Heidi Della Pesca

This is amazing. Unexpected flavor profile for a sour. Love. Love. I used the Libercand Co cinnamon syrup so it didn't have that red hot color, but i didn't care much. Delish.

This conglomeration of oddly paired ingredients started with the perfectly reasonable question, “What would a forest taste like if it had a liquor cabinet?” Things escalated from there.

Love the mezcal alternative - thanks for the suggestion! Chocolate is subdued, but - as usual - it lifts the chartreuse. (I still don't understand why that works.)

Then, be great if you could please list your favourite one, two, three.

You'll need a new classification - trendo's ratings :)

My somewhat taciturn and un-cocktail-minded son wouldn't give me back my glass when he tasted this one.

The americano bianco make it go to the gut very very easy, like it was converted in just lemonade. But beware the second sip is a little bitter. So it start very young and in the Strange Case of the Last Word 2, goes from Benjamin to Dean almost instantly. Unlike many other variations this is very adult way of transformit, without the maraschino candy, I fell it improves. Now I almost made all LW variations except for one and some doubts if thery are or not.

We're all going to cheer when you get to the finish line

This one began with a dusty bottle of sambuca and a question: what happens if we stop treating sambuca as the main event and let it behave as a modifier? Turns out, very good things. The ⅜ oz is intentional — enough for a beautiful thread of anise beneath the coffee without taking over. And go gently with the cream: thin and fluid is the trick. Hope someone gives Stella a spin!

Not particularly impressed with this. Having difficulty using it up.

Well, Mr. Bowman, your comment sent me down a rabbit hole! As a member of an Italian household with the obligatory dusty bottle of Romana in the basement, I wondered whether sambuca might be more interesting as a modifier than as the usual straight pour with coffee beans. Turns out, it behaves beautifully. The experiment became Panna Stellata — espresso, bourbon, coffee liqueur, sambuca, mole bitters and a light cream cap. Thanks for the inspiration!
https://www.diffordsguide.com/cocktails/recipe/42387/panna-stellata

Luxurious and delicate. Bravo.

I am really not into Highballs, the longer the drink I feel like I am losing time to sip more and more cocktails. But this is the 5th in to the final countdown to end tastin' all Last Words here. Its amazing its so smoky even with the Sparkling. Very good, and refereshing. The same that Highballs and whiskies -I know there are huge in Asia- Is not my cup of tea. I want to live ouside boundaries, tasting all cocktails available: to boldly drunk where no man has gone before.

That needs a t-shirt "To Boldly Drunk Where No Man Has Gone Before"

Sharing a marvelous flavor from our recent holiday. Fresh pineapple syrup made with Hawaiian fruit. Paired with the spice and aroma of another new pal, Don Papa rum. The resulting cocktail with quickly shifting flavors practically named itself.

Great to hear. Glad a success. Indeed, I should put some party-batch recipes together.

Yes, please!

Lively, fresh, zesty. I have to say, I'll stick with No 4 but this is awfully good. Love the sour bite at the front end.

Very complex since at arrival it feels like a Last Word, then in the aftertaste is the Rhum in all its splendor. And the sweetness maybe this could be the Tiki version of a last word. Is in a way like the Birds of Darwin, each evoluting in different setting, all the same species, all quite different. I used Kingston 62 Gold Rhum. Maybe I will recall later, but there are some Last Word I was surprised, some not worth the effort, and maybe a few that were quite a revelation. My life is wider, my bar is more stack, and my wallet is thin. It has been quite a discovery to try to make all the Last Words here.

It feels a little like having a conversation with the cocktail, no?

My favorite cocktails aren't necessarily the ones that taste the best (though this is extremely tasty), but the ones that evoke a memory—a moment in time or a place. This little piece of alchemy took me right back to childhood mornings, tasting (I swear) exactly like the Florida grapefruit my mother used to section for breakfast. Not a drop of grapefruit in the recipe, yet it landed squarely on that memory. If I were feeling fussy, I'd ask for a skosh more bitterness or acidity to make it jump up a register. I'm not, though—I'm just enjoying a wonderfully nostalgic moment with a very pleasant cocktail.

Refreshing. Substituted with homemade Limoncello (190 poof) and while still a little sweet, this is a great summer cocktail especially in GA where I am from.

James - could we see your homemade Limoncello recipe?

The aquavit runs like a quiet thread from nose to finish, with a comforting quality that reminds me of good rye bread— comforting, but still just a little alien. Two drops of orange blossom water gave the honey a gentle lift without becoming floral itself (ty David Teager for that suggestion). I've been hunting up aquavit recipes ever since that first impulse buy last year. One bottle and no plan....

I recently served this as the aperitif for a small dinner with friends, and it was a lovely way to begin the evening. Elderflower was new to everyone at the table, and the comments quickly turned to how beautiful the aroma was. (Orange blossom water for the win) I made it with a good Italian prosecco and served it in wine glasses with a few fresh raspberries nestled in the bottom. It disappeared quickly, with several of us happily going back for another glass while we visited before dinner. I'll definitely be making this one again.