Cocktails

[TiQuinn]

I've been using Genepy for green (it lacks the orange notes, however, so maybe a dash of orange bitters would help) and Strega for yellow.

Speaking of which, I picked up an older cocktail guide from the 80s and it had a few drinks that called for orange Chartreuse. I had never heard of it before. It lead me here: Hunting for the Lost Chartreuse | PUNCH

I love the quote “It was an experiment, and not all experiments are good.”

How do you like the Genepy? That’s one that I can find pretty easily and certainly cheaper.

 

[Old Fezziwig]

All this talk of chartreuse made me curious, so I picked up a bottle (prices are kind of bananas here in SF, and the best I found was foolishly expensive instead of ludicrously expensive). After tasting it straight, my first thought was that it tasted a lot like absinthe. So I made a Waldorf (2 oz bourbon, 1 oz sweet vermouth, ¼ oz chartreuse subbed for absinthe, 2 dashes Angostura bitters, lemon twist, stirred). It's pretty tasty.

 

[TiQuinn]

All this talk of chartreuse made me curious, so I picked up a bottle (prices are kind of bananas here in SF, and the best I found was foolishly expensive instead of ludicrously expensive). After tasting it straight, my first thought was that it tasted a lot like absinthe. So I made a Waldorf (2 oz bourbon, 1 oz sweet vermouth, ¼ oz chartreuse subbed for absinthe, 2 dashes Angostura bitters, lemon twist, stirred). It's pretty tasty.

So that one is called a Greenpoint!

Greenpoint Cocktail

The Greenpoint cocktail is a variation on the classic Manhattan that features yellow Chartreuse. It was created at NYC’s legendary Milk & Honey bar.

www.liquor.com

 

[Old Fezziwig]

So that one is called a Greenpoint!

Right on! I'm not that inventive -- I figured someone else had to have had this thought before!

 

[Ralif Redhammer]

How do you like the Genepy? That’s one that I can find pretty easily and certainly cheaper.

It works pretty well. It's got that complex herbal character. The only way I caught the missing orange notes was doing a taste test comparison between it and the last bottle of green chartreuse I have.

All this talk of chartreuse made me curious, so I picked up a bottle (prices are kind of bananas here in SF, and the best I found was foolishly expensive instead of ludicrously expensive). After tasting it straight, my first thought was that it tasted a lot like absinthe. So I made a Waldorf (2 oz bourbon, 1 oz sweet vermouth, ¼ oz chartreuse subbed for absinthe, 2 dashes Angostura bitters, lemon twist, stirred). It's pretty tasty.

A few bars here have it, but there's no chartreuse commercially available within 100 miles of where I live.

 

[the Jester]

I love chartreuse. I like to have a bottle each of the green and yellow in my bar at all times, but I like to have a lot of other things too, and there's always something missing at any given time. Currently, I only have maybe 1/6 bottle of the green on hand.

Chartreuse helped me develop a taste for herbacious, complex liquors.

 

[Zaukrie]

Speaking of Chartreuse....I made an industry sour the other day to test if it was a good use of Fernet, which i like but don't always love. The first sip was strongly flavored, but I liked it. I might drop the Fernet by a quarter ounce.

 

[Old Fezziwig]

We don't have any Maraschino in our liquor cabinet, so the Division Bell was straight out, but I did secure some lime juice today, so it's a Naked & Famous. It's delightful.

 

[TiQuinn]

We don't have any Maraschino in our liquor cabinet, so the Division Bell was straight out, but I did secure some lime juice today, so it's a Naked & Famous. It's delightful.

My wife wasn’t having the Mezcal or the Chartreuse, so I made her a Division Bell subbing vodka for the mezcal and the result was still delicious. Really a better Cosmopolitan.

 

[Ralif Redhammer]

I love chartreuse. I like to have a bottle each of the green and yellow in my bar at all times, but I like to have a lot of other things too, and there's always something missing at any given time. Currently, I only have maybe 1/6 bottle of the green on hand.

Chartreuse helped me develop a taste for herbacious, complex liquors.

Reading Lost Souls by Billy Martin was my introduction to Chartreuse:

"the liquor is green, bright green, made from a thousand herbs, made from altars. Those who know enough to drink Chartreuse at Mardi Gras are lucky, because the distilled essence of the town burns in their bellies. Chartreuse glows in the dark, and if you drink enough of it, your eyes will turn bright green.”

Definitely my introduction to herbal liquors, alongside Ouzo and Pernod.

Speaking of Chartreuse....I made an industry sour the other day to test if it was a good use of Fernet, which i like but don't always love. The first sip was strongly flavored, but I liked it. I might drop the Fernet by a quarter ounce.

I haven't made an Industry Sour in a while. That's a good one. I might suggest the Toronto (though I prefer mine with more Fernet than the recipe calls for):

2 ounces rye whisky
1/4 ounce Fernet-Branca
1/4 ounce simple syrup
2 dashes Angostura bitters
Garnish: orange twist