The Last word was just beginning...

[@ThreeOttersInATrenchcoat]

The world of equal parts cocktails is so fascinating to me. It's really become my favorite genre!

[@_skysick_]

Cocchi Americano is my favorite modifier for a last word variation lately, use a high proof base spirit to get it back into spirit-forward territory. Favorite one lately, call it a Wing and a Prayer - equal parts Smith&Cross, Chartreuse, Cocchi, Lime.

[@blakerobinson4198]

This sounds great! Will have to pick up a bottle of cocchi next time I run errands

[@LemonMeIon]

That sounds fantastic. Maraschino is a strong ingredient to work with and I love Cocchi Americano so I’ll give this a try.

[@prestonthibodaux4304]

Sounds delicious, is it green or yellow chartreuse?

[@_skysick_]

@@prestonthibodaux4304 green

[@ManInArea]

Thank you. This sounds excellent

[@matthewblymyer681]

Time and time again I come back to this channel and watch the production value skyrocket. You're doing fantastic work, thank you!

[@TheEducatedBarfly]

Thanks!

[@allegradonahue1872]

This may be a little random but I absolutely love the intro tunes, please don't ever change them.

[@beoriginalcards3332]

Can you use green chartruse if you don’t have yellow?

[@erictriplett33]

6:55 You're describing the taste of the Final Ward but you say the "tartness of the lime" ... I think that one is lemon?

[@dtape]

Paper Airplane = Campari Paper Plane = Aperol I think Paper Planes are the perfect cocktail to suggest someone order if they don't know cocktails and can't decide. Really easy to like ie mass appeal.

[@jules2899]

A friend of mine recommended the last word to me and it instantly became one of my favorite cocktails. With how much I've enjoyed it and the final ward as well I'm adding a bottle of aperol and a bottle of Amaro nonino to my shopping list to try the paper plane. Thank you so much for the video on what's now a favorite cocktail of mine 💜

[@TracyHall_DreamsAndLogic]

Tissue Plane (A softer Paper Plane) 3/4 oz Bourbon 3/4 oz Aperol 3/4 oz St. Germaine 3/4 oz lemon

[@chipsclassiccocktails1458]

Love the cocktail and all the riffs. I even did one I call the Clothed and Obscure. Equal parts of Mezcal, Campari, and Licore Strega. Lemon peel for garnish. I loved it.

[@brettrandall5520]

There's a bar in boise with that on its menu. At least it shares the same name. I'll have to double check if it's the same specs.

[@chipsclassiccocktails1458]

@@brettrandall5520 please let me know. I was just fooling around with it an thought it was pretty interesting.

[@MizterB]

So just those three? No citrus juice?

[@mohrstephen]

5-6 years ago, I was visiting Raleigh, NC, and stopped at a speakeasy called The Green Light. They had a mezcal riff on the Last Word called Green Drank. Their components were Mezcal, Green Chartreuse, St Germain, and Lime.

[@Urotsukidoji1]

The Last Word and Final Ward have been our go-to drinks for about 3 years now!!!

[@nickhussong645]

These are the drinks that got me into cocktails. I wouldn't have known how to phrase it at the time, but I think I found most other cocktails thin or unbalanced before having a Last Word and a Naked & Famous. Those, along with the Final Ward, are still my favorites because they have so much flavor while still showcasing the base spirits.

[@Izrun]

Fine, I'll go buy a bottle of Green Charteuse. It's been on my list for a while but you convinced me.

[@blakerobinson4198]

It's worth it. I picked up a small bottle of green chartreuse maybe a year ago, and since i have gone through 2 750ml bottles and am on my third. I love it so much, try adding a 1/4 to a normal gin and tonic, or split the orange liqueur in a margarita with green chartreuse, and you have a fantastic drink.

[@SaroShow]

@@blakerobinson4198 add a dash of Absinthe to it You're welcome

[@danmoore7600]

Honestly it is great in these cocktails and straight chilled. It's very herbaceous but in a great way

[@Writerx83]

Good luck finding a bottle.

[@gumboface]

I’ve been subbing Dolin Génépy, about half the cost and I actually prefer the taste

[@spookerd]

The Last Word is probably my favorite overall cocktail barely edging out The Manhattan.

[@boozeontherocks]

I love each of these, They have such good flavours and are all so well balanced.

[@MLGpromyass]

In the nicest way possible, I’m glad the editing is finally entertaining. It’s been a long process seeing them do their best to stay focused on the craft and balancing that with making videos that entertain and bring new people in. Keep it up ✌🏻

[@maisiesilva3914]

Thank you for the ad countdown 🙏 very thoughtful ❤️

[@dtape]

For those who want to make the original Naked and Famous, the original mezcal used was Del Maguey Chichicapa. A bit pricey at $70+ a bottle. Loved that Joaquin Simo's bar Pouring Ribbons stuck to using Chichicapa even though it didn't make sense financially from a bar management perspective.

[@lttrbox]

Yay to Last Word variations. I love the Dublin Minstrel by Simon Difford. Cool vid!

[@lttrbox]

Ooh also; do you know the Too Soon? by Sam Ross? It's a different template, but I like it better than the Paper Plane. I found it in Regarding Cocktails.

[@TheEducatedBarfly]

I’ve done it in a video ;)

[@lttrbox]

@@TheEducatedBarfly I did not know that! Will search through the back catologue

[@clintmsmith]

You are very welcome for the bottle Leandro! Was listening to the video, enjoying all the variations on one of my favorite drinks,and did a double take when I heard my name. Happy to support the channel; the wife surprised me with a Slappy Poo tshirt for Christmas after I adopted it while making cocktails at home during the pandemic and finding your channel.

[@TheEducatedBarfly]

Awesome! Thanks again for the support and wonderful bottle!

[@christopherreed4723]

8:05 is me and my (still going strong) full size bottle of Benedictine after a period of disuse. I've been known to resort to the tool cabinet for a pair of adjustable pliers on occasion. Never let the bottle win!

[@SirZorgulon]

It’s such a great little subcategory of cocktails and I’m really having fun exploring it at home. The Last Flight and the Division Bell are also great variations on this theme. The Naked and Famous is next on my list!

[@mkaush]

I was unable to find chartreuse; so changed it with maraschino liqueur along with lemon juice aperol and bourbon. I quite like it. Is there a drink by that has the same recipe

[@rickschroeder232]

13:30 cracked me up... best drink making channel out there! Thanks so much. :)

[@peterverdon645]

Saw there were 99 comments, and I want EB to be “Keepin it at 100”. Once again great video, reminding me of some cocktails I really enjoy but haven’t had in a long time. Cheers

[@TheEducatedBarfly]

Cheers bud!

[@orlybriceno]

I love the peated scotch riff, I forgot the name variation, I've seen something with Word in the name, I think the local bar where I tired one, it was called Closing Argument maybe? The herbal-ity of chartreuse and the smoke and peat of the Scotch really work well together, cheers!

[@toddlentz2164]

Awesome video. Love the concept! Love the outtakes! And of course, love the drinks!!

[@Terratops474]

Looking forward to watching this tomorrow! Either this or a Rye Manhattan is my favorite cocktail of all time and I'm excited to see more variants. For my personal, I've started subbing in a hot pepper-infused mezcal for the gin and been playing around with that. I call it the End of the World.

[@inthought4458]

Per the Final Ward, substitute w/ yellow chartreuse…it’s fantastic!

[@alexandermunoz7783]

there's just something satisfying about an equal parts cocktail

[@nicktheflybradley]

Hi Leandro, thank you for giving these histories. They are all lovely drinks and I often make all of them though not at the same time! I think Adelaide Steve the Bartender counts the Last Word as his favourite. Nick from York

[@thejontao]

re: Naked and Famous, that was my gateway to Mezcal… Where I drink these they use Strega instead of yellow Chartreuse. At home, I make them with Suze. Now I’m thinking about how I’d do this with a peaty Islay scotch instead of Mezcal… I’ve got a project for this weekend. 🍸

[@joseramos4537]

Dude! Great video as always the content is always on point and I totally use cheers big ears 🤘 when I post my drinky poos. I'm glad others like yourself use it 😄

[@UnclePete]

Naked and Famous is a great one. I think you chose a pretty bold mezcal fo r it. Might be more balanced with a mellower mezcal. love it! Cheers!

[@rickardmoberg1525]

Perfect video! Inspiring and yet with ingredients that isn’t all that tricky for me to have. Love the Paper Pane since long! Hey, I’m in LA with a small bottle of Akvavit with your name on it. Where can I drop it off for you?

[@TheEducatedBarfly]

When are you in LA until?

[@rickardmoberg1525]

@@TheEducatedBarfly Sadly, only until tomorrow lunch time.

[@rickardmoberg1525]

@@TheEducatedBarfly So I’m in downtown today, any place I can drop of your bottle during the morning?

[@widovv_296]

Recently got my hands on yellow chartreuse, got the green stuff not too long ago either!, but finally got to try naked and famous and was blown away, easily best riff, and dare I say better than the grandaddy “Last Word”

[@brianherman503]

The ending was priceless

[@Exposetheluciferianagenda]

There’s also “The last of the Oaxacans” with a muddled jalapeño

[@tannergoodgame4888]

Can you do a video of a variety if root cocktails? Love your videos btw!

[@TheEducatedBarfly]

Already did you can find it here :) The 6 Most Famous Cocktails kzbin.info/www/bejne/mae0q6KHYrFjbsk

[@carl_busch]

These are all great cocktails. I love getting people at the bar I work at to try them.

[@bethrihtar1236]

4 of my all-time favorite cocktails!

[@berelinde]

I'm surprised that you don't mention the monte cassino. It's a lot closer to a last word than the paper plane, and it has that delicious complexity from the benedictine. You can't find yellow chartreuse any more than green these days, but if you have some already, look it up. It's a fabulous, well-balanced cocktail.

[@TheEatyoChannel]

Frank Fogarty was not a bartender, he was a performer/comedian from New York. He performed a show at the DAC and liked the last word so much that he popularized it by talking about it during is performances at different clubs.

[@TheEducatedBarfly]

Thanks for that

[@bradenmeadows7251]

Last Flight is another good one. Bourbon, aperol, lemon and green chartreuse in equal parts

[@terrellkluting5370]

The is a good one. Espadin Mezcal, Green Chartreuse, Elderflower Liqueur, Lime, the safe word :)

[@avb19d6]

Litty tipsy from one right now, exxjyred to see how this is made

[@tobibatiste7859]

The timing is impeccable. I just got my hands on my very first bottle of Chartreuse.

[@nrs_207]

Absolutely love the Final Ward, all great cocktails though

[@ManInArea]

I enjoy the ball busting banter between you guys! Can we bring back the Marius tastings? Maybe for the year anniversary of that momentous occasion? Those tastings included some quality ball busting. Very entertaining.

[@bogivaldr]

i love the last word cocktail! next i will try the final ward and shanghai gin

[@nothingtoseehere5760]

Those Nick & Nora glasses with the lip angled in are defective from an engineering perspective: you ALWAYS end up with daisy on your stem. Also, when you rinse the syrup off the cherry it gets a kind of better texture. It does! Don't ask me why

[@mccorama]

I was worried about the rye because I'd imagine it would not sit well with the Chartreuse....but I'll trust you and try it!

[@randallmazzu2064]

I’ve watched a few times because I like em all. Just now watched the edits. Hahahaha

[@exohumer3486]

love your channel ! Paper Plane: Try this one instead of Nonino with Jägermeister. It just makes you think 'That is now perfect' IMO

[@dannyk1818]

Every time there’s extensive shaking in the vids I always remember Leandro saying he’s channeling whatever the opposite of sprezzatura is. Also we haven’t had a metal shake in a while 🤘Great breakdown and history as always gents!

[@TheEducatedBarfly]

😂 I think what I said was that when I channel my Sprezzatura it looks like the opposite although I did call myself the anti-Steve 😂

[@williamparker5351]

ALSO LOVE HOW U SAY CHEFS KISS CUZ WHEN I DO IT NOONE KNOWS WHAT I MEAN

[@SaroShow]

Best ending so far 🤣🤣🤣

[@williamparker5351]

I BARTEND IN NEW YORK AT LAVO AND DJANGO AT THE TRIBECCA GRAND LOVE UR VIDS NOW THAT I DISCOVERED U AND I WAS DEAD WHEN U SAID THE SERIAL KILLER SHAKE

[@Nazari44]

Closing Argument or Ultima Palabra are great variations too

[@Dolbee49277]

The riff that I use is Rye, Lemon, Y. Chartreuse, and then I split the difference between Ancho Ryes and Maraschino.

[@cdrikari]

I keep seeing the pebble ice machine in the background, but I don't think I have yet to see the ice from it used, since he always cuts his own (I think) for shaking the drinks?

[@TheEducatedBarfly]

Every pebble ice cocktail I’ve done on the channel from the past three years has been ice from that machine I just don’t show myself getting it

[@cdrikari]

@@TheEducatedBarfly I'll go watch more of your videos! Made The Final Ward for the first time tonight courtesy of you, and the wife loved it. Thanks again!

[@DwightStark]

Leandro, you might want to try the Final Ward with yellow Chartreuse. I like it better.

[@TracyHall_DreamsAndLogic]

Addie's Grapefruit A Last Word with a wrong ingredient and a surprise 3/4oz (20ml) Gin 3/4oz (20ml) St. Germaine 3/4oz (20ml) Lime 3/4oz (20ml) Maraschino 1 dash Bittermen's Boston Bitters

[@DirtyHairy01]

You need to do the Monte Cassino also! 😋👍

[@sethjohnson2287]

You missed my favorite riff, The Wordsmith. The last word spec, but with smith and cross instead of gin.

[@MrMoney331]

Oh I might have to make a Naked and Famous, and then the rest of these! So good!

[@andrewyarosh1809]

Cherry juice bothers me too. I’ve been food placement tongs..

[@jpcampbell]

Give me a Naked and Famous any day of the week. So great. But I love all the riffs I’ve tried, tbh.

[@ChadWinters]

love these, I always to 1oz each because its easier

[@MikePulcinellaVideo]

Great riffs off a great drink!

[@Antaios632]

I feel like you could just do an ounce of each. I mean, I'm not trying to get drunk quicker or anything, there's just not a 3/4 oz mark on my jigger.

[@honza-dedek]

2:57 the exact opposite of Steve The Bartender shake

[@andrewkirby7379]

really fab. always so enjoyable. let me know if you are ever in 🇬🇧. Any royal jubilee cocktails we can make for the queen's 70th anniversary.

[@TracyHall_DreamsAndLogic]

My bartender acquaintances call it "Mr. Potato Head" experimenting

[@TheEducatedBarfly]

Yeah that’s what Death & Co call it

[@TracyHall_DreamsAndLogic]

A Palavra Brasiliera (Brazilian Word) 3/4oz (20ml) Cachaca 3/4oz (20ml) Green Chartreuse 3/4oz (20ml) Lime 3/4oz (20ml) Maraschino

[@happycamper2220]

Might be wrong but didn't Phil Ward's Final Ward recipe call for Yellow Chartreuse...?

[@TheEducatedBarfly]

Whelp depends on who you ask: Milk & Honey/Attaboy says Yellow. Simon Difford & Robert Simonson say Green.

[@TracyHall_DreamsAndLogic]

Wrong Word 3/4oz (20ml) Gin 3/4oz (20ml) St. Germaine 3/4oz (20ml) Lime 3/4oz (20ml) Maraschino

[@edwinstiles9899]

Hey Marius, have you introduced Leandro to lutefisk ?

[@TheEducatedBarfly]

nobody should be introduced to lutefisk

[@blakerobinson4198]

I personally don't think the cherry garnish adds much to the cocktail. Don't get me wrong, it's good, but it doesn't add any aroma or flavor to the cocktail, so i tend to just make it without garnish. This is one of my go tos and favorite drinks to make

[@TheEducatedBarfly]

It’s largely non-functional as a garnish. But it’s traditional so…

[@mamikgibar]

I had to rewind to check--The Last Word "definitely is the most successful cocktail in the daisy category." Really? On Cinco de Mayo you're going to disrespect the margarita like that? I drank margarita variations for years before I'd ever even heard of a Last Word. On today of all days, Leandro...also Jonathan de Lima says hi.

[@TheEducatedBarfly]

Yeah but the Margarita as a Daisy isn’t as good by a long shot. With the addition of agave that’s another story. But you’re probably right. Definitely wasn’t thinking about the Margarita when I said that and it wasn’t perfectly timed for cinco de Mayo or anything. Just a weird coincidence.

[@Metalwolf765]

Weirdly enough, I’d call an industry sour a riff on the last word too.

[@YellowGoblin1111]

Great video !

[@chrisnchina]

I like to sub hoochie cachaça for the gin and St Germaine for the Luxardo. I call it “However the hell you say ‘Last Word’ in Brazilian Portuguese”

[@kidyuki1]

I was just listening to the Sam Ross episode of Bartender At Large a day or so ago, so the Paper Plane/Paper Airplane story is fresh in my head. Love the Last Word and all its offshoots. Great video!

[@Izrun]

I noticed since your super juice video you're always still using fresh squeezed citrus. Is that for content reasons (not adding steps) or because you have changed your mind about super juice? Just curious whether your initial thoughts have evolved. I just made a big batch of lime superjuice for Cinco de Mayo margaritas and was thinking about it.

[@_skysick_]

For a KZbin production schedule, it's probably just less preparatory work to use the fresh fruit.

[@TheEducatedBarfly]

After extensive testing of several super juice recipes I’ve come to the conclusion that although it is very very good in lime/lemon forward drinks such as daiquiris it’s a little too overpowering for some cocktails. I may do a follow up on it. That said I still think that it’s an important ingredient for bars to save money and mitigate waste. They have the time to reformulate specs to suit the juice. I just don’t think home bartenders will do that

[@Izrun]

@@TheEducatedBarfly Thanks! So it sounds like it should still work well in my margaritas tonight!

[@oB19o]

Naked and famous is my favourite cocktail. But that name….

[@ctwiggs]

I think a Wordsmith is in my near future (subbing Smith & Cross as the base spirit).

[@nicola3540]

I just made myself a naked and famous, only when I went to shake it I noticed it wasn’t at all the pinky peach colour I remembered it should be - coz I’d vagued out and instead of Aperol I’d thrown in some maraschino, inadvertently making a ‘naked and last’ - which sounds kind of tragic, but it tastes pretty good!

[@TheEducatedBarfly]

😂 gotta try it! Love the name naked & last we gotta make it a thing!

[@ConanCamelPuncher]

The forearms that have done a thousand lifts

[@nbergstedt]

Sorry, but I gotta call you out on this. By far the most popular and successful daisy cocktail is the tequila daisy, aka. the margarita.

[@TheEducatedBarfly]

Nope. It’s the most popular but from a construction standpoint and balance the Margarita doesn’t hold a candle to the last word. Cheers! Thanks for playing 😂

[@ofacefan]

ive made the last word twice now and its slowly seducing me one sip at a time. so much complexity.

[@triplecap4307]

I just do an ounce because 3/4 is totally off the wall.

[@triplecap4307]

PS. We had bees knees tonight. Is that a daisy?

[@TheEducatedBarfly]

No it’s sour as it has honey as the sugar as opposed to a liqueur

[@MrWazzasupgee]

Anyone sees this, try st germain, campari, lime, tequilla, it tastes like theres actual grapefruit juice, fucking crazy

[@Wisdom-Nuggets-Tid-Bits]

Video a little quiet. Please make the volume just as loud as your advertisements in the beginning!!!!!!!!!! If ya want to blast us with your sponsors, blast us with the content of the video!!!!!!!!!!!!!!!!!!

[@MoonKrabbit]

I hate to sound like a Karen, but you have a tendency of mispronouncing obvious words, to the point where it makes me doubt your ability as a bartender. It's meh-ruh-shee-now, not mare-a-skeen-o.

[@prime-of-two3753]

Lol, no. Absolutely not. I mean, he’s not 100% correct, but yours is way, way off. The last syllables are in fact pronounced “ski-no,” as he does in the video. The only mistake he makes is the first vowel, which you also get wrong. The “ma” (as in Ma and Pa) and “ra” should rhyme; “ma-ra-ski-no” instead of “mare-a…” like the Marasca cherries (ma-ra-ska, all syllables rhyming) from which the spirit is made.

[@daviddecker9292]

So Barfly is just commercials now? I’m unsubscribing right now

[@TheEducatedBarfly]

So basically you’re saying that you want us to make content that you consume for free and then when we partner with companies to put a small ad in so we can make a living that’s too much for you?

[@jonlau7937]

@@TheEducatedBarfly not trying to kiss ass. But just wanted to counteract the toxic culture of "haters gonna hate" on the internet with ❤️ The person posting is a prime example of you guys getting bigger and you just simply cannot please everyone. I definitely want to say that im amazed that to this day, you still respond to most of us with quality replies!! Which we mega appreciate. Keep up the quality content!! and i know one day, you guys won't have time to respond to comments so im gonna enjoy it while it lasts!!

[@erezbar5018]

I just made the Thumbs Up by Michael Mcilroy at Attaboy. I found the addition of Aperol made it a much more balanced version of the last word. Delicious.