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.