After a little more than a year since I started teasing you with this, the time has finally come. I hope you will appreciate this new option to compensate the fact Chartreuse is now so expensive or hard to find. P.S. Green recipe is also coming this month. So make sure to turn that notification bell my friends. Cheers!
This DIY part of bartending totally amazes me, feels like alchemy. I believe you can do so much with the right ingredientes and techniques. I love your work and how you go to the root of things. Keep it up.
The Ambrette tincture I feel like I’m missing something. In the video you say 2:1 seeds to liquid but also to grind them. I put a mixture of 10 grams of ground seed and 5 grams of liquid and it soaks it all and there’s no liquid left. If I keep increasing the same will occur. But that aside you also didn’t mention how long to soak.
Can you clariy. You don't list the ambrette tincture in your list of tincture. But then you add it after the maceration that also list ambrette. Are we adding both or??? I have made the green using your 2.0 recipe but without a ambrette tincture and its very good. Please help I have only 74 ml of yellow chartreuse left!
Ever since you teased this video I've been patiently waiting in anticipation of it's release*. THANK YOU so much for doing this video. I appreciate it.
Haha! I’m honestly sorry for the wait. But glad you didn’t give up. Hope you’ll enjoy the recipe and stay alert, I also shot the green chartreuse video this week so it’s coming very soon 😂
I remember watching another cocktail video (forget which) saying that green and yellow chartreuse have the same 130 botanicals, just ln different ratios and sweetness. Huge, if true. Next video on how to make green chartreuse?
Amazing video and amazing perseverance and craft to develop and dial in this recipe. I notice that in this video you say, for every 400g of liquid, add 200g of water and 220g of sugar, but in your ebook, you've listed 400g of water and 240g of sugar per 400g of liquid. Did you tweak the recipe or is one of these incorrect? I'm also surprised that you didn't use any vanilla, since you've mentioned in a few other videos how vanilla forward yellow chartreuse is. Do you think it's worth trying or was that something you already ruled out?
Hi sir, I'm confused now and I'll have to look where I made a mistake. What I can tell you now is it's NOT a tweak but an error on my end. That said, I'm 99% sure that the video version is the good one. You are right about the vanilla and while I get a lot of vanilla in the Yellow Chartreuse, I never saw it in any recipes I found in my old writings. Plus I tried to add some in a couple of batches and I was not satisfied with the result. So I guess that flavour comes from some other ingredient...
I have a question. I can only get 120 proof liquor in the state i live in, can i still use that to make this recipe? And if so, how would i chamge the ratio?
Thank you! I love making your tonic recipe! That's a fun annual summer tradition for me. I quit drinking a year ago. I have found many good NA substitutions for cocktails. Unfortunately Chartreuse was one of my favorite ingredients. Does your Patron book include the non-tincture versions? I'd like to try some of the ingredients and techniques without alcohol.
Hey there! Thanks a lot! I’m so happy to hear this about the tonic! You could just infuse more dry génépi and Ambrette seeds in water and it should work.
@@JohanBernhardsson may be possible that because off the many ingredients not vacuuming it is a better way to make them not too forced upon the palate which happens when vacuum infusion
Hi Jean-Félix. Thanks for sharing such a good content. Which kind of honey do yo use for the recipe? Honeys are so different that I fear it can improve or destroy your recipe... Even if I am living in France and I have already several bottles of Chartreuse, I would try your recipe. I believe it is not important to make a copy of the original as you loose nuances in cocktails. I made better Mai Tai by making my own orange liquor, so I think your recipe can really shine on cocktails.
TBH, I use the most basic honey. The cheap honey from LIDL will work just fine. You don't want too much of honey flavors as it can easily take over some of the subtleties of the liqueur. That's also the reason why I use more sugar. I tried it in the past with honey only and it was horrible LOL
Yay! Ive got my ambrette seeds, but having a heck of a time finding black wormwood (Artemisia genipi) -- where do you source your dried genepy? Ive got everything else for this recipe!
@@TrufflesOnTheRocks you might be surprised how difficult it is to find when you aren't close to the alps! I've called 5 herbalists in my area and the largest nearby metro area, nobody has even heard of it. 😭😭
Has anyone tried this with a lower abv spirit? The highest neutral spirit I can get in California is 60% or I can find a few rums around 70% but I know the rum will change the flavor of the final product
Art of drink - the RUclipsr who helped with this recipe - he has a video making 7up and he suggests using propylene glycol to boost abv. I recommend watching that. It will help you
I love this, thank you! I live in NYC and can track down these ingredients, I wish it didn't cost more than a bottle of chartreuse and require hundreds of dolors of equipment! Any chance you'll do a simpler/cheaper version? Thanks again!
Kalustyan's in NYC will have all the dry ingredients. And you don't really need all the equipment. Replace the vacuum sealer with a resealable ziploc bag. Replace sous vide with a heavy pot and a thermometer. There you go.
This sounds great. I am getting the stuff to try this myself. Question; at the 9:38 mark are you saying 15 drops of Lemon Balm extract or 50 drops? Thank you so much for the information.
Of course you can but I won't be able to tell you how much to put in to get the right balance. I made it with tincture because I wanted to add up the Genepi flavour on top of the others to be sure it would be balanced. That said, I feel like around 1 gr of dried genepi would work pretty ok.
@@TrufflesOnTheRocks sorry I meant to sues vide the genepi by itself. You could sues vide all of the tinctures at the same time, in their own bags to speed up the tincture making process.
This video and recipe are fantastic! I have one question about the ambrette tincture: I got my seeds and made the 2:1 tincture from 50g seed and 100mL high-proof spirit. After three days, the seeds seem to have absorbed almost all of the alcohol; it's basically sludge, and looks very different from yours. What might I be doing wrong?
Hey! That's actually strange... you can send me a DM on insta @jfdesfosses or an email trufflesontherocks@gmail.com with a picture and I'll try to help you better. Cheers!
@@Pacman2600 Hey there, I'm sorry for the confusion, I don'T know how I missed this when editing the video but it's one part of seends for two parts of alcohol.
Great video, well explained… looking forward to making some Chartreuse at home!!! Just a question… in the tinctures video you say the ambrette one should be made using one part of seeds and two of alcohol, while in this video you say the opposite… which one’s the correct? You’re super JF
While I do use it sometimes, I am not a huge fan of flash infusion. That said, now that you have the recipe on hand, if it’s your thing you can give it a try and see for yourself how it goes. You might have to mess with the ratios though … I don’t know. If you try it, keep us posted on the result 🙏
Two questions - both about the ambrette seeds: do we use ambrette seeds with the other botanicals in the sous vide as well as ambrette tincture st the end? And for the ambrette tincture, how long does it steep?
Are the ambrette seeds in the sous-vide whole or crushed? If whole and the shell is so hard, would a whole seed impart much flavor in 2 hrs?@@TrufflesOnTheRocks
Heard about this pretty globally. Happy to hear you don’t have problem sourcing it because in Canada you would have a hard time sourcing the 80% spirit to make the liqueur 😂
@@jakekonrad815 You can use that no problem. If you follow my specs, your liqueurs will simply be slightly be lower or you can also use more alcohol instead of water when you sweeten the liqueur. If you find the good formula, you can still pull it out exactly how I did using your 75.5% Everclear. Cheers
Forgive my ignorance but are you using Artemisia genepi, and are you using the dried flowers or any other part of the plant? Or can any Artemisia species work for your Genepi tincture? I am struggling to find Artemisia genepi that is easy to get outside of Europe.
So.... Genepi... haven't been able to find a source in the U.S. "Artemisia Annua", "Artemisia Princeps", "Artemisia Vulgaris", "Artemisia Argyi", "Artemisia Capillaris", and "Artemisia Absinthii" are some of the ones I've seen available... are any of these equivalent to Genepi?
Unfortunately, in my opinion, non of them would be a good substitute. That said, I'm very surprised you can't find Artemisia Genepi if you can find all the varieties above. But if you really can't, I would recommend trying the trick with Genepy liqueur instead.
A very interesting recipe since i am into herbal medicin and enjoys cocktails. Those Chartreuse monks doesnt seem very clever when they are reducing the amount of Chartreuse that they are producing. People always finds another way to do the same thing.
I think that the monks made a spiritual decision, not a financial one😊 They placed a heavenly currency over earthly material currency. blessings. I'm currently waiting on my ingredients to try and replicate. Thanks for the tips.
any specific recommendations for sites to find most of these spices and ingredients needed for this? or is amazon going to be the best bet for people that do not have great local options?
I wouldn’t recommend Amazon. There’s a lot of small herbalist online stores now and I would recommend that because they usually are more transparent on what they sell that Amazon. Where do you live? I know it’s not a problem to find any of the ingredients in Canada or USA.
@@TrufflesOnTheRocks Yup but I like the drinks it is used in and nice to have a supply. Looking for a bottle of green. The demand will die down eventually basted on what I am reading. They're not stopping all production they just are not expanding to meet the demand that has grown since the pandemic.
What I say in the video is correct. I weight everything because it's easier to measure precisely. But the water, 1ml = 1 gr so sometimes I say it in ml instead of gr. So I could have said 200 gr of water to avoid confusion.
Would you say this could be a good substitute for Bénédictine? I've never tasted it on its own and I want to avoid it in the future, since the Bacardi company continues to finance Putin's regime and its crimes against humanity. Thank you for your response and the recipe!
Your dilution math is not correct, I assume you make the same mistake on your other recipes so you should probably at least be aware. The problem is that the volume of alcohol and water is not simply additive because they dissolve into each other. Similar to how dissolving 1 cup of sugar in 1 cup of water does not make 2 cups. Unfortunately unlike sugar, alcohol and water is not a full solution, nor is the effect linear across all concentrations. There are tables and some calculators to predict the correct dilution, but unfortunately there is no simple math formula to easily calculate it. The correct dilution would be 250 ml of 95% alcohol + 52.5 ml of water = 297 ml of 80% ABV alcohol. Your figure of 250 ml 95% + 46.87 ml water actually equals 81.4% abv. You can prove it to yourself by very accurately measuring the volume. Does the 250 ml + 46.87 ml ACTUALLY = 296.87 ml? No. It will = 292 ml because the water is partially dissolving into the alcohol. Be sure to measure the volumes at the same temperature, dilution causes heat which will expand the volume, so make sure it is cooled back to the starting temperature before measuring. Alternatively, you can simply disregard the very minimal "shrinkage" of the starting 95% alcohol and use your initial calculation of 0.95/0.80 = 1.1875 and 250 x 1.1875 = 296.87 to calculate a target final volume. Then accurately dilute to that final volume of 296.87 ml instead of trying to calculate how much dilution water to use. No need to calculate the dilution water if you just dilute to the target. Again, make sure to measure the starting and ending volume at the same temperature. Obviously a few ml doesn't matter to flavor or anything, I just think that if we are trying at all to be precise, might as well actually be precise.
Well of course it’s a unique product but I think I made it pretty clear in the video, this is not an exact replica because it’s impossible to make. The point is because it’s now an allocated product, getting harder and harder to find and with the price sky-rocking, it’s interesting to explore our options with the knowledge we have and see how we can create another unique product that can be used as a substitute.
Considering that the monks who have passed the chartreuse recipe down since the 1600s make only a limited amount to fund their basic needs (literally they genuinely don't want to be rich or make a boatload off of it because they don't need it), this doesn't strike me as something to rip off. As a bartender/mixologist, I appreciate the interest and what you're doing in terms of flavor profiling, education and research etc, but this just seems disrespectful to their mission. I'll wait for the real stuff to come back in stock so I can support them. It's worth the wait and going to be better. Period. Authenticity > DIY
My guess is the Chartreuse monks are not changing production at all, just floating this story about scarcity out there so they can sell more bottles. #ConspiracyCocktail
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
After a little more than a year since I started teasing you with this, the time has finally come. I hope you will appreciate this new option to compensate the fact Chartreuse is now so expensive or hard to find. P.S. Green recipe is also coming this month. So make sure to turn that notification bell my friends. Cheers!
HE DID IT. CONGRATS EVERYONE, WE MADE IT. WE CAN GO HOME.
This DIY part of bartending totally amazes me, feels like alchemy. I believe you can do so much with the right ingredientes and techniques. I love your work and how you go to the root of things. Keep it up.
Thank you very much 🤩
OMG I couldn't find it anywhere here. Can't wait for the Green recipe especially. I'll give it a try definitely thank you
It’s coming soon my friend
Someone please get this man a supplier for this stuff ❤❤❤❤
Herboristerie du Palais Royal has Artemisia umbelliformis (White Genepi). Doesn't help me here in the US, but maybe it's good for y'all in Europe
Appreciate the incredible effort here.
The Ambrette tincture I feel like I’m missing something. In the video you say 2:1 seeds to liquid but also to grind them. I put a mixture of 10 grams of ground seed and 5 grams of liquid and it soaks it all and there’s no liquid left. If I keep increasing the same will occur. But that aside you also didn’t mention how long to soak.
Can you clariy. You don't list the ambrette tincture in your list of tincture. But then you add it after the maceration that also list ambrette. Are we adding both or??? I have made the green using your 2.0 recipe but without a ambrette tincture and its very good. Please help I have only 74 ml of yellow chartreuse left!
@@mummichog what did you end up figuring out?
It looks like you do both for the yellow @@SeymourKrelbourn-x9y
Which is why everyone wants to BUYit.
Ever since you teased this video I've been patiently waiting in anticipation of it's release*. THANK YOU so much for doing this video. I appreciate it.
Haha! I’m honestly sorry for the wait. But glad you didn’t give up. Hope you’ll enjoy the recipe and stay alert, I also shot the green chartreuse video this week so it’s coming very soon 😂
@@TrufflesOnTheRocks I will definitely be looking out for the Green Chartreuse video. Thank you again!
Great recipe! Where can I find this book online?
Thank you for sharing this sir, Please tell me the name of the book and the name of the author, it is very much appreciated
If you find the name can you share it? I've been searching everywhere and can't find it.
FINALLY 🙌🏻
*INSERT MOISTCRITIKAL SCREAM*
HAHAHA!! Cheers mate!
I remember watching another cocktail video (forget which) saying that green and yellow chartreuse have the same 130 botanicals, just ln different ratios and sweetness. Huge, if true. Next video on how to make green chartreuse?
That’s in my opinion an overly simplified statement but not super far from the truth. And yes, the green recipe is soon coming
Very nice video, thanks a lot!!! But where i can find the book by Remo Dume???
Amazing video and amazing perseverance and craft to develop and dial in this recipe. I notice that in this video you say, for every 400g of liquid, add 200g of water and 220g of sugar, but in your ebook, you've listed 400g of water and 240g of sugar per 400g of liquid. Did you tweak the recipe or is one of these incorrect?
I'm also surprised that you didn't use any vanilla, since you've mentioned in a few other videos how vanilla forward yellow chartreuse is. Do you think it's worth trying or was that something you already ruled out?
Hi sir, I'm confused now and I'll have to look where I made a mistake. What I can tell you now is it's NOT a tweak but an error on my end. That said, I'm 99% sure that the video version is the good one.
You are right about the vanilla and while I get a lot of vanilla in the Yellow Chartreuse, I never saw it in any recipes I found in my old writings. Plus I tried to add some in a couple of batches and I was not satisfied with the result. So I guess that flavour comes from some other ingredient...
@@TrufflesOnTheRocks - thanks so much!
Hi! Can you pls let us know the other books on liqueurs that hides you. (Except the ones mentioned in the description) Thanks much
I love it and I am totally ready for Daisy right now. 🖤 It's apero time right?
Oh yes it is 🤩
Yellow is even doesn't worth the money and place in bar, but diy Green one - i'll wait for this episode, despite it's available and not so expensive.
50 drops lemon balm extract? how many ml is that usually? that may be an easier way for me to measure if possible.
Small measures just can't be explained otherwise. With a dropper it can't be easier to measure.
As usual, you deliver. Thanks for this one my friend!
I have a question.
I can only get 120 proof liquor in the state i live in, can i still use that to make this recipe? And if so, how would i chamge the ratio?
Why 75.5 degrees celsius for the infusion?
Thanks for the recipe!!
My pleasure! Hope you’ll like it
Quick question, is it 15 or 50 drops of lemon balm extract?
@@marcoanaya9403 50. Extracts are far less intense in flavors then essence
Thank you! I love making your tonic recipe! That's a fun annual summer tradition for me.
I quit drinking a year ago. I have found many good NA substitutions for cocktails. Unfortunately Chartreuse was one of my favorite ingredients. Does your Patron book include the non-tincture versions? I'd like to try some of the ingredients and techniques without alcohol.
Hey there! Thanks a lot! I’m so happy to hear this about the tonic! You could just infuse more dry génépi and Ambrette seeds in water and it should work.
@@TrufflesOnTheRocks wouldn't vacuum infusion work on this to get quicker and more powerful? (just adding vacuum not sous vide)
@@JohanBernhardsson may be possible that because off the many ingredients not vacuuming it is a better way to make them not too forced upon the palate which happens when vacuum infusion
@@JohanBernhardsson of course, you would get constant heat and no evaporation
Hi Jean-Félix. Thanks for sharing such a good content. Which kind of honey do yo use for the recipe? Honeys are so different that I fear it can improve or destroy your recipe... Even if I am living in France and I have already several bottles of Chartreuse, I would try your recipe. I believe it is not important to make a copy of the original as you loose nuances in cocktails. I made better Mai Tai by making my own orange liquor, so I think your recipe can really shine on cocktails.
TBH, I use the most basic honey. The cheap honey from LIDL will work just fine. You don't want too much of honey flavors as it can easily take over some of the subtleties of the liqueur. That's also the reason why I use more sugar. I tried it in the past with honey only and it was horrible LOL
Yay! Ive got my ambrette seeds, but having a heck of a time finding black wormwood (Artemisia genipi) -- where do you source your dried genepy? Ive got everything else for this recipe!
I bought it from a herbalist in Bordeaux. Where are you?
@@TrufflesOnTheRocks west coast USA
@@stevenjacobs2750 I’m sure there’s plenty herbalists in that area.
@@TrufflesOnTheRocks you might be surprised how difficult it is to find when you aren't close to the alps! I've called 5 herbalists in my area and the largest nearby metro area, nobody has even heard of it. 😭😭
Go to a new age shop that specializes in herbs.
Is there a 2.0 on the way for the yellow?
I just notice ratios for essence are updated in the green 2.0 for pine and peppermint.
I haven't done it yet
@@TrufflesOnTheRocks can’t wait. Great content !
Has anyone tried this with a lower abv spirit? The highest neutral spirit I can get in California is 60% or I can find a few rums around 70% but I know the rum will change the flavor of the final product
Art of drink - the RUclipsr who helped with this recipe - he has a video making 7up and he suggests using propylene glycol to boost abv. I recommend watching that. It will help you
hi! wondering for the ambrette tincture, how long should the infusion last? thanks a lot!
2 weeks is my rule of thumb
@@TrufflesOnTheRockscan you use the co2 infusion method used in green 2.0 for the ambrette tinc
I love this, thank you! I live in NYC and can track down these ingredients, I wish it didn't cost more than a bottle of chartreuse and require hundreds of dolors of equipment! Any chance you'll do a simpler/cheaper version? Thanks again!
Kalustyan's in NYC will have all the dry ingredients. And you don't really need all the equipment. Replace the vacuum sealer with a resealable ziploc bag. Replace sous vide with a heavy pot and a thermometer. There you go.
This is gold! thank you so much
Thanks! Happy you see it that way 🤩 Cheers
80 person alchool?! That's too many people, dude! 😂
Just kiddin! Great video as always! 😉 👍
This sounds great. I am getting the stuff to try this myself.
Question; at the 9:38 mark are you saying 15 drops of Lemon Balm extract or 50 drops?
Thank you so much for the information.
Awesome! Can’t wait to hear your thoughts on it! It’s 50 drops
What are the seven ingredients in green chartreuse?
You could also sues vide the genepi to get it faster.. or any of the macerations for that matter.
Of course you can but I won't be able to tell you how much to put in to get the right balance. I made it with tincture because I wanted to add up the Genepi flavour on top of the others to be sure it would be balanced. That said, I feel like around 1 gr of dried genepi would work pretty ok.
@@TrufflesOnTheRocks sorry I meant to sues vide the genepi by itself. You could sues vide all of the tinctures at the same time, in their own bags to speed up the tincture making process.
So good! Ordering the ingredients right away!
Looking forward to hearing your thoughts on the result. Cheers!
Where is a good place to get them?
That's going to be very helpful 😁
Awesome! Hope you will like it
Ohhhhhhhhhhh! Nice! Nice! Nice! (Even if i prefer the green one)
It's coming mate, it's coming ;) Cheers!
Thanks for sharing this information! ☺️👍
Always there for you 😜
This video and recipe are fantastic! I have one question about the ambrette tincture: I got my seeds and made the 2:1 tincture from 50g seed and 100mL high-proof spirit. After three days, the seeds seem to have absorbed almost all of the alcohol; it's basically sludge, and looks very different from yours. What might I be doing wrong?
Hey! That's actually strange... you can send me a DM on insta @jfdesfosses or an email trufflesontherocks@gmail.com with a picture and I'll try to help you better. Cheers!
100g of seeds per 50 g of high-proof spirit, is it in the recipe?
@@TrufflesOnTheRocks did you ever solve this? Wanted to confirm that it is 2:1 seeds:alcohol (100g seeds to 50ml alcohol).
@@Pacman2600 Hey there, I'm sorry for the confusion, I don'T know how I missed this when editing the video but it's one part of seends for two parts of alcohol.
@@TrufflesOnTheRocks Got it, thought it was something like that, the tincture in the video at 6:45 looks too 'watery' to be 2:1 seeds to alcohol.
Great video, well explained… looking forward to making some Chartreuse at home!!! Just a question… in the tinctures video you say the ambrette one should be made using one part of seeds and two of alcohol, while in this video you say the opposite… which one’s the correct? You’re super JF
Oh no! Did I let that slip? It’s one part Ambrette for two parts alcohol sorry for the confusion 😳
@@TrufflesOnTheRocks perfect thanks😂 no problem at all!! Just another question… the extract you go 1:1 or it depends on the ingredient?
@@gabrielerivetti4668 rule of thumb, 1:1
@@TrufflesOnTheRocks perfecttttt!
I’m good, thanks 🙂
What about speeding up maceration process by using rapid infusion method (using syphon to get out as much flavor as possible)
While I do use it sometimes, I am not a huge fan of flash infusion. That said, now that you have the recipe on hand, if it’s your thing you can give it a try and see for yourself how it goes. You might have to mess with the ratios though … I don’t know. If you try it, keep us posted on the result 🙏
Two questions - both about the ambrette seeds: do we use ambrette seeds with the other botanicals in the sous vide as well as ambrette tincture st the end? And for the ambrette tincture, how long does it steep?
AMbrette seeds in the sous-vide for both and the tincture only in the yellow Chartreuse. The tinctures will keep almost forever. Cheers!
Are the ambrette seeds in the sous-vide whole or crushed? If whole and the shell is so hard, would a whole seed impart much flavor in 2 hrs?@@TrufflesOnTheRocks
I can only find artemisia umbelliformis. Would this suffice?
That is the right one! WHere did you find it?
Will you have a recipe for Green chartreuse?
Yes my friend. The video is shot already. I’ll release it before the end of the month.
I make my own tiki syrups. This is inspiring me to try something more!
Any reason you went with a higher abv than the original yellow?
I think your recipe winds up around %60 vs %40
There’s probably something you read wrong because it yields a 40% abv liqueur
is the lemon peel dried?
They are not
Love this!
Thank you!
Is there a genepi recipe?
Is this shortage a US thing? Canada has thousands of bottles of the stuff.
Heard about this pretty globally. Happy to hear you don’t have problem sourcing it because in Canada you would have a hard time sourcing the 80% spirit to make the liqueur 😂
@@TrufflesOnTheRocksyeah I can’t find that anywhere. I have 75.5% ever clear I’ve found but that’s the highest
@@jakekonrad815 You can use that no problem. If you follow my specs, your liqueurs will simply be slightly be lower or you can also use more alcohol instead of water when you sweeten the liqueur. If you find the good formula, you can still pull it out exactly how I did using your 75.5% Everclear. Cheers
Forgive my ignorance but are you using Artemisia genepi, and are you using the dried flowers or any other part of the plant? Or can any Artemisia species work for your Genepi tincture? I am struggling to find Artemisia genepi that is easy to get outside of Europe.
It’s important to get Artemisia génépi. In doubt, use génépi liqueur instead with the amount ami gave you
Brilliant!!
Tahnk you!
So.... Genepi... haven't been able to find a source in the U.S. "Artemisia Annua", "Artemisia Princeps", "Artemisia Vulgaris", "Artemisia Argyi", "Artemisia Capillaris", and "Artemisia Absinthii" are some of the ones I've seen available... are any of these equivalent to Genepi?
Unfortunately, in my opinion, non of them would be a good substitute. That said, I'm very surprised you can't find Artemisia Genepi if you can find all the varieties above. But if you really can't, I would recommend trying the trick with Genepy liqueur instead.
A very interesting recipe since i am into herbal medicin and enjoys cocktails.
Those Chartreuse monks doesnt seem very clever when they are reducing the amount of Chartreuse that they are producing.
People always finds another way to do the same thing.
When there à will there’s a way I guess 😉 Cheers
I think that the monks made a spiritual decision, not a financial one😊 They placed a heavenly currency over earthly material currency. blessings. I'm currently waiting on my ingredients to try and replicate. Thanks for the tips.
any specific recommendations for sites to find most of these spices and ingredients needed for this? or is amazon going to be the best bet for people that do not have great local options?
I wouldn’t recommend Amazon. There’s a lot of small herbalist online stores now and I would recommend that because they usually are more transparent on what they sell that Amazon. Where do you live? I know it’s not a problem to find any of the ingredients in Canada or USA.
I was able to get a lot of the ingredients on Etsy from what looked like mom-and-pop sellers in the US.
Thanks a lot ❤
My pleasure! I truly hope you will enjoy it!
where do I get that book?
Here’s the link. www.patreon.com/totr/shop/byob-cocktail-ebook-chartreuse-edition-94476?Link& Cheers
Thank you for your fantastic videos. 🇺🇾 , From Cancun .
You da man!
Thanks mate!
15 or 50 drops of lemon balm extract? :D
50
The extract is far less potent than the essences
as someone who lives in ontario, it truly is a drag looking for yellow chartreuse.. eventually ill have to try this! thanks
Always good to have a back up plan ;) Cheers!
just bought 2 bottles of Yellow $80 bucks each delivered by FedEx....... Just gonna have to pace my drinking going forward..
Ouch! That's expensive
@@TrufflesOnTheRocks Yup but I like the drinks it is used in and nice to have a supply. Looking for a bottle of green. The demand will die down eventually basted on what I am reading. They're not stopping all production they just are not expanding to meet the demand that has grown since the pandemic.
How it's called the book????
The one I’m holding in the video is Guide des alcools by Raymond Dumay. The other ones, I’ll link them all in the eBook
🔥🔥🔥🔥
Somehow, I can find yellow chartreuse all over and have been bunkering. That green version is non-existent, though.
Already shot the video. It’s coming soon
Can your friends tell you're not using real Chartreuse if you're using this substitute? (Assuming you didn't tell them you used a substitute)
what if you don't have any of those tools? not really cheap nor fast in my opinion.. only if you are a barfly this is suitable for you
Just macerate the ingredients in a clean sealable jar for one week then. Cheers!
Chartreusn't
sheesh no wonder the monks are taking a break 😬
🤣
🎉🎉🎉🎉🎉🎉🎉🎉❤❤❤
mais mdr je vais l'attraper lui
Did you mean to say for every 400ML you need 200ml of water because you said every 400g of liquid you need 200ml of water.
What I say in the video is correct. I weight everything because it's easier to measure precisely. But the water, 1ml = 1 gr so sometimes I say it in ml instead of gr. So I could have said 200 gr of water to avoid confusion.
Would you say this could be a good substitute for Bénédictine? I've never tasted it on its own and I want to avoid it in the future, since the Bacardi company continues to finance Putin's regime and its crimes against humanity. Thank you for your response and the recipe!
Your dilution math is not correct, I assume you make the same mistake on your other recipes so you should probably at least be aware. The problem is that the volume of alcohol and water is not simply additive because they dissolve into each other. Similar to how dissolving 1 cup of sugar in 1 cup of water does not make 2 cups. Unfortunately unlike sugar, alcohol and water is not a full solution, nor is the effect linear across all concentrations. There are tables and some calculators to predict the correct dilution, but unfortunately there is no simple math formula to easily calculate it.
The correct dilution would be 250 ml of 95% alcohol + 52.5 ml of water = 297 ml of 80% ABV alcohol. Your figure of 250 ml 95% + 46.87 ml water actually equals 81.4% abv. You can prove it to yourself by very accurately measuring the volume. Does the 250 ml + 46.87 ml ACTUALLY = 296.87 ml? No. It will = 292 ml because the water is partially dissolving into the alcohol. Be sure to measure the volumes at the same temperature, dilution causes heat which will expand the volume, so make sure it is cooled back to the starting temperature before measuring.
Alternatively, you can simply disregard the very minimal "shrinkage" of the starting 95% alcohol and use your initial calculation of 0.95/0.80 = 1.1875 and 250 x 1.1875 = 296.87 to calculate a target final volume. Then accurately dilute to that final volume of 296.87 ml instead of trying to calculate how much dilution water to use. No need to calculate the dilution water if you just dilute to the target. Again, make sure to measure the starting and ending volume at the same temperature.
Obviously a few ml doesn't matter to flavor or anything, I just think that if we are trying at all to be precise, might as well actually be precise.
Bah, looks complicated. I'd rather just drink the 95% alcohol and have those 2 hours back😁
😂 Don’t come back crying when you will look for Chartreuse and won’t find any under 100$ 😂
I don't think you can imitate Yellow chartreuse or green one.They are unique products.
Well of course it’s a unique product but I think I made it pretty clear in the video, this is not an exact replica because it’s impossible to make. The point is because it’s now an allocated product, getting harder and harder to find and with the price sky-rocking, it’s interesting to explore our options with the knowledge we have and see how we can create another unique product that can be used as a substitute.
Considering that the monks who have passed the chartreuse recipe down since the 1600s make only a limited amount to fund their basic needs (literally they genuinely don't want to be rich or make a boatload off of it because they don't need it), this doesn't strike me as something to rip off.
As a bartender/mixologist, I appreciate the interest and what you're doing in terms of flavor profiling, education and research etc, but this just seems disrespectful to their mission.
I'll wait for the real stuff to come back in stock so I can support them. It's worth the wait and going to be better. Period.
Authenticity > DIY
My guess is the Chartreuse monks are not changing production at all, just floating this story about scarcity out there so they can sell more bottles. #ConspiracyCocktail
Hahaha! There was a good article in Forbes about that. I just think they don’t care for our alcoholic behaviors lol