Last Word – Alabama Mixologist



I personally don’t give myself the title of an Alabama mixologist. At heart I am just a barman, and could care less about how many ornamental names we could use to describe the art of the cocktailian.  At the end of the day, our purpose is to put a smile on your face and create and experience to compliment our guests.

At The Bar Hops headquarters, yes we experiment tirelessly to invent new and creative bar programs and recipes so that the consumer can enjoy something unique that they may never see again. Fresh pressed juices, house made syrups, and artisinal bitters are all in our inventory on a weekly basis, but when it comes down to it , simple is what I prefer. After a full day of prep and running around on my feet to find the perfect ingredients, most of the time you can find me talking to the bartender and sipping a cool Budweiser at one of Birmingham’s great downtown dives. Hold on though, don’t judge just yet. We are also discussing the intricacies of the bar industry more than likely.

The most common discussion I find myself in time and time again are always about the classics. “Classic Cocktails” is a pretty broad term, with initial recipes extending back some 200 years. The majority of classics seem to be grouped from 1862, when most were first published in Jerry Thomas’ bartending compendium,  to the 1920’s, during prohibition in the United States. A few recipes lay on either end depending on who you speak with, like the Old Fashioned or the Margarita, but as a whole these are the most talked about tipples.

Why? They’ve stood the test of time! Like clockwork, daily I can find hundreds of discussions on Manhattan variations or how changing proportions in a Negroni can completely change the profile. This cocktail below (which I can always enjoy next to my Budweiser), is no different and I thought the most suitable for this article. Without further adieu, let the Alabama mixologists argue about this riff on the Last Word.

The Last Word 

0.75 oz Dry American Gin
0.75 oz Maraschino Liqueur
0.75 oz Green Chartreuse
0.75 oz Lemon
3 Dashes Burdock & Dandelion Bitters
1 Spritz Absinthe Swiss
1. Add Gin, Maraschino, and Green Chartreuse to a chilled shaker tin.
2. Cut and fresh squeeze lemon into a jigger to measure, then add to the tin.
3. Dash bitters, add ice, and shake.
4. Double strain ingredients into a chilled coupe glass.
5. Using a mister, spritz Absinthe on the outside of the glass for aroma.
6. Sit down, don’t talk, and sip until completion.

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