Chartreuse

A very strong flavored liquor that is either yellow or green in color. Comprised of a secret formulation of 130 herbs & spices. A manuscript with the original recipe for what is now known as Chartreuse was presented to the Carthusian fathers at their monastery in Vauvert, in 1605. The title of this recipe then was simply "Elixer of Long Life". While partial attempts were made to produce some of this elixer at that time, the recipe was very complex and so only portions of the recipe was followed. Early in the 18th century, Brother Jerome Maubec worked hard at unraveling the complex recipe for this elixer, and while he was unable to complete the task before he died, he passed on his knowledge and research to his successor, Brother Antoine. In 1737 Brother Antoine completed the translation of the manuscript, and began producing the first batches of the elixer. While it would not prolong life, at 71 percent alcohol it did appear to have have many "curative" powers. Soon after distillation was begun, a milder variation of the original product was achived at only 55% alcohol, and this is now what we know as "Green Chartreuse". In 1838 and even milder version (with 40% alcohol) was developed, and this is known today as "Yellow Chartreuse".

The following recipes on this site use Chartreuse:

Tyrol
brandy, Chartreuse, Galliano, cream,
Norwegian Wood
aquavit, applejack, sweet vermouth, Chartreuse,
Alaska
gin, Chartreuse, orange bitters,
San Martin
gin, sweet vermouth, Chartreuse,
Biter
gin, lemon juice, simple syrup, Chartreuse, absinthe,
Bijou
gin, Chartreuse, sweet vermouth, orange bitters,
Champs Elysées
brandy, Chartreuse, lemon juice, simple syrup, Angostura Bitters,
Chartreuse Swizzle
Chartreuse, falernum, pineapple juice, lime juice,
Cloister
gin, Chartreuse, grapefruit juice, lemon juice, simple syrup,
Harrington
vodka, Cointreau, Chartreuse,
Last Word
gin, maraschino liqueur, Chartreuse, lime juice,
Tailspin
gin, sweet vermouth, Chartreuse, Campari,
Widow's Kiss
calvados, Chartreuse, Benedictine, Angostura Bitters,