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Herbal with hints of apple, mint and eucalyptus. This classic is also often made with green Chartreuse, but we prefer, as per classic recipes, with half...
As per below, I like this. But maybe a tad sweet. I made another version, where I cut the chartreuse and benedictine in half, and made up the difference with Byrrh. Very nice. I hope someone tries it and comments on the variation.