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Entries tagged with 'Chartreuse'

Last of the Oaxacans

Serious Eats Nick Caruana Post a comment

This simple variation on the classic Last Word swaps out the gin for savory mezcal and tosses in a slice of serrano pepper, making for a smoky and spicy variation on the drink. More

All Betts Are Off

Serious Eats Nick Caruana Post a comment

Think you don't like mezcal? Try this cocktail and you might change your mind. More

Employees Only Martinez

Serious Eats Nick Caruana 2 comments

Flavorwise, this cocktail is somewhere between a traditional Martinez and a Martini. More

Petit Cafe

Serious Eats Lizz Schumer Post a comment

H. Joseph Ehrmann of Elixir in San Francisco created this cocktail for the 2006 Chartreuse Cocktail Competition, marrying the sweet, herbal notes of Green Chartreuse with coffee liqueur and a little cream. More

Remontel Toddy

Serious Eats Nick Guy Post a comment

This hot toddy takes a swing south of the border. It's spicy and smoky, just a little bit sweet, and a perfect companion for a cold night. More


Serious Eats Nick Caruana Post a comment

This variation on the classic Chrysanthemum cocktail uses a Yellow and Green Chartreuse combination in place of Benedictine, and subs in bitter Malört in place of the more traditional absinthe. More

Norwegian Wood

Serious Eats Lizz Schumer Post a comment

Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style. More

The Blur from Nopa

Serious Eats Maggie Hoffman 2 comments

You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten. More

Green Ghost

Serious Eats Michael Dietsch 4 comments

This tasty drink highlights the Chartreuse and will impress anyone who likes a pretty drink because unlike many pretty drinks, this one has flavor to match its beauty. More

La Condesa's Perrito de Sal

Serious Eats Melody Fury Post a comment

Perrito means little dog in Spanish. Inspired by the Salty Dog, Nate Wales of La Condesa took the basic gin and grapefruit drink and transformed it into a savory and lively concoction. More

Beloved's That's My Word

Serious Eats Jaclyn Einis Post a comment

Beloved's Rene Hidalgo uses St. Germain and Yellow Chartreuse in this refined riff on The Last Word cocktail. More

Grandote (Para Dos) from West of Pecos

Serious Eats Lauren Sloss Post a comment

This summery, herbal margarita-for-two is available at West of Pecos in San Francisco. More

The Phil Collins from The Hawthorne

Serious Eats J. Kenji López-Alt Post a comment

Part cucumber, part lime, and a bit of Yellow Chartruse, this Tom Collins variant created by Scott Marshall goes down easy. More

Some Like It Hot

Serious Eats Melody Fury Post a comment

This playful drink from Brandon Burkart of Haddingtons in Austin, Texas, is a bit like liquid cinnamon hearts with a long citrus finish...in the best way possible. More

The Jacobean

Serious Eats The Serious Eats Team Post a comment

McCarthy's take on a Manhattan makes use of green chartreuse; "The Jacobeans always sided with the French, so my chartreuse drink is named for them." AnCnoc is stirred with Carpano Antica ("the more savory of the sweet vermouths"), a half-ounce of green chartreuse, and a good measure of ice. More

Big Star's High Time Manhattan

Serious Eats Roger Kamholz Post a comment

While you can't go out and buy a bottle of Big Star's own Kentucky Spirit, try making a High Time Manhattan at home using the Kentucky Spirit you find at your liquor store, or your favorite premium, high-proof bourbon. More

The Close Call

Serious Eats Carrie Vasios Mullins Post a comment

A icy milk punch from Rickhouse in San Francisco. More


Serious Eats Maggie Hoffman Post a comment

This bittersweet cocktail from Gramercy Tavern is a variation on a Negroni, with Aperol instead of Campari and a dash of herbal yellow Chartreuse. More

La Palabra

Serious Eats Meredith Smith 1 comment

An apertif style cocktail, this Last Word variant replaces gin with smoky mezcal. In lieu of a maraschino element, floral orange notes are introduced via Combier. Chartreuse forward, the drink lingers on the soft, and bitter citrus finish with all sorts of smoky, funky complexity in between. More

Plymouth Pilgrims' Punch

Serious Eats Paul Clarke 3 comments

Anybody can ice down a cooler of beer or a chill a few bottles of rosé for an outdoor party. But as I wrote on Wednesday, preparing a large-format punch or pitchers of drinks for your guests is a way to bump up the celebratory spirit without sapping your own time to mingle. More

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