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The monks who make the French liqueur announced they won't be ramping up production to meet demand. Brent Hofacker / Getty Images For as long as cocktail bars have been slinging drinks, Chartreuse has ...

YOU PEER THROUGH the glass at the emerald liquid shimmering within, turning the very sun green with envy as it filters through the bottle to your gleaming eye. This grass-colored liqueur, with its ...

Chartreuse is a distinctly radioactive-looking yellow-green elixir from France. You might not open the Chartreuse all that often; perhaps you even find it a bit intimidating. And that’s okay, because ...

What many people don’t know about Chartreuse is that the Carthusian monks have made it since 1737. (Yes, you read that right.) Named after the monks’ Grande Chartreuse monastery, located in the ...

Carthusian monks developed the recipe for Chartreuse over centuries, refining the instructions for an “elixir of long life.” It wasn’t until the mid-1800s that liqueur versions were released. The ...

Camper English’s new book Doctors and Distillers is the kind of summer read that cries out to be enjoyed with a spirit or cocktail in hand. An appropriate choice would be a small glass of Chartreuse.

Behind the gray stone walls of the 900-year-old Grande Chartreuse monastery, high in the French Alps, two monks dry, crush, and sort 130 herbs and spices into burlap bags. The "plants room" where they ...

While it strives for all-local products, The Hangar bar at City Goods on W. 28th Street, uses some Chartreuse to produce traditional and classic cocktails. It will miss the French, green magic.

Green Chartreuse is one of my favorite liqueurs. Not only does it have a long and storied history within the cloistered walls of the near-silent Carthusian monks, with links to Alchemy and a ...

Chartreuse need not be dulled to be livable; visually and metaphorically, it's fresh, providing a tonic jolt for our interiors regardless of their style. Chartreuse has a bad reputation for being loud ...

Chartreuse is having its moment—one of many over 400 years. The complex green and yellow liqueurs are hot among Washington bartenders, whether mixed into cocktails or taken straight. Here’s what to ...