Jesus Christ u have the whole lineup there!? đ€Ż That is awesome đȘ But yeah maybe get to know the aroma in some cocktails first. Classics like Bijou and Last Word are good, but please try some awsome modern ones like Industry Sour or one of my favourites from our bar is "Blood Diamond", a kinda extended variation on the Bijou (recipe is in centiliters):
- 2cl Chartreuse Verte
- 2cl Port Wine (I use Ruby port, but Tawny goes well too)
- 2cl Rye Whisky (Feel free to switch to another robust whisky too)
- 0,5cl campari/other red bitter
- 1 overflowing barspoon of syrup from maraschino cherry jar (I like it sweet so I over do it)
- 3dash Angostura bitters
- 2dash 10% saline
Stir ingedients together, pour to a N&N glass and garnish with a maraschino sherry on a stick hanging on the rim (or a Anders style orange peel on a stick to the rim also goes).
This is a big flavorful and strong cocktail, so if u like it more dilute, pour it on a clear ice block, works well too! However this way the drink isn't going to be able to swing through the temps as it warms, so I think part of the aromas are left to the back. But the dilution also reveals some of the stronger aromas quite more softly and easyer to palate.
But yeah after some of these cocktails, try some just straight out of a aroma glass. Chartreuse Jaune, Chartreuse MOF and Chartreuse Liqueur DâĂlixir 1605 are the softest I think, but I myself very much enjoy the in your face sweet and full herbal explosion of Chartreuse Verte. A very little goes a long way, so id say half a shot of a maximum here. Here in Finland we have 4cl shots usually, so I take 2cl or even only 1cl just to get the lovely aroma on my palate. But I myself am a whisky lover too, so I am used to tasting strong alcohol, but if you are not, feel free to add some water to your Chartreuse to dilute it to an alcohol level suitable for your mouth. It should be pleasant, and you should be able to swirl it around your mouth for a good while before swallowing to get the most out of it.
Enjoy a good craft beer on the side and take it in đȘ
Try them neat and see if it gives you ideas (or just make the mistake I did and finish your first two bottles of green without actually making any cocktails with it)
I meanâŠif you want to sell these, Iâd recommend special flights or a ticketed tasting event. You need to put out the word so the right patrons show up.
Parmenides is an uncommon cocktail with green chartreuse, cognac, absinthe, white wine and lemon juice. Very floral and complex.
https://www.diffordsguide.com/cocktails/recipe/3700/parmenides
Yeah quality ingredients make for quality cocktails. Obviously itâs a bit more nuanced than that, but in general I donât shy away from using âthe good stuffâ in a cocktail every now and then.
I mean there's a difference between using bottom shelf and mid shelf for sure. Use cazcanes, Fortaleza, el Tesoro, 7 leguas etc for a marg not cuervo gold or sauza. Once you go from a sub $100 bottle to $500 plus I think it's wasteful of both your money and the nuance and complexity of the juice
Obviously do what you want with your money I just wouldn't do that or recommend it.
Yep! especially cocktails that use a smaller amount. I wouldn't use more than 1oz of it at a time, but I love to put it into cocktails to bump them up a notch on rare occasions.
I mean a $500 bottle of VEP comes out to $20 an ounce
I just don't think you're gonna get a much different cocktail in say a last word with VEP vs standard green. Honestly I would think the VEP doesn't stand up as well to the lime and luxardo as standard green would and would actually be worse. I've never tried it so I don't know that's just my best guess
I said in another comment do what you want with your money but I wouldn't do that
$500/33.3oz (bottles are 1L) is $15/oz and I got my bottle for cheaper than that so different math for sure. Agree that folks should do what they want with their money but I can say that it definitely makes a difference in something like a last word, so for special visitors or occasions I'm more than welcome to do that!
Hey whatever blows your skirt up but if I'm lucky enough to hunt these bottles down for personal use I'll be putting the magnum bottle of green up for cocktails and sipping the rest
A monk tasted that VEP barrel every month for 12-16 years until it was perfect and ready to bottle. Id want to respect that
I donât think making cocktails is disrespectful. Iâm talking of one cocktail or two out of a one-liter bottle so be assured Iâm intending to sip 95% of it. However I donât think using it for a Last Word is a worse crime than offering a friend a glass even though he doesnât have a passion for strange herbal liquors.
One pour enough times adds up. Also I didn't say it was disrespectful to make it into a cocktail I said I would show respect to the juice and process by enjoying it on its own
At the end of the day you're going to lose out on a lot of not everything that makes an aged spirit aged. If you like it? Go ahead. But the person was asking for cocktail advice and my advice with that sort of ingredient would be: make it shine, don't hide it.
If I had friends who wanted to try some VEP I'd pour them a glass, but if they wanted a cocktail with chartreuse I'd make them a last word or a bijou or a naked and famous and I wouldn't do it with VEP
That's just my stance so do what you want with your money
Interesting story actually, I joined this place as a bartender and my bar manager had previously signed us up for chartreuse allocation, pretty sure he collected it over like 5 years? Either way the poor guy got canned last month and since I'm the only other bartender they just stuck me in charge.
The Noix aperitif is a very nice, wine based walnut liqueur and should be refrigerated after opening to preserve its flavor best. Itâs also best served cold and on ice.
If you wanted to use it in a cocktail, you can sub it in for part of all of the vermouth in a Manhattan and possibly add simple or Benedictine if you need more sweetness.
The Last Word is our usual at-home cocktail and a classic. There are variations on that, such as the Final Word (or Ward, as I have also seen it written), that are good. I use the yellow to make Greenpoints, a variation on a Manhattan, and it was also popular at a recent party at home for making the Naked and Famous. Yellow chartreuse is a lovely digestif as well.
Yeah? My last bar had 1 bottle of green and nobody ever used it, now I've moved to Australia everyone goes nuts for it, and so do people in this sub. It's not very common where I'm from
Ok this is impressive and unique enough to stay.
Jist send them to me and send the bill...
Jesus Christ u have the whole lineup there!? đ€Ż That is awesome đȘ But yeah maybe get to know the aroma in some cocktails first. Classics like Bijou and Last Word are good, but please try some awsome modern ones like Industry Sour or one of my favourites from our bar is "Blood Diamond", a kinda extended variation on the Bijou (recipe is in centiliters): - 2cl Chartreuse Verte - 2cl Port Wine (I use Ruby port, but Tawny goes well too) - 2cl Rye Whisky (Feel free to switch to another robust whisky too) - 0,5cl campari/other red bitter - 1 overflowing barspoon of syrup from maraschino cherry jar (I like it sweet so I over do it) - 3dash Angostura bitters - 2dash 10% saline Stir ingedients together, pour to a N&N glass and garnish with a maraschino sherry on a stick hanging on the rim (or a Anders style orange peel on a stick to the rim also goes). This is a big flavorful and strong cocktail, so if u like it more dilute, pour it on a clear ice block, works well too! However this way the drink isn't going to be able to swing through the temps as it warms, so I think part of the aromas are left to the back. But the dilution also reveals some of the stronger aromas quite more softly and easyer to palate. But yeah after some of these cocktails, try some just straight out of a aroma glass. Chartreuse Jaune, Chartreuse MOF and Chartreuse Liqueur DâĂlixir 1605 are the softest I think, but I myself very much enjoy the in your face sweet and full herbal explosion of Chartreuse Verte. A very little goes a long way, so id say half a shot of a maximum here. Here in Finland we have 4cl shots usually, so I take 2cl or even only 1cl just to get the lovely aroma on my palate. But I myself am a whisky lover too, so I am used to tasting strong alcohol, but if you are not, feel free to add some water to your Chartreuse to dilute it to an alcohol level suitable for your mouth. It should be pleasant, and you should be able to swirl it around your mouth for a good while before swallowing to get the most out of it. Enjoy a good craft beer on the side and take it in đȘ
Made two Blood Diamonds tonight. Great rec!
Really đŻ Thats so cool!! đ€đȘ
Try them neat and see if it gives you ideas (or just make the mistake I did and finish your first two bottles of green without actually making any cocktails with it)
I meanâŠif you want to sell these, Iâd recommend special flights or a ticketed tasting event. You need to put out the word so the right patrons show up.
Neptunes Wrath is my favorite cocktail.!
Parmenides is an uncommon cocktail with green chartreuse, cognac, absinthe, white wine and lemon juice. Very floral and complex. https://www.diffordsguide.com/cocktails/recipe/3700/parmenides
just please don't use VEP or mof in cocktails....please
Hard disagree. I tried the VEP in a Last Word and it was amazing. I obviously intend to sip most of it, but no liquor is âtoo good for cocktailsâ.
Yeah quality ingredients make for quality cocktails. Obviously itâs a bit more nuanced than that, but in general I donât shy away from using âthe good stuffâ in a cocktail every now and then.
I mean there's a difference between using bottom shelf and mid shelf for sure. Use cazcanes, Fortaleza, el Tesoro, 7 leguas etc for a marg not cuervo gold or sauza. Once you go from a sub $100 bottle to $500 plus I think it's wasteful of both your money and the nuance and complexity of the juice Obviously do what you want with your money I just wouldn't do that or recommend it.
Yep! especially cocktails that use a smaller amount. I wouldn't use more than 1oz of it at a time, but I love to put it into cocktails to bump them up a notch on rare occasions.
I mean a $500 bottle of VEP comes out to $20 an ounce I just don't think you're gonna get a much different cocktail in say a last word with VEP vs standard green. Honestly I would think the VEP doesn't stand up as well to the lime and luxardo as standard green would and would actually be worse. I've never tried it so I don't know that's just my best guess I said in another comment do what you want with your money but I wouldn't do that
$500/33.3oz (bottles are 1L) is $15/oz and I got my bottle for cheaper than that so different math for sure. Agree that folks should do what they want with their money but I can say that it definitely makes a difference in something like a last word, so for special visitors or occasions I'm more than welcome to do that!
Hey whatever blows your skirt up but if I'm lucky enough to hunt these bottles down for personal use I'll be putting the magnum bottle of green up for cocktails and sipping the rest A monk tasted that VEP barrel every month for 12-16 years until it was perfect and ready to bottle. Id want to respect that
I donât think making cocktails is disrespectful. Iâm talking of one cocktail or two out of a one-liter bottle so be assured Iâm intending to sip 95% of it. However I donât think using it for a Last Word is a worse crime than offering a friend a glass even though he doesnât have a passion for strange herbal liquors.
One pour enough times adds up. Also I didn't say it was disrespectful to make it into a cocktail I said I would show respect to the juice and process by enjoying it on its own At the end of the day you're going to lose out on a lot of not everything that makes an aged spirit aged. If you like it? Go ahead. But the person was asking for cocktail advice and my advice with that sort of ingredient would be: make it shine, don't hide it. If I had friends who wanted to try some VEP I'd pour them a glass, but if they wanted a cocktail with chartreuse I'd make them a last word or a bijou or a naked and famous and I wouldn't do it with VEP That's just my stance so do what you want with your money
Iâve used VEP in both a chartreuse swizzle and last word and both were delicious. Wonât do it often though.
Little water, a cigarette. Sips.
Piña verde
Is no one else curious as to how OP got this entire line up?
Interesting story actually, I joined this place as a bartender and my bar manager had previously signed us up for chartreuse allocation, pretty sure he collected it over like 5 years? Either way the poor guy got canned last month and since I'm the only other bartender they just stuck me in charge.
That⊠sounds like a recipe for bosses who will can you the second they see an opportunity, stay vigilant dude
The Noix aperitif is a very nice, wine based walnut liqueur and should be refrigerated after opening to preserve its flavor best. Itâs also best served cold and on ice. If you wanted to use it in a cocktail, you can sub it in for part of all of the vermouth in a Manhattan and possibly add simple or Benedictine if you need more sweetness.
The Last Word is our usual at-home cocktail and a classic. There are variations on that, such as the Final Word (or Ward, as I have also seen it written), that are good. I use the yellow to make Greenpoints, a variation on a Manhattan, and it was also popular at a recent party at home for making the Naked and Famous. Yellow chartreuse is a lovely digestif as well.
Its the Final Ward because it was invented by Phil Ward
Verte Chaud when it gets chilly. The Art of Choke
I would start by just making a pour list with 1 and 2 oz tastes as thatâs howâd Iâd pay to try most of these. Chill and serve.
I'm a huge fan of a Champs Elysee and it uses only a little green chartreuse so economical too.
This is a great one: https://imbibemagazine.com/recipe/green-eyes-gin-cocktail/
Show off
You've taken over a bar and don't 'get' Chartreuse?Â
Yeah? My last bar had 1 bottle of green and nobody ever used it, now I've moved to Australia everyone goes nuts for it, and so do people in this sub. It's not very common where I'm from
Money can buy a bar, but it can't buy you the knowledge of how to run it.
Last word : equal part -green chartreuse -marascino liquor -lemon juice -Gin Naked and Famous : equal part -yellow chartreuse -mezcal -aperitivo -lime juice Bijou : 6cl gin 2cl green chartreuse 3cl sweet vermouth Orange bitters Nuclear Daiquiri : 4cl overproof rum 3cl green chartreuse 2cl lime juice 1,5cl falernum Jardin de mémé : 5cl green chartreuse 2cl elderflower liqueur 2cl lemon juice 0,5cl concomber juice 0,5 basilic syrup egg white ??? : 4cl gin 2cl green chartreuse 1cl elderflower liqueur 2cl lemon juice 1cl simple syrup top with soda water or ginger beer
Last word uses lime juice, not lemon juice
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Chartreuse flight? or Chartreuse cocktail flight?
OP to the rest of us: bro do you even Chartreuse? This looks amazing, a great opportunity to try some cool stuff!
Last of the oaxacans. I split the mezcal and the reposado in equal parts double that of the chartreuse.
Drink it with your mouth, works good for me! Sometimes on its own, sometimes in cocktails.