Meyer Quiet
Saved by 15 People
About this Cocktail

This one is a play on words and flavors. Meyer Quiet (My, You're Quiet): citrus and Chartreuse.

Chartreuse is produced by a group of Carthusian Monks near the French alpine town of Grenoble, at the Grand Chartreuse - the main monastery of the (tiny) Catholic monastic order, since 1605 or 1740, depending on who's doing the counting. There's a bit of creative marketing in there.

The Carthusians are a silent order whose contribution to the world is prayer and meditation, which perhaps explains why they are so few (fewer than 500 total in the world). Other than that, they make a delicous liqueur. Chartruese comes in two variants, yellow and green, with a much rarer, aged version of both, called VEP. VEP stands for Vieillissement Exceptionnellement Prolongé, meaning "exceptionally prolonged aging" in English. Or, given its price, Very Expensive Potion. Chartreuse is made with 130 or so herbs, a seriously complex substance. The secret formula is known to only three monks at any one time. And they don't talk. The yellow is lower proof than the green, and is milder and sweeter. Both have their delectable cocktail uses.

Meyer lemons are a cross between lemon and tangerine. Not as tart as lemon juice, but also more complex. They are suitable to the complexity of Chartreuse, to me. They have a short season in the dead of winter, but the bright flavors make for all kinds of winter food and cocktail fun.

I guess you could say that a Chartreuse flavored cocktail should not be served in a speakeasy. Ah, but they are.

Ingredients:
  • 1 oz Plymouth Gin (or similarly mild gin without strong juniper notes)
  • 1 oz Dolin Vermouth Blanc (or dry vermouth, if you can't get blanc)
  • .75 oz fresh Meyer lemon juice
  • .5 oz Yellow Chartreuse
  • Meyer Lemon twist for garnish
Preparation:

Combine the gin, vermouth, lemon juice and Chartreuse in a shaker 2/3 filled with ice. Shake well, and fine strain into a cocktail glass. Garnish with the lemon twist.

Note: Dry vermouth and vermouth Blanc are different, and produce different nuances in the drink. Blanc is subtler and sweeter than Dry (which is like the difference between Yellow and Green Chartreuse). Both will make a tasty drink (yes, in the name of cocktail science, I mixed this recipe both ways), but I find the Blanc's subtlety lets the citrus and Chartreuse flavors stand out a bit more.

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