Two spins on a pre-Prohibition era cocktail in Louisville
During the 1910s in Detroit, Michigan, bartenders began pouring a gin cocktail with green chartreuse, maraschino liqueur, and lime juice. Called the Last Word, the drink regained popularity across the country in the 2000s, with the exact origin of the name unknown. At Decade cocktail bar in Louisville, Kentucky, beverage director Kelsee Bryant whips up two riffs on this pre-Prohibition era classic.
Bryant’s first take is the Supersonic. “The herbal notes from the génépy go well with the gin and bring out the honeydew,” says Bryant. “It’s bright, refreshing, and herbaceous—perfect for the spring.” She says it’s a good example of Decade’s beverage program: “Seasonally appropriate, well-structured, balanced, and not overcomplicated.” As for the How Lucky, Braynt says it’s a tiki version of a Last Word. “The funkiness of the rum goes well with the heavy citrus fruits in the drink,” she says, while the meletti “brings some depth.”
Bryant says mixing these at home is a balancing act. “If you add sweetness, you should also add acidity. But don’t overthink it.”
Garnish: Finishing olive oil
Bryant uses COS finishing olive oil “to round out the mouthfeel and add some vegetal notes.”
Tool: Koriko shaker
Bryant’s favorite brand of shaker/strainer is Koriko from Cocktail Kingdom, known for durability and sealing well.
Spirit: Airem gin
“I recommend a dry gin to balance the sweetness of the [Supersonic] cocktail.”
Last Word
Supersonic
How Lucky
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Tate Jacaruso
Tate Jacaruso loves celebrating Southern food, travel, and culture as associate editor at the Local Palate. She is based in Charleston and is currently making her way through every bowl of pasta and oyster on the half shell in town. Her work has appeared in Charleston Living Magazine and CHStoday.
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