The Last Word was first served at the Detroit Athletic Club, circa 1915. Created just before the start of Prohibition, likely by a bartender named Frank Fogarty, it’s one of the cocktail canon’s most successful Prohibition-era drinks.

Composed of gin, green Chartreuse, maraschino liqueur and fresh lime juice, the Last Word showed some staying power and appeared in Ted Saucier’s 1951 book, “Bottoms Up.” But by then, it had mostly fallen out of favor, and after World War Two, it retreated to the dusty corners of cocktails past.

After decades of being lost to history, the Last Word was one of the first pre-Prohibition drinks to lead the cocktail revival of the early aughts. Murray Stenson, then working at Seattle’s Zig Zag Café, unearthed the equal-parts classic, finding it in Saucier’s book. He shook up the drink for his customers, and the Last Word’s presence proliferated from there. Before long, the Last Word was a staple in cocktail bars across the country, revered for its heady balance of sweet, sour and herbal flavors.

Référence :
https://www.liquor.com/recipes/the-last-word/