Shaken, Stirred and Pure Michigan: A sip into Michigan’s Cocktail Culture

Shaken, Stirred, and Pure Michigan: A Sip Into Michigan’s Cocktail Culture

Michigan may be known for its Great Lakes, auto industry, and cherries, but hidden among the mitten state’s many accolades is a rich, spirited cocktail history that reaches back more than a century. From Prohibition-era classics to creamy yacht club creations, Michigan’s contribution to American mixology is more than just a footnote. It’s a toast-worthy tale of invention, disappearance, rebellion, and revival.

🍸 The Last Word: A Forgotten Classic Reborn

Let’s start with The Last Word, a sharp and herbaceous cocktail that first made its debut at the prestigious Detroit Athletic Club sometime in the early 1900s. Equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice—this well-balanced drink was the toast of the elite… until Prohibition hit in 1918. The Last Word, along with many classic recipes, fell into obscurity.

It wasn’t until the early 2000s in Seattle that bartender Murray Stenson unearthed the recipe and brought it back into the limelight. The result? A national revival. Today, The Last Word has re-cemented itself on cocktail menus around the globe and is widely regarded as one of the most perfectly balanced pre-Prohibition cocktails ever created. And yes—it was born right here in Michigan.

🥶 The Hummer: Michigan’s Official State Cocktail

Move over, Moscow Mule. Michigan has its ice-cold legend: The Hummer. Created in 1968 by bartender Jerome Adams at Detroit’s Bayview Yacht Club, this creamy, boozy dessert-in-a-glass combines rum, Kahlúa, and vanilla ice cream. It’s part milkshake, part party-starter—and 100% Michigan.

Although not officially recognized in the legal sense, many locals consider the Hummer the unofficial state cocktail. Served in upscale lounges and summer lakefront patios alike, it’s become synonymous with indulgence, nostalgia, and Motor City ingenuity. Try just one and you’ll understand why it’s lasted this long.

🥩 The Bullshot: Detroit’s Meaty Martini

If you think a Bloody Mary is bold, wait until you meet The Bullshot. Invented in 1952 at Detroit’s Caucus Club, this savory concoction swaps tomato juice for beef broth, shaken with vodka, Worcestershire sauce, Tabasco, and lemon. Yes, you read that right—beef broth.

The Bullshot became a mid-century favorite among the power-lunch crowd, especially in cold winters when a warm, salty cocktail seemed just right. And while not everyone was a fan (legend has it that Marilyn Monroe herself protested, “What a horrible thing to do to vodka”), it stands as a testament to Detroit’s bold, unapologetic cocktail creativity.

🍹 Cheers to Michigan’s Liquid Legacy

From speakeasies to yacht clubs, Michigan’s cocktail culture is anything but ordinary. The state’s bartenders have pushed boundaries, revived the forgotten, and stirred up flavor combinations that continue to inspire today’s mixologists.

So the next time you raise a glass in Michigan—whether it’s a classic Last Word or a frosty Hummer—know that you’re not just enjoying a drink. You’re sipping a piece of cocktail history, straight from the heart of the Great Lakes.

Bottoms up, Michigan. You’ve earned it.

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