Even today, the label of Chartreuse includes 1605, the year that the monks received the recipe from d’Estrée. There are several different expressions of Chartreuse; in addition to the wildly ...

Edit: Since this piece was first published in 2022, the Carthusian Monks who produce Chartreuse in France have announced that production of the liqueurs was quietly capped at a set level in 2021.

It is still, at its 100th birthday, liquid savoir faire—deep with Cognac, snappy with citrus, and enigmatic with Chartreuse. Put another way: If the cocktail had a label, it would be half in French.

However, a global shortage of French herbal liqueur Chartreuse has been giving bartenders everywhere a particularly acute headache. That's because it's a staple ingredient in lots of cocktails but ...

According to lore, the formula for Chartreuse is based on a recipe that was entrusted to the Carthusian order of monks in 1605.Credit...Leor Miller for The New York Times Supported by By Becky ...

For this reason, I say, "Let loose the chartreuse." The new plant I am referring to is ColorBlaze Mini Me Chartreuse coleus. While I plan to touch on other chartreuse plants in this column ...