Chartreuse, an iconic herbal liqueur with centuries of history, exudes an air of mystery and reverence in the world of spirits.
This emerald elixir, made by Carthusian monks in the French Alps, is a testament to time-honored traditions, secret recipes, and the pursuit of perfection.
In this page, we delve into the world of Chartreuse, uncovering its origins, the production process, its variations, and how it has evolved from a medicinal tonic to a beloved ingredient in cocktails.
Chartreuse Origins: A Monastic Legacy
The story of Chartreuse begins in the early 17th century when the Chartreuse monks, a religious order of the Carthusian order, established the Grande Chartreuse Monastery in the Chartreuse Mountains near Grenoble, France. These devout monks led a life of solitude, prayer, and reflection, seeking spiritual enlightenment.
Legend has it that in 1605, the monks received a manuscript from François Hannibal d’Estrées, a marshal in the army of King Henri IV. This document contained a recipe for an herbal elixir that promised good health and longevity.
It was a blend of 130 herbs, plants, and flowers, infused into a distilled alcohol base. Intrigued by its potential medicinal benefits, the monks set out to create this elixir.
How To Make Chartreuse: A Secret Recipe
The creation of Chartreuse involves a meticulous and labor-intensive process that has been closely guarded by the Carthusian monks for centuries. The exact recipe remains one of the most closely held secrets in the world of spirits.
The key ingredients include a diverse array of botanicals, with some of the notable herbs being gentian, angelica, hyssop, and melissa.
Here’s a simplified overview of the production process:
- Harvesting and Drying: The monks gather the selected botanicals in the Chartreuse Mountains, adhering to a strict schedule that aligns with the lunar calendar. The herbs are then sun-dried.
- Maceration: The dried herbs are macerated in a neutral alcohol base, creating a vibrant infusion of flavors and aromas. This process can take several weeks.
- Distillation: The herb-infused alcohol undergoes a meticulous distillation process in copper stills. This distillation extracts the pure essence of the herbs.
- Blending and Aging: The distilled liquid is then blended with sugar syrup and aged in oak barrels. The aging process mellows the spirit and allows the flavors to harmonize.
- Bottling: The final elixir is bottled in distinctive Chartreuse bottles adorned with the iconic wax seal.
The Types Of Chartreuse: Beyond Green & Yellow
Chartreuse is available in two primary variations: Green Chartreuse and Yellow Chartreuse, however other variations exist:
- Green Chartreuse (Chartreuse Verte): The original version, with a natural green color and an alcohol content of about 55% by volume. It is known for its strong, pungent flavor and aromatic bouquet. The color comes from the chlorophyll of the plants used in the recipe.
- Yellow Chartreuse (Chartreuse Jaune): Introduced in 1838, it has a milder flavor and a lower alcohol content of around 40% by volume. Its yellow color and sweeter taste come from the addition of honey and a slight adjustment in the herbal mixture.
- Elixir Végétal de la Grande-Chartreuse: A stronger concoction, based on the original elixir recipe from 1605 that was given to the monks. It has a very high alcohol content (about 69% by volume) and is often used medicinally in small doses.
- Chartreuse V.E.P. (Vieillissement Exceptionnellement Prolongé): A special edition of Green and Yellow Chartreuse, aged for an extended period, resulting in a more refined and complex flavor profile.
The Evolution of Chartreuse: From Tonic to Tipple
Originally created as a medicinal tonic, Chartreuse’s reputation for its health-enhancing properties spread rapidly.
It was hailed as a “miracle” elixir, believed to promote long life and vitality. Over time, it found its way into monastic and then civilian hands, and its appeal as a beverage began to grow.
In the 18th century, the monks began commercial production of Chartreuse on a larger scale, with their recipe carefully passed down through the generations. By the 19th century, Chartreuse had earned widespread acclaim as a beloved liqueur.
Chartreuse in Cocktails: A Versatile Elixir
Chartreuse’s unique flavor profile makes it a sought-after ingredient in the world of mixology.
Bartenders value its complexity and versatility, using it to create an array of cocktails that highlight its herbal and aromatic qualities.
Here are three classic cocktails featuring Chartreuse:
- The Last Word: This Prohibition-era cocktail combines equal parts of Chartreuse, gin, maraschino liqueur, and fresh lime juice. The Last Word cocktail recipe delivers a harmonious blend of sweet, herbal, and citrusy notes.
- Chartreuse Swizzle: A refreshing and vibrant cocktail, the Chartreuse Swizzle recipe includes Green Chartreuse, falernum, fresh lime juice, and crushed ice, creating a delightful balance of sweet, herbal, and tart flavors.
- Bijou: The Bijou cocktail recipe combines gin, Green Chartreuse, and sweet vermouth, resulting in a beautifully balanced libation with herbal, spicy, and bittersweet undertones.
Chartreuse Today: A Revered Icon
Today, Chartreuse remains an iconic and respected liqueur in the world of spirits. It is still produced in the Chartreuse Mountains, where a small group of monks oversees the entire production process. The green and yellow elixirs continue to enchant bartenders and cocktail lovers alike.
Chartreuse’s enduring legacy lies not only in its flavor but also in its rich history and the mystique surrounding its creation. It serves as a testament to the dedication of the Carthusian monks who have faithfully upheld their centuries-old traditions, ensuring that Chartreuse remains a cherished spirit for generations to come.
