Spring brings flowers, herbs, and other plants, 130 of which are used by a French distillery to make a liqueur called Green Chartreuse. Originally produced by Carthusian monks, who now simply supervise, this liqueur is a timeless classic, unique and full of grace (and strong, with alcohol at 110 proof, though you’d never guess it).
People talk about eating foods in season, and I say the same about drinks. No other liqueur in the world captures the essence of spring like Green Chartreuse; it’s so sprightly, vegetal, herbaceous, fresh, and alive. I regard it as a seasoning liqueur, one best used in small amounts to flavor base spirits and cocktails, although sophisticated palates will enjoy it straight up. The complexity of the Chartreuse exponentially increases when combined with the spices of gin; don’t be surprised if you break into a smile after taking a sip. Raise a glass to spring!
3 parts gin
1 part Green Chartreuse
1 part fresh lemon sweet and sour mix (defrosted lemonade may be used)
Pour into shaking tin with ice. Shake well, strain.