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Twenty-four hours after the word “panic” appeared on television screens, MSNBC’s Lawrence O’Donnell provides what he calls “calm analysis” of the first presidential debate of the 2024 ...
Apr 20, 2022 · Composed of gin, green Chartreuse, maraschino liqueur and fresh lime juice, the Last Word showed some staying power and appeared in Ted Saucier’s 1951 book, “Bottoms Up.” But by then, it had mostly fallen out of favor, and after World War Two, it retreated to the dusty corners of cocktails past.
Jan 12, 2024 · More popular now than it ever was in its youth, the Last Word is a surprisingly tasty balance of four ingredients —gin, lime, Maraschino, and green Chartreuse— working in perfect unison. Mix one up this weekend, and make up for lost time.
Apr 10, 2023 · The Last Word, a classic gin cocktail, balances nutty, herbaceous, sweet, and tart flavors. It's one of the most successful examples of the equal parts game.
May 13, 2021 · The last word may taste and look all sweet and innocent, but it's a potent little cocktail. This one shakes up 27 percent ABV (54 proof), nearly as strong as the classic gin martini.
Jan 25, 2024 · Watch The Last Word - 1/25/24 (Season 2024, Episode 19) of The Last Word with Lawrence O'Donnell or get episode details on NBC.com.
Over on America's East Coast, when Audrey Saunders opened Manhattan's Pegu Club in 2005, the Last Word was one of the cocktails championed by her team, including Phil Ward, the man responsible for both the Division Bell and the Final Ward, the best-known riff on the Last Word.
Apr 5, 2019 · Here's how to mix up the Last Word cocktail—made with equal parts gin, maraschino liqueur, green Chartreuse, and lime juice—that nails that forward flavor and uniquely green color.
Ann Arbor's Premiere Cocktail & Whiskey Bar, now offering cocktails to-go!
The Last Word is a gin-based cocktail originating at the Detroit Athletic Club in the 1910s, shortly before the start of Prohibition. After a long period of obscurity, it enjoyed a renewed popularity in the cocktail renaissance of the early 2000s after being discovered by bartender Murray Stenson of the Zig Zag Café in Seattle .
