Name: Neptune's Wrath
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 7.5 ml Absinthe; 22.5 ml Lemon juice; 15 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised); 7.5 ml Chartreuse Green

Neptune's Wrath
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Photographed in a LSA Olivia Champagne Saucer

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
¹⁄₄ oz	La Fée Parisienne absinthe
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
¹⁄₄ oz	Green Chartreuse (or alternative herbal liqueur)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
No garnish to prepare. The theatrical flaming of the last ingredient is garnish enough!
SHAKE first 5 ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.
POUR Chartreuse into a long-handled metal chef's measuring cup, ignite and then carefully pour flaming Chartreuse into cocktail.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Last Word-like with egg-white smoothing the way for a noticeable slug of absinthe.

View readers' comments

Variant:

20 best Last Word variations

History:

Adapted from a recipe created circa 2007 by Toby Maloney at The Violet Hour in Chicago, USA. The foaming surface, green hue of the absinthe and flaming Chartreuse represents Neptune expressing his fury with a dangerously rough sea.

See: Last Word history

More cocktails by Toby Maloney

Nutrition:

One serving of Neptune's Wrath contains 214 calories

Alcohol content:

1.5 standard drinks
18.15% alc./vol. (18.15° proof)
20.4 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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Al W

21st February at 21:22

A pleasant surprise! I made this with aquafaba since I had some in the fridge. The Last Word is one of my favourites but wasn't expecting too much from this but it's very pleasant, much more accessible than the LW, too.

JediBartender

29th November 2024 at 16:36

Hi Simon, if I use Rutte Old Simon Genever instead of London Dry Gin, should I omit the sugar syrup? I've heard people say Genever is sweeter than Gin.

Theo Clark

13th May 2024 at 06:35

This is the go-to for making people understand how good absinthe can be. This utterly transforms absinthe and it's spectacular.

Nicolas Parisian

5th January 2024 at 22:50

Hi Simon,
Isn’t it the opposite, dry shake then with ice?
What kind of gin is better? I mean flavoured one can be used?
Thanks

Simon Difford

6th January 2024 at 13:52

I've added a link to a page explaining the dry shake above. I use Hayman's London Dry Gin (41.2 alc./vol.). Look for a classic London Dry style gin, ideally 41% to 43% alc./vol..

Maksym Cherniavskyi

28th June 2023 at 21:25

Tried to substitute Absinthe with double the amount of Galliano (15 ml), as the flavor profile would fit IMO. Liked the result.

Felicia Stratton

9th June 2022 at 22:26

Navy (114 proof), chartreuse (110 proof), lucid absinthe (124 proof) - this one has a bit of a kick. But…it’s SO delicious. I imagine Neptune shaking his trident in warning!