A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
A sweetened liqueur made from walnuts. Also called Nocino, an Italian liquuer made form unripe green walnuts; 40% ABV.
Aged ports made from red grapes that are left to age in wooden barrels. These gradually mellow and turn a golden-brown color. Exposure to oxygen through the wood pores imparts a nutty flavor.
Rinse a brandy snifter with the chartreuse, and ignite the liqueur using a match. Allow it to burn for a few seconds before extinguishing with a saucer. Stir the reminding ingredients over ice and strain into the glass.
An example fo a drink using very expensive ingredients, in 2005 it sold for $200 at Harry Denton’s Starlight Room, San Francisco.
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