Freeman's edible cocktails trio (photo below) is made with a traditional Ramos Gin Fizz recipe (gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water) plus some additional sugar and gelatin, then whipped and baked to make the marshmallows. The marshmallow squares are then tossed in juniper sugar (juniper berries ground in a spice grinder).
Infusing Solids and Dehydrating Cereal
The White Russian Breakfast Cereal of Freeman's edible cocktails trio (photo above) is made by tossing Rice Krispies in Kahlúa liquor, then dried in a dehydrator. This process is done twice to add more Kahlúa flavor to the cereal. The Kahlúa krispies are served in a bowl and chilled “vodka milk” is added. The vodka milk is a mixture of half and half with some sugar and, of course, vodka.
Other examples of molecular cocktails that fall in this category are sugar cubes infused with spirits and compressed fruits infused with alcohol such as watermelon with soju topped with sesame seeds and cantaloupe compressed with Champagne topped with Prosciutto.
Paper Cocktails
Powdered Cocktails
Molecular mixologist Eben Freeman also serves powdered cocktails. He makes dehydrated rum and coke by mixing cola-flavored popping sugar with rum powder. I guess this has no alcohol content so maybe we should call it powdered virgin cocktail.
Whiskey, Wine and Cocktail Gums
Molecular mixologist Freeman has also jellied gin and tonic and has served it on lime chips and sprinkled with "tonic" powder. The “tonic” powder, which adds fizz to the edible cocktail, is a mixture of baking soda, citric acid and powdered sugar. Molecular gastronomy Chef Michael Han serves gin and tonic gums in his Singapore restaurant. The gum is served on a cold stone and the diners are told to place the gum on the tongue and let it melt in the mouth.
Cocktail Popsicles
Bar Nineteen 12 also converts cocktails into ice pops. Colorful martini Popsicles of various flavors including apple, watermelon and sour cherry or like these Limoncello and Raspberry Whiskey Sour Popsicles published in Chilled Magazine.
Frozen ‘Nitro’ Cocktails
Flavor Changing Cocktails
Pioneered by chef Homaro Cantu, this technique is used by molecular mixologists to offer guests a flavor-tripping experience with cocktails using a curious little berry called a miracle berry or miracle fruit. The flavor tripping cocktails and dishes at his modernist restaurant iNG are incredible. A "gin and tonic on the rock" is served in an Erlenmeyer flask with lime juice ice on the outside as you can see in the picture below. Under the influence of a miracle berry, the cocktail changes into a Sloe Gin Screw. At iNG, a Hot Toddy morphs into an alcoholic Arnold Palmer and a Margarita into a Tequila Sunrise. Learn more about Flavor-Tripping here.
Fruits or Vegetables Filled with Cocktail Gel
Molecular gastronomy chefs have transformed classic cocktail into an edible cocktail by hollowing a fruit, filling it with a cocktail gel and garnishing it with bitters pudding, micro herbs or citrus zest. Mixologist Jamie Boudreau serves a cocktail in cored cherry tomatoes filled with a gel of gin, Tabasco, Worcestershire sauce and salt.
Suspending Solid Elements in Liquid
Another molecular mixology technique developed by Chef Ferran Adria is to suspend solid elements in liquid to create visually stunning cocktails and drinks. Xanthan Gum is used to thicken the liquid to maintain elements in suspension in a drink without sinking. One of his creations is White Sangria in Suspension with herbs, fruit and spherical caviar suspended in the sangria mix. See recipe of our version of Sangria in Suspension here.
Color-Changing Cocktails
Add a twist to your cocktails with butterfly pea flowers! These magical blue flowers, commonly used in Thailand, have a distinct bright blue color that can be used for food coloring. What is special about the intense blue extract from these flowers is that it changes to purple and pink with a citrus squeeze. See recipe of our Color Changing Gin & Tonic w/ Blue Ice
Serving Cocktails in Hollowed Fruits and Vegetables
Spirit Granité
Eddie Perez, the Foundry mixologist in Hollywood, created a cocktail served in a spoon with granité of pear vodka mixed with finely grated dehydrated maraschino cherries, topped with pearls of Champagne gelée and fresh Champagne grapes that have been peeled and marinated in Drambuie, sprinkled with lemon and lime zest.
Foams, Airs and Bubbles
Cotton Candy
Layered Cocktails
Layered cocktails do not create new textures or flavors but make a beautiful presentation. Layered cocktails were made before the term molecular mixology existed but this technique is still used today by molecular mixologists so I decided to include it.
To create layered cocktails, each ingredient is carefully poured into a glass or carafe starting with the densest liquid first and progressing to the least dense. The Cocktailmaster device can be used to make a 7 Layer Hurricane with multiple juices and types of rum. Get your Cocktailmaster from our store and create your next signature cocktail or dish.
Infusing Spirits with New Flavors
Distilling Ingredients at Low Temperature
Unusual Flavor Pairings
Molecular mixologists also rely on the scientific method of flavor pairing to find odd new combinations that taste ridiculously good and make you wonder why mankind didn’t discover them before. The scientific method of food pairing was most famously applied by Heston Blumenthal, chef of The Fat Duck, and is based on the principal that foods combine well with one another when they have similar molecular compounds in common. FoodPairing.com is a great website to find the molecular profiling of hundreds of ingredients to help you inspire and create the next revolutionary molecular mixology cocktail. These are a few innovative creations using this technique:
- Rum, raisings and hazelnuts
- Rum Havana Club 7 Anos, Darjeeling tea, Lime, Grapefruit and Cardamom
Smoking and Aromatizing
Flavored Ice
Eat-and-Drink Cocktails
do you have any idea how paper cocktails are made? Aside from Freeman’s version, I have also heard Ryan Moore makes edible paper gin by applying heat to cellulose and gin. Do you know which method of applying heat is needed to create these paper cocktails? It would be very nice if you can do a writeup on this. Thankyou!
Probably using a dehydrator but I am not 100% sure. I will publish an article as soon as a I am able to experiment with it.
Thank you! I will give the dehydrator a shot. Cheers and looking forward to your post!
How to make coca cola foam! Just can’t get it right.
well whan I whas a kid. I just to put is-crem in may cola. than you gett sastainabal foam. not hi teck but….
kate wat ingridents and method are u using
Great post and excellent pictures… Just please stop calling the chefs “molecular gastronomy chefs.” Several of the mentioned chefs have been on record saying that they hate that term. They want to known as world class chefs (which they all are). “Molecular Gastronomy Chef” suggests that they are science-y and don’t care about the food itself.
Avant Garde or Modernist are more appropriate terms for what these outstanding chefs do. Modernist techniques are used to enhance the cuisine. The chefs do not base their cuisine around modernist techniques.
For example, when Chef Adria first created the spherifed olive, he created the technique as a way to enhance the experience of tasting an olive. At its core, the spherifed olive is derived from the traditional tapa of olives. Chef Adria the highest quality olives to produce the purée that’s turned into a sphere.
who cares they are what they are, they do what they do, molecular gastronomy combined with the skills they have as a chef, they are still chefs. Its like saying a french chef doesn’t like being called a french chef because it suggests they are all about France and do not care about the food itself? So why would i call them avant garde or modernist?, is it because they sound fancier?, when molecular gastronomy describes the main set of techniques they employ when cooking. i think Heston Blumenthal refers to it as “good old-fashioned cooking with a bit of science thrown in for good measure.”
hey how are you i am trying to make a drink i love those drinks at the sugar factory in vegas i just want to know how do i make my drink smoke like the ones there i think its like some powdered stuff right?
I think you are referring to cocktails made with liquid nitrogen, correct? This is very dangerous to make at home if you don’t have adequate training.
It’s not liquid nitrogen. It’s a powdered dry ice that they pour into the drink right before they add the juice. It will make your drink smoke for about 30 minutes. They also use it at the Rio Hotel to make their Witch Doctor drinks, in the VooDoo Lounge! Normally it should go under the original ice, but in Vegas, they put it on top right before the juice.
The parks and recreation episode said it best…. sometimes there are wrong ways to consume alcohol
Vodka served in a flash of light!
its better than that new thing the kids are doing and sticking vodka up there ass
I had a molecular chocolate martini. It had these little round clear things on top. It was at a resort, so I doubt if it were caviar. What might it have been?
It looks like some liquor caviar. Maybe Godiva White Chocolate caviar?
Thanks for your answer.
Could also have been some type of tapioca pearls
quantum chef is the best, I learn a lot of thing from this site and willing to learn more
Thank you! Glad you like it!
Subject: Re: New comment posted on Molecular Mixology – Gels, Paper, Caviar and more!
Dear Quantum chef,
Do you know any catering companies that do private events using these technique on the west coast?
Sent from my iPad
Do you have any suggestions on how to make alcoholic strawberry laces?
try to find out how to make agar agar spaghetti……from there you’ll need to add liquor and tweek the amount of agar the spaghetti will need. wish you luck
Would you know anywhere where I could buy some moulds so I could make some whiskey bottle shaped jells?
can anyone tell me how to get this items? i’m from Philippines. thanks :3
We ship to the Philippines so you can purchase from our online store.
How to Make a Moscow Mule
And its delicious cousin, the Kentucky Mule.
The Moscow Mule, despite its name and main ingredient, doesn't hail from Russia. It's a red-blooded American cocktail, cooked up in Manhattan in 1941 by three men in the beverage industry: one a distributor, one a maker of ginger beer, and one a maker of vodka. They wondered what it would taste like to add two shots of vodka to ginger beer and a squeeze of lime. It tasted good. Thus the Moscow Mule, named after their location at the Chatham Hotel, the birthplace of "Little Moscow," was born.
Or so the legend goes. The more likely story is that Wes Price, head bartender at the Cock'n Bull restaurant in Los Angeles, invented it while trying to clean out some dead stock from the restaurant's basement. Either way, it's a drink that, with its signature copper mug, has become extremely popular over the years. And luckily, it's one that's extremely easy to make.
- Squeeze lime juice into a Collins glass (or Moscow Mule mug) and drop in the spent shell.
- Add 2 or 3 ice cubes, then pour in the vodka and fill with cold ginger beer (not ginger ale, although what the hell).
- Serve with a stirring rod.
For those who like their cocktails with more of an American Southern vibe, or for those who just don't like vodka, the highly refreshing alternative to the Moscow Mule is the Kentucky Mule. It's made exactly the same as the Moscow version, only instead of 2 oz. of vodka, you use 2 oz. of bourbon. And, in a nod to its Kentucky cousin, you garnish it with a sprig of mint.
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What Does Mise en Place Mean in Cocktail Bars?
Increasingly complicated cocktails require increasingly complicated preparation behind the bar. Carey Jones takes a look at how bartenders have borrowed the concept of mise en place from chefs and clubs to speed things up—and keep them in place.
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It’s a principle that has long governed the workings of restaurant kitchens, treated with respect bordering on reverence: mise en place. Translated as “put in place,” it refers to a kitchen’s setup—laying out ingredients and tools for service, consistently arranged. A cook should know that the chopped garlic is next to the ginger, and should be able to reach for either without looking.
So too behind the bar, where orders come in just as quickly and precision is just as key. But the physical aspect is only half the story. Notions of structure and consistency are equally as important in a bartender’s mindset—or mental mise en place. In other words, mixing intricate drinks at top speed is part of it; projecting a sense of control, chatting with two regulars and keeping an eye on that lush in the corner is another.
Every bar, whether serving Jack and Cokes or $16 cocktails, has structure to its setup. In fact, the very concept of a well is a nod to mise en place: Stash your most-used bottles where they’re easiest to grab. But as cocktails get more elaborate, so does the setup behind the bar—from 20 garnish options to to keeping 40 cocktail recipes, or more, straight. And as running a craft cocktail bar increasingly depends on these elaborate systems of organization, bartenders have come to revere discipline as not only a sign of true professionalism, but cultural capital in the bar world.
Mise en place, as practiced behind today’s bar, has two clear influences. Increasingly, craft cocktail bars take inspiration from the kitchen, in methods of preparing and organizing innumerable ingredients and even—in the case of Chicago’s Aviary—hiring an expeditor. But the structure and layout required for knocking out drink after drink predates the craft cocktail renaissance.
A common complaint in the industry today is that complex drinks can take an inordinate amount of time to make, enough to frustrate a guest at the bar and dissuade her from returning. But as the craft cocktail movement continues to come into its own, bars are thinking critically about how to speed up the process. Having a successful bar, by today’s standards, isn’t just about making good drinks.
TJ Lynch, of Mother’s Ruin in New York, got his start at underground house music clubs in Baltimore. And while his drinks today are more sophisticated, the fundamentals of bartending, he says, haven’t changed. “Swapping out ingredients to make a more intricate drink—that’s the easy part. The mechanics are the same. It’s about efficiency of movement and prioritizing.”
Efficient movement requires literal mise en place, trusting that all things are in place and work can proceed as fluidly as possible—whether that means color-coding juices with electrical tape, storing beers label-out or alphabetizing your bitters. This is inextricably linked to a sense of mental mise en place; only when the environment is under control can a bartender maintain internal calm and clarity. So, how does one develop mental mise en place in an environment that’s inherently chaotic?
For Erick Castro of Boilermaker in New York City and Polite Provisions in San Diego, it’s about having the discipline to never deviate from your workflow. If a ticket with multiple drinks comes in, he lines up shakers in a consistent order and pours ingredients in the same order: juices, syrups, cordials, spirits. “So if someone’s waving at me, Hey Erick, I can’t find my credit card, I can deal with that situation and know where I am when I come back.”
The more ironclad each routine, the more a bartender can interact with guests. “You need to have the discipline to build those habits when it’s slow,” he says, not when it’s busy. “Too many guys get sloppy when it’s slow, and think It doesn’t matter, I’ll do everything right when it picks up. But then you don’t have the muscle memory, and you can’t get in the right frame of mind.”
A common complaint in the industry today is that complex drinks can take an inordinate amount of time to make, enough to frustrate a guest at the bar and dissuade her from returning. But as the craft cocktail movement continues to come into its own, bars are thinking critically about how to speed up the process. Having a successful bar, by today’s standards, isn’t just about making good drinks.
There’s no clearer example of this than the Dead Rabbit in Manhattan, which has more than 72 drinks on its list at any given time and devotes a great deal of energy to bar setup. “The way the bar tools hang, the lineup of bottles—everything has a place,” says Pam Wiznitzer, one of Dead Rabbit’s original bartenders. “For one bartender, there are 180 or 190 bottles you can touch. But it doesn’t seem like that many because it’s done with such a smart method.” Tinctures and modifiers are arranged in alphabetical order; tool placement is standardized down to the angle each barspoon tilts in its jar. While many bars would find this overkill, the Dead Rabbit wears its anal retentiveness as a badge of honor.
Perhaps the only bar in the country that rivals Dead Rabbit in the complexity of its mise en place is Aviary in Chicago, from Grant Achatz and Nick Kokonas, also behind acclaimed restaurants Alinea and Next. “We have five stations set up, like stations in a kitchen, and everything you need is right there: all your mixers, any ice, herbs, garnishes you need,” says Aviary’s head bartender, Charles Joly. Aviary also employs an expeditor, someone who, in a kitchen, is charged with calling out orders, keeping the workflow running smoothly and helping pull together the final product—a common role in a restaurant that’s all but unheard of in a bar.
Like its four-star sister venue restaurants, Aviary clearly aspires to be a four-star bar: exacting in its standards, imaginative in its cocktails, limited in its volume. The notion of a four-star bar, and the notion of a truly high-volume sophisticated cocktail bar, like Dead Rabbit, are still relatively new ones. But while they’re superficially dissimilar, in both cases mise en place enables them to achieve these goals.
What’s more, the craftsmanship of today’s cocktails—the cheflike aspect of what bartenders do—has helped outsiders see the bar world as a professional place. And though the term “mixologist” makes some cringe, its purpose is clear: to distinguish accomplished career bartenders from amateur drink-slingers. But equally important is a tightly run ship that succeeds in hospitality as much as in mixology, building on the legacy of well-run bars that predate the cocktail boom. “Being a good bartender today is about being well-rounded,” says Lynch. “The mixology world and, well, the normal bartending world are finally coming together.”
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Carey Jones
Carey Jones is a Brooklyn-based writer with a focus on food, drink, and travel. She currently writes for Food & Wine, Travel & Leisure, Zagat, and many others, and is the former managing editor of Serious Eats.
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Mise en place has been practiced in every bar ever. Cocktail or not.
The Last Word
“This cocktail was introduced around here about thirty years ago by Frank Fogarty, who was very well known in vaudeville. He was called the ‘Dublin Minstrel,’ and was a very fine monologue artist.”
So wrote Ted Saucier in 1951 when introducing this drink in Bottoms Up. Saucier credits the drink to the Detroit Athletic Club, and if the bartender’s recollection is correct, that would place the Last Word as a Prohibition-era cocktail.
If that’s the case, then the Last Word is one of the finest cocktails to come out of that bleak period in American history. Four ingredients–two of them fairly exotic–working in equal parts to create perfect harmony.
Shake well with ice and strain into chilled cocktail glass. Shut up and drink.
46 Responses to The Last Word
[…] It’s not in most guidebooks, even the encyclopedic Trader Vic’s. Thankfully, Paul at Cocktail Chronicles comes to the rescue. I urge you to go read his post for the history of this long-forgotten Prohibition-era drink (that’s half the fun), but for convenience I’ll reproduce the recipe: The Last Word […]
I have to say, I was skeptical about the amount of maraschino. While maraschino plays very well with lime (e.g., El Floridita Daiquiri), I have always felt the need to under pour its proportion relative to recipes, because even a small amount carries a big flavor.
All of this being said, I made the Last Word to the recipe’s proportions, and it is fantastic! Wow, perfect timing to go into the summer cocktail rotation.
I really can’t say enough good about the Last Word; the intricate array of flavors is nearly overwhelming balanced.
Paul, I noticed that you have bombay in your picture. Is that your workhorse gin?
I’ve been using Gordon’s as mine for some time now and only breaking out others for gin and tonics and martinis (granted, Gordon’s worked surprisingly well in my cocktail chill experiment).
I completely agree. I had a friend taste the drink and guess its contents, and maraschino was the third ingredient he named! I wonder what other intensely flavored liquors can balance each other out like Chartreuse and maraschino liqueur?
It’s amazing that the Last Word works so well, considering it’s half liqueur (and two strongly flavored liqueurs, at that). There’s a weird synchronicity between the maraschino and the Chartreuse, where each seems to cancel out the other’s overwhelming qualities without drowning out the essential flavor.
Bombay (original, not Sapphire) is my usual go-to gin for mixing. I think it has a nice, rounded flavor without any one characteristic hanging out there too much, so you can taste gin in the cocktail without tasting ONLY gin in the cocktail.
There are exceptions, of course–for drinks such as martinis, where the gin flavor is more up-front, I prefer the round, citrusy taste of Plymouth or the soft florals of Hendricks. I’ve found Gordon’s to be too monochromatic, with too assertive a juniper taste, for a lot of cocktails, though I’ll occasionally use it in something such as a rickey or a Tom Collins, in which the gin flavor is so subdued by the other ingredients that a gin like Plymouth or Bombay would be completely lost in the mix.
Recently, when drinking in a bar, I’ve taken to ordering martinis as my first cocktail of the evening, asking for a different gin each time (though I think I went back to Old Raj a couple of times, it was so tasty), to gain a better understanding of each product. A pleasant, and effective, educational tool.
I just mixed up a Last Word, and I’m still amazed at how all these intense ingredients work together. I wish more cocktails of this caliber were easily accessible.
[…] was originally introduced to this fine drink by Paul Clarke over at Cocktail Chronicles. My impression of the drink hasn’t changed much since my original comment on his post: […]
[…] It’s cool seeing something come from concept to plate. Also made by me was a take on the Last Word cocktail, form of boozy syrup and lime […]
[…] is ironic that a drink called the Last Word has resulted in endless discussions on cocktail blogs all over the net. Attempting to knock the Aviation off the internet cocktail […]
I just recently ordered the ingredients (Green Chartreuse and Maraschino Liqueur) to make this “intriguing” drink. They arrived today and then I discovered I didn’t have any limes. (Off to the store!)
The limes were small so I squeezed one to let it be the deciding measure for the equal portions of ingredients. The drink was truly a masterpiece of mixology; such a complex aroma and diverse contrasting of flavors. And I so much appreciate the even proportions of ingredients making it so easy to make as small or big a drink as meets to occasion and also easy to “tweak” to portions to one desire.
A perfect cocktail of significant interest. Enjoy!
For me the Maraschino is too dominant. Try mixing one with less than the called for portion. As you ratchet it down, the Chartreuse comes through. Same for the lime.
[…] match a drink to your taste. Our table ordered a batch of Miller’s-based gin drinks–two Last Words, a Ramos Gin Fizz for Mr. Bromige, and a Negroni for me. (The best Negroni I’ve had. I wonder […]
[…] Clarke notes that this libation may have been created during Prohibition at the Detroit Athletic Club, making […]
[…] a once-obscure drink, the Last Word sure gets around. I first posted about it way back in ought-six, and since then a good chunk of the boozy blogosphere has also hailed this […]
[…] By jeffbowers Equal parts gin, Chartreuse, maraschino liqueur and lime juice, The Last Word bites your tongue and soothes your palate in equal proportion. It’s hard to describe the […]
Had my very first one yesterday and was well amazed. It now ranks high on the list of my favourite cocktails.
[…] was still early and our last night in town – he started us with his variation of The Last Word. The Last Word is a prohibition era cocktail, using equal parts of gin, Chartreuse, maraschino liqueur, and fresh lime juice. Hannah’s […]
I think the citrus-forward gins like Plymouth, (my workhorse) and Bombay get lost in this one. It really popped for me when I started using Tanqueray.
Can someone help me out here? I am failing to understand how a drink could have been created at the Detroit Athletic Club during prohibition. My natural assumption would be that Saucier’s “about thirty years ago” must leave at least a few years’ room, such that 1919 would be a perfectly acceptable (and much more reasonable) guess for its time of creation. Unless the Detroit Athletic Club was a notorious speakeasy of which I’m unaware. Any thoughts?
They made me one of these at the Roger Room in L.A. last week. I had been there several times and always enjoyed the drinks, but I wanted to try something new so I asked the waiter to have the bartender give me something off the menu. This was the drink that resulted, and I loved it and plan to order it again.
[…] achieve his level of gravitas and also his level of humility. The Ramos is his drink as much as the Last Word belongs to Murray Stenson, or the cheeseburger belongs to In-N-Out, they didn’t invent these […]
[…] first drink we all tried was “The Last Word”, a classic prohibition cocktail that was only recently resurrected by Seattle bartender Murray […]
[…] other words, no Last Word for me tonight. Tragedy of tragedies […]
[…] we had some cocktails, the Last Word featuring Chartreuse and the Vieux Carré featuring Bénédictine. This last has the added allure […]
[…] in cocktail shaker and fill with ice. Shake well for 10 seconds and strain into chilled glass. [source] Pages: 1 2 3 4 5 6 7 8 9 […]
[…] Last Word is a Prohibition-era cocktail traced back to the Detroit Athletic Club (circa 1921). The recipe is 3/4oz each […]
[…] for me to get very close to for a very long time. Eventually, though, after repeat applications of Last Words and Chartreuse Swizzles and the like, I finally came to enjoy a more comfortable relationship with […]
[…] happen for you. AND, while the results were often really odd, they were also hits. We had a Last Word with a ghost pepper and cilantro finish – delicious, a variation, but a good one to be sure. We […]
[…] Cocktail Chronicles | Cocktail Enthusiast | Drink Up NY | Sweet Juniper Inspiration […]
I’m late to the party, but was looking around the internet for an interesting use of Chartreuse. This may be my new favorite cocktail. It’s outstanding!
[…] more cocktails than they should while seeking to give their bespoke drinks what they hope is the Last Word kind of […]
[…] try to find the good in most things rather than revel in the good that I know now. I do like a good Last Word […]
I have to say, I have seen a lot of
Classic cocktails with suprising amounts of previously thought “dash” ingredients (the maraschino liquer in this case). Just goes to show what true chemists these old school bartenders actually were. Fantastic drink. Do yourselves a favor, follow this drink with a corpse reviver #2, they really compliment each other.
[…] into Chi Lounge until that closed up after 3am sometime. The guys at Croft do this cocktail called The Last Word which is seriously dangerous..the ingredients are gin, lime juice, chartreuse and maraschino […]
[…] sour ingredient for this one — lime and gin pair well together, especially in a Gimlet or the Last Word, but the flavor of lime seems less adaptable. Seeing as fresh herbs from our garden were a must, […]
[…] bars for a long time. But when us barfolk got maraschino back we rightly spent more time on Last Words and Hemingway Daiquiris. It was important to conquer these classics, now let us loosen the […]
[…] ** The Last Word, by The Cocktail Chronicles […]
Best cocktail yet. We tried with dry gin, genever and rye. All good, all different, but stil balanced. My wife preferred the rye. I liked genever. But we both would drink in any combination. A true standout. Thanks for the recipe.
And now I know what to do with Chartreuse…
[…] classic that seems to have been neglected is The Last Word. According to Cocktail Chronicles, the drink is credited by Ted Saucier in his 1951 book, Bottoms Up, to the Detroit Athletic Club and […]
[…] Fizz, Last Word, Old Fashioned, Gin Tonic, Blood and Sand, alle Eigenkreationen meiner Kollegen aus dem Curtain […]
[…] protection from the cold. And they’re f*cking gorgeous, so you can leave them on while sipping cocktails at your local vampire […]
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Schach-Delikatessen; ein Züge-Cocktail aus dem Reich der 64 Felder.
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