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Where has all the Chartreuse gone?

everydaydrinking.com

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Re: Where has all the Chartreuse gone?

#51

Post by namdnay »

franky47 wrote: post #3

Living in Grenoble (25km away from Voiron where the Chartreuse is made), I welcome this decision. I'd hate to see Chartreuse (also the name of the local mountain range where the monks' monastery is based) become industrialized to the point where its authenticity is lost, for the sake of global market supremacy. For an alternative, try Genepi. It's not a brand name, but another type of artisanal liquor made out of a c…

And if you do go the distillery, make sure to pick up a bottle of VEP! it's miles better than the oversweet standard stuff

Re: Where has all the Chartreuse gone?

#52

Post by Nursie »

vintermann wrote: post #30
Nursie wrote: post #24

Earlier quoted context omitted.

Have you got any context for that claim? (Context for the question - I barely drink spirits, but I used to enjoy them quite a lot at a time when I drank more in general, and I'd be interested to read about it, whether this is common etc)

Here's a summary with references: https://www.oecd-ilibrary.org/sites/f98f97b1-en/index.html?i... There's little reason to think expensive, exclusive spirits are exempt from this pattern.

It looks like the results are for all alcohol, rather than specifically spirits.

I was kinda/sorta expecting something specific to stronger alcohol being disproportionately consumed by those who also consumed other alcohol. Like if 50% of all booze is consumed by 10% of the population who are heavy drinkers, does that skew to 90% of spirits?

Interesting read anyway.

Re: Where has all the Chartreuse gone?

#53

Post by smcl »

starkparker wrote: post #48
smcl wrote: post #39

Earlier quoted context omitted.

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 aud…

You’re right it could well be tongue in cheek

Re: Where has all the Chartreuse gone?

#55

Post by baby »

It’s interesting how Chartreuse is this normal thing in Europe but seems to be this cultish cocktail i ingredient in the US. I personally prefer drinking it straight or in a Chartreuse tonic (some restaurants in Lyon serve it like a gin and tonic and it’s fabulous)

Re: Where has all the Chartreuse gone?

#56

Post by bravura »

So how do I buy yellow chatreuse? Because I need to make more Death Flips

https://punchdrink.com/articles/death-flip-became-modern-cla...

'When the cocktail first appeared on the menu at the Black Pearl in Melbourne, Australia, in 2010, no ingredients were listed. And if you asked what was in the drink, the bartender would not tell you. The only thing offering the customer a hint as to what they were getting into was the ominous description: “You don’t wanna meet this cocktail in a dark alley.”'

Re: Where has all the Chartreuse gone?

#57

Post by bravura »

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…

I had the most fantastic mezcal Last Word at Ginbo in Palma de Mallorca last week. Simply splendid.

(Strangely, ChatGPT suggested a mezcal Last Word variation, dubbing it "The First Word", with a slightly different composition than Ginbo did: https://www.youtube.com/watch?v=nPMEozP8vvY)

Re: Where has all the Chartreuse gone?

#59

Post by partomniscient »

isaacfrond wrote: post #18
WastingMyTime89 wrote: post #13

Earlier quoted context omitted.

I disagree: the popularity explosion was accompanied by the development of local production in surprising places. You can now find good whisky nearly everywhere. And to be fair it’s the same with herbal liqueurs. Don’t get me wrong Chartreuse is good but it’s highly likely people can find something comparable produced close by.

Apparently, the five best substitutes for Green Chartreuse are Dolin Génépy, White Sambuca, Strega, Bénédictine and Drambuie. Can't say I tried any of them though.

Drambuie tastes nothing like Chartreuse, and I think has gone way downhill since it was bought and production moved to a different site.

It's only similar in that its a fairly unique region-specific spirit.

Re: Where has all the Chartreuse gone?

#60

Post by kasey_junk »

baby wrote: post #55

It’s interesting how Chartreuse is this normal thing in Europe but seems to be this cultish cocktail i ingredient in the US. I personally prefer drinking it straight or in a Chartreuse tonic (some restaurants in Lyon serve it like a gin and tonic and it’s fabulous)

It wasn’t really a cult ingredient before the recent shortage. It’s in a lot of cocktails because it is great and was readily available.

But you’d also just drink it neat after coming in from doing winter sports and it was almost a cliche that bartenders would finish their shift with a shot.

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