The Story Behind The Last Dance

In "Disco Cube Cocktails," Los Angeles-based photographer and DJ Leslie Kirchhoff has curated a collection of cocktails that highlight her artisanal and inventive ice cubes.

The Last Dance was inspired by the sweet and sour pre-Prohibition cocktail, The Last Word, but “with the flair of Donna Summer.” Kirchhoff’s twist on the classic cocktail adds a playful garnish in a nod to the '70s disco theme: a large translucent cube frozen with a whole crimson cherry and neon-green lime wheel in its center.

In her book, Kirchhoff ties The Last Dance to a personal experience, recalling a bittersweet scene that occurred on the day Summer died. While Kirchhoff was staying in a seaside hotel during the Cannes Film Festival, she watched an impromptu performance by Summer’s collaborator, the record producer Giorgio Moroder, performing the “[Last Dance] live while the sun set over the water.” Afterward, Moroder went on to play the original recording in Summer’s honor.


  • 1 Cherry Lime Cube (recipe follows)
  • ¾ ounce gin
  • ¾ ounce green Chartreuse
  • ¾ ounce Luxardo Maraschino liqueur
  • ¾ ounce lime juice


  1. Place the Cherry Lime Cube into a double Old Fashioned glass to temper for about 2 minutes.
  2. In a cocktail shaker filled with plain ice, combine the gin, Chartreuse, Maraschino liqueur, and lime juice.
  3. Cover, shake for 15 seconds, then double strain the drink into the glass.

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Updated: 2020-05-09

Cherry Lime Cubes Ingredients

  • (makes 4 cubes)
  • 4 small lime wheels
  • 4 fresh cherries
  • 2-inch clear cube mold

Cherry Lime Cubes Directions

  1. Place the lime wheels into a small heatproof glass measuring cup.
  2. Add just enough hot water to cover the limes.
  3. Stir and let sit for 5 minutes. This will release any liquid, wax, or oils from the lime skin and flesh.
  4. Strain the limes and repeat the hot water process one more time.
  5. Place 1 cherry and 1 lime wheel in each compartment of the mold.
  6. Fill the mold with water and freeze until solid, about 30 hours.
  7. Remove the cubes from the mold, polish them, and keep frozen until ready to use.
The Last Dance Recipe