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Green Chartreuse - what recipes are out there?

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kagemusha49 Apr 21, 2012 02:42 PM

Just bought a bottle today and, paradoxically, it was CHEAPER than the yellow (go figure). Can someone help me out with some ideas for doing things other than just sipping slightly chilled? I'm not an experienced cocktail maker - a Negroni is about as complex as I get and it doesn't use Chartreuse. FWIW I actually visited Chartres a few years ago - awesome cathedral which was under reconstruction. The only other liqeurs in my bar right now are
1) Cask strength Benedictine - picked up at the quaint Ripley's like museum in Fecamp
2) (43?) Quarenta y Tres
I'm willing to be goaded into buying more liqueurs if it helps me use my Green better.

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  1. q
    quazi RE: kagemusha49 Apr 21, 2012 03:04 PM

    Chartreuse swizzle. Just amazing drink. Google it for it has many variations. I have not tried the Last Word but it appears to be delicious as well

    1. n
      Nocturnalbill RE: kagemusha49 Apr 21, 2012 04:43 PM

      To take it a different direction, saw a recipe for marshmallows made with Chartreuse the other week. They were then used to make Rice Krispies treats with chocolate.

      1. Dapuma RE: kagemusha49 Apr 21, 2012 04:53 PM

        I like a Bijou

        1.5 oz Nolet's Gin
        .5 oz Green Chartuse
        .5 oz Carpano Antica Sweet Vermouth

        stir for 40-60 seconds with a barspoon in mixing tin with ice
        Strain into chilled martini glass

        lemon peel shreds (with a channel knife) done over the glass so citrus lemon oils get into the drink, i use a good amount of shreds, maybe like 7 - 10 shreds

        This is what the knife looks like
        http://www.rosleusa.com/Vertical-Cane...

        then enjoy

        If you like Negroni's and Green Chartreuse you will love this drink

        I have made a version with 1:1:1 Negroni formula which is an alternate recipe but it tastes too medicinal - the type of vermouth and gin have a big effect on the taste, i prefer a toned down juniper profile, i have used beefeater 24 which is still toned down some and i didnt care for it as much as the Nolet's

        Let me know what you think

        1. EvergreenDan RE: kagemusha49 Apr 21, 2012 06:41 PM

          Buy Maraschino and make the Last Word and Final Ward. You won't be disappointed.

          --
          www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

          3 Replies
          1. re: EvergreenDan
            c
            curseofleisure RE: EvergreenDan Apr 22, 2012 07:15 PM

            +1 on the Last Word and Final Ward suggestions. Plus a bottle of Maraschino (I recommend Luxardo brand) will allow you to make a wide range of wonderful classic cocktails that call for it

            1. re: EvergreenDan
              davis_sq_pro RE: EvergreenDan Apr 23, 2012 07:54 AM

              +2, especially on the Final Ward variation.

              The Tipperary cocktail isn't too bad either. (Irish whiskey, green chartreuse, sweet vermouth).

              I want some of that cask strength Benedictine! Had no idea that such a thing existed.

              1. re: EvergreenDan
                EvergreenDan RE: EvergreenDan Oct 10, 2012 04:58 AM

                For Mixology Monday XLVI, themed "Green" (Green or green-related ingredients), I substituted Gran Classico (a Campari-like amaro) for Maraschino, and called it the "Bad Word". I like it even better than the original.

                http://www.wordsmithingpantagruel.com...

                Others are welcome to join in the fun, can certainly Green Chartreuse is an obvious ingredient for the green theme.

                --
                www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

              2. j
                johncb RE: kagemusha49 Apr 22, 2012 05:57 AM

                I like a Champs Elysee, myself. The Last Word and its variants are also delicious. A bit of Chartreuse in a cup of hot chocolate is a treat in cold weather.

                I am envious of your Single Cask Benedictine; I must get to Fécamp one of these days to obtain some of that myself.

                BTW, Chartreuse is not connected with Chartres -- Chartres is a celebrated cathedral town east of Paris, but the Chartreuse liqueurs were originally made by the Carthusian monks of the Grande Chartreuse monastery just north of Grenoble (and now manufactured in a secular distillery in Voiron, a little distance away).

                1 Reply
                1. re: johncb
                  k
                  kagemusha49 RE: johncb Apr 22, 2012 11:19 AM

                  I stand corrected sir. I knew it was made by monks but always assumed that the location was somewhere near Chartres. Anyway, the cathedral is very impressive. I recommend the trip to Fecamp if only because the museum there is so idiosyncratic - partly a museum of benedictine making and partly something like a Ripley's believe it or no and all housed in the strangest of buildings.

                2. yarm RE: kagemusha49 Apr 22, 2012 05:39 PM

                  The best transition from the Negroni is the Bijou:

                  1 oz Gin
                  1 oz Green Chartreuse
                  1 oz Sweet Vermouth
                  1 dash orange bitters
                  Stir with ice and strain into a cocktail glass.

                  http://cocktailvirgin.blogspot.com/

                  5 Replies
                  1. re: yarm
                    t
                    The Big Crunch RE: yarm Apr 25, 2012 11:14 AM

                    Excellent cocktail. As best as I can tell, gin is the most common base liquor associated with drinks using chartreuse, so you may want to pick up a bottle of gin and then proceed from there in terms of what you can make. My gin recommendation would be Plymouth.

                    1. re: yarm
                      EvergreenDan RE: yarm Apr 25, 2012 03:24 PM

                      Yarm has quoted the original ratio. The drink was originally served in layers -- the colors corresponding to jewels (Bijou InFrench). Today it is stirred as yarm indicates. The historic 1:1:1 ratio makes a pretty darn sweet drink. This is the ratio in the PDT cocktail book. While the Negroni has the same ratio, the bitterness of the Campari balances the sugar.

                      Dapuma above recommends a 3:1:1 ratio. This leans out the drink, and I'm enjoying one right now made with Punt e Mes. Even at this ratio, the Chartreuse is assertive. This is the ratio suggested in some other modern reliable sources.

                      Some have modified the original ratio with the addition of 1/2 oz of lemon juice. Think makes a fine drink, but I think using 3:1:1 is a better way to tame the sugar. I might try an even higher ratio to dry it out further and help highlight the gin.

                      This is definitely a drink for a Chartreuse lover. The Last Word (or Final Ward) is I think a gentler introduction to strongly herbal liqueurs.

                      --
                      www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                      1. re: EvergreenDan
                        Dapuma RE: EvergreenDan Apr 26, 2012 12:11 PM

                        Funny story

                        When i first tried the drink at the local craft cocktail place, i loved it right away

                        I read online that it was 1:1:1 so i made that for a few friends and was like you have to try this drink it is so good, so i made two of them handed them out and my friends reaction was pretty hilarious - they thought i was trying to poison them with medicine (i didnt mention what the drink was i just told them to try it so they didnt know really what was in it other than gin) - then i tried it and it was just to medicinal for even me, and like that flavor - but their faces trying to drink it was priceless heh

                        Dan what ratio do you think to lighten the chartruese even a bit more...which i dont think would be bad, 1.5 oz gin 1/3 oz sweet vermouth 1/3 oz chartruse?

                        1. re: Dapuma
                          EvergreenDan RE: Dapuma Apr 26, 2012 12:42 PM

                          I would try 4:1:1 (2oz gin, 1/2 each of Chartreuse and Sweet Vermouth). And I'd use a juniper-forward gin to stand up. If it's too much, just and a tsp of both and you're back to 3:1:1

                          1. re: EvergreenDan
                            Dapuma RE: EvergreenDan Apr 26, 2012 01:43 PM

                            hmm, ok ill give that a try next time i make it, ill go back to using the beefeater 24 and try that ratio

                    2. k
                      kagemusha49 RE: kagemusha49 Apr 22, 2012 09:45 PM

                      Thank you for all the suggestions - I shall try them out over the next couple of weeks.

                      5 Replies
                      1. re: kagemusha49
                        c
                        cocktailian_wannabe RE: kagemusha49 Sep 10, 2012 11:04 AM

                        I asked the bartender at Clyde Common in Portland to recommend a cocktail for a Green Chartreuse. He recommended a Wolf's Bite.

                        Their ratio is 2 parts gin (Broker's), 1 part Green Chartruese, 1 part grapefruit juice. Awesome.

                        The traditional ratio is 3 parts gin, 2 parts grapefruit juice, and 1 part Green Chartreuse

                        1. re: cocktailian_wannabe
                          j
                          joeljcj2 RE: cocktailian_wannabe Sep 10, 2012 11:17 AM

                          there is an old cookbook/travel book called "auberge of the flowering hearth" about an auberge in -i believe the jura district if france--or thereabouts--in the hills south of alsace--just west of or southwest of geneva---author --andriess (sp?) which has a detailed recipe for chartreuse souffle.

                        2. re: kagemusha49
                          h
                          historikerstreit RE: kagemusha49 Sep 17, 2012 07:17 PM

                          If you like rye at all, I heartily recommend the Diamondback, which is 2:1:1 rye, applejack and green Chartreuse. I first had it at Pegu Club in NYC where it masquerades as the Copperhead. It's a spectacular drink!

                          1. re: historikerstreit
                            t
                            The Big Crunch RE: historikerstreit Sep 18, 2012 09:34 AM

                            I think I have found my cocktail for the evening! :)

                            1. re: historikerstreit
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                              alphanumeric RE: historikerstreit Sep 18, 2012 12:58 PM

                              I recently discovered this recipe (can't recall where) and was intrigued by the combination. Pleased to hear that the appeal is more than wishful thinking!

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