Welcome back to Booze On The Rocks where we make cocktails for everyone.
My name is David Edwards, and it's great to have you here today.
We're going to make a Bad Word and I'm serious when I say that it's a Bad Word.
And the last time I said a bad word, my grandma washed my mouth with soap.
However, having said that this cocktail.
Is a variation of the original, Last Word cocktail.
And that one comes to us from prohibition in 1920s, the Detroit Athletics Club.
Now it was a very popular cocktail.
It even made it into Ted Saucier's 1951 Bottoms Up cocktail book.
However, it kind of died after that, but in 2005 Murray S Stenson from the
Zig Zag Cafe, while reading that exact.
Brought this cocktail back to life, and we got a whole bunch
of different variations on it.
For example, the Final Ward, Naked and Famous, the Next to Last Word and so on.
But, you know, You haven't had the Bad Word before, so let's get into it.
This is a simple for ingredient cocktail that like its predecessor
is an equal parts cocktail.
Now that means that there's an equal measure of every single ingredient in it.
And we're going to start that off with a little bit of Lime Juice.
So what we'll do is we will just cut the Lime in half and then squeeze it
one ounce or 30 milliliters into the.
The second ingredient that you're going to use now is a dry style gin.
Now I'm using Haymans London Dry Fin, and it's gonna be really, really good.
We're gonna use one ounce or 30 milliliters.
Now your third ingredient, which is probably arguably the epitome where
the center of all of these variations of cocktails is Green Chartreuse.
Now Green Chartreuse was made by Carthusian Monks and it
has 130 different herbs in it.
And fantastic.
It's also a very high ABV at 55%, but we'll use the same amount
of one ounce or 30 milliliters.
Now your next ingredient is a red bitter now the recipe originally calls
for Gran Classico, which I can't get.
And some people will say David use Campari because they're very similar,
although they're slightly different.
However, we're going to use Aperol it's a little bit lighter, a little bit less
bitter and a little bit sweeter and it'll help balance things really, really nicely.
And we're going to use one ounce.
Or 30 milliliters.
beautiful.
Look at that color and it smells really, really good too.
So your next step in the process is to shake this with some mice and we're gonna
shake this for a good 10 or 15 seconds.
Again, you wanted to get it just chilled and just diluted enough.
You don't want to overwork it.
So grab.
The top, give a foot and shake it with a smile.
Yeah.
Pop that off with a strength of a thousand lines.
Put it off to the side.
Grab yourself a nice little coop to serve this in and up style.
And what we'll do now is double strain this to keep it
any ice chips or lime pulp.
Oh yeah.
Look at that beautiful color.
And what we'll just do now is garnish this with a nice lime wheel.
Like, so, and this is a bad word.
Let's give it a try.
So immediately I get small hints of the sharp truth and
the appall, but it's muted.
It's not strong in overpowering.
The moment you bring it to your mouth.
really good.
The Chartreuse is there.
It's blended with the Gin.
The lime is there and it's leveled with the Aperol beautifully.
Oh, really good is making my mouth water.
What I'll do is I'll put the ingredient and method of how to make this down
in the description down below free.
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You have a fantastic day.