Last Word

The Last Word cocktail originated in the early 20th century at the Detroit Athletic Club. While the exact date of its creation is uncertain, it is known to have been served at the club as early as 1916, priced at 35 cents—making it the most expensive cocktail on their menu at the time. The drink’s composition is a harmonious blend of gin, green Chartreuse, maraschino liqueur, and fresh lime juice, each in equal parts. This combination yields a complex profile that is simultaneously sweet, sour, and herbal. The cocktail gained wider recognition when vaudeville performer Frank Fogarty, known as the “Dublin Minstrel,” introduced it to audiences in New York City during his performances.

Despite its initial popularity, the Last Word faded into obscurity after World War II. Its revival is credited to bartender Murray Stenson of Seattle’s Zig Zag Café, who in 2003 discovered the recipe in Ted Saucier’s 1951 cocktail book, Bottoms Up!. Stenson added the Last Word to the bar’s menu, where it quickly became a favorite among patrons. The cocktail’s resurgence spread, leading to its inclusion in modern cocktail guides and cementing its status as a classic.