Who, indeed, doesn’t want to have The Last Word!! Makes it all lux and Christmassy. I first had it at the wonderful but now closed Moss Room at the Cal Academy of Sciences. and strain into a chilled cocktail glass. But he did say in his recipe that it makes two cocktails, or one jumbo. Kiki here! The site requires JavaScript to have an optimal experience. I second the Aviation…delicious cocktail. Your post was from April 2014 and I will be living in Italy this coming April. As most of us are on a diet early January (right?) Strain into the chilled glasses. Sorry – swap in Aperol in place of the Maraschino. ), but I have always found it much too sweet when made with equal amounts of gin, maraschino, and green chartreuse, so I use about twice as much gin as the combination of Luxardo and chartreuse. What the #$@! It was an unappealing cloudy grey color, and the crème de violette was too much for me. I didn’t know it was traditionally made with Alkermes, and we have a bottle of that sitting around that needs a use. One question. But I do love Chartreuse and need to restock that. I wonder if they used syrup from Marschino cherries, instead of Marschino liqueur? What Italian specialty shop is it? ° 1 dash maraschino

The Appletini Is 21 Years Old. BY VOL. We were in Paris two summers ago and I saw several gentleman drinking a beverage about this color in the cafe we were staying near. (Corti Brothers here in Sacramento keeps it in stock.).

oooh! and used Izarra, an herbal Basque liqueur, although Chartreuse is the original choice. Now I’ve never heard of Izarra before, let alone tasted it, but from what my online research tells me, I’m guessing from your photo that the one you used was the minty one, which doesn’t sound like it would have much resemblance to Chartreuse. I get one or two meals from foraging ramps each spring and had not thought of pasta as a possibility. I’ll just allow myself to admire your photos (great colors!) Thanks David! Looking forward to trying this – my favorite cocktail lately has been the alaskan – gin, yellow chartreuse, orange bitters (though I often use genepy instead of chartreuse). I made The Last Word this evening and we LOVED it! I like that in a drink. David, this was the cocktail discovery of the year (or more) for us. Luxardo

Someone on my Facebook page suggested using mezcal in place of the gin, which sounds amazing too.

It shouldn’t be cloudy or much sweeter than a Manhattan. And how was The French Blonde? But when I googled that name, I came up with something completely different. And when she closed out her message with “It’ll blow your mind,” well – isn’t that what cocktails are for? Perhaps you need to look in the “Grandes Surfaces” rather than dedicated booze shops. Love The Last Word!

And your writing – always manages to draw me in! Glad to see you found Luxardo Maraschino – it really is the only brand of Maraschino you want to use in it.

I first saw it on a cocktail blog in 2009 and have been making these ever since. There are some pretty sticky-sweet, syrupy crème de violettes out there. Now that you have Luxardo Maraschino, another jewel-colored cocktail is the Aviation.

It blew my mind. Couldnt find it when I moved back to Chicago, so I would pick up a bottle to take home with me every time I would return to Paris. So, I’m responsible for the 1 oz recommendation, folks! And those glasses are just killing me. and will try the cocktail itself in a couple of weeks once we are through this silly period of new year’s resolutions! There are a number of izarras ~ according to wikipedia one is dominantly almond tasting, one minty, and one izarra54. I like David’s Last Word far too much and would appreciate something similarly dry but full of flavor.

Coping with Confinement: My Lockdown Strategies, Chocolate, Dulce de Leche, and Vanilla Marble Cake, L’Instant Cacao: Bean-to-bar Chocolate Shop. Thanks for the Luxardo ideas. Thank goodness these ingredients are readily available here! Each glass, to me, is a like a little vacation. :), Martinez (stirred): 1.5 oz. So refreshing and so very very green. I just adore the Last Word Cocktail and updated it with absinthe, just a dash similar to another favorite cocktail the Corpse Reviver 2. From them it had gained its name: Chigagou, “the wild garlic place”.”. Never made a cocktail with it but ate plenty of fruit deserts soaked in it and it quickly replaced vanilla as my addition to whipped cream. But I really (really) wish I had bought them all! If things go sour in the world of baking and chewing.. you may have a future behind the bar. But it looks very interesting to me! That prompted yet another of my scavenger hunts in Paris – this time, to find maraschino liqueur.

You’ve invented a new riff on it. (If you have any ideas – stop by!) Now that I have Luxuardo, maybe I’ll give it a try! Can’t wait to give it a try. The One-Trick Guide to Making Your Own Barrel-Aged Drinks. If you’re ever in Detroit – and don’t have an invite to the DAC – be sure to check out the versions served around town.

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