50 years ago I was at the Chartreuse monastery in France. I will never forget the smell of the garden. They use the waste herbs from the process as compost and the smell was incredible. I never seen Yellow or Red Chartreuse in the US but they had it there.
It is great to see you posting again now that the course is stabilized. Another great video, I am looking forward to playing around with some of the more nuanced aroma profiles you highlight here.
Its actually pretty easy to make these flavored Apretiefs, Mixers and Liqueurs all you need is high strength neutral alcohol grain based or non grain based depending on what you choose to create, Its the final recipe for the product that you have to develop from scratch which should be appealing to others too.
@@Artofdrinkive been using truffle on the rocks technique. And ya the mint is no joke. Can go from chartreuse to mouth wash reaaally fast. Definitely look forward to trying your method and comparing. I also wanted to say thanks for these videos, I just got into soda making and your book/videos have been so incredibly helpful
Thanks. Campari I don't have a recipe for yet but I'm searching, though I have Benedictine many other interesting liqueur recipes from the 1800s I'll be demonstrating.
I have grains of paradise but haven't tried it in this recipe. However, I could see it being one of the many ingredients, as there are many other bitter/liqueur recipes that incorporate it.
Thanks so much for releasing this, I am wondering if you could just use a version of this recipe and then add some of their vegatal elixir to it, its so much easier to get a hold of usually.
As somebody that lives in the Chartreuse, I'm very stoked for this one! I'm astounded though that you don't use genepi (extract) in your receipt, I've always assumed that this flower, together with the hyssop are essential cornerstones of the drink. Did you ever try to use it? Maybe instead of the mint?
This was just one of many (32) recipes I came across and I have used wormwood in a prototype recipe I'm working on, and many of the recipes do call for wormwood. But there are limits on wormwood and thujone content in liqueurs so I'll have to do a different video explaining how to do that safely.
Really enjoying the content on this channel. It makes me want to try to make some soda. Any suggestions on what oils and basic ingredients everyone starting out should have? And sodas that are hard to mess up lol?
This is really interesting! Thanks for sharing! I've been playing around with a recipe too. I found that peppermint didn't really achieve the mint quality and went with a blend of fresh peppermint, peppermint essence, and a menthol solution. Also, have you tried black peppercorn? On my palate, green chartreuse is all mint and black peppercorn.
I can see a pepper element in there (long pepper was all the rage in the 1800s), and I think the many recipes with mint are trying to duplicate a camphor element.
Using your Fernet soda as an inspiration I am thinking a Chartreuse Soda might be interesting. But I am worried lightning bolts from the Heavens might strike me down.
My friend has a bar and last year, I used my first iteration of the Chartreuse essence in a non-alcoholic soda, and it was pretty popular. This year, he mixed the Fernet and Chartreuse essences that I made into a variation on the "Industry Sour" cocktail, which is the non-alcoholic version called the Industry Vet. Lightning did no strike. instagram.com/p/C8zv5X2OgXm/?igsh=MzRlODBiNWFlZA==
Thanks for the info. I’ll probably never make this as getting all the ingredients in New Zealand would be difficult. How is it in a cocktail? I imagine the other ingredients would mask the difference in the Chartreuse.
First of all i am big fan of yours Sir can you make a video on malic citric and tarataric acid harmony (synergical effect) i mean is it good if we add them together if yes how i should use it in softdrinks. And video on artificial sweetners and their synergical effect with each others like sucralose and ace-k can be used together for greater results.
In fact, they are approved for food and beverage use. I have videos on how to check the FEMA GRAS regulations and if you follow along you’ll see they are safe.
Most of these liqueurs were created with 1800s "technology," so they are pretty easy to make. That doesn't mean they are exact, but they are definitely not hard.
This is, of course, very very interesting.... but... realistically, no one who's actually looking for Chartreuse is going to buy all these ingredients just to make Chartreuse. You likely have them (or most of them) around but for most people I imagine they'll have to spend several hundreds of dollars just to get them. Might as well pay the over price tag on an actual Chartreuse.
No doubt, these videos are more about teaching people about flavours and giving people ideas on how to use different flavour compounds and less about the product. I want a more intelligent world.
Disagree. We literally can't find chartreuse at any price for my bar. I use a different technique(still tons of ingredients) and I make about 3 bottles a week. Always happy to see another approach
@@Dr_Bombay yup. For the recipe I currently use my initial investment was around $120. But I'm now producing at a cost of $13/bottle. Im finally about to have to restock a few ingredients, but others will likely last over a year before I need to repurchase
50 years ago I was at the Chartreuse monastery in France. I will never forget the smell of the garden. They use the waste herbs from the process as compost and the smell was incredible.
I never seen Yellow or Red Chartreuse in the US but they had it there.
Yellow is sometime available in Canada, Québec province.
You can find yellow and yellow vep in the states . Not red thought
Yellow has always been easier to find in NC. Even before the allocation
I just found your channel and I'm super happy that I have years and years of content to go back and watch.
Comeback of the year with dropping this banger of an episode!
Please make a video on Absinthe. Loved your channel since I first came across your Acid Phosphate video.
It is great to see you posting again now that the course is stabilized. Another great video, I am looking forward to playing around with some of the more nuanced aroma profiles you highlight here.
Its actually pretty easy to make these flavored Apretiefs, Mixers and Liqueurs all you need is high strength neutral alcohol grain based or non grain based depending on what you choose to create, Its the final recipe for the product that you have to develop from scratch which should be appealing to others too.
I never clicked so fast when seeing a new video appear! I'm so excited to try this!
Awesome, watch the mint though, you can always add more so start with a single drop.
@@Artofdrinkive been using truffle on the rocks technique. And ya the mint is no joke. Can go from chartreuse to mouth wash reaaally fast.
Definitely look forward to trying your method and comparing.
I also wanted to say thanks for these videos, I just got into soda making and your book/videos have been so incredibly helpful
I've anticipated this video and hopefully a campari version, more than I have anticipated Marvel's infinity war and endgame movies! Thank you!
Thanks. Campari I don't have a recipe for yet but I'm searching, though I have Benedictine many other interesting liqueur recipes from the 1800s I'll be demonstrating.
Have you tried Grains of Paradise? It makes an interesting tincture. Slightly peppery dirt. Very earthy. Might be useful here.
I have grains of paradise but haven't tried it in this recipe. However, I could see it being one of the many ingredients, as there are many other bitter/liqueur recipes that incorporate it.
The documentary "Into great silence" shows some of the process of the monks making Chartreuse.
Thanks so much for releasing this, I am wondering if you could just use a version of this recipe and then add some of their vegatal elixir to it, its so much easier to get a hold of usually.
That would probably work well.
As somebody that lives in the Chartreuse, I'm very stoked for this one! I'm astounded though that you don't use genepi (extract) in your receipt, I've always assumed that this flower, together with the hyssop are essential cornerstones of the drink. Did you ever try to use it? Maybe instead of the mint?
This was just one of many (32) recipes I came across and I have used wormwood in a prototype recipe I'm working on, and many of the recipes do call for wormwood. But there are limits on wormwood and thujone content in liqueurs so I'll have to do a different video explaining how to do that safely.
good evening..from south africa
Greetings!
I wonder, have you ever tried making an absinthe-like drink from the volatile oils?
Really enjoying the content on this channel. It makes me want to try to make some soda. Any suggestions on what oils and basic ingredients everyone starting out should have? And sodas that are hard to mess up lol?
This is really interesting! Thanks for sharing! I've been playing around with a recipe too. I found that peppermint didn't really achieve the mint quality and went with a blend of fresh peppermint, peppermint essence, and a menthol solution. Also, have you tried black peppercorn? On my palate, green chartreuse is all mint and black peppercorn.
I can see a pepper element in there (long pepper was all the rage in the 1800s), and I think the many recipes with mint are trying to duplicate a camphor element.
@@Artofdrink Very interesting. Thank you for the response. I always learn so much from you and your videos.
Using your Fernet soda as an inspiration I am thinking a Chartreuse Soda might be interesting. But I am worried lightning bolts from the Heavens might strike me down.
My friend has a bar and last year, I used my first iteration of the Chartreuse essence in a non-alcoholic soda, and it was pretty popular. This year, he mixed the Fernet and Chartreuse essences that I made into a variation on the "Industry Sour" cocktail, which is the non-alcoholic version called the Industry Vet. Lightning did no strike. instagram.com/p/C8zv5X2OgXm/?igsh=MzRlODBiNWFlZA==
Tried making making a blueberry soda, I’m actually surprised it’s not more popular. Also tried Dandelion, that was not nearly as nice.
Thanks for the info. I’ll probably never make this as getting all the ingredients in New Zealand would be difficult. How is it in a cocktail? I imagine the other ingredients would mask the difference in the Chartreuse.
ah, about time
First of all i am big fan of yours
Sir can you make a video on malic citric and tarataric acid harmony (synergical effect) i mean is it good if we add them together if yes how i should use it in softdrinks.
And video on artificial sweetners and their synergical effect with each others like sucralose and ace-k can be used together for greater results.
Let’s goooo
Cis 3 Hex and Exaltolide are NOT for internal use!
In fact, they are approved for food and beverage use. I have videos on how to check the FEMA GRAS regulations and if you follow along you’ll see they are safe.
asked and received!
Potions Master.
“It is actually fairly easy.” 😂😅
Do the monks who do it every day even think that?
Most of these liqueurs were created with 1800s "technology," so they are pretty easy to make. That doesn't mean they are exact, but they are definitely not hard.
@@Artofdrink If you have all the ingredients, yes I agree. I was just teasing you, love your work!
This is, of course, very very interesting.... but... realistically, no one who's actually looking for Chartreuse is going to buy all these ingredients just to make Chartreuse. You likely have them (or most of them) around but for most people I imagine they'll have to spend several hundreds of dollars just to get them. Might as well pay the over price tag on an actual Chartreuse.
No doubt, these videos are more about teaching people about flavours and giving people ideas on how to use different flavour compounds and less about the product. I want a more intelligent world.
Disagree. We literally can't find chartreuse at any price for my bar. I use a different technique(still tons of ingredients) and I make about 3 bottles a week. Always happy to see another approach
yes, all these ingredients add up, but it will make GALLONS of chartreuse. That's quite a bargain in my book, plus, it's educational.
@@Dr_Bombay yup. For the recipe I currently use my initial investment was around $120. But I'm now producing at a cost of $13/bottle. Im finally about to have to restock a few ingredients, but others will likely last over a year before I need to repurchase
This is exactly the kind of stuff i do, because i enjoy learning and trying stuff out!