This liqueur is tangy and refreshing, with a corresponding earthy component that alternates between bitter and sweet. This is intensely floral and herbal, with myriad aromas and flavors that attack the senses: cloves, angelica, fennel, citrus, thyme, rosemary, hyssop, cinnamon, mace, pine... And each time you sip it, you notice something new!
Intensely floral and herbal. Myriad aromas and flavors attack the senses: cloves, angelica, fennel, citrus, thyme, rosemary, hyssop, cinnamon, mace, pine...and each time you sip it, you notice something new!
Score: 93 PointsWine Enthusiast Author: Kara Newman
"This lime-green, anise--scented liqueur is sweet at first sip, then herbaceous in the middle, showing fennel, pine, tarragon and mild floral notes. The finish is spicy and warming, with anise, white pepper and ginger heat. It's a bit too viscous and fiery for straight-up sipping, but it's beautifully complex and a key ingredient for the classic Last Word and other cocktails."
Chartreuse is very impressive to people not generally accustomed to the bartending world. Its high-proof, so youll want to serve it with something fatty, something able to cut through all that alcohol. Like a rib. Something rich, with a lot of spices. The Last Word is a great Chartreuse cocktail. It is crazy simple and so good.
oz. green Chartreuse
oz. fresh lime juice
Made by French monks from a secret recipe of 130 different plants, this liqueur is sweet, herbal and pungentjust a little bit is all you need. It comes in two varieties: Green Chartreuse is slightly higher in alcohol and more intensely flavored (and more expensive), and Yellow Chartreuse is a bit sweeter and milder. Its commonly seen today in the recently popular Last Word cocktail, a mix of equal parts gin, Green Chartreuse, maraschino liqueur and lime juice. Read full article here
Score: 95 PointsUltimate Spirits Challenge 2012 Author: Unlisted
"The aromatics are bold offering scents of bark and roots, cedar, coriander, anise, rosemary, jasmine, and thyme with hints of tarragon and green tea. Rich and sweet with a bright peppery balance. A classic."
Score: 98 PointsThe Tasting Panel Author: Anthony Dias Blue
" This has been around so long it had a color named after it- a translucent light green; complex, lush, spicy nose; 130 herbs create a mystical sweet, potent and seductive flavor; beautifully balanced between spice, sweet and alcohol heat; creamy, fascinating and very long; hints of lime, mint, pine, licorice and many more. Still superb after 405 years."
Score: 95 PointsWine Enthusiast Author: Kara Newman
"This light green liquid features musky, herbal and botanical aromas: star anise, tarragon, basil and Dutch licorice. Flavors are bold and sweet, with a slight earthiness and alcohol heat. Finishes sharp, herbal, grassy, floral and complex. Thick and viscous. A classic for gin-based cocktail."
Winner of the Gold medal for Liqueurs-Herbal
Chartreuse is like spring in a bottle the yellow-green spirit is said to be made from more than 130 plantsmaking it a fitting choice for this months zodiac cocktail. Melon adds sweetness to Chartreuses complex herbal notes in this vibrant sip.The Aries drink recipe, features honeydew melon, gin, seltzer and Chartreuse.
How to make Green Cocktails for St Patricks day?There are few green colored-liquors that make easy cocktails, like Green Chartreuse. It is made from 130 herbs, plants and flowers found in the French Alps. It is 110 proof and has an intense floral and herbal flavor with hints of cloves, citrus, thyme, rosemary and cinnamon.
Intense, multidimensional flavors including toasted cumin, sandalwood, and pine; smooth and surprisingly harmonious with a finish of sweet juniper.
I had two glasses of the stuff One was poured from a newly opened bottle the other came from a vintage miniature Chartreuse... Taste this alongside some from a new bottle, read the note that accompanied the wee bottle of green stuff. Was there any difference between my two samples of Chartreuse? Nope. None at all. I was wrong. Again. Im getting used to it by now. The silent monks, it seems, got the last word on this subject, so I'll bring you the Last Word cocktail as a sort of homage to the Carthusians. Its a drink thats detailed in Jones Complete Barguide, a book from the '70s, and its a cocktail that might help open your eyes to the beauty of Chartreuse.The Last Word Makes 1 drink3/4 ounce dry gin 3/4 ounce maraschino liqueur 3/4 ounce green Chartreuse 3/4 ounce fresh lime juiceInstructions: Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a chilled cocktail glass.
The bouquet is vibrant, prickly and displays cedar, coriander, cardamom, aniseed, jasmine, rosemary, sage, basil and other botanicals. The palate is lushly textured, herbal sweet, peppery and minerally. Sublime aftertaste.
This is all about asking a bartender to think about the job exactly as a chef does, says Doug Frost, a wine and spirits expert and Star columnist These men and women are working to create fascinating and well-balanced flavors, just like you want in a restaurant meal. David Smuckler of Mortons Steakhouse won the first Greater Kansas City Bartending Competition. [His recipe follows:]"Meditation Libation (makes 1 drink)5 honeydew melon balls2 tablespoons diced cucumber1 ounce fresh squeezed lime juice1/2 ounce lavender simple syrup2 drops rose water1 mint leaf, torn1 1/2 ounces Tanqueray No. 10 gin1/2 ounce Green ChartreuseIceCucumber spear and honeydew melon ball, for garnishPlace honeydew melon balls, diced cucumber and lime juice in a shaker glass, and muddle. Add lavender simple syrup, rose water, mint leaf, gin, Chartreuse and ice; shake. Fill a highball or double old-fashioned glass partway with ice; strain cocktail into prepared glass. Garnish with cucumber spear and honeydew melon ball.
Simplicity is often the key to a good drink, and Purgatory is just about as simple as they come. Mix a base spirit with two liqueurs, add a twist of lemon, and you're in Purgatory. Or Purgatory is in you. Simple as it might sound, though, this is one very complex animal, and the intricacies that lay in wait in the glass are due mainly to Kilgore's somewhat unorthodox choice of liqueursIts the mixture of these two liqueurs that intrigues me, though. When I looked at the formula on paper I envisioned them fighting each other for attention in the glass, but they actually complement each other well. The Benedictine brings honey into play under a fairly soft herbal blanket, and the Chartreuse brings some astringency into the picture, along with another burst of herbs. Layer upon layer of flavors leap out of the glass when you sip a Purgatory.Purgatory Makes 1 drinkAdapted from a recipe by Ted Kilgore, bartender and bar manager at Monarch Restaurant, Maplewood, Mo.2 1/2 ounces Rittenhouse 100-proof straight rye whiskey 3/4 ounce Benedictine 3/4 ounce Green Chartreuse 1 lemon wedge or twist, for garnishInstructions: Fill a mixing glass two-thirds full of ice and add the whiskey, Benedictine and Chartreuse. Stir for approximately 30 seconds, strain into a chilled cocktail glass, add garnish.
This isn't new, but did you ever wonder about Chartreuse, that odd-shaped bottle behind the bar filled with a liquid that's vividly, well, chartreuse? It's an herbal liqueur, invented in 1605 by monks in the French Alps.The recipe is secret, but they're happy to tell you how to turn it into a ''Chartini'' -- 1 ounce Chartreuse, 1 ounce vodka, 1 ounce cranberry juice, 1 ounce orange juice. Shake over crushed ice and pour into a martini glass, rimmed with sugar. (Recommended for getting you through hurricane season.)