Chartreuse Liqueur as ingredient
Yesterday's LA Times food section had a recipe for a Chartreuse souffle. I've never tried Chartreuse, but admit I was made curious reading the piece.
Anyone else have opinions on Chartreuse as flavoring? What's it like? Any good ideas for use in cooking, or is it best to just stick to it as a cordial?
While I love Chartreuse, I had a friend compare it to cough syrup. It definitely packs a punch.
In recipes, I've used it to make truffles--an excellent combination that intrigues many who can't place the flavor.
Madeleine Kamman has a recipe for Chartreuse Napoleons, which I mean to try someday.
I started looking online for places to buy it (I'm in Calif.). Lowest price I saw was about $38/bottle (750ml). Does that sound about right? Anyone have favorite online liquor purveyors? (and yes, I will try some at a bar first -- though I'm just assuming very few bars might have it in their selection of liqueurs, right??)
Yellow is a milder version that is flavored with honey. It is also a lower proof, 80 versus 110 for the green.
They both have their place.
A good yellow cocktail is the Amber Dream:
1 1/2 oz gin
3/4 oz sweet vermouth
1/4 oz Yellow Chartreuse
1 dash bitters
Stir over ice, serve up.
and for green, the Last Word:
1/2 ounce gin
1/2 ounce maraschino
1/2 ounce Chartreuse
1/2 ounce lime juice
Shake, serve up.