I have been unable to find Green Chartreuse for sale in the Oakland / San Francisco area. I did recently find a bottle of Strega at Cask bottle shop in San Francisco and the sales associate asked if I was buying it to use as substitution for Chartreuse. BINGO! Plus it's a little less expensive. But next time I do see Green Chartreuse on the shelf I will pick up at least one bottle.
Yeah I paid slightly over the usual price for a couple of bottles last week — I now have four at home, which should last a while. The market isn’t going to be totally dry. But if you think you are going to go through a bottle or two in the next several years it’s probably worth picking up whatever you can find.
I've begun to feel that you will not try to make cocktails less sweet, rather than more sweet. I have frequently substitued Dolin Dry for sweet vermouth in your recipes. Sometimes it works, but frequently it does not. This time, I made an Irish Manhattan with 2 oz. of Irish Whiskey (Black Bush), and one half oz. of Green Chartreuese and one half oz.of Dolin Dry. If you want a warming drink for a winter's eve, this is not it. But, as a somewhat complex, dry aperitif, I think it works well. The Green Chartreuse provdies a minty complexity that blends with the Irish whiskey. I would encourage you to experiment with dry cocktails.
For next week’s drink, I’m going to publish a dry version designed to appeal to you, specifically, sir. (I assume others will enjoy it as well, and I appreciate your advocacy for less sweet drinks!)
I worry we will enter an era where it’s well over $100 — but for now a $10 or $20 premium is probably worth it if you are confident you will use the bottles.
Green Chartreuse has been nearly impossible to find in the Denver area. I happened to see some in a boutique liquor store a couple of months ago for $90, and I snapped up a bottle.
Redbreast 12 is not quite a regular in the first Death and Co book but by my non scientific assessment it’s the most common Irish bottle listed. A bit pricey given the category but it just destroys the competition in any head to head test.
Denson Liquor Bar is your best bet in the area around Cap One Arena. Great vibe. Decent cocktails. You can often walk in and get a seat — although it’s obviously more difficult on the weekends.
not really about this post - here's a link to a Food and Wine column about using ChatGPT to generate a menu, including a cocktail. I'd love to see what you could get out of an AI on cocktails. \
I have been unable to find Green Chartreuse for sale in the Oakland / San Francisco area. I did recently find a bottle of Strega at Cask bottle shop in San Francisco and the sales associate asked if I was buying it to use as substitution for Chartreuse. BINGO! Plus it's a little less expensive. But next time I do see Green Chartreuse on the shelf I will pick up at least one bottle.
Yeah I paid slightly over the usual price for a couple of bottles last week — I now have four at home, which should last a while. The market isn’t going to be totally dry. But if you think you are going to go through a bottle or two in the next several years it’s probably worth picking up whatever you can find.
I've begun to feel that you will not try to make cocktails less sweet, rather than more sweet. I have frequently substitued Dolin Dry for sweet vermouth in your recipes. Sometimes it works, but frequently it does not. This time, I made an Irish Manhattan with 2 oz. of Irish Whiskey (Black Bush), and one half oz. of Green Chartreuese and one half oz.of Dolin Dry. If you want a warming drink for a winter's eve, this is not it. But, as a somewhat complex, dry aperitif, I think it works well. The Green Chartreuse provdies a minty complexity that blends with the Irish whiskey. I would encourage you to experiment with dry cocktails.
For next week’s drink, I’m going to publish a dry version designed to appeal to you, specifically, sir. (I assume others will enjoy it as well, and I appreciate your advocacy for less sweet drinks!)
Thank you!
I had to make do with what I had: Jameson black barrel, Cochi, w Green Chartreuse. But it was delicious. One of the best I've had from your site.
Of course now I want that Redbreast bottle
Glad you liked it!
It’s so good. Consider spending a little more for the cask strength if you’re game. One of my favorite bottles.
I found a bottle of green and yellow in DC for $80 each the other day and snatched them up.
I worry we will enter an era where it’s well over $100 — but for now a $10 or $20 premium is probably worth it if you are confident you will use the bottles.
[they’ve got a few at Ace that aren’t marked up yet đŸ‘€]
Green Chartreuse has been nearly impossible to find in the Denver area. I happened to see some in a boutique liquor store a couple of months ago for $90, and I snapped up a bottle.
I love this cocktail with Redbreast! One of my favorites!
Redbreast 12 is not quite a regular in the first Death and Co book but by my non scientific assessment it’s the most common Irish bottle listed. A bit pricey given the category but it just destroys the competition in any head to head test.
Can you recommend a decent cocktail bar in/near Penn Quarter?
Denson Liquor Bar is your best bet in the area around Cap One Arena. Great vibe. Decent cocktails. You can often walk in and get a seat — although it’s obviously more difficult on the weekends.
not really about this post - here's a link to a Food and Wine column about using ChatGPT to generate a menu, including a cocktail. I'd love to see what you could get out of an AI on cocktails. \
https://www.foodandwine.com/can-chatgpt-make-meal-planning-easier-7368840
The AI came up with the "Soy Briney Buzz".