One of the opening drinks on our menu that’s been a mainstay for our first few months has been a concoction we call “Not Another Word.” While it’s a drink we can (and will) always make for customers, we just pulled it off the list in favor of a more seasonal drink and thought it might be worth sharing the recipe for home bartenders.

The cocktail’s name is, of course, an unsubtle reference to The Last Word, a classic drink featuring equal parts of gin, chartreuse, maraschino liqueur, and lime, with origins at the Detroit Athletic Club. Over the past few years, there have been countless variations. Some swap a single ingredient (e.g., the Pete’s Word swaps out gin for Laphraoig) and others remake the whole drink with the same equal-proportion approach. Our version, gently bitter with a bit of tartness, falls into the latter category.

Not Another Word

• .75 oz Rittenhouse rye
• .75 oz Cocchi Rosa
• .75 oz Aperol
• .75 oz lemon juice

Combine all the ingredients in a shaker with ice. Shake aggressively until the shaker is frosted, then double strain through a mesh strainer into a cocktail glass.