Purdys Went to the North Pole to Make Their Latest Chocolates
Cult-Fave Milk Bar Just Opened in Nordstrom
Breaking: There’s a New Comfort Food Lunch Pop-up Opening in Gastown
The Perfect Autumn Cocktail Recipe: Donostia Askatuta
Everything You Need to Know About the BCL’s 2022 Whisky Release
A New Pop-Up Wine Bar Is Coming to Strathcona in November
5 Things to Do in Vancouver This Week (November 28- December 4)
Meet Inclusive, Vancouver-Based Online Fitness Studio Movement by NM
5 Shows to Catch at the 2023 PuSh Festival
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
B.C. Winter Staycation Guide 2023: Everything You Need to Know About Whistler’s Creekside
We Tried It: Indochino’s New Custom Women’s Suits
11 Holiday Gift Ideas from Local, Indigenous-Owned Brands
Nugu Brings design-led, sustainable dinnerware to North America
This is the cocktail counterpoint to legendary lush F. Scott Fitzgerald’s adage about there being “no second acts in American lives.” The mixture of equal parts green chartreuse, maraschino, gin, and lime juice was invented in the Detroit Athletic Club in the 1920s, became a local phenom, and then promptly disappeared until legendary Seattle barman Murray Stenson (formerly of Zig Zag Café) single-handedly resurrected it. This wallop-packer (the name’s no joke) swings viciously between sweet and sour, with the maraschino and chartreuse duking it out for supremacy and the gin providing some heavy ballast. These days The Last Word lives a schizophrenic existence; unknown by casual drinkers, revered by professional ones.
½ oz gin ½ oz green chartreuse ½ oz maraschino liqueur ½ oz fresh lime juice (don’t skimp, bucko)
Shake vigorously with ice and strain into a cocktail glass.