A first-of-its-kind guide to the 400-year-old spirit, including its history, resurgence, and 35 recipes for cocktails and sweet and savory dishes.
Created as a medicinal elixir in the 1700s and still made exclusively by Carthusian monks in the French Alps from a secret recipe, Chartreuse's popularity waxed and waned through a revolution, two world wars, Prohibition, and a mountain collapse before it gained renewed popularity during the cocktail revival of the 2000s.
In The Little Green Book of Chartreuse, authors Jordan Mackay, an award-winning spirits journalist, and Paul Einbund, owner of The Morris, the restaurant whose world-class Chartreuse collection helped usher in its revival in the U.S., distill their knowledge and passion in this unique overview of the liqueur.
This comprehensive and beautifully photographed guide takes readers through Chartreuse's history and early development, its ingredients and distillation process, and how to buy, store, serve, and collect the spirit. Then it offers new and vintage ways to use the spirit in 25 cocktail recipes, including the pre-Prohibition Brandy Daisy; the martini-adjacent Alaska Cocktail; and The Last Word, the drink that saved Chartreuse from the dustbin of forgotten spirits. The innovative cocktail recipes are accompanied by ten sweet and savory Chartreuse-based food recipes including a Coconut Chartreuse Marshmallow, Elixir Végétal Asparagus with Butter, and a Chartreuse Chocolate Pot de Crème.
Along the way, The Little Green Book of Chartreuse wanders the elusive green spirit's long path to the present: its evolving forms, its obsessive collectors, and its delirious role in the world of cocktails, old and new.
Autorentext
Jordan Mackay is an Andre Simon Award- and James Beard Award-winning journalist on food, wine, and spirits. His work has appeared in Food & Wine, The New York Times, Los Angeles Times, San Francisco Chronicle, and many others. He is the author and co-author of nine books. While working as the wine and spirits columnist for San Francisco magazine, he spent a few years bartending during the rise of San Francisco's celebrated cocktail revival, during which he became a passionate devotee of Chartreuse.
Paul Einbund is a sommelier, restaurateur, James Beard Award nominee, and the creator of seafood restaurant Sirene as well as The Morris, an acclaimed restaurant celebrated not only for its amazing beverage programs and excellent kitchen but also for being one of the world's great Chartreuse destinations. It features iconic cocktails such as the Chartreuse Slushy and possesses a world-class Chartreuse collection open for tasting. Over the course of building this extraordinary Chartreuse program, Paul has become recognized as one of the planet's top experts on the spirit.