Elixir Vegetal de la Grande-Chartreuse

[Jmahl]

I have come into possession of a 10cl bottle of Elixir Vegetal de la Grande-Chartreuse

Its 71%, how do you use the stuff?

Jmahl

[markk]

I was given an identical bottle a few years ago, so I wrote to them and asked what it was and how it's different from the regular "Chartruese", and got this reply:

"We thank you very much indeed for your interest in Chartreuse.

"The Elixir Végétal was created in 1737 as a medicine and an "Elixir of long life" - it was very strong (71%) and was supposed to cure every known illness ! It gave birth to the Green Chartreuse (55%) in 1764, and to the Yellow Chartreuse (40%) in 1838.

The Elixir Végétal is still being made nowadays, and we are celebrating this year its 400 th anniversary (the secret recipe was given to the Chartreuse monks in 1605) - with a climax in 2005.

For more information, have a look at our web site (history pages) : http://www.chartreuse.fr/pa_history3_uk.htm

Warmly from France,"

You would sip it after a meal, straight-up, in a little cordial glass. I don't think there's anything else you could do with it. Well, I guess you could use it in a cocktail.

[Vesper Lynd]

According to the product page

Use : a few drops on a lump of sugar, straight, or in a little sugared water, as an infusion.

We usually soak a sugar cube in the elixir and serve in a tumbler with a splash of iced water, very nice.

[mbanu]

Sounds like something that might work as a bitters to me. Maybe try a twist on the Sazerac?

[ctgm]

I like to sip it neat (in small doses)!!

[Jmahl]

I like to sip it neat (in small doses)!!

←

We opened the little bottle tonight. Ctgm You were right on. This is magic stuff.

Jmahl

[jmfangio]

I just scored a bottle of this from a friend who went to France for a wedding, and can't wait to try it out.

Traveler's tip: if you're planning to bring a bottle back, be prepared to deal with airport security. She had a lot of connecting flights to get home, and the shape of that canister with a bottle of liquid within looks VERY suspicious on the airport X-Ray.

[Mickael]

Sounds like something that might work as a bitters to me. Maybe try a twist on the Sazerac?

←

I believe that this small bottle has a lot to do with the cockail culture that we see today (especially the "come back" of the classics).

It's the oldest "bitters" available on the market i presume.

The way to consume it, as suggested by the monks, is over a sugar cube.

Looks very like the process of the sazerac or the old fashion to me.

I used it in cocktails quite a few times, and I like it better on a sugar cube that i flame and I use an absinthe spoon to serve it.

Flaming Sazerac or Old Fashioned anyone?

Cheers,

Mick

[newbie21]

I like mine green and neat....mmmm, that's the stuff!!!

[Alchemist]

I must admit I have put a dash or two in both the regular green and (why not? I asked myself and got no convincing argument for the con) the green VEP. I have also been known to put Peychaud's in the green, regular to tough it up. It is really pretty Pousse of red and green that is like kissing a french christmas tree. Or french kissing a green tree, depends.

Toby

ETA: Stuff

Edited October 2, 2008 by Alchemist (log)