Elissa “E” Dunn, better known on Instagram as “The Badass Bartender” is an Arizona-based bartender with a passion for cocktails. You’ve probably seen her videos on Instagram, where she posts tutorials for modern and classic cocktails. Don’t sleep on her Instagram stories either, her meme-curation skills are always on point, and Bar & Restaurant reposts them all the time.
In addition to her tutorial videos, Dunn is passionate about the cocktail industry’s social and environmental impact, and is developing a zero-waste cocktail pop-up, using recycled ingredients and no food waste.
We spoke to Dunn about her favorite cocktail, the Last Word. Read on to find out more about this perfectly-balanced, Prohibition-era cocktail. Don’t forget to follow Dunn on Instagram, @thebadassbartender.
What’s your favorite cocktail?
Last Word.
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What is it about a Last Word that you love?
A Last Word to me is just the most perfectly balanced cocktail. The perfect amount of sweet, citrus, and herbal flavors.
When did you have your first Last Word?
I was first introduced to this cocktail when I started in craft cocktails. It is a pretty typical classic cocktail that a bartender should know.
What is the cocktail's 'origin story'?
The Last Word first appeared in the 1900's where it was served at the Detroit Athletic Club. It then appeared in Ted Saucier's 1951 cocktail book, Bottom's Up.
Are there variations on it?
I make one called Last Smoke. It is made with mezcal instead of gin, and fresh jalapeño. There’s another variation that replaces the Maraschino Liqueur with Cointreau, it’s called the Written Word.
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What’s the secret to making a perfect Last Word?
All equal parts.
What’s the most interesting ingredient in the Last Word?
Green Chartreuse. It can be expensive, but it's totally worth it.
Hit us with your Last Word recipes!
Last Smoke:
- .75 oz Lime
- .75 oz Maraschino Liqueur
- .75 oz Green Chartreuse
- .75 oz Mezcal
- 1 slice of Jalapeño
Last Word:
- .75 oz Lime
- .75 oz Maraschino Liqueur
- .75 oz Green Chartreuse
- .75 oz Gin
For both recipes: add ingredients into a tin with ice. Double strain into coupe glass and garnish with a dark cherry.
Interviews have been edited for length and clarity.
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