An alcoholic cordial, distilled from aromatic herbs; -- made at La Grande Chartreuse.
a French liqueur made from many different roots, herbs and spices. There are two styles: yellow, which is less alcoholic and sweeter, and green, which is heavier and stronger.
Liqueur made of plants following a recipe of the Chartreuse monks. There is green Chartreuse (55%) and Yellow Chartreuse (40%).
A French cordial, produced by Carthusian monks according to a secret recipe for over 900 years. In two forms, green and yellow, both are highly aromatic and have a strong herbal quality.
a shade of green tinged with yellow
having the yellowish green color of Chartreuse liqueur
A preparation of game, meat, fish, etc., molded in jelly and surrounded by vegetables. The name was given to the dish by the monks of the monastery of Chartreuse.
A French herb liqueur digestif, made from 130 herbs, coming in blue, yellow, red and green.
a herbal liqueur made from over 130 herbs and plants and has a base of grape brandy. Popular colors are yellow and green.
(alc. 40-55%) Another famous French herbal liqueur of monastic origin (Carthusian) using over 100 different herbs and spices. It comes in a high strength green (55%) and a lower strength yellow (40%) formula.
A cordial made from herb liqueurs (either yellow or green). Carthusian monks originated this.
The green-yellow color that is common among trees that have poor fall coloration of their foliage.
A type of liqueur made by Carthusian monks since 1605.
dish of braised partridge and cabbage; also herb and spiced-based liqueur made by the Chartreuse monks in the Savoie.
