In late January, a letter circulated on social media announcing that the Carthusian monks, who have been producing Chartreuse since 1605, will be limiting production and allocating their bottles in an effort to devote more time to monastic life. “We look to do better and for longer,” reads the memo, which also considers the costly environmental impacts of production and distribution of the beloved herbal liqueur. Tim Master, Senior Director of Specialty Spirits Marketing at Frederick Wildman & Sons, a Chartreuse distributor, has verified the letter.
It’s no surprise that the notice makes the drinks world uneasy. Crafted from a closely guarded formula of over 100 ingredients, Chartreuse catapulted during the cocktail revival from a supporting role as a modifier, most often dispensed in dashes or as a rinse, to the star of the show in many drinks, among them several modern classics. Its distinctive flavor adds layered complexity to time-tested recipes, too, like the Bijou and the Alaska, and lends the signature green tint to the Last Word. The alpine liqueur, in both its yellow and green iterations, has grown a fanatic following.
Of course, Chartreuse is not disappearing altogether, nor will its outsize influence, but it may soon become even more difficult to find. So if you are lucky enough to have it on hand and want to make the most of it, we’ve got you covered. Here are 18 of our favorite recipes to make with Chartreuse.
