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Simon Sedgley
14th March 2025 at 14:49
Much as we love Yellow Chartreuse, in this instance we reduce it to 20ml and up all other ingredients to 25ml. No offense to the good monks...all things in moderation, as perhaps they would agree. Although Mr Wilde had another view on that subject which maybe the monks smile at when it comes to their tipple.
26th June at 22:34
I understand where you are coming from, but I wonder if maybe the tartness of the lemons was a factor? i.e. if not overly tart, maybe less Chartreuse / sweetness needed? Having tried this twice now, I am considering repeating with 5ml more or maybe decreasing the lemon by 5ml.
27th June at 02:53
You may be right about that. From memory, we used our own Meyer lemons which are a bit sweeter and less acidic than some other varieties. That said, however, by temperament we tend to want to lean into the sour and the herbal rather than the sweet. Cheers.