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Chartreuse and Chocolate: Perfect Together

Verte Chaud, by Jamie Boudreau

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Gin and basil, whisky and sweet vermouth, aged rum and allspice: Some cocktail flavor combinations always seem to work together. Chartreuse and chocolate is another pairing that seems never to go wrong. 

Chartreuse is a liqueur made by Carthusian Monks dating back to the 1700’s from a combination of 130 herbs, plants, roots, and leaves. It is wonderfully rich and so complex that it’s hard to distinguish too many individual components, but I taste minty fresh herbs and wintery spices most prominently. Chartreuse is available as the higher-proof Green Chartreuse and lower-proof Yellow Chartreuse.  

The first time I heard about the combination of Chartreuse and chocolate was in a blog post by bartender and brand ambassador Jamie Boudreau. His drink Verte Chaud is the simple combination of hot chocolate and Green Chartreuse, with a whipped cream topping. 

Since then, I’ve had the chocolate-Chartreuse combo in many different ways: hot, cold, served up in a cocktail glass or on the rocks. When I see the two ingredients listed together on a cocktail menu, I  always think, This one’s going to be delicious

by Jamie Boudreau
2 fl. oz. Green Chartreuse
6 fl. oz. Hot Chocolate
Wet Cream
Pre-warm a glass by rinsing with hot water. Add ingredients in order.  
Wet cream is made in the same manner as whipped cream, but one stops before the cream becomes stiff. The aeration allows the cream to sit neatly on top of the hot chocolate.
Be sure to use a good quality, bitter chocolate, so that you can easily adjust the sweetness: if you use a cheap hot chocolate you might find the resulting mixture a tad too sweet.



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