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...
I love this drink! Have tried with just mint, just cherry, and both together. Just to clarify though, 15th edition notes "...we prefer half yellow and half green.." Chartreuse. Web version and what I have been doing is 1/2 D.O.M. and Yellow Chartreuse. Also, the book suggests trying a shaken version which I have done and must say I quite like that as well, but then I prefer a more dilute and colder drink all things equal.
The various editions of the book leave a literal paper trail of my learnings. Shaking adds beneficial dilution and aeration. Adding a splash of water, as per above, also works well and produces a better-looking drink. Shaking produces a less attractive cocktail that arguably tastes more alive.
When using Daron Calvados, this cocktail works well with the yellow chartreuse, Benedictine, and the added dilution. Apple, honey, and caramel lend itself to a complex after dinner drink with a crisp and herbaceous aftertaste that has me going back for more. Wish I had mint in hand since that would compliment the autumnal botanicals.
Incredible! So many great flavors blending harmoniously. Apple, herbs—can’t miss that it’s Chartreuse. A wonderful honeyed sweetness and mouthfeel to make a perfect end-of-evening drink.
Many thanks for bringing this to my attention. We'll add Swedish National Day to our 6th June Cocktail of the Day page for next year. Swedish Rum Punch is a fitting suggestion.