71–80 of 166 posts
My friend and I once asked a bartender for the absolute worst drink he could make. He came back with straight green chartreuse. It did not disappoint.
Chartreuse is a bit weird in that it's a kind of joint partnership between an isolationist monastery [1] and a liquor producer/distributor. I lived near Voiron and did the obligatory tour of the production facility (I already liked the liquor thanks to a friend (hey Iv!), and the place smelled delicious!) They do a good job maintaining the mystique of the Secret Recipe Known Only By A Handful™, which I suppose the mo…
Buckfast Tonic Wine, in the UK is produced in the same way. And it has been much maligned, linked with many alcohol related crimes, particularly in Scotland. [1] https://en.wikipedia.org/wiki/Buckfast_Tonic_Wine [2] https://www.thescottishsun.co.uk/news/scottish-news/7702950/...
I truly think it ought to be taxed heavily to repay the costs that society bares for it's existence.
Earlier quoted context omitted.
Buckfast Tonic Wine, in the UK is produced in the same way. And it has been much maligned, linked with many alcohol related crimes, particularly in Scotland. [1] https://en.wikipedia.org/wiki/Buckfast_Tonic_Wine [2] https://www.thescottishsun.co.uk/news/scottish-news/7702950/...
270mg of caffeine and 112ml of alcohol per 750ml bottle. Like three strong coffees and seven shots of vodka in a single serving. I truly think it ought to be taxed heavily to repay the costs that society bares for it's existence.
Earlier quoted context omitted.
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…
Take some guess with what herbs and flowers might be used and soak it in Vodka for half a year.
I wouldn't be obsessed about exactly replicating the taste. Who knows some variation on it might even taste better.
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.
I will have to check how much it costs in mine (it's great, but I'm not really into alcohol...)
Chartreuse is a bit weird in that it's a kind of joint partnership between an isolationist monastery [1] and a liquor producer/distributor. I lived near Voiron and did the obligatory tour of the production facility (I already liked the liquor thanks to a friend (hey Iv!), and the place smelled delicious!) They do a good job maintaining the mystique of the Secret Recipe Known Only By A Handful™, which I suppose the mo…
Unlike the author, I do not applaud the artificial limiting if supply. I find it incredibly annoying that it's become impossible to find Chartreuse and that the prices are skyrocketing. It's such a key and irreplaceable ingredient in many cocktails. Unlike a fancy whiskey or whatever, there is little you can substitute for it, so I'm not unable to get my orders at many of my favorite cocktail bars.
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)