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Ted Saucier, Bottom's Up, 1951

This Prohibition-era cocktail was lost for decades until Murray Stenson, formerly of Seattle’s Zig Zig Café, discovered it in the mid-2000s in Ted Saucier’s 1951 cocktail manual, Bottoms Up! and decided to resurrect it.

It made its debut on the summer menu of the Detroit Athletic Club (DAC) in 1916, but it was only after famed vaudeville monologist, Frank Fogarty, performed there during this time that its popularity skyrocketed.

Saucier was the veteran publicity director for the Waldorf Astoria Hotel in New York City and credits Fogarty with “introducing the Last Word around here.” This suggests that he must have loved this libation so much that he brought it to the attention of the bars in the Big Apple.

An unconventional blend of gin, Green Chartreuse, Luxardo Maraschino liqueur, and fresh lime juice captivated both bartenders and patrons on the hunt for buried classics. Its equal-parts composition struck a chord, swiftly propelling it to international acclaim and popularity.

Preparation:

0.75oz / 22.5ml Fresh lime juice

0.75oz / 22.5ml Green Chartreuse

0.75oz / 22.5ml Luxardo Maraschino

0.75oz / 22.5ml Gin

Amarena cherry (rinsed)

Lime twist (discard)

Prepare the garnishes. Chill a coupe and put it to one side. Add all the ingredients to a cocktail shaker. Shake for 10 seconds. Open and dip taste. Discard the cubed ice from the coupe and place the amarena cherry into it. Fine strain. Express the lime oils over the top of the cocktail and discard.