The JOY

of CHARTREUSE
Élixir Extraordinaire
CHARTREUSE IS PROUDLY REPRESENTED IN ONTARIO BY:

Noble Estates Wine & Spirits  ✻ www.nobleestates.com

CONTACT:
Mark Coster, Director of On-Premise
416 402 6357  ✻ [email protected]
@mrkcstr
FOREWARD
By Eric Vellend ✻ @ericvellend

For most of us, the first Chartreuse experience was not exactly positive: A dusty
bottle purloined from a parents’ liquor cabinet, its lid crusted shut with crystalized
sugar. The seal breaks, a quick swig, and “GAK! What is this stuff?”
We’ve come a long way since our heathen teens, and now no bar is complete
without the fine liqueurs of Chartreuse. Made in France by Carthusian monks for
nearly 300 years, Green Chartreuse is indispensible for its unique herbal kick and
verdant hue. It’s been thrown back into the spotlight, and rightfully so, due to the
popularity of the Last Word, one of the greatest cocktails on the planet. Yellow
Chartreuse, a softer, less potent and more honeyed elixir, is also finding its way
into modern libations, especially when tequila and rye are in the equation. As
it becomes increasingly challenging to create delicious, original cocktails, more
bartenders are reaching for Chartreuse. ✻
THE HISTORY OF CHARTREUSE

The Order of Chartreuse was more than 500 years old when, in 1605, at a
Chartreuse monastery in Vauvert, a small suburb of Paris, the monks received a gift
from Francois Hannibal d’Estrées, Marshal of King’s Henri IV artillery: an ancient
manuscript the nicknamed “Elixir of Long Life.” The manuscript’s recipe was so
complex that only bits and pieces of it were understood and used at Vauvert.
At the beginning of the 18th century, the manuscript was sent to the Mother House
of the Order – La Grande Chartreuse – in the mountains not far from Grenoble. The
Monastery’s Apothecary, Frère Jerome Maubec, finally unravelled the mystery and,
in 1737, drew up the practical formula for the preparation of the Elixir. One of the
monks of La Grande Chartreuse, Frère Charles, would load his mule with the small
bottles that he sold in Grenoble and other nearby villages.
Today, this “Elixir of Long Life” is still made only by the Chartreuse monks
following that ancient recipe, and is called Elixir Vegetal de la Grande Chartreuse.
This “liqueur of health” is all natural plants, herbs and other botanicals suspended in
wine alcohol. So tasty was this elixir that it was often used as a beverage rather than
a medicine. Recognizing this, the monks, in 1764, adapted the elixir recipe to make
the beverage which we know today as Green Chartreuse. ✻
INSIDE
Carthusian Café by Robin Goodfellow, Bar Raval.................................................................. 7
Chartreuse Swizzle by Chanel Wood, Rasa........................................................................... 8
The Walter White Sour by Tom Van Oosterhout, The Chase .................................................. 9
Maillot Jaune by Shane Mulvany, Dai Lo............................................................................. 10
The 2 Brothers by Shane Mulvany, Dai Lo........................................................................... 11
La Ultima Palabra by Jonathan “Jonny Drinks” MacCalder, e11even................................... 12
The Limeoneous Monk by Andy Hunter, The County General.............................................. 13
Baby Duck by Mike Webster, Bar Isabel.............................................................................. 14
Field of Dreams by Sarah Parniak, People’s Eatery............................................................... 15
Coup de Grâce by Sandy de Almeida, Drake Hotel............................................................. 16
La Dolce Vita by Sandy de Almeida, Drake Hotel................................................................ 17
Grape Expectations by Sarah Stimmell, Mercatto................................................................ 18
The Juice of an Unemployed Man by Brandon Olsen, Unemployed Line Cook................... 19
Menthe Retox by Melissa Pulvermacher.............................................................................. 20
Carthusian Morning by Evelyn Chick, The Harbord Room................................................... 21
Purkinje’s Vacay by Christopher McCrabb, Rush Lane......................................................... 22
Votre Santé by Simon Hooper, Rush Lane........................................................................... 23
130 In the Shade by Brian Conway, Rush Lane.................................................................... 24
Automne Grandeur by Rob Male, The Baltimore House...................................................... 25
Danny Devito by Jake Valianes, Linwood Essentials............................................................. 26
GQ [The Gentleman’s Quarterly] by Elan Marks, Weslodge................................................ 27
Hungarian Cocoa by Scott Avery, Montecito....................................................................... 28
The Scarborough Fair by Carlo Catallo, The County General............................................... 29
Napoleon’s Toque by Todd Morgan, Port Bar-Dining Room-Patio......................................... 30
Nahal ‘83 by Joseph Tanner, Fat Pasha................................................................................. 31
Chartreuse Milkshake by Lauren Mote, Bittered Sling Bitters............................................... 32
Elixir of Life by Zak Doy, Soho House Toronto..................................................................... 33
Diamondback by Jonny Gray, Drink-Tank............................................................................ 34
Canari Doré by Erin Petty, El Caballito................................................................................ 35
The Legreetavi by Dru Vaughan-Evans, Splendido............................................................... 36
Governor Dawsonne by Josh Lindley, Hendrick’s Gin.......................................................... 37
‘Til the Money Runs Out by Karen Young, This End Up........................................................ 38
The Garden State by Japhet Bower, Parlor Foods & Co........................................................ 39
Le Tupaô by Zefred ............................................................................................................. 40
Time to Spring Ahead by Aaron Male, Campagnolo............................................................ 41
Here Comes the Sun by Chelsea Vandusen, Fat Pasha......................................................... 42
Garden of Chartreuse by Sara Kuz, Luma............................................................................ 43
Café Orange by Taoufike Zrafi............................................................................................. 44
Mayan Hot Cocoa by Frankie Solarik, Barchef..................................................................... 45
Im’ma Let You Finish by Anya Spethmann........................................................................... 48
The Final Word on the Final Word by Christine Sismondo................................................... 49
CARTHUSIAN CAFÉ
By Robin Goodfellow, Bar Raval ✻ @robandcheese

INGREDIENTS:
23 ml Green Chartreuse
23 ml Yellow Chartreuse
23 ml Ice brew coffee (Ethiopian)
15 ml Angostura Bitters

METHOD:
Add all ingredients to a shaker tin.
Shake until perfectly aerated and bone
cold. Single strain with a tightly-coiled
Hawthorne into a fancy chilled coupe.

7
CHARTREUSE SWIZZLE
By Chanel Wood, Rasa ✻ @rasabarchanel

INGREDIENTS:
1¼ oz Green Chartreuse
¾ oz Fresh lime
¾ oz Pineapple juice
1 oz Macadamia nut falernum

METHOD:
Combine all ingredients in a shaker.
Shake briefly and pour over crushed ice.
Garnish away and transport yourself to
the south of France on a beach.
Garnish with a mint sprig, lime wheel,
grated nutmeg and tiny umbrella!

8
THE WALTER WHITE SOUR
By Tom Van Oosterhout, The Chase ✻ @tvanoosterhout

INGREDIENTS: METHOD:
1oz Dillon’s The White Rye Build all ingredients into Boston shaker.
1oz Green Chartreuse Hard dry shake until egg white has
1 oz Lavender syrup completely emulsified.
1 Medium egg white Add ice. Hard wet shake until chilled.
1 oz Fresh lemon juice Double strain into 6½ oz chilled coupe
glass.

9
MAILLOT JAUNE
By Shane Mulvany, Dai Lo ✻ @shanemulvany

INGREDIENTS: METHOD:
½ oz Yellow Chartreuse Build in a wine glass over ice and stir.
½ oz Apricot liqueur Garnish with a lemon wedge.
2 oz White wine
1 oz Bee pollen cordial
1 oz Soda

10
THE 2 BROTHERS
By Shane Mulvany, Dai Lo ✻ @shanemulvany

INGREDIENTS: METHOD:
1 oz La Gitana Manzanilla Sherry Shake and double strain into a highball
1 oz Green Chartreuse glass with ice.
1 oz Lime juice Garnish with a lime twist.
¾ oz Pine tip syrup

11
LA ULTIMA PALABRA
By Jonathan MacCalder, e11even ✻ @jonnydrinks

INGREDIENTS: METHOD:
¾ oz Blanco Tequila or Tluacache Shake over ice and strain into chilled
Mezcal martini glass. Garnish with a marinated
¾ oz Green Chartreuse cherry.
¾ oz Luxardo Maraschino
¾ oz Lime juice

12
THE LIMEONEOUS MONK
By Andy Hunter, The County General ✻ @misterhundo

INGREDIENTS:
1 oz Gin
½ oz Green Chartreuse
¼ oz Simple syrup
1 Egg yolk
5 dashes Dillon’s lime bitters

METHOD:
Dry shake, hard shake, double strain.
Serve in a coupe or sour glass with a
grated lime zest garnish.

13
BABY DUCK
By Mike Webster, Bar Raval ✻ @MYKLWebster

INGREDIENTS:
¾ oz Green Chartreuse
¾ oz Cazadores Reposado
¾ oz Lustau Amontillado
¾ oz Campari
1 dash Orinoco bitters
2 oz Soda

METHOD:
Serve over ice in a caña glass.
Garnish with a lemon zest.

14
FIELD OF DREAMS
By Sarah Parniak, People’s Eatery ✻ @s_parns

INGREDIENTS: METHOD:
¾ oz Green Chartreuse Wet shake, dry shake, fine strain into a
¾ oz Campo de Encanto Pisco chilled cocktail glass.
¾ oz Fresh lime Finish with lime zest.
½ oz Egg white
3 dashes Scrappy’s Chocolate Bitters

15
COUP DE GRÂCE
By Sandy de Almeida, Drake Hotel ✻ @SandyDeAlmeida

INGREDIENTS: METHOD:
1 oz Herradura Reposado Tequila Stir with ice.
½ oz Emmascarado 45 Mezcal Strain into a double old fashioned glass
½ oz Averna Amaro over large cube of ice.
½ oz Green Chartreuse Zest lemon over top for garnish.
2 dashes Angostura Bitters
1 dash Scrappy’s Cardamom Bitters
Lemon zest

16
LA DOLCE VITA
By Sandy de Almeida, Drake Hotel ✻ @SandyDeAlmeida

INGREDIENTS: METHOD:
1½ oz Amontillado sherry Stir with ice, and strain into a double old
½ oz Aperol fashioned glass over large cube of ice.
½ oz Chartreuse Zest lemon over top for garnish.
¾ oz Fresh lemon juice
1 Egg white
2 dashes Jerry Thomas Decanter Bitters

17
GRAPE EXPECTATIONS
By Sarah Stimmell, Mercatto ✻ @dragonflygrl26

INGREDIENTS: METHOD:
1½ oz Victoria Gin Muddle the first 5 ingredients in a shaker
¾ oz Green Chartreuse tin. Add ice, shake like the Dickens
¾ oz Honey syrup (1:1) (sorry, had to fit that in somewhere) and
1 oz Lemon juice strain into a double old fashioned glass
15 Coronation grapes + 5 for garnish filled with fresh ice.
2 oz Dry sparkling wine Top with 2 oz sparkling wine and
garnish with 5 grapes.
(Coronation grapes are available in late
summer-early fall, but feel free to play
around with whatever grapes may be in
season throughout the year.)

18
THE JUICE OF AN UNEMPLOYED MAN
By Brandon Olsen, Unemployed Line Cook ✻ @King_of_Ginger

INGREDIENTS: METHOD:
¾ oz Yellow Chartreuse Shake with ice, strain. Serve up in a
¾ oz Gin coupe.
¾ oz Apricot brandy
¾ oz Lime juice

19
MENTHE RETOX
By Melissa Pulvermacher ✻ @Mpulvermacher

INGREDIENTS: METHOD:
2 oz Green Chartreuse Coat the bottom of a collins glass with 1
2 oz Ginger beer oz minted simple syrup, add ice cubes
Soda water and layer in the Green Chartreuse,
Fresh mint ginger beer and top with soda water.
Candied ginger Garnish with fresh mint and small piece
of candied ginger.
Minted Simple Syrup:
1½ cups Fresh mint
1 cup Sugar
1 cup Water

20
CARTHUSIAN MORNING
By Evelyn Chick, The Harbord Room ✻ @evelynchick

INGREDIENTS: METHOD:
1 oz Yellow Chartreuse Combine ingredients into a cocktail
1 oz Red Breast Irish Whiskey shaker, dry shake without ice to
¼ oz Honey syrup (1:1) emulsify.
4 dashes Bittermen’s Xchocolat Mole Add ice and shake vigorously, double
Bitters strain into a chilled sherry glass.
1 Whole egg Float 1 bar spoon amaro taverna as
1 bspn Amaro Averna garnish.

21
PURKINJE’S VACAY
By Christopher McCrabb, Rush Lane ✻ @rushlaneco

INGREDIENTS: METHOD:
1 oz Green Chartreuse Build ingredients save for the lime shell,
1 oz Yellow Chartreuse sugar cube and pineapple leaves over
1 oz Cacao liqueur crushed ice in a tiki mug and swizzle.
1 oz Pineapple juice Garnish with pineapple leaves and a
1 oz Fresh-pressed lemon juice chartreuse-soaked sugar cube.
½ oz Rich simple syrup Light the sugar cube on fire, shave
1 Lime shell chocolate atop and serve with a
1 Sugar cube ridiculously obnoxious straw.
¼ oz Green Chartreuse (drizzled atop Enjoy the delicious flavour of the
the sugar cube) cocktail thoroughly!
3 Pineapple leaves
Shaved chocolate

22
VOTRE SANTÉ
By Simon Hooper, Rush Lane ✻ @simonDANGR

INGREDIENTS:
1 oz Green Chartreuse
1 oz Milagro Tequila Blanco
¾ oz Earl Grey cordial
1 oz Lime juice
12 Rosemary leaves
Garnish: Charred rosemary sprig

METHOD:
Muddle rosemary in a shaker. Combine
all other ingredients. Add ice and shake
until well chilled (approximately 12
seconds). Fine strain into a rosemary-
smoked wine glass. Garnish with a
charred rosemary sprig.
23
130 IN THE SHADE
By Brian Conway, Rush Lane ✻ @rushlaneco

INGREDIENTS:
Green Chartreuse
Yellow Chartreuse
Calvados
Ginger liqueur
Lemon
Lime
Winter spice syrup

METHOD:
Shake all ingredients, pour in a coupe.

24
AUTOMNE GRANDEUR
By Rob Male, The Baltimore House

INGREDIENTS: METHOD:
1 oz Calvados Chill rocks glass and set aside.
1 oz Dark Horse Rye Whisky In mixing glass, combine Calvados,
¾ oz Dolin Sweet Vermouth rye and vermouth over ice and stir.
Woodford Reserve Spiced Cherry Bitters Discard ice from rocks glass, rinse with
Chartreuse rinse Chartreuse, add large cube, and pour.
Serve with orange zest and brandied
cherry.

25
DANNY DEVITO
By Jake Valianes, Linwood Essentials ✻ @linwood_to

INGREDIENTS: METHOD:
1 oz Mezcal Shake and strain to coupe.
1 oz Briottet Prickly Pear
1 oz Yellow Chartreuse
1 oz Lemon juice

26
GQ [THE GENTLEMAN’S QUARTERLY]
By Elan Marks, Weslodge ✻ @weslodge

INGREDIENTS:
2oz Bombay Sapphire Gin
½ oz Green Chartreuse
1 oz Benedictine
15 dashes Bitterman’s Grapefruit Bitters
Absinthe

METHOD:
Rinse a chilled coupe with the absinthe.
Stir, and serve without garnish.

27
HUNGARIAN COCOA
By Scott Avery, Montecito ✻ @scottavery

INGREDIENTS: METHOD:
8 oz Cocoa Bring chocolate to a simmer in sauce
1 oz Green Chartreuse pan, and add ingredients.
1 oz Yellow Chartreuse Pour in shaker with green and yelllow
chartreuse. Roll without ice.
Cocoa: Serve hot in a mug of your choice.
4 cups Whole milk
1 tsp Smoked or Hungarian hot paprika
½ tsp Finely ground white pepper
¼ tsp Ground cloves
7 oz Semisweet chocolate, chopped

28
THE SCARBOROUGH FAIR
By Carlo Catallo, The County General ✻ @countygeneral

INGREDIENTS: METHOD:
¾ oz Green Chartreuse Put spirits and basil in shaker. Quick
1 oz El Dorado 6-Year-Old Rum muddle.
½ oz Honey syrup Add other liquids, and add ice.
1 oz Orange juice Shake vigorously. Double strain into
½ oz Lemon Juice coupette. Add bitters.
1/5 tsp Chopped Thai basil

4 drops Cardamom bitters

29
NAPOLEON’S TOQUE
By Todd Morgan, Port Bar-Dining Room-Patio ✻ @PORTrestaurant

INGREDIENTS: METHOD:
45 ml Calvados Shake and fine strain into a chilled
15 ml Yellow Chartreuse coupette.
20 ml Fresh lemon juice Float sliced apple in centre of glass.
15 ml Simple syrup Cover with a light grating of cinnamon.
1 Dash barrel-aged bitters
Garnish: Sliced apple, fine-grated
cinnamon

30
NAHAL ‘83
By Joseph Tanner, Fat Pasha ✻ @fatpasha

INGREDIENTS:
1½ oz Gin
½ oz Yellow Chartreuse
¾ oz Lemon juice
¾ oz Ginger
¾ oz Lime juice
Cilantro

METHOD:
Place all ingredients and cilantro into
shaker, do not muddle.
Shake and double strain into rocks glass
over ice, garnish with sprig of cilantro.

31
CHARTREUSE MILKSHAKE
By Lauren Mote, Bittered Sling Bitters ✻ @laurenmote

INGREDIENTS: METHOD:
1½ oz Citadelle Gin Combine all ingredients in a cocktail
½ oz Green Chartreuse shaker, and dry shake without ice.
½ oz White crème de cacao Add ice, and vigorously shake for 10
¾ oz Lime juice seconds.
¾ oz Orange juice Double strain over fresh ice in a collins
½ oz Simple syrup (1:1) glass. Garnish with broken cacao nib
2 Dashes Bittered Sling Malagasy crumbs.
Chocolate Bitters
1 Egg white

32
ELIXIR OF LIFE
By Zak Doy, Soho House Toronto ✻ @TOImbibe

INGREDIENTS: METHOD:
2 oz Green Chartreuse Combine components into a shaker tin,
¾ oz Dry vermouth seal and dry shake.
¼ oz Domaine de Canton Unseal, add a scoop of ice, reseal and
1 Egg white shake contents again.
4 dashes Saffron bitters Fine strain cocktail into a chilled coupe,
Saffron threads garnish with four drops of saffron bitters
and saffron threads.

33
DIAMONDBACK
By Jonny Gray, Drink-Tank ✻ @drinktankca

INGREDIENTS: METHOD:
1½ oz Sazerac Rye Stir and pour into a chilled coupe.
¾ oz Applejack brandy Garnish with an apple fan.
¾oz Yellow Chartreuse

34
CANARI DORÉ
By Erin Petty, El Caballito ✻ @erinjpetty

INGREDIENTS: METHOD:
¾ oz Yellow Chartreuse Build all ingredients in mixing glass and
¾ oz Tromba Reposado Tequila stir over ice for 15 seconds. Strain into a
½ oz Tio Pepe Fino Sherry Nick & Nora glass.
¼ oz Leyenda Tlachuche Mezcal Finish with expressed orange oils;
½ oz Salted Kola Syrup discard zest.
5 drops Bittermen’s Orange Cream Garnish with gold flakes.
Citrate
2 dashes Fee Brother’s Aztec Chocolate
Bitters

35
THE LEGREETAVI
By Dru Vaughan-Evans, Splendido ✻ @Splendido_TO

INGREDIENTS: METHOD:
¾ oz Green Chartreuse In a Boston glass, stir Green Chartreuse,
¾ oz Fernet Branca Fernet Branca, gin and clarified lime
¾ oz Dillon’s Unfiltered Gin 22 juice for 1 minute with ice.
½ oz Clarified Lime Juice (Powell & Strain into a rocks glass. Add ice, and
Mahoney is fine) top with tonic water. Add 3-4 dashes of
3 oz Tonic Water Angostura Bitters, garnish with a lime
3-4 Dashes Angostura Bitters Lime Twist twist.

36
GOVERNOR DAWSONNE
By Josh Lindley, Hendrick’s Gin Canadian Brand Ambassador ✻ @josh_lindley

INGREDIENTS: METHOD:
2 oz Hendrick’s Gin Use a vegetable peeler to peel a long
½ oz Green Chartreuse strip from the side of a full grown
¼ oz Ginger syrup cucumber. Stick the cucumber, white
½ oz Lime juice side out, to the inside of a collins glass.
Muddled jalapeño slice Fill the glass with ice.
Soda Muddle the jalapeño slice in the
Garnish: Long cucumber flopper bottom of a shaker tin or glass. Add all
ingredients to the shaker, fill with ice
and shake for 8-10 seconds.
Strain into the ice filled, flopper lined
glass and top with soda if desired/
necessary.

37
‘TIL THE MONEY RUNS OUT
By Karen Young, This End Up ✻ @thisendupto

INGREDIENTS:
1½ oz Hornitos Reposado Tequila
½ oz Green Chartreuse
2 dashes Bitterman’s Burlesque Bitters

METHOD:
Stir over ice and strain into a chilled
coupe. (We like the Nick & Nora
cocktail glass.)

38
THE GARDEN STATE
By Japhet Bower, Parlor Foods & Co. ✻ @jollyinebriate

INGREDIENTS: METHOD:
1½ oz Green Chartreuse Muddle jalapeños and cucumbers in
¼ oz Luxardo Maraschino shaker with salt and lime juice. Add
1¼ oz Fresh lime juice the rest of the ingredients and shake.
½ oz Simple syrup Double strain into coupe.
3 Cucumber slices Garnish with fresh ground pepper and a
4 Mint leaves line of olive oil drops.
2 Jalapeño slices
1 Small pinch sea salt
Fresh, ground black pepper
5-6 drops of olive oil

39
LE TUPAÔ
By Zefred ✻ @zeefred

INGREDIENTS:
½ oz Yellow Chartreuse
½ oz Tequila
½ oz Vodka
Mango guava juice

METHOD:
Mix the three shots, then the two juices,
stir for 10 seconds, then add the leaves.
Fill up the rest of the glass with mango
and guava juice. Spread some pieces of
fresh mint leaves on top.

40
TIME TO SPRING AHEAD
By Aaron Male, Campagnolo ✻ @thealcoholemist

INGREDIENTS: METHOD:
1½ oz Dillon’s Rose Gin Combine all in yarai, add ice and stir
¼ oz Contratto Dry Vermouth until chilled.
¼ oz Green Chartreuse Double strain into coupe, garnish with
1½ oz Green tea a sprig of thyme and atomize with
1 tsp Lemon juice Chartreuse.
1 dash Dillon’s Angelica Bitters

41
HERE COMES THE SUN
By Chelsea Vandusen, Fat Pasha ✻ @chelsvanduze

INGREDIENTS: METHOD:
1 oz Cazadores Tequila Shake and double strain into cocktail
½ oz Yellow Chartreuse glass/coupe.
¼ oz Thyme- and vanilla-infused Cocchi
Americano
½ oz Bergamot honey
½ oz Lemon juice
Just under ¼ oz Bitter lemon syrup

42
GARDEN OF CHARTREUSE
By Sara Kuz, Luma ✻ @thekuzzer

INGREDIENTS: METHOD:
1 oz Yellow Chartreuse Stir Yellow Chartreuse, Hendrick’s Gin,
¾ oz Hendrick’s Gin and pineapple-infused dry vermouth on
¾ oz Pineapple-infused dry vermouth ice.
Coconut milk & lime foam Strain into icewine glass.
Lime zest Top with foam, zest of lime and rose
Rose petal petal.

43
CAFÉ ORANGE
By Taoufike Zrafi

INGREDIENTS: METHOD:
1½ oz Metaxa 12
½ oz Green Chartreuse
¼ oz Bergamot liqueir
1 dashes orange bitters

44
MAYAN HOT COCOA
By Frankie Solarik, Barchef ✻ @FrankieSolarik

INGREDIENTS: Maple and Balsam Fir Fluid Gel:

1 oz Jaral Mezcal In measuring container, place 150
½ oz Green Chartreuse ml maple syrup, 200 ml water, ¾ ml
½ oz Rosemary syrup balsam fir bitter and 4 g agar. Transfer
3 tbsp Soma Chocolate “Mayan Hot to small sauce pan, bring to boil for 5
Cocoa” mix seconds, remove from heat and transfer
½ cup water liquid to steel container, place in fridge
to set for 45 minutes. Once set, blend
METHOD: until until paste is achieved, ensuring no
Stir chocolate mix and water over grainy texture.
medium heat. Once simmering, remove
from heat. In 7 oz mug, place mezcal, Coconut Milk Fluid Gel:
rosemary syrup, and Chartreuse. Ladel In measuring container place 400 ml
hot cocoa into mug, stir. Garnish with coconut milk, 50 ml vanilla syrup and
fresh sprig of rosemary. 4 g agar, next transfer to small sauce
45
 pan, on low heat bring to “rolling” Add ¾ oz of Green Chartreuse and stir
simmer, let simmer for 15 secs, remove quickly. Transfer to fridge to set for 45
from heat and strain liquid into steel minutes. Once set blend until paste is
container, place in fridge to set for 45 achieved, ensuring no grainy texture.
minutes. Once set, blend until paste is
achieved ensuring no grainy texture. Bitter Almond Jelly:
Begin by applying a very small amount
Mint and Chartreuse Fluid Gel: of olive oil to paper towel, using a
Place 1 litre mint leaves into boiling paper towel to coat the interior of 1/3
water, let boil for 30 seconds, remove pan to allow plastic wrap to nicely
mint and transfer to ice bath for 2 adhere to flat surfaces. Place in fridge
minutes. Next bring 300 mls water, 2 on flat and level area.
tablespoons sugar and 4½ g agar to In measuring container, place 200 mls
boil for 5 seconds, and remove from water with 200 mls amaretto. Add 8
heat. sheets gelatin, heat while stirring until
Add blanched mint to mixture, blend all gelatin is dissolved.
quickly, until thoroughly blended, and Transfer to plastic wrap-lined 1/3 pan
quickly fine strain into steel container. plastic container, and let set.
46
Late Harvest Vidal “Marbles:” (3 tbsp hot cocoa mix + ½ cup water)
In measuring container, place 3¾ ml into small sauce pan, next add 1oz Jaral
late harvest vidal. Add 6½ g Texturas Mezcal, ½ oz rosemary syrup, ½ oz
“Gluco.” Using immersion blender, Green Chartreuse, heat on low heat.
blend until all powder is dissolved, next Next dust service piece with orange zest
add 1½ g Testuras “Xantana” blend until and oil, and place 8 bitter almond jellies
dissolved and transfer to clean 1/3 pan, randomly on plate.
agitate to bring air bubbles to surface. Next place 15 drops balsam fir and
Remove air bubbles, place in freezer 20 maple fluid gel, 15 drops coconut fluid
minutes prior to preparing alginates to gel and 15 drops mint fluid gel.
thicken mixture. Garnish mint fluid gel with fresh mint
Using 2½ ml dosing spoon, slowly leaves (small), then place 2 of the
pour into alginate bath, let “cook” for 4 late harvest vidal alginates between
minutes and transfer to container with components.
late harvest vidal. Finally, increase heat in sauce pan to
simmer, remove from heat and fine
To Build: strain into mug, garnish with rosemary
Begin by placing 4 oz hot cocoa mix sprig and silver spoon, and serve.
47
IM’MA LET YOU FINISH
By Anya Spethmann ✻ @anyaspethmann

INGREDIENTS: METHOD:
½ oz VEP Green Chartreuse Stir Chartreuse, Armagnac and bitters in
½ oz XO or vintage Armagnac a coupe. Top with well-chilled sparkling
3 oz Champagne or other best-quality wine or champagne.
traditional-method sparkling wine Do not attempt to garnish perfection.
12 dashes Coster’s Prescription Black Sit back and enjoy one of the greatest
Tea & Wormwood Bitters cocktails of all time.

48
THE LAST WORD ON THE LAST WORD
By Christine Sismondo ✻ @sismondo

I’m what you might call a “casual fan” of the Last Word. I’ll order one from time
to time but, mostly, I find it just a tiny bit sweet. So it’s not like I’ve ever made a
night out of it or anything.
Then there’s my friend Vincent Pollard, an amazingly dedicated bartender and
drinks writer, now working at Toronto’s Geraldine. Vincent feels certain he can fix
this problem for me and wants to stage a clinic on Chartreuse that we can both write
about. Since so many people hold the drink up as the exemplar of the perfectly
balanced cocktail, I’m sure he’ll turn out right about it and I’ll be proven wrong. My
taste buds have failed before and doubtless will again.
At any rate, none of this really matters to me, since the magic of the drink is in its
provenance and revival. For the latter, we have Murray Stenson to thank. Here’s (or
He’s) a remarkable bartender from Seattle – said, for example, to never, ever, forget a
name – but also the person who rescued the Last Word from obscurity and much of
the reason I feel predisposed to the drink. To me, what’s also neat is that it was one
of the first drinks since the Cosmopolitan to really capture the public’s imagination.
49
 Many bars – even those with less ambitious cocktail programs – embraced it
early, perhaps because the proportions are so easy to remember (equal parts gin,
green Chartreuse, maraschino liquor and lime juice). No question it helped whet
consumers’ appetites for Prohibition era and pre-Prohibition era cocktails – a
demand that helped pave the way for a serious craft cocktail movement based on
historical recipes and techniques.
The Last Word also helped shine a light on products that had previously
languished on the back bar, such as the ancient Green Chartreuse, which had
become lost in the sea of “martini fixings” that dominated flavoured vodka flair
bars. Until drinks like the Last Word put them back on the radar, few of us knew
that Green Chartreuse was, for example, the perfect bottle to pull out the first
night the snow flies, a great ingredient and an intriguing shot choice. We owe
this, largely, to the revival of the Last Word and other similar cocktails.
And that should be more than enough to turn a casual fan into an ardent
admirer. Salud! ✻

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This recipe book was created to showcase Chartreuse’s uniqueness and ability to
shine in so many diverse recipes. Its distinct flavours resonate, making it a go-to for
bartenders wanting understand the history of cocktails as well as create their own
distinctive permutations.
– Mark Coster

FOR MORE COCKTAILS, HISTORY & INFORMATION:

www.chartreuse.fr
@chartreuseliq @chartreuse_liq
#joyofchartreuse