In a post earlier this week we talked
about one of our favorite herbal liqueurs, Benedictine. Now we’d like to
introduce another: Chartreuse. Made by some Carthusian monks in France (by the
way, some of the best booze in the world is made by monks; we wonder why), this
liqueur is made with more a hundred herbs using a recipe that is a closely
guarded secret since the mid-18th century.
Starting off sweet (how sweet it is
depends on whether you have Yellow, which is milder, or Green Chartreuse), it
develops a strong and complex spicy flavor. If you’re trying this for the first
time, we do suggest trying it neat although you should probably start with a
small amount since it has a very intense flavor.
While it is not very common in
cocktails, it can be used to great effect to add herbal tones to a drink; thus
it pairs very well with gin and whiskey. One of our favorite recipes calling
for Chartreuse is the Green Point, a cocktail invented at Milk and Honey in New
York City. Whereas the original calls for Yellow Chartreuse, we chose to use Green
Chartreuse in our version instead, both because we like this liqueur so much
and since that’s what we happened to have lying around!
The Greenpoint
2
oz Bulleit Rye
1/2 oz Punt e Mes
1/2 oz Green Chartreuse
1 dash Angostura Bitters
Stir all the ingredients in a shaker
with ice until cold. Strain into a cocktail glass.
It has whiskey, chartreuse,
and bitters. What more could you ask for? Oh right, Punt e Mes, but that’s a
post for another day.
Cheers!
A&B
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