Have you ever really had the last word in an argument? Lord knows I haven’t….and it’s so very definitely not for a lack of words, or for a lack of arguing. Ask anyone who knows me well, I love to argue and I think it’s entirely possible to disagree without being disagreeable. In fact, I barely have to disagree with you at all to, nevertheless, disagree. You can have pretty much identical politics, taste in cultural matters, cocktails, and all the rest and I’ll still argue with you about something because life is simply too short to go around agreeing with everyone all the time.
Still, no matter how important or silly the disagreement may be — or no matter how open-and-shut the case being argued — no one ever has the last word. Certainly not MSNBC host Lawrence O’Donnell of TV’s The Last Word, who I used to like a lot but who has gone off the deep end on odd subjects too many times for me to take too seriously. Nor even my beloved Rachel Maddow who, aside from having similar politics to my own (therefore making her a complete genius, naturally), also helped me get into this whole cocktail thing some years ago via the cocktail segments on her old Air America show. She ctually once made today’s drink on her TV show.
Nevertheless, as I was reminded by the makers of the very drinkable No.3 London Dry Gin, we may never ever get the last word in an argument, but we can all have The Last Word, and all we really need are four ingredients.
The Last Word
3/4 ounce London dry gin
3/4 ounce maraschino liqueur
3/4 ounce green chartreuse
3/4 ounce fresh lime juice
1 lime slice (optional garnish)
Combine the liquids in a cocktail shaker with plenty of ice. Shake with all the vigor of your Jack Daniels-guzzling right-wing uncle facing off against your pot-smoking auntie who drives the VW station wagon with thirty bumper stickers on it. Next, strain into a chilled cocktail glass. Toast the right to be as gloriously, insanely wrong in the eyes of others as you want to be.
*****
My cocktail books are still in boxes in DOTW’s enormous archives, but I can tell you that, according to Wikipedia and a few other odd blog posts, The Last Word was a pretty much forgotten prohibition era concoction until fairly recently. We are told that renowned Seattle bartender Murray Stenson singlehandedly revived the drink enough so that the rest of us could eventually hear about it.
Now, the version we are making this week, promulgated by the makers of No. 3 London Dry Gin and Nevada mixologist Francesco Lafranconi, differs from the original only with some very specific choices of brands. Mr. Franconi suggests using No. 3 London Dry Gin, of course, and also specifically calls for Luxardo Maraschino liqueur, which is more or less the standard choice, but not the only one. More about that in a second.
If you want a really lively and complex, you might even say complicated, beverage, then the Lafranconi version of this drink is definitely one good way to go. For whatever reasons the No. 3 gin and Luxardo allow the strong herbal flavors of the chartreuse to become bolder than usual, possibly because today’s featured gin has some pretty bold citrus-peel bouquet and flavor of its own. We are told that the original version of The Last Word used bathtub gin, which we imagine must have had some fairly bold aspects of its own, but probably not the tasty and aromatic No. 3 kind.
I have to admit I couldn’t resist also trying The Last Word with a very good Brand X dry gin and Maraska Maraschino, which is nearly as tasty as Luxardo but a lot cheaper. It has a slightly simpler appeal and it’s mouth feel is a bit less rich, but it’s quite good. That less uptown version of The Last Word was milder, a bit more muted. Very decent but not quite the ultimate version of the drink. Then again, I would never expect to have the last word on The Last Word.
Now that we’re finally just starting to settle down just a bit here at Drink of the Week Plaza, I thought it best to dip my big toe back into the waters of a weekly blog with a drink that is about as simple and easy to make as anything worthy of calling a cocktail.
Yes, Drink of the Week is back this week, but work on the new location at Drink of the Week Plaza continues and I’m really not even remotely settled in yet. Odds are, it’ll be a few weeks before I get back on a more regular, weekly boozing schedule. Even so, I was tempted away by one of my boozy benefactors to come back with a special Valentine’s Day edition of DOTW and a really delicious recipe they gave me absolutely for free. It’s a doozy.
If you notice a sort of philosophic air to this post, let’s say that’s because life and death is swirling around Drink of the Week. People in my sphere are being born and others have made their last appearance after good and long lives, and that’s not all. This will be the final entry in Drink of the Week written before our departure from DOTW Central in exciting Van Nuys and our arrival at what we sure hope will be more permanent digs at DOTW Plaza in exotic North Hollywood.
Yes, Drink of the Week has been away. And, yes, we’ll be away again as we continue our slower pace while DOTW Central relocates to its new digs at DOTW Plaza. Still, I’m finding some time to work new drinks into my schedule between chats with contractors (“It’s going to cost HOW much?”) and figuring out just what an HOA actually is.
Aside from the Brugal Extra Dry, the other key alcoholic ingredient in the High and Dry is Falernum. If you’re a tiki cocktail afficionado, you’re familiar with the stuff but, otherwise, probably not. It’s an extremely sweet liqueur — almost a syrup — which is no surprise as it is made from sugar cane syrup and includes a few assorted spices which wouldn’t be out of place in your 
