Name: The Bird is the Word No. 1
Total time: 4 min
Cuisine: Cocktail
Ingredients: 37.5 ml Reposado tequila; 25 ml Chartreuse Yellow; 12.5 ml Apricot liqueur; 25 ml Lemon juice

The Bird is the Word No. 1
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Glass:

Serve in a Coupe glass

Ingredients:
1 ¹⁄₄ fl oz	Patrón Reposado tequila
⁵⁄₆ fl oz	Yellow Chartreuse (or génépy liqueur)
⁵⁄₁₂ fl oz	Luxardo Apricot Albicocca Liqueur
⁵⁄₆ fl oz	Lemon juice (freshly squeezed)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

To quote Fraser Campbell, the drinks creator, "influenced primarily by "The Last Word" with hints of "Yellow Parrot ...and a tequila base."

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Variations/similar cocktails:

The Bird Is The Word No.2
See 40+ other variations on a Last Word.

History:

Adapted from a drink created in May 2010 by Fraser Campbell at Tony Starrs Kitten Club, Melbourne, Australia.
Last Word history

More cocktails by Fraser Campbell

Nutrition:

One serving of The Bird is the Word No. 1 contains 199 calories

Alcohol content:

1.7 standard drinks
21.69% alc./vol. (43.38° proof)
23.3 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 comments for The Bird is the Word No. 1.
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trendomexico

30th May at 01:22

The tequila and the apricot, make a strage hint to -> mezcal. But is more in the family of the margaritas? And oddly the chartreuse make a very mexican flavor. So it is very good in the tequila department. But it does not recall much as a Last Word. I mean O Sea Palabra Perdida more than a Palabra Última.

Egg McKenzie

24th November 2024 at 17:42

yeah ok fine. i'd like it more if it were nicer.

Crystal Light

3rd December 2023 at 05:51

Been waiting to try this for a while, as I’m a huge fan of The Last Word and its many riffs. I used hquality ingredients, took my first sip, and felt a tad disappointed… but then saw the garnish. So I expressed a lemon twist over the drink and tossed it in.

This utterly TRANSFORMED the drink! I already knew that citrus zest can make a significant difference, but now I see it can make ALL the difference! Although I suppose it could also be that this drink simply grew on me after more sipping…

Avery Garnett

30th November 2023 at 19:40

It's reasonably nice and tangy and herbal, but it's relatively muddy in the realm of "tangy herbal sour cocktails that may or may not be last word riffs".

Michael Pulcinella

6th August 2023 at 13:29

This will go into my scrapbook of cocktail recipes. My kind of cocktail. Interesting, not too tart, just enough of the tequila comes through. Will make this one again. Tonight!

Sean Baron

11th April 2023 at 23:12

This is how I like my cocktails. The right amount of dry and sour for me. It would even get Peter Griffin off his Pawtucket Ale!

Peter Shaw

19th October 2022 at 07:10

Yes! Too often the Chartreuse can be overpowering, but this is a perfect balance (and I just used a bigger glass, to keep it simple in a 30ml = 1 shot country!!)

Florian Ruf

27th September 2021 at 16:11

Very good cocktail. With my ingredients it worked perfect with a barspoon (0,5 cl) more of the apricot brandy.

John Hinojos

16th July 2021 at 03:32

Very interesting. The Yellow Chartreuse add another layer of flavour.

Matthew French

29th April 2021 at 20:16

After imbibing The Bird is the Word no.2, I thought I'd revisit this. First time round it was a little too sweet, so this time I added a dash of Bittered Sling's Moondog bitters and for me it was a more rounded mouthful. Considering using your Margarita Bitter's next...

Simon Difford

30th April 2021 at 17:28

Margarita bitters do indeed work well. I've proportionately reduced the measure of each ingredient to better fit glass [30/Apr/21].

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