It is one of the most mysterious drinks in the world and one of the most popular.
However, a global shortage of the French herbal liqueur Chartreuse has given bartenders around the world a particularly acute headache.
This is because it is a basic ingredient in many cocktails, but has a unique flavor, so there are no direct substitutes available.
What’s more, the recipe, a unique blend of herbs and plants, is a secret known only to two silent monks. And they have announced that they will not increase production, preferring to concentrate on their monastic duties.
The duo are Carthusian monks from the Grande-Chartreuse monastery in France. The monks are silent except during communal prayer and recreation, so there is no chance of getting them to share their secrets.
Chartreuse, which comes in a yellow or green hue, is based on a historical manuscript that a military commander gave to the monks of the Grande-Chartreuse monastery in 1605. The manuscript contained a recipe for an elixir that supposedly prolonged life and the apothecary of the monastery was in charge of recreating it.
The Official Chartreuse Website says: “It took the Carthusian monks more than 150 years of research to unravel the secret of the manuscript and determine the recipe.”
While their original concoction had a potent 69 percent alcohol content, the final 1764 version that is popular today is a slightly less potent 55 percent.
The word Monk: Chartreuse, a bartender’s favorite, is made at the Grande-Chartreuse monastery in France. And only two monks know the exact recipe.
The secret formula of Chartreuse is known only to Dom Benoit and brother Jean-Jacques (above)
After the distillation process, the liquor is aged for several years before it is “analyzed by the monks, who are the only ones who decide whether the liquor can be bottled and marketed.”
Although the recipe remains secret, Chartreuse is believed to contain 130 plants and herbs.
Currently, only Dom Benoit and brother Jean-Jacques know the secret formula and the couple, deeply involved in the production of the liqueur, are committed to ensuring its ingredients remain a secret.
So what is known about the production line?
Tourism in Chartreuse reveals: ‘The 18 tons of plants needed each year are delivered to the Grande-Chartreuse monastery in St Pierre de Chartreuse. In the “plant room” the dried plants are sorted, crushed, weighed and mixed. They are then delivered in large numbered bags to the Voiron distillery.’
After the distillation process, the liquor is aged for several years before it is “analyzed by the monks, who are the only ones who decide whether the liquor can be bottled and marketed.”
While the Grande-Chartreuse Monastery is off-limits to visitors, tourists can visit the Chartreuse Cavesmuseum and tasting room.
Lonely Planet explains: “The museum stops short of giving away the recipe, but a tasting of the final product is allowed.”
Chartreuse recommends serving the liqueur chilled or “with ice to discover all its flavor and aromatic power.”
Cocktail options include the Chartreuse Swizzle, which is mixed with pineapple and lime, or the Green Chaud, which combines the liqueur with hot chocolate and whipped cream.
A guided tour of the museum costs €12 (£10/$12) and it is recommended that visitors book tickets in advance.
The Grande-Chartreuse Monastery (above) is off-limits to visitors, but they can visit the Grottes de la Chartreuse, a museum and tasting room.
