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Jan 22, 2011 06:39 PM

Other Chartreuse Liqueurs

A relative just returned from alpine France and brought me two interesting bottles:
Genepi des Peres Chartreux
Liqueur Eau de Noix (aperitif des peres Chartreux).

Both bear the Chartreux "seal" design familiar from the standard Green and Yellow Chartreux.

My questions:
I already know genepi (altho' not the Peres Chartreux bottling) and enjoy it. Are there mixed drink recipes that use it? I usually just drink it neat as a digestif, but thought it might make an interesting cocktail -- if someone with more experience that I have could suggest a direction.

I have never tasted the Liqueur Eau de Noix. Is this similar to Italian Nocino? I have not yet broken open the bottle, so I don't really have a point of comparison, and I would love to have some background.

Many thanks to so many knowledgable posters in these boards whose information I frequently depend upon.

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  1. I'm not sure if anyone else is listening to this thread (surely there are a lot of people out there with wider cocktail experience than mine). Since the genepi seemed something like a less-refined, more-rustic, less-intense version of Green Chartreuse, I decided to try it in a Last Word. I'm afraid the good qualities of the genepi got lost. It wasn't undrinkable, but part of what I like in a Last Word is the herbal sharpness and intensity of the Chartreuse, and that just wasn't there. I might try this in one of the Last Word variations that uses yellow Chartreuse -- perhaps the genepi would do better with, say, lemon juice, or a less-herbal spirit than gin. We shall see. In the meantime, I would greatly appreciate guidance from others on this board. I'll especially need help next month when my Isere connection brings me some Chartreuse Elixir Vegetal.

    7 Replies
    1. re: johncb

      l spend a good bit of time in Paris each year, and the exilir vegetal is around in a lot of places. If you need more contact my email and l will bring you some back. l have very many bottles of all strange Chartreuse from Taragonia and my current fav, the VEP aged long long time before bottling, but was not aware of their manufacturing a Noix or Genepi. The genepis l do have, all from near Annecy l have always drunk on their own as quite nuanced and subtle. The walnut has never appealed to me, love the Spanish acorn, but walnut oil, not liqueur

          1. re: davis_sq_pro

            I honestly wouldn't know what to do with it. The one time I had it, it was served to me at the end of the night at a bar -- it was a sugar cube that had been doused with the stuff served on a spoon. Tasty but otherwise it's sort of the bitters form of Chartreuse.

            Technically, I think it's still classified as a medicine.


            1. re: yarm

              that's the only way I've ever heard of it being served.

      1. re: johncb

        Duh, looked in my liquor cab and found a bottle of the Eau de Noix, still am not thrilled with it, but l do have it.

        1. re: Delucacheesemonger

          Drizzle it over a gateaux de noix, which tends to be a bit on the dry side anyway...then a little dark chocolate ganache for frosting...ding-ding-ding, we have a winner.

      2. the genepi is a digestif -- intended to be sipped after dinner, neat.

        Eau de Noix is made by steeping green walnuts in high-proof alcohol....I'm not a big fan of it, but I know folks who keep it as their go-to digestif -- again, neat, after dinner.

        1 Reply
        1. re: sunshine842

          Thanks for the replies -- I'm not really having a problem with supply (I have a regular connection in the Isere department). I know that these are generally used as digestifs -- I enjoy them that way myself. The real question (perhaps I didn't make myself clear) was whether either the Genepi or the Eau de Noix had cocktail usage as well. Many drinks I think of as digestifs -- Italian ameri, some French eaux-de-vie, even such spirits as regular Green Chartreuse -- have established cocktail usages. Perhaps Genepi, Eau de Noix, or the Elixir Vegetal have mixological application as well. Nothing is going to stop me from continuing to enjoy these spirits as digestifs, but perhaps someone out there has some cocktail ideas?

        2. Since my last trip to Voiron, I have been comparing standard Green Chartreuse, Green Chartreuse VEP, and the Chartreuse 1603 - Liqueur de l'elixir. For anyone else interested, I can report that the VEP comes off as smoother, more rounded, but clearly derived from the Standard Green. These characteristics do not make it superior in a cocktail (my reference Chartreuse cocktail is the Last Word) -- I didn't find enough difference there to make it worth the additional expense. The 1603 liqueur is definitely a family member with the standard green, but more distant than the VEP. I find it to be rather more earthy -- I think I detected an anise note that I do not find in standard green Chartreuse. Altho' robust enough tasted alone, the 1603 did not work effectively in the Last Word -- maybe it wasn't assertive enough? That version seemed unbalanced in the maraschino direction.

          Next up: comparing standard yellow Chartreuse, VEP, and the Liqueur of the 9th Century, which I take to be a variation on the standard yellow product. I don't have a go-to reference cocktail for yellow Chartreuse: any suggestions?