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Where has all the Chartreuse gone?

everydaydrinking.com

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Re: Where has all the Chartreuse gone?

#41

Post by tmilard »

masklinn wrote: post #32
christkv wrote: post #25

Earlier quoted context omitted.

Is it not made by the same monks?

Not at all. In fact, like pastis genepi is a "generic" name, you can get it from any number of companies, and even make your own: the name comes directly from the Artemisia it's macerated from (Artemisia genipi). The recipe is simple enough too: 40 strands, 40 days in 40º, 40 sugar (cubes), for a liter. Though in modern recipes it's usually macerated in pure neutral alcohol which is then diluted to 2x, and the sugar…

Here is one brand of génépi.https://distilleriedesalpes.com

A good way to stay focus on my software. Joking

Re: Where has all the Chartreuse gone?

#42

Post by swalling »

vianneychevalie wrote: post #31
swalling wrote: post #19

Artificially limiting production on a secret recipe liqueur is a great tactic for turning what could be a commodity into more like a Veblen good. The opposite has happened to Campari, where you can now buy a ton of different red-hued craft aperitivo with similar flavor profiles. The article missed out on mentioning the best Chartreuse-based cocktail though: The Last Word. It’s absolutely sublime. https://en.wikipedia…

A friend working at Campari told me their strategy is to cut off supermarkets for a couple of years to focus on bar and restaurants, before an increase in pricing and a comeback in a couple of years.

Fascinating, thanks for sharing.

They honestly need to try tweaking the recipe too if they want to move upmarket again. To me the amount of sugar in Campari seems high compared to other aperitivo and amaro.

Re: Where has all the Chartreuse gone?

#43

Post by miniwark »

masklinn wrote: post #32
christkv wrote: post #25

Earlier quoted context omitted.

Is it not made by the same monks?

Not at all. In fact, like pastis genepi is a "generic" name, you can get it from any number of companies, and even make your own: the name comes directly from the Artemisia it's macerated from (Artemisia genipi). The recipe is simple enough too: 40 strands, 40 days in 40º, 40 sugar (cubes), for a liter. Though in modern recipes it's usually macerated in pure neutral alcohol which is then diluted to 2x, and the sugar…

But please know the rules to harvest this plants!

In many place it's totally forbidden, in other places there are specific rules. Too many people are just badly plucking the plants without concerns just to brag than they have made their own liquor.

I you do not know your local rules, then just go buy a bottle.

Re: Where has all the Chartreuse gone?

#44

Post by grokx »

mytailorisrich wrote: post #16
franky47 wrote: post #8

Earlier quoted context omitted.

Same here (ENSERG/Phelma). I find it funny that the name for Chartreuse + Hot chocolate in English is "Verte chaud" (I'll skip the conjugation error), while it's "Green chaud" in French.

That's because marketing people in France have to use English words for everything, for some reason. They think it sounds cool but in this case it is really ridiculous.

Or maybe it is to disambiguate "vert chaud" (hot green) and "verre chaud" (hot glass) that are pronounced the same way. =)

Re: Where has all the Chartreuse gone?

#46

Post by Biganon »

joeblubaugh wrote: post #10

Guess us undeserving drinkers in our “third-rate cities” can just go pound sand? Sounds like a good decision for the monks but that’s a lot of condescension for someone who lives in Philly of all places.

And someone who, in response to a decision made by the monks for ecological reasons, chose to take his car and drive dozens of unnecessary miles just to grab all the bottles he could find and keep them to himself. Sounds to me like he should indeed recognize a knuckle head when he sees one.

Re: Where has all the Chartreuse gone?

#47

Post by mytailorisrich »

grokx wrote: post #44
mytailorisrich wrote: post #16

Earlier quoted context omitted.

That's because marketing people in France have to use English words for everything, for some reason. They think it sounds cool but in this case it is really ridiculous.

Or maybe it is to disambiguate "vert chaud" (hot green) and "verre chaud" (hot glass) that are pronounced the same way. =)

Well that's what happens when you disturb the natural order of things by mixing hot chocolate and Chartreuse ;)

Re: Where has all the Chartreuse gone?

#48

Post by starkparker »

smcl wrote: post #39
callahad wrote: post #21

Earlier quoted context omitted.

Alas, the Last Word was mentioned in passing, just not especially favorably: > It’s honestly inspiring that the monks refuse to see their earthly purpose as satisfying the demands of some knucklehead mixologist doing his little riff on the Last Word at some lame speakeasy in some third-tier city. Which is a shame, because it is a fantastic cocktail.

I'm quite amazed by the concentration of ugly opinions the author managed to squeeze into one relatively short sentence! I thought cocktails were meant to be fun, that they were meant to be riffed on and explored. I guess if you're from a "third rate" city that doesn't apply.

Considering the author's occupation (author of acerbic, often self-deprecating liquor-related books), location (Philadelphia), and the article's recipes (which include the Bijou, a Last Word contemporary that's also an equal-parts gin and Chartreuse cocktail garnished with a cherry), I suspect that passage is at least a little tongue-in-cheek.

Also considering that this is a subscription newsletter, I suspect his audience also suspects that, and this audience doesn't.

Anyway, Wilson's 2009 thoughts on the Last Word:[1]

> Over the years, I've championed Chartreuse in drinks such as the Bijou (equal parts Chartreuse, gin and sweet vermouth with a dash of orange bitters) and the Scofflaw (Chartreuse, rye whiskey, dry vermouth and lemon juice), and maraschino in drinks such as the Aviation (maraschino, gin, lemon juice and a dash of creme de violette) and a frothy alternative to the margarita called a Prado (in which maraschino replaces Cointreau).

> But perhaps the finest use of both liqueurs is together in the Last Word. This is a Prohibition-era cocktail invented at the Detroit Athletic Club and resurrected a few years back by Murray Stenson at Seattle's classic-cocktail haven, the Zig Zag Cafe. Its fame has spread as far and wide as the classic-cocktail movement itself, spawning numerous variations.

> With the huge, bold flavors of Chartreuse and maraschino mixed with gin and lime, the Last Word is definitely not a poolside drink, and definitely not for the appletini crowd. It's a thinking person's drink. A drink with a swagger.

1: https://www.washingtonpost.com/wp-dyn/content/article/2009/0...

Re: Where has all the Chartreuse gone?

#49

Post by anentropic »

capgre wrote: post #23

Interesting. I live in Tarragona, the Spanish city mentioned in the article where Chartreuse was produced for a period of time. This left a profound mark in the city and nowadays Chartreuse is closely associated with the town celebrations, specially the main annual festival, Santa Tecla. The traditional drink for this festival is called "mamadeta" (which has clear innuendo in Catalan that I'll let you figure out), wh…

I was wondering if there was a local version or similar liqueur still being produced there?

Re: Where has all the Chartreuse gone?

#50

Post by vintermann »

poooogles wrote: post #28
vintermann wrote: post #17

Making millions of cases does not make any sense in today’s environmental content and will have a negative impact on the planet Interesting that they make this argument, and not the rather more obvious one that their 55 ABV spirit, like all spirits, is going to be overwhelmingly consumed by people who drink way too much.

People who drink way too much don't drink £55 a bottle spirits. They drink £20 a bottle spirits.

Not all top consumers are so poor that they have to go for the cheap stuff. Also, if you're one of the people drinking it once a year, twenty of you is worth one of them to the producer. It doesn't take many such people to swamp you, consumption wise.

I rented a cellar apartment in one of the most expensive neighbourhoods in my country for some years. (I got it cheap because the owner mostly just wanted someone to be there when she was away, also there was no real kitchen). Other than me and the au-pairs I met on morning jogs, everyone there was probably obscenely rich.

And I'm no expert on those things, but the bottles I saw lying along the roads on those jogs didn't seem like the cheap sort.

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