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A Spontaneous Libation for your Consideration

Last Word

Posted by Dan. Created by Frank Fogarty, Detroit Athletic Club, Detroit.
3⁄4 oz Gin
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
Instructions

Shake, strain, straight up, cocktail glass

Notes

Some prefer a bit more Gin. Herbal and funky, initially sweet, then sour. Very balanced. If made with Genever, it's a Latest Word.

History

Robert Hess (Drink Boy) suggest 1/2 oz each. I've scaled this up a bit to a 3 oz cocktail.

Curator rating
5 stars
Average rating
5 stars
(126 ratings)

From the Knowledge Vault

Bourbon: Producer Capsules

This is the sixth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Buffalo Trace

Distilling at what is now Buffalo Trace in Frankfort probably began in the 1850’s, but Edmund Haynes Taylor (yes, there’s an E.H. Taylor line) bought whatever was there and renamed it the “Old Fire Copper” distillery (OFC) in 1870. After an 1872 expansion, George T. Stagg (yep, there’s a BT label named after him as well) bought the place in 1878 only to have it struck by lightning and burn to the ground merely four years later. The 16 year old Albert Blanton (you guessed it – more whiskey named for him) started there in 1897 and was promoted to Superintendent in 1900. As Prohibition was winding down, the Schenley company bought the distillery, now named after Mr. Stagg in the wave of consolidation that saw distributors and marketers own distilleries.

In 1983, the plant was sold to some investors who were focused on the Japanese market under the name Age International. Though other companies will argue this point, what is now these investors did come up with Blanton’s. the first “single barrel” Bourbon in 1984.

Recent Additions

  • Chuckwagon Clive — Rum, Crème de Violette, Pavan, Aromatized wine, Lemon bitters
  • Cubi Point — Mezcal, Sake, Ancho Reyes chile liqueur, Crème de Violette, Lemon bitters, Dragonfruit, Egg yolk
  • Campbeltown — Campbeltown Scotch, Cherry Liqueur, Herbal liqueur, Lemon peel
  • Red Nose Clive — Pisco, Sweet vermouth, Campari, Cranberry bitters, Dragonfruit, Lime juice
  • Gator Love — Dry sherry, Cognac, Herbal liqueur, Half-and-half, Egg white

Recent Discussion

  • Re Pliny's Tonic, 23 hours ago Zachary Pearson commented:

    Curated this - Imbibe just put the recipe up and the version we had was a recollection of it - it now conforms with the cited link. Thanks, Zachary

  • Re Frenchman Street, 1 day 14 hours ago Zachary Pearson commented:

    Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary

  • Re Camparipolitan, 1 day 17 hours ago noksagt commented:

    Made w/ Meehan Cosmo spec ratios so I can use 100% cranberry juice (60 mL Campari; 22.5 mL orange liqueur (killed the bottle of shrub + finished off with cointreau); 22.5 mL lime; 15 mL cranberry; 7.5 mL simple; pinch salt).

  • Re La Oficina, 1 day 20 hours ago papaq86 commented:

    What a smart way of elevating rum with sherry. And I love how the bitters and cinnamon syrup play together.

  • Re Heather in Queue, 1 day 23 hours ago yarm commented:

    When we first started going there in 2007, Eastern Standard still had a large stash of Amer Picon (no longer imported due to labeling issues) found in a corner of a distributor's warehouse, and they featured such great drinks like Chuck Taggart's Hoskins Cocktail (gin, Amer Picon, Maraschino, Cointreau, and orange bitters). When they depleted their picon collection, they had unfortunately hooked a loyal bar crowd on these libations and needed to find alternatives for them quick. When a regular named Heather requested a Hoskins in 2008, bar director Jackson Cannon thought on his feet and crafted the Heather in Queue to capture some of those flavors. Other orange spirits besides Bauchant would work here, but the bar loved that liqueur (not to mention other gins and blanc vermouths). Probably the most common orange liqueur to Bauchant would be Grand Marnier but perhaps Pierre Ferrand Dry Curaçao would work great.