trendomexico

Its delicious. always less suze, like everybody else says here. Now, the only -cherry- was Luxardo Cherry Sangue, and is very tasty . Ths Suze and the Y Chartreuse sparks here. but gives a lot of flavorS. My last word is that maybe this is not a last word but is lovely.

Many of this versions go into the mezcal in order to not get what Ardbeg do perfectly here. Smoky depth: complish but coquette. With a beautiful bitter aftertaste. The name is perfect for the flavors in different orchestrations. Many other recipes are just derivative, and not definitive. This is a real addition.

Try...

1.5 Boodles London Dry Gin
1.0 Italicus instead of Maraschino
1.0 Pages Verte instead of Green Chartreuse
1.0 8-year old blended Scotch
1.0 lemon juice

Next time, I will reduce the lemon juice to 0.5.

I really should try the italicus instead of the Maraschino

On our first sip, this tasted a wee bit unbalanced. By our final sip, we had decided that that is part of its charm. Sometimes a drink benefits from a bold note or two around which the other more subtle notes can dance. Perhaps Ludwig would have approved. Anyway, on a second pass and in that spirit we simply added a barspoon of Lagavulin as a float prior to the lemon garnish. Delicious for us.

beautiful description

Thanx to the lord I read the comments first, because I thought I already make this. -the closing argument- nevertheless I have to make ALL the Last Word variations. So let's go . Is very good. I used mexican mezcal -there are two: the ones for internal market, the ones for external, one hard SMOKY, other lesser intense. It is a good Last Word. Now I am about two months I think doing all the Last Words. As soon as I finished I will start to make each page of the Difford printed guide. I think it would take 1 or 2 decades.

The other was reading the 'Club Dumas' of Reverte, and I find there the 'Bols' -Genever- now I love it. Now is the Sage Gin... impossible to get, but I made the infussion with the Sage bought at the Mercado de Sonora the biggest herbolaria -apothecary market. Is very strong. Lovely, don't know why but it taste very boozy, strong. Maybe I went too far in the gin -my curse-.

I will do it. But I am suspicious is the encounter of an Aviator with a Last Word.
Mmmm it is not. The violet and the chartreuse is quite unusual. And is far from the above and really different in its own category. Oddly enough I totally forgot the Tequila. I wnet for a Mexican bronco tequila instead of the Patron that is more into the american taste. In order to not lose it. (it was totally lost) - the force here is between the arm of the lavender and the arm of the chartreuse. Interesting fight. It's an add in the multiverse of the Last Words.

Smtms I used the Jack Daniels Honey instead of Drambuie, that was so hard to get in my country, and some peychaud for the bitters. I was wright, In this case really I cant see the difference with a normal sour. Nice to know, I would expect a more interesting one.

A negroni, is a place to go and certainly find perfection. Today I went with Carpano Antica, one of my favorites.

Is like a gin with not so many clothes, and bad reputation, since it recalls the naked and famous, but in other order. Is an echo, of the mezcal one, but totally different, if there in the world wouldnt be so many cocktails this would be certainly a protagonist. But in this promiscuity of flavours is only a side note :(. So little time, so much to shake.

Each weekend, starting on friday: I sound a bell, and the bar is open in the office. Nobody can leave earlier just because is the last day, but the challenge is they can order and I can make anything they ask. 12 people, several hours. And then the weekend. Maybe I make around 40 recipes a week -hey is just my hobby- but of all those maybe I only remember, the Last Word, the Paper Plane, the Aviator, the Naked and Famous, and some classics. Thats the importance of the PP.

IN the multiverse of the last words this is very peculiar. I thought to go with my Ancho Reyes liquor -made of chile ancho green or with chile rojo- But I am craving for Simon's approval, so did it exactly as written: with Giffard Piment d’Espelette that is not very Chile, it taste more like a Pimiento - Pepper. And my Nixta Licor de Elote Liqueur. Both the Ancho Reyes and the Nixta came from the genius of Casa Lumbre, they also sell a Whisky made of tortilla corn Abasolo. If a Rose is a Rose is a Rose: a Last Word is a Palabra Caliente -should be Última- ¿a derniere parole?. I am complaining when I think is not a Last Word or is far from it, here EVEN when there is no Chartreuse, this thing is a last word. And thats is my last word on it ;). SUPER GOOD

I prepare a Saturn, and now I will be doing a travel to the 'Solar System' as long as we find cocktails adecuate enough. This is red - thats good for a starter. OMG is delicious. Didn't expect so strong flavor from the raspberrys. I went for Nikka Gin from Japan. I couldn't help but to add lemon. It was limping without.

Cute, and I always complaining -in this case- why is not a daiquiri? But in this particular case is a Last Word. I only had at hand Matusalen Rum. And get confused and do it automatically with Marraschino+chartreuse, and in my confusion Dolin vermouth. So I bring it closer, but lovely. I know I am a bad person and should be closer to the recipes. I promise to be better. (Now I am closer and closer to finish my experiment of tasting all Last Words in the guide)

Not very differentiated in taste... further from the Last Word, in all other whisky variations the ones closer to the peninciline are more interesting. The directions oscillates into the rhum, the whisky, vodka, etc. But after all this words I realize the compass is the gin, closer to the gin very Las Word, further and is other thing.

Very thick and sweet, the apple and honey is all over the place. Is two steps further than the plain Last Word, is very very rich. Not subtle, lovely, it is very layered. I like it today, maybe I will not remember it tomorrow.

Done. but not mind. It was a not surprising variation. Maybe is for my culture mezcal is too familiar, and familiarity brings contempt.

I LOVE IT. The thing was the chocolate bitters. Once again this is towards the 20th century and arriving at the Last Word. Today I went to a trendy bar and ask for a Last Word: it was watery since chartreuse is so expensive. but it was not so bad. So arriving home I made this whit soft ice, then watery and it was better. mmmm.

I only have Amaro Averna, do not why it was... oily? the texture was thick. I went exactly for the Lime Bitters, but it was equilibrated, so use some real lime. It was better, less bitter. So why bother? is interesting, a twist in the Last Word, contributing but not definitive yet. Its ok, not perfect, but fine.