Chartreuse

I

Elixir végétal de la Grande Chartreuse.

Fresh balm mint herbs............   64 parts

Fresh hyssop herbs . .   64 parts

Angelica herbs and root, fresh, together  32 parts

Cinnamon..........   16 parts

Saffron.............     4 parts

Mace..............     4 parts

Subject the above ingredients to maceration for a week with alcohol (96 per cent), 1,000 parts, then squeeze off and distill the liquid obtained over a certain quantity of fresh herbs of balm and hyssop. After 125 parts of sugar have been added to the resultant liqueur, filter.

The genuine Chartreuse comes in three different colors, viz., green, white, and yellow. The coloration, however, is not artificial, but is determined by the addition of varying quantities of fresh herbs' in the distillation. But since it would require long and tedious trials to produce the right color in a small manufacture, the yellow shade is best imparted by a little tincture of saffron, and the green one by the addition of a few drops of indigo solution.

II

Eau des Carmes.....     3.5 ounces

Alcohol............     1 quart

Distilled water......     1 quart

Sugar..............     1.5 pounds

Tincture of saffron.. .     1 ounce

Mix. Dissolve sugar in warm water, cool, strain, add remainder of ingredients, and filter. This is known as yellow Chartreuse.

Curasao Liqueur

A

Oil lemon, q. s.......      10 drops

Oil bitter almond, q. s.        5 drops

Oil curacoa orange...      15 parts

Oil sweet orange.....        1 part

Oil bitter orange.....        1 part

Cochineal...........        1 part

French brandy......      50 parts

B

Alcohol.............4,500 parts

C

Sugar..............3,500 parts

Water (distilled).....4,000 parts

Mix A, B, and C. Filter. Color with caramel.