Cool cucumbers and herbal Green Chartreuse make for a savory, intriguing spin on the frozen daiquiri that's wonderfully refreshing.
'Chartreuse' on Serious Eats
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.
Think you don't like mezcal? Try this cocktail and you might change your mind.
Flavorwise, this cocktail is somewhere between a traditional Martinez and a Martini.
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.
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.
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.
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.
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.
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.
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.
Beloved's Rene Hidalgo uses St. Germain and Yellow Chartreuse in this refined riff on The Last Word cocktail.
This summery, herbal margarita-for-two is available at West of Pecos in San Francisco.
Part cucumber, part lime, and a bit of Yellow Chartruse, this Tom Collins variant created by Scott Marshall goes down easy.
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.
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.
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.
A icy milk punch from Rickhouse in San Francisco.
This bittersweet cocktail from Gramercy Tavern is a variation on a Negroni, with Aperol instead of Campari and a dash of herbal yellow Chartreuse.
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.