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Chartreuse! - Page 3

post #31 of 83
7/5/10 at 12:11am
Quote:
Originally Posted by sabvinnie View Post
The Flaming Eyeball.

3 part green chartreuse, 1 part Drambuie in a shot glass.

Drop in a small green olive and light that puppy up.

Extinguish flames and go for it - doesn't actually taste that good...

That will light? It's so low in alcohol, it can't be that flammable.
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post #32 of 83
7/5/10 at 12:44am
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Okay, made a Last Word with lime. You know what? I prefer it with the lemon. The lime is just a bit too tart and acidic.

I'm quite fond of limes so perhaps I am slightly biased here.

In fact, I'm not particularly fond of lemon in drinks.
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post #33 of 83
7/5/10 at 12:50am
Quote:
Originally Posted by airportlobby View Post
Is luxardo the maraschino to go with (or maybe the only maraschino)? I've been eyeing the chartreuse at spec's recently. Trying the last word may justify a bottle.
Quote:
Originally Posted by LabelKing View Post
I've never really seen any other brand for Maraschino liquer.
There are also Stock, Maraska, and Bols.
Quote:
Originally Posted by LabelKing View Post
Do you know which bars might have the VEP?
I could help you if you are interested in Boston, NYC, or Philadelphia.
Quote:
Originally Posted by sabvinnie View Post
The Flaming Eyeball. 3 part green chartreuse, 1 part Drambuie in a shot glass. Drop in a small green olive and light that puppy up. Extinguish flames and go for it - doesn't actually taste that good...
This is incredibly disgusting, and a waste of good spirits. BTW, Pio, Chatreuse is 110pf, so I'm sure it will ignite. ~H
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post #34 of 83
7/5/10 at 12:56am
Thread Starter 
How do you find the other Maraschinos?

I've never really paid much attention to Bols as they seem to produce a number of questionable things.
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post #35 of 83
7/5/10 at 2:10am
Quote:
Originally Posted by Huntsman View Post
There are also Stock, Maraska, and Bols. I could help you if you are interested in Boston, NYC, or Philadelphia. This is incredibly disgusting, and a waste of good spirits. BTW, Pio, Chatreuse is 110pf, so I'm sure it will ignite. ~H
It is not amazing but leaves a fascinating after taste... Yes, it does light.
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post #36 of 83
7/5/10 at 11:18am
Quote:
Originally Posted by LabelKing View Post
How do you find the other Maraschinos? I've never really paid much attention to Bols as they seem to produce a number of questionable things.
I agree about Bols, LK. The general consensus in my circles is that the Luxardo is best for cocktails, followed by the Maraska. As for finding them: http://www.wine-searcher.com/find/st...raschino/1/usa Best, H
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post #37 of 83
7/5/10 at 7:25pm
Having a very nice Last Word.
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post #38 of 83
7/6/10 at 4:38am
Quote:
Originally Posted by LabelKing View Post
Do you know which bars might have the VEP?

I've only had the VEP at a friend's home that is better stocked than most of the bars in the city. I suspect higher brow hipster bars may have it such as Bourbon & Branch or Alembic... but then again, most of the hipsters I know aren't familiar with Chartreuse.
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post #39 of 83
7/6/10 at 4:48am
Thread Starter 
Quote:
Originally Posted by I<3Bacon View Post
I've only had the VEP at a friend's home that is better stocked than most of the bars in the city. I suspect higher brow hipster bars may have it such as Bourbon & Branch or Alembic... but then again, most of the hipsters I know aren't familiar with Chartreuse.
I've been to Alembic and they do not. S.F. at least has the advantage of possessing a number of better bars.
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post #40 of 83
7/6/10 at 8:24pm
Thread Starter 
They make bag sized bottles of Green Chartreuse!

Perfect for one's daily carry bag. Obviously bigger than a miniature, but smaller than a full 750ml bottle.
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post #41 of 83
7/6/10 at 8:33pm
How do you cut your lime like that... Trying this tomorrow.
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post #42 of 83
7/6/10 at 9:48pm
I used a channel knife, like this: http://www.amazon.com/Oxo-Good-Grips.../dp/B00004OCJO Even so, it can be challenging with the tougher, drier skin of a lime than a lemon. ~ H
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post #43 of 83
7/6/10 at 10:54pm
Quote:
Originally Posted by Huntsman View Post
I used a channel knife, like this:

http://www.amazon.com/Oxo-Good-Grips.../dp/B00004OCJO

Even so, it can be challenging with the tougher, drier skin of a lime than a lemon.

~ H

Very cool. Thanks for the info Huntsman!
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post #44 of 83
7/7/10 at 10:47am
I bought my parents a bottle of V.E.P. Chartreuse once it was very much appreciated. I always used to get Chatreuse and Izarra mixed. Izarra is made in Bayonne in the French Basque Country. Like Chatreuse there are two varieties of Izarra: Yellow Izarra (Izarra Horia in Basque) is made with 32 herbs with a predominantly almond taste and is 40 proof. Green Izarra (Izarra Berdea in Basque) is made with 48 herbs and has a peppermint taste and is stronger at 48 proof.
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post #45 of 83
7/17/10 at 6:18pm
this thread convinced me to buy chartreuse, and i must say it is great to taste a unique flavor you have never had before.
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