Yellow Chartreuse Recipe

The final result of this natural recipe is my version of Yellow Chartreuse, similar in both color and flavor. There is no oak aging in order to preserve its characteristic hue; however, if you wish to add complexity, feel free to add oak chips (about 2 tablespoons of French oak for up to four weeks). Be aware that this will turn the liqueur amber.

With this in mind, be sure to keep the jar in a dark place while the ingredients are soaking. The dosage and even the selection of ingredients can be adjusted to suit your taste, but be sure to use fresh herbs for this recipe.

Finally, and optionally, I like to add a small splash of gin (or absinthe) before bottling. This enhances the pine aromas and spice notes characteristic of juniper berries without affecting the color of the Chartreuse.

30 ingredients + Rose water, Orange Blossom water, and Gin (all optional)

600ml Alcohol (75%)

330ml Water

170g Sugar (+ Honey)

Result: 41% ABV

First batch: Lemon balm (1 bunch), Spearmint (1 bunch), Fennel leaves (1 bunch), Aloe Vera (1leaf), 1 Bay leaf, Kaffir (2 leaves), Safran (1 pinch), Rosemary (leaves of 1 small sprig), Eucalyptus (1 small tip), Galangal or Ginger (about 1 inch long without skin), Lemongrass (one 4 inches long stick), Myrrh (1/8 inch piece), Angelica root (2 to 3 grams or a good 1/2 tsp – only the white part!), Lemon zest (from 1 lemon), some Marjoram, Sage, Dandelion, Basil, Thai Basil, Cilantro, Bergamot Mint, Lavender, Dill, Thyme, Sesame leaves, Arugula, and Tarragon.

Second batch: Star Anise (only the pods of one star), Myrrh (1/8 inch piece), Coriander seeds (1 tsp), dried Arnica flower (2 buds), another pinch of Safran, and keep the Lemon zest from the first batch.

Day 1: Wash and add first batch ingredients in a jar with clear grain alcohol.

Day 2: Strain the first batch after 15h to 20h (see picture below), keep the lemon zest and add the second batch ingredients with another pinch of safran.

Day 3: Strain the second batch after 20h with a cheese cloth then use coffee filters. After making the simple syrup (heated until sugar and 1-2 tbsp of honey dissolve then cooled), mix it with the tincture (see picture below). Then add 1 tsp of rose water, and 1/2 of orange blossom water (both optional). It’s normal at this point for your Chartreuse to look cloudy. Cool it overnight in the fridge or for an hour in the freezer if you want to fine it (important!).

Day 3 or 4: If you wish to fine the Chartreuse to clarify and remove off-flavors, see my Notes on fining and pictures below. Filter one or two more times afterwards, then add a splash of Gin or Absinthe (optional) before bottling. Rest for 3-4 weeks in a dark spot at room temperature before drinking. You’re done! Refrigerate or put in the freezer afterwards.

Notes on fining: After cooling the Chartreuse, add 3 tsp of bentonite clay in 1 cup of boiling water, mix it until it dissolve completely and let it cool. Then, use 2 tsp of the clay solution + 3 tsp of white egg and add them to the Chartreuse. Gently mix and let it rest for few hours at room temperature. You will see the sediment settling at the bottom. Finally, after resting for 5h to 7h siphon the Chartreuse and discard the sediment. Filter one or two more times.