This Last Word variant created in the 2010s, it substitutes tequila for gin, pink Fresh Squeezed Grapefruit Juice for lime, and yellow Chartreuse for green Chartreuse, marrying herbal sweetness with bright citrus. This is not the Third Ward drink created in Milwaukee’s Historic Third Ward – an old-fashioned varient using vanilla bean simple syrup for sweetener.
Oh, this brings me back to my college days in metro Boston. The Top-Notch Volcano is a single-serving version of the (in)famous Scorpion Bowl. There’s nary a drink less suited for quarantine than a bowl of hooch, so proceed with caution! I had more than a few of these at the tongue-in-cheek Peking Tom’s near Prudential Tower, as well as the Hong Kong Restaurant in Harvard Square. My version uses Demerara pineapple syrup.
Here’s a sophisticated take on a tequila drink, with a nice dryness balanced by the dark sweetness of cherries. Try different tequilas – I’ve enjoyed blanco here but aged reposado works as well.
This softer, more approachble twist on the classic 1919 Italian aperitif. It was created in 2011 by bartender Charlotte Voisey, who swapped the bold, punchy components of a traditional Negroni for lighter, botanical, and sweeter amao as alternatives. It was popularized by the late Gary Regan.
