Chartreuse Cocktail
What is the oldest cocktail of the world?
MOREThe Sazerac is a cocktail that was invented in New Orleans in the early 19th century. It is made with Cognac or rye whiskey ,absinthe bitters and sugar. The original recipe called for Peychaud\'s bitters which are made in New Orleans.
The Sazerac is the official cocktail of the city of New Orleans and it is also one of the oldest cocktails in the world. It is believed to have been invented sometime between 1838 and 1841 by Antoine Peychaud a Creole apothecary who owned a pharmacy on Royal Street in New Orleans. Peychaud\'s bitters were originally used as a medicinal tonic but they quickly became popular as an ingredient in cocktails.
Chartreuse Cocktail
- Yellow Chartreuse 3 cl
- Cognac 3 cl
- Dry Vermouth 1.5 cl
Cordial glass
Chartreuse Cocktail Ingredients
Yellow Chartreuse,Cognac,Dry Vermouth,
Chartreuse Cocktail Recipe
Stir and strain into a cordial glass. Garnish with a maraschino cherry.
Yellow Chartreuse
If there is any liqueur shrouded in mystery and steeped in history of European medieval culture of alcoholic medicine making, be it eau de vie or uisce beatha, the history of the monks of different orders who spent their time in identifying herbs and their benefits, Chartreuse would be the forerunner.
Chartreuse gets its name after the monks of the Carthusian Order head quartered in Grande Chartreuse monastery, located in the Chartreuse Mountains in Grenoble, France. It is a distilled alcohol aged with 130 herbs, plants and flowers, with a recipe that's to this day, a closely kept secret that only two monks can know, at any given time. These are the monks that mix the botanicals.
The recipe of this Elixir Vegetal was presented to Carthusian monks by François Hannibal d'Estrées, a marshall of artillery, during French King Henry IV, in 1605. Since then, through ups and downs, exiles and returns, the monks have held to their secret tightly and once were producing Chartreuse in exile from Spain.
After their exile in 1793 the Carthusian monks returned to France in 1816, and the manuscript to the elixir that was secretly passed on when the monks carrying it were arrested, were passed on back to them, they started producing Chartreus from the Monastry.
They were exiled again in 1903 and they took refuge in Tarragona, Catalonia and the monks started producing it with the label Liqueur fabriquée à Tarragone par les Pères Chartreux, until their return to France and regaining control of the distillery at the Monastry a few decades later.Cognac
Cognac is a geographically specific Brandy, named after the commune Cognac, France. Cognac is a commune in the Charente department in the south-west of France.
Cognac production is regulated by the French Appellation d'origine with specific methods of production and specific grapes from designated regions to be used to meet the legal requirement to be declared a Cognac.
Methods include a double distillation in copper pot stills and aged at least two years in French oak barrels from Limousin or Troncais. Cognac is also an eau de vie.
Cognac has a fascinating history and it's association with Napoleon Bonaparte, specifically the Emperor's association with the Courvoisier cognac has made Cognac one of the most celebrated and sought after alcoholic beverage ever.
Napoleon Bonaparte visited Bercy in 1811 as documented in a historic painting by Etienne Bouhot and later was credited with saying he wanted his artillery companies to have a ration of cognac during the Napoleonic Wars - Wikipedia
The current legally defined categories of Cognac are
V.S.: Eau de vies with a minimum age of two years. Also known as Very Special or Three Stars.
V.S.O.P.: Eau de vies with a minimum age of four years. Also known as Very Special Old Pale or Reserve.
X.O.: Eau de vies with a minimum age of six years
Dry Vermouth
Vermouth the French for German Wermut, Wormwood in English, is an aromatic fortified Wine, flavoured with various botanicals like roots, barks, flowers, herbs, seeds and spices.
Although traditionally Vermouth was used for medicinal purposes, it has been also served as an apéritif in its modern avatar. The modern Vermouth first appeared in and around the 18th Century in Turin. By the late 19th Century it became very popular with bartenders as a key ingredient in cocktail mixology.
Martini, Manhattan, Rob Roy and Negroni were a few cocktails that Vermouth grew in popularity with. But later during the 20th Century, Vermouth slowly lost its glory and Dry Martinis and extra Dry Martinis with little or no Vermouth gained over the original Martini. Modern Martinis usually have a splash of Vermouth to add that herbacious texture to it.
Historically, there have been two Vermouth types, Dry and Sweet, but with demand variations have come up now. that include extra-dry white, sweet white, red, amber and rose.
Vermouth is produced by adding proprietory mixture of aromatic botanicals to a base wine or a base wine plus spirit or spirit only, which is usually redistilled before adding it to a base of neutral grape wine or unfermented wine must ( freshly pressed grapes and the juice ). After the wine is aromatised and fortified. it is sweetened and the end product is a Vermouth.
Dry Vermouth is what makes the character of the original Martini, and a Dry Vermouth has less sugar and is more herbacious but less spicier than Sweet Vermouth.
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