Tag: drink
Chartreuse With Envy
All spirits come with a good bit of lore and legend, though few come even close to the mythos surrounding Chartreuse. More than a color, “chartreuse” also refers to a region, Carthusian Monks, and of course, the liqueur. Part of the allure is the scarcity, raising prices to the realm of top shelf bottles, if you can even get your hands on it at all. At the end of the day, when happy hour rolls around, its inimitable flavor cements its place in modern mixology.
An Elixir For Long Life
Fortunately for us history buffs, the origins of Chartreuse are well documented. In 1605, a mysterious manuscript containing the recipe for an “elixir of long life” was presented to the Carthusian monks in Paris by François Hannibal d’Estrées, Marshal to King Henry IV. The document described an elaborate preparation using 130 plants, flowers, roots, and spices. It was so complex that it would take the monks more than a century to fully interpret and bring to fruition.
It’s said that this was the number of ingredients because it simply encompassed every single potentially beneficial flower, spice, bark, root, and berry known at that time. The contents of that manuscript have been kept a closely guarded secret ever since. Intended to be purely medicinal, none of these men of God could have imagined the debauchery it might one day inspire.
Shades of Green and Yellow
Due to lack of access, most people think of Chartreuse as having only two varieties: green and yellow. While they’re not wrong, there are more variants of each one, differentiated by blending and aging.
Élixir Végétal
Small adjustments were made for the next 100 years, until 1737 when Élixir Végétal De La Grande-Chartreuse was officially bottled for sale. This concentrated tonic remains exactly the same to this day, aside from the tiniest reduction in ABV, from 71 – 69%, rumored to fit through a loophole allowing it in carry-on luggage. Made from a neutral alcohol traditionally distilled from beet sugar, a few drops can perk up any cocktail, much like bitters, or even be enjoyed straight-up. With top notes of anise, a subtle bitterness yet balanced sweetness, it has a complexity that’s impossible to describe in a few short sentences. Anything I write sounds polarizing, off-putting, or at odds with any conventional flavor pairings, and yet the actual tasting experience is anything but.
Core Colors
Green Chartreuse, the most iconic expression of the art, came soon after. This “health liqueur” gets its color naturally from chlorophyll, befitting of its herbaceous, slightly spicy flavor. Yellow Chartreuse uses more sugar and is lower proof, producing a downright syrupy consistency that could replace any additional sweeteners in a cocktail with greater nuances of citrus and delicate florals.
1605 and MOF
Launched in 2005 to celebrate 400 years of distilling, Liqueur d’Elixir 1605 pays tribute to an alternate creation, Liqueur de Santé, which was later renamed Green Chartreuse in 1840. Blending a small amount of the powerful Herbal Elixir de la Grande-Chartreuse into the standard green Chartreuse base, gives it the familiar intense botanicals of green Chartreuse with a less sweet finish. Similarly Chartreuse MOF is a collaboration between the Carthusian monks and France’s prestigious Meilleurs Ouvriers de France (MOF) sommeliers, released in 2008. Dryer than the classic yellow, it’s intended as a digestif after dinner, never to be muddied as a mixer. And you had better sip slowly, because both will ring up at over $200 per bottle.
V.E.P. Green and V.E.P. Yellow
V.E.P. stands for “Vieillissement Exceptionnellement Prolongé,” otherwise known as Exceptionally Prolonged Aging. These are the rarest of all expressions as they must rest in oak barrels for up to 20 years, though no one but a few monks could tell you exactly how long. Smoother and more mellow as a result, while still carrying the original character of the green and yellow base. Each bottle is a real investment though, easily reaching price tags well into the thousands, if you can find it in the first place.
Liqueur Worthy of Devotion
Leveraging sales of the tonic to support monastic life, the monks began to produce just enough of the famed alcohol to allow a life dedicated to prayer, study, and silence. They could easily double or triple production, or completely outsource the process to strike it rich, but that’s never been the point of Chartreuse. Today, only two monks know the full formula and oversee the blending of those classified 130 botanicals. Their work happens largely out of public view, and that air of secrecy only deepens the mystique.
Ironically, that humility and devotion has helped transform Chartreuse into some of the most coveted bottles around. As cocktail culture has exploded in the past two decades, bartenders have rediscovered just how irreplaceable it is. Classics like The Last Word, Bijou, and Alaska cocktail rely on its unmistakable herbal intensity; there is simply no substitute. This elixir is indeed proving to have a very long life, with no end in sight.
Love, Through Rosé Colored Glasses
Having reached the ripe old age of 37 with zero romantic prospects, I’m clearly not the person you should be seeking for Valentine’s Day advice. I may not know a thing about conventional relationships, but that doesn’t stop me from celebrating love in all forms. The traditional view of love feels the most foreign to me, defined more by what it isn’t than what it is, reserved for just one, rather than all. Beyond fireworks and butterflies, grand gestures and soul mates, love is in the details; love is as simple as kindness.
Cheers, to All Forms of Love
I’d like to raise a glass to love, to those with and without partners. Even if you’re alone on Valentine’s Day, let’s not forget about self love, which is arguably the most important kind of all. Selfish? Yes, and it’s important to be selfish at times. As many have told me when I grouse about the idea of “deserving” x, y, or z, you can’t pour from an empty cup. To that, I’d suggest you fill your own champagne flute first.
French 75, with a Twist
One of my favorite drinks of the moment is the French 75. Classic, classy, and always welcome at any party, it’s been described as a Tom Collins in a Tuxedo. That is to say, a combination of gin, lemon, and simple syrup topped off with champagne. Variations are endless given that simple start: A French 95 swaps gin for bourbon, and a French 125 opts for cognac instead. Personally, I’d like a rosier outlook for a lovely little indulgence.
The Pink of Perfection
Prickly Pear & Rose Waterloo Gin was the inspiration, lending a floral flavor and tint to the drink. Finishing with sparkling rosé instead of plain Brut Champagne was only natural, softening the hints of juniper to an incredibly nuanced, gently blushing spritz. The prickly pear adds a subtly rounded sweetness, the rose wafts through like perfume on a silk scarf, and the bubbles do what bubbles do best, by lifting everything up.
If Valentine’s Day feels heavy, complicated, or hollow, let this be your permission to reclaim it. Make something beautiful just for yourself. Toast to the people you adore, the ones who lift you up, and the version of you that’s still growing, learning, trying. Love can be as soft as a pink drink in a chilled flute, enjoyed in your own quiet company.
Wordless Wednesday: Blue Mood
Unicorniverse – Unicorn Classic Iced Latte
Unicorniverse – Butterfly Pea Latte
Blueberries, Strawberries, Cherries
La Popular – Oaxacan Jellyfish
Juiceland – Levitator
Blue Sushi Sake Grill – Blue Mule & Blue-tini
Egg Creams Are No Yolk
What has no eggs and no cream, but is specifically named for them? Despite the misleading moniker, the classic egg cream formula has never contained either. Born in New York in the late 1800’s, it relied on whole milk for creaminess, seltzer for a bit of fizz, and chocolate syrup for that beloved cocoa flavor. Though they fell out of favor along with the demise of soda fountains, I’d like to think this nostalgic treat is primed for making a comeback.
Fizzy Fun
Far lighter than the decadence of a frosty milkshake but with the same sort of flavor, it’s hard to describe the appeal of the egg cream without experiencing it for yourself. Carbonated milk would be a tough sell, even for the most adventurous gastronomes, and yet that’s basically the result. Frothy and creamy, sweet but not cloying, it seems to fall perfectly in step with the seltzer trend still sweeping the nation. In fact, you could happily swap in hard seltzer for a more adult drink.
What’s In A Name?
Given the clear omission of the two headlining ingredients, it’s a bit of a mystery as to how the egg cream ever got such a name. Leading theories include…
- The Yiddish Twist: Some believe the name comes from a Yiddish wordplay. “Echt” means “genuine” or “real,” while “keem” translates to “cream.” So, “egg cream” could be a playful way of saying “real cream,” even though the drink never actually contained cream.
- Lost in Translation: Another theory suggests the name stems from a miscommunication. The drink might have been inspired by a Parisian beverage called “chocolat et crème,” and in a Brooklyn accent, “et crème” could have been mispronounced as “egg cream.”
- The Frothy Connection: Others suggest the name might simply be due to the drink’s appearance. The frothy head created by the seltzer water resembles the texture of beaten egg whites, hence the “egg” in the name.
Essential Ingredients
What we do know for sure is that the actual ingredients are simple and accessible. Naturally, any non-dairy milk is welcome here, based on your personal preference. Oat milk is booming for its velvety texture, making it a top recommendation for this application too.
- Chocolate Syrup: Rich and decadent, it provides the base flavor.
- Milk: Adds body and a creamy texture.
- Seltzer Water: Creates the signature frothy head and delightful fizz.
Note: Chocolate isn’t the only option, though it is the most popular. Any sort of syrup, from peppermint to strawberry, can be added or substituted at will. The only limit is your imagination.
DO Try This At Home
Such a simple concept doesn’t need a formal recipe. There’s no need to measure, but if you want someone to hold your hand through it, here’s what I do. Mix 2 – 3 tablespoons chocolate syrup and 1/4 cup non-dairy milk vigorously in the bottom of a glass, then top it off with seltzer water.
The preparation is as much a part of the experience as the drink itself. Traditionally, soda jerks would expertly pour the ingredients into a tall glass, creating a cascading effect. Then, with a flourish, they’d stir it vigorously with a long spoon, creating a frothy crown of bubbles.
A Bid To Bring Back The Egg Cream
The egg cream endures, hanging on by a thread, poised for renewed mainstream success. It’s a symbol of a bygone era, a time when community gatherings and social interaction centered around shared experiences. In every sip, you can taste the enduring joy of a good, frothy beverage. It’s not just a drink, it’s a piece of our shared history, waiting to bubble up once again.
Lost In Tokyo
Few cocktails are as infuriating as the Tokyo Tea. Some may be able to separate the name from the content, but it’s unforgivable false advertising to me. Standing tall in a slender high ball glass, glowing bright green, you’d expect something at least minimally connected to Japanese iced tea, right? Wrong. There’s no tea, it’s not made in Tokyo, and it’s not even particularly tasty. Let’s give the Tokyo Tea a makeover to finally live up to its promise.
What Is A Tokyo Tea Cocktail?
Following the blueprint of a Long Island Iced Tea, which notably contains zero tea content itself, the bulk of this drink is a mishmash of spirits that seem like the leftovers of disparate bottles, mixed together in a last-ditch attempt to clear out. Vodka, rum, tequila, gin, and triple sec are all invited to the party in equal measure, indiscriminately mixed with abandon.
The star of the show that sets this rendition apart and contributes the only plausible inspiration for the name is midori, a sweet, green liqueur flavored with the subtle fruitiness of melons. At only 1/8th or less of the total volume, though, I promise you’d never know, if not for the color.
Updating The Recipe
Putting the Tokyo and tea back into the Tokyo Tea, my version of the cocktail starts with a base of full-flavored ceremonial matcha. Bold, vibrant, subtly grassy, umami, and just slightly bitter, it provides a richly nuanced foundation to build upon, all while balancing out the sweeter liqueurs. Though most Americans think of matcha lattes with velvety milk foam, this take skips the creamy component to keep the drink light and refreshing.
If you’re craving a Tokyo Tea that lives up to the name, this twist on tradition will finally set the record straight. Remember to enjoy responsibly because even after paring down the number of spirits involved, this cocktail still packs a punch.