The Prohibition-era cocktail at the Detroit Athletic Club used bathtub gin, and today the club serves a recreation of that spirit (vodka, spices, herbs, citrus) in their Last Word.[4] Other variants include the "Final Ward," created by the New York bartender Phil Ward, which substitutes rye whiskey and lemon juice for gin and lime;[5] and the "Last of the Oaxacans," which uses mezcal instead of gin.[6]
History
Ted Saucier's 1951 cocktail book Bottoms Up! states that the Last Word originated at the Detroit Athletic Club and had been brought to New York in the late 1910s by the acclaimed vaudevillemonologistFrank Fogarty,[7] who had been working in Detroit.[8] This had led some authors to assume that Fogarty had invented the drink.[9] While its inventor is unknown, Detroit Athletic Club archives revealed the Last Word to be on the menu as early as 1916,[8][9] when it was the club's most expensive cocktail at a price of 35 cents (equivalent to $9.8 in 2023).[8]
The Last Word fell into obscurity after World War II. In 2003, Seattle bartender Murray Stenson saw the recipe in a copy of Bottoms Up! and added it to the menu of the Zig Zag Café, where it became a regional cult hit before spreading in popularity across the country.[5][10] Bartender Audrey Saunders of New York's Pegu Club called the drink a "perfectly balanced" palate cleanser with a "good bite."[5]