Chartreuse is a liqueur that has stood the test of time since 1605. That’s far longer than any co*cktail fad. In an era of rapid content creation and expedited consumption, it’s worth noting the things that endure. Whether they are liqueurs and spirits or books that required countless hours of the author’s time.
The challenge in discovering co*cktail recipes on the Internet is discerning which ones are trustworthy. By trustworthy I mean, are they accurate recipes from vetted sources or are they random concoctions created by a blogger. This is why I frequently find myself visiting my bookshelf filled with volumes from reliable co*cktail authors and historians.
After all, who can dispute the words of renown writers and historians like David Wondrich or Robert Simonson? Their works are foundational pieces for writers like myself because I know they have thoroughly executed their research.
This collection of 10 Chartreuse recipes includes classic and modern recipes that use green and yellow Chartreuse. These are just a few gems I discovered in the pages of my co*cktail books.
The books that I discovered these recipes in are:
- Shake. Stir. Sip. by Kara Newman
- 3-Ingredient co*cktails by Robert Simonson
- The Art of the Shim: Low-Alcohol co*cktails to Keep You Level by Dinah Sanders
- The co*cktail Chronicles: Navigating the co*cktail Renaissance with Jigger, Shaker & Glass by Paul Clarke
- The Joy of Mixology by Gary Regan
PS – Don’t miss my other article that features 5 Green Chartreuse co*cktails for the True Enthusiast. And, if you’re really into Chartreuse, the official coffee table book released by the distillery is a must-have. The Proof podcast also has an excellent episode dedicated to Chartreuse—Chartreuse: The Drink That Wouldn’t Die.
Cheers!
1. Disco Ball (A Shot)
While I am uncertain of how this drink obtained its name, I am certain that it is as delicious as it is expensive. I don’t even enjoy shots, but I’ll shoot this.
Print Recipe
4 from 2 votes
Disco Ball
Course: co*cktail
Keyword: Green Chartreuse, shot, simple, Yellow Chartreuse
Servings: 1
Author: Ford Roberts, Grape & Grain Exchange
Ingredients
- ½ oz. Green Chartreuse
- ½ oz. Yellow Chartreuse
- ½ oz. mezcal
Instructions
Combine ingredients in a mixing glass with ice and stir until chilled.
Strain into a shot glass.
Notes
Discovered in “Shake. Stir. Sip.” by Kara Newman.
2. La Ciudad
Ginger liqueur takes me back to the early years of when I was first discovering co*cktails. During the era when bartenders were falling in love with St. Germaine, I was over-using Domaine De Canton. However, I never mixed it with tequila. This co*cktail is certainly on the sweet side, and I think it could benefit from being topped with some club soda.
Print Recipe
4.50 from 2 votes
La Ciudad
Florentina Duran, LB Tavern
Course: co*cktail
Keyword: Chartreuse, tequila
Servings: 1
Ingredients
- 1¾ oz. blanco tequila
- 1¾ oz. ginger liqueur
- 1¾ oz. Yellow Chartreuse
- lime (garnish)
Instructions
Build in an ice-filled collins glass and slightly stir to combine.
Garnish with a lime twist.
3. The Final Word
Riffs on The Last Word are endless, and I’m okay with that. Creator of The Final Word, Phil Ward, has established a name for himself by creating many modern classics, as well through the time he’s spent at establishments like Pegu Club and Death & Company.
Print Recipe
5 from 2 votes
The Final Word
Course: co*cktail
Servings: 1
Author: Phil Ward, Mayahuel
Ingredients
- ¾ oz. rye
- ¾ oz. Green Chartreuse
- ¾ oz. Maraschino liqueur
- ¾ oz. lemon
Instructions
Combine ingredients in a co*cktail shaker with ice and shake until chilled.
Strain into a chilled coupe glass.
4. Alaska
The use of Old Tom gin places this co*cktail on the sweeter end of the spectrum, but that’s no reason to disregard it. This one is beautiful because it’s so simple.
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4.50 from 2 votes
Alaska
Course: co*cktail
Keyword: Chartreuse, Old Tom gin
Servings: 1
Author: Jacques Straub’s 1914 book, Drinks
Ingredients
- 2 oz. Old Tom gin
- 1 oz. Yellow Chartreuse
- 2 dashes orange bitters
Instructions
Combine ingredients in a mixing glass with ice and stir until chilled.
Strain into a chilled coupe glass.
5. Spring Green
“Shims” are defined as low-alcohol co*cktails., and most of them feature vermouth or sherry as the base spirit. The category of drinks as a whole is certainly worth exploring, especially the co*cktails that are sherry forward. The nutty notes that it contributes is something unique to the category.
Print Recipe
4.67 from 3 votes
Spring Green
Course: co*cktail
Keyword: Chartreuse, Manzanilla sherry, St. Germain
Servings: 1
Author: Kitty Gallisa, Nopa
Ingredients
- 1½ oz. Manzanilla sherry
- ½ oz. Green Chartreuse
- ½ oz. St. Germaine
- lime (garnish)
Instructions
Combine ingredients in a mixing glass with ice and stir until chilled.
Strain into a chilled champagne flute and garnish with a half lime wheel.
6. Champs Elysees
This is one of those co*cktails that, despite it’s deliciousness, rarely is top of mind when I’m making or ordering a co*cktail.
Print Recipe
4.50 from 2 votes
Champs Elysees
Course: co*cktail
Servings: 1
Ingredients
- 1½ oz. brandy
- ½ oz. Green Chartreuse
- ¾ oz. lemon juice
- ½ oz. simple syrup
- 2 dashes Angostura bitters
Instructions
Combine ingredients in a co*cktail shaker with ice and shake until chilled.
Strain into a chilled coupe glass.
7. Pago Pago
Green Chartreuse and pineapple is a match made in heaven. This tiki co*cktail is a must try for every tiki or Green Chartreuse enthusiast.
Print Recipe
4.50 from 2 votes
Pago Pago
Course: co*cktail
Keyword: Green Chartreuse, lime, pineapple, rum, white crème de cacao
Servings: 1
Author: Adapted by Jeff (Beachbum) Berry
Ingredients
- 1½ oz. amber Puerto Rican rum
- ½ oz. lime juice
- ½ oz. Green Chartreuse
- ¼ oz. white crèmede cacao
- 3 cubes pineapple
Instructions
Combine ingredients in a co*cktail shaker with ice and shake until chilled.
Double strain into a chilled coupe glass.
Notes
This recipe assumes that shaking the pineapple with the ice is enough to crush it and extract flavor. I’d suggest muddling the pineapple first, then adding ice and other ingredients.
8. Diamondback
The Diamondback is worth noting, but it’s not a personal favorite. Perhaps I need to experiment more with the rye and applejack, but I often find this drink too sweet. However, these Riedel rocks glasses are a new favorite!
Print Recipe
4.50 from 4 votes
Diamondback
Course: co*cktail
Keyword: applejack, rye, Yellow Chartreuse
Servings: 1
Ingredients
- 1½ oz. rye whiskey
- ¾ oz. applejack
- ½ oz. Yellow Chartreuse
Instructions
Combine ingredients in a mixing glass with ice and stir until chilled.
Strain into an ice-filled rocks glass.
9. Coin Toss
Another recipe by Phil Ward. Play around with different rum choices on this one and find the variant you like most.
Print Recipe
4.50 from 2 votes
Coin Toss
Course: co*cktail
Servings: 1
Author: Phil Ward
Ingredients
- 2 oz. full-bodied amber rum (could also use rye, applejack, brandy, or blended Scotch)
- ¾ oz. Carpano Antica vermouth
- ¼ oz. Yellow Chartreuse
- ¼ oz. Bénédictine
- 2 dashes Peychaud's bitters
Instructions
Combine ingredients in a mixing glass with ice and stir until chilled.
Strain into a chilled coupe glass.
10. Chartreuse Swizzle
The grand finale of Chartreuse co*cktails, the Chartreuse Swizzle. Again, we have that epic combination of Green Chartreuse with pineapple. Swizzles are flexible with their recipe, and I’ve also made this with a tropical mango juice blend. You’ll want to use a tall and narrow Collins glass on this one. The crushed or pellet-style ice is also key to making the outside of the glass frost up after you “swizzle” it. For that authentic touch, make it with a swizzle stick. I prefer the wooden ones, but they do come in metal.
Print Recipe
5 from 2 votes
Chartreuse Swizzle
Course: co*cktail
Keyword: Green Chartreuse, pineapple, velvet falernum
Servings: 1
Author: Marcovaldo Dionysos
Ingredients
- 1½ oz. Green Chartreuse
- 1 oz. pineapple juice
- ¾ oz. lime juice
- ½ oz. velvet falernum
- grated nutmeg (garnish)
- mint sprig (garnish)
- Angostura bitters (optional as a float/garnish)
Instructions
Combine ingredients in a Collins glass and fill with crushed ice.
Gently stir with a swizzle stick or barspoon.
Top with more crushed ice and garnish with fresh grated nutmeg and a mint sprig.