Garnish:
Theatrically (but very carefully) pouring flaming Chartreuse is garnish enough!
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass. POUR Chartreuse into a long-handled metal measuring cup, ignite and then carefully pour flaming Chartreuse into cocktail.
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 1/4 fl oz | La Fée Parisienne absinthe |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1/4 fl oz | Green Chartreuse (or alternative herbal liqueur) |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Last Word-like with egg-white smoothing the way for a noticeable slug of absinthe.
Variant:
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.
Last Word history
Nutrition:
214 calories
Alcohol content:
- 1.6 standard drinks
- 19.9% alc./vol. (39.8° proof)
- 22.4 grams of pure alcohol
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