The Last Straw 1.000

Dixie D. Vereen for The Washington Post

Spirits Apr 24, 2016

From the Standby in Detroit, this rosy variation on the Detroit Athletic Club's famous Last Word cocktail infuses the customary green Chartreuse with fresh strawberries and replaces the maraschino with elderflower liqueur.

Make Ahead: The infused strawberry Chartreuse needs to be refrigerated in an airtight container for 3 days before it's used; it can be stored for up to several weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings; makes 3/4 cup strawberry chartreuse

  • For the strawberry Chartreuse
  • 1/2 pint fresh strawberries
  • 3/4 cup green Chartreuse
  • For the cocktail
  • Ice
  • 3/4 ounce gin, preferably Bombay Sapphire
  • 3/4 ounce St-Germain brand elderflower liqueur
  • 3/4 ounce fresh lime juice


For the strawberry Chartreuse: Rinse, hull and halve all but one of the fresh strawberries, placing them in a glass or ceramic (nonreactive) bowl as you work. Stir in the green Chartreuse; cover and refrigerate for 3 days.

Strain the infused Chartreuse through a fine-mesh strainer set over a liquid measuring cup, pressing gently on the solids to extract as much liquid as possible. Discard the solids. The yield is 3/4 cup.

For the cocktail: Fill a cocktail shaker with ice; add the gin, elderflower liqueur, lime juice the and 3/4 ounce of the strawberry Chartreuse. Seal and shake vigorously for 30 seconds, then double-strain into a coupe glass.

Garnish with a slice of the remaining strawberry.

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Recipe Source

Adapted from a recipe by Joe Robinson, head bartender and partner at the Standby in Detroit.

Tested by M. Carrie Allan.

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