I love working Chartreuse into cocktails that incorporate herb flavors in. One variation was a Pisco Sour with an oregano and thyme syrup, and I added .50 oz of Yellow chartreuse in there to really push up the herbal quality. I've noticed that the taste of Chartreuse develops much later in the palate, where herbal syrups develop much earlier. As a side note, some restaurants in the San Francisco Bay Area keep a bottle of VEP on their back bar as an homage to Harry Denton (of Harry Denton's Starlight Room), who was notorious for his love of the product. A manager I worked with in my career would tell me stories of working for him and the effect of VEP when consumed in mass.