Hey friends! I hope you'll appreciate the updated version as much as I do. Thank you everyone who participated to the exchanges about how to make this better. If you want to grab your ebook, it;s already on Patreon. Cheers! JOIN OUR PATREON ➡ patreon.com/totr?Link&
Tracked down all the ingredients and honestly that was the hardest part of this recipe, it's so easy once you get it all prepared. My friend and I were blown away on how spot on this recipe was to the original and we're excited to make more. Big thanks for breaking this all down in such a clear and simple way!
I am SO grateful fir this recipe! I followed it last night and it was SUPERB! 😱 So much so that I made another batch today, which was even better- I bruise the harder spices in a pestle and mortar…also, in the first batch, I had forgotten the 3 pepper corns 😅. BOTH taste better than the original green commercial product! 😧 As in, NOTICEABLY better! This flavour profile is more…..virile and potent- not overpowering at all but the flavours are just more alive, and with a more complex subtlety. I didn’t have dried echinacea, so I just dug a plant from outside (lots in the garden). For me though, the star is the ambrette seeds- a new discovery (though I’ve eaten okra many times 😊)…very mildly and exotic musk. I dont even want to know how you gathered this recipe let alone the quantities but this recipe is BRILLIANT! 👏🏾👏🏾👏🏾
Any chance you folks would package and sell the herbs necessary, and we can just buy them properly weighed directly from you? Then we can store them in the freezer to make several bottles of liqueur.
@@TrufflesOnTheRocksdo you know Shaker and Spoon? Maybe you could partner with them. They do just this kind of thing, but for cocktails not ingredients. Sell them on a new product line!
I've made more than 10 bottles of the original recipe and it's great (and a really great gift!). I acquired genepi from a french site called Fleur Alpine -- takes about 4 weeks to arrive to the US. It works great - it's Artemisia Umbelliformis vs. Artemisia Génépi, but the flavors are very comparable and that is the dominant species used in genepi liqueur too. Excited to try this with the Echinacea! To the original recipe I also added 1 white peppercorn per 250ml infusion which i think makes a positive difference.
I've substituted other artemisias for the genepy in a different attempt to make a Chartreuse. I look forward to trying this recipe. From what I can tell genepy can refer to: artemisia glacialis, Artemisia umbelliformis, Artemisia spicata, Artemisia nivalis and Artemisia eriantha. I have found that a mix of french tarragon (Artemisia dracunculus) and artemisia ludoviciana comes very close to matching a genepy like flavor when comparing it to Chartreuse and Genepy Liquour. I suspect that other artemisias like princeps or vulgaris would have a similar profile - especially combining it with the rather anise-like tarragon.
I've been using Artemisia Umbelliformis for these recipes and it works really well. It's the most commonly and scalably cultivated species in the french alps and commonly used on the liqueurs of the region. I suspect it's used in the real chartreuse recipe too. It's available from a couple of french websites (fleur alpine is one) and is relatively cheap.
Thanks for the shout-out, Jean-Felix! I'll have to give this updated version a shot. Artemisia genepi is protected, but you can substitute other Artemisia species with similar flavor profiles. For me, I went with Artemisia vulgaris to make my tincture and I think the flavor profile is pretty dang close. I think the flavor is minty and earthy and I think it does a good job of substituting. However, I would steer clear of Artemisia absinthium… too bitter and sharp and makes it taste too much like absinthe if used in the recipe.
I have a Artemisia Vulgaris tincture here. I might try to add a couple of drop to see how it goes. Thank a lot for your help with this my friend! Cheers!
This would be good. Substituting the tincture for the liqueur will also require re-jiggering the other components of the batch since the ABV and sugar content will be different. In addition, the genepy liqueur that Jean-Felix uses is made with only genepy and not other ingredients, so all genepy liqueurs are not created equal. Anyone have the napkin math already done?
@@mdbbox5660 There's somewhere between 15-18g sugar in 45ml of liqueur (using St Germain, Aperol, and Kahlua as estimates), so you could add that with the tincture to your batch
The fact that this is free is insane. I can’t imagine the time this took to dial in and then to re-try with another method. How many test bottles do you reckon you made before you got the amounts dialed in? (This is probably pertaining to the first recipe more)
This is just terrific. Thanks for the update. The Genepy “liqueurs” I know (and are generally available in Colorado, USA) are Dolin G de Chamois and G d’Alpes. The bottle you poured from did not look like those. Are they appropriate in this application?
@@pebbleamongthestones820Dang, bummer. Well, not quite as complex as Chartreuse, but still not easy. Wikipedia lists about 20 ingredients, but there are 6 more "secret" ingredients, so it would be a difficult process coming up with a recipe.
Great job, Jean-Felix! I did make the original and yes, the anise flavor was a bit too noticeable - but not bad! It actually makes a pretty great original liqueur. Looking forward to trying the new recipe as soon as I get some echinacea. 👍
Hi Jean-Felix! Hunting down all the ingredients has been a marathon! But I am almost there! I read in one of the comments that you use the Echinacea plant and not the root. Do you mean the flower bud like for the case of the camomile? Fresh or dry? Thank you so much!
This recipe is the bomb! Thank you so much! It feels really good to be independent from the monks :) I made this last weekend and am very happy with the result (tried it in a Bijou, a Chartreuse Swizzle and the Industry Sour). In the next batch I´ll dial down the peppermint tincture just a little. And I have to look vor another Lemon Balm extract. Unfortunately the one I got was a really dark brown and muddled the whole color. It was still kinda green but not like the real thing...
This is really well done! I haven't tried this yet but plan to. If you're interested in further time savings, perhaps you could try a version using a sonicator instead of the flash infusion? A half hour in a sonicator is comparable to weeks of infusion time and is often used to speed up the process of making bitters.
So we made it last night. Amazing! So close! We tasted a bit more peppermint, so we might back off on that a bit. But I have another question. We could really taste the alcohol - it was a bit harsher than the original. I'm wondering: The original is 55%. So using your calculations above, to get it there you'd calculate the following: .80/.55 = 1.4545. 400ml x 1.4545 = 581.8. So 581.1 - 400 = 181.8. So wouldn't you add 181.8 ml. of water, instead of 80g? Am I missing something? Does the sugar change the equation? Does something else account for the greater presence of the alcohol? Will it calm down in time? Really incredible what you've accomplished!
I made it yesterday and I agree. It's WAAAAY too much mint. Next time I'm going to omit the mint and then taste it drop by drop to see where it should be. I'm guessing around half of what it is.
I've made this recipe (and the previous one) 10 or more times. The mint is definitely something to be careful with -- the mint essence is really potent. Start with half, taste and add a drop at a time. The alcohol will taste really potent when you first make it. Give it a week and everything will settle as further flavor is extracted and the alcohol settles. Decant it after a week and it will taste great. One other thing that I've been doing with mine which really helps with any residual alcohol harshness is bentonite clarification. I won't go into bentonite clarification/fining here (there are a bunch of youtube vidoes on it) but adding a half teaspoon of slurry per litre and letting it sit for three days before racking and filtering really balances out all of the flavors and also makes the end product crystal clear! RE: Alcohol content -- i think this lands right around 55%. Remember the sugar also adds volume to the final product. I use a spreadsheet for all the quantities and when I measure the volume of 80% infused alcohol (+ essences and tinctures) and then measure the infusion + water + sugar + lemon balm extract, it calculates at right around 55%. Lasty, i've been playing with adding some lemon verbena to the infusion too and i think it even further closes the gap. Haven't figured out exactly how much yet -- maybe 1-3g to start per 250ml infusion.
I ran into the same thing with the alcohol note being a bit too strong. My plan for my next batch is to rest it with some oak wood chips, and possibly sub in a rounder spirit like brandy for a portion of the everclear
@@manndrasbeen checking out bentonite clarification but mostly people are using it in wine. Also, they’re creating a slurry which would adjust ABV. Would love to know your process for this. Cheers!
Salut Jean-Félix! Je viens de découvrir ta chaîne, je débute dans la mixologie et tes vidéos me sont super utiles à mieux comprendre en profondeur cet art, je suis sûr que t'est québécois! Ton accent t'as trahi haha;) très inspirant lâche pas! Salut de Mirabel!
Hello, I will try this recipe but I thought about keeping the canister in sous vide at a temperature of 75.5 C for 1 hour. I have a question, echinacea root?
Are all of the ingredients on the list dried? Especially the rosemary and thyme? Assuming the lemon and orange peels can be fresh. Thanks. Looking forward to this project. Great video is always.
Hi my friend! All the ingredients are dry. If you want to use fresh lemon and orange peels, you can too. Looking forward to hearing your feedback. Cheers
I’m a bit late, but if you use dried citrus peel, you typically want to use 1/3 the weight of fresh peels as the flavour is more concentrated in the dried version.
Next step is selling these ingredients as an IKEA package for "Truffles on the rocks" Liqueur? 🤔 I'd most definitely buy it! ❤ In the meantime: thanks for this one!
Do you have any health food or herbal stores to try, instead of a supermarket? I would think at worst, you should be able to them on Amazon somewhere.🤔
For the genipi tincture, are you making your own? If so, are you aging for 2 weeks like in your tincture video, and what percent of alcohol are you using? I have almost all the ingredients to try this and am beyond excited!
Thanks for the update, I'm almost done with my first DIY bottle, so will try this one next! One question: Does anyone know if the Echinacea should be added to the yellow chartreuse to improve that recipe as well, or is this new ingredient "green only"?
This is super cool! One question: does it make a difference to the taste measuring the exact volume of alcohol used in the extraction vs. uninfused alcohol added afterward assuming they add up to the intended end volume?
I`m realy like your perseverance. If company don`t want to give a product to the market- it`s completaly OK for the guys like you to fill it, IMHO. Thanks)
Will it work if I make a tincture with all of the herbs and spices for 2 weeks or so instead of flash infusion or sous vide? Also can I make an Ambrette tincture like in the first video and add it afterwards?
Hi - joined Patreon and got the ebook of this recipe - giving the whole kit to my wife for Christmas. Super-excited to try it! But I'm a little confused. First part says 250 ml of spirit. Then you double up - does that mean you'll have 500 ml? Then it says to add essences to 400 ml of the mixture. So do you pour off 100 ml? Or are when you 'double up' are you adding spirit up to 400 ml?
Hi sir! I got y’a don’t worry 😉 You start with 250ml and you infuse that with the herbs, spices and botanicals. This will swallow some of the alcohol and it will never be the exact same from batches to batches. So you measure up your yield after filtering and this is the amount you double up. Then, when I say « for every 400ml add… » this means if you ended up with more, after doubling up, you pour off what’s needed to get to 400ml or you make your own calculations to keep the ratio if your yield was bigger. I hope this makes sense to you.
You should make this clearer in the description. My friend made the first version, but messed this part up, and so the second step ingredients (lemon balm, peppermint, pine) ended up being too large a proportion of the total, and so they dominated. Looking forward to his next batch though!
Chartreuse has around 150+ herbs and spices in them. Its so hard to replicate correctly, and only the monks and the millionaire who found and donated the recipe back to them only know the true secret. However, to the contrary, your recipe is really good and i'm on my 2nd drink with it and i'm just going to try to wing the subtle flavors by adding random things in and hopes that maybe i'll find something thats useful. XD
This is great, have you thought about using a 100-200 dollar "air still" to flavor neutral spirits like vodka along with the the herbs + spices? It could lead to some really cool recipes. I do think it's not super necessary for Chartreuse and that's why this recipe is so successful without it, like I bet the real chartreuse recipe also involves some direct infusion of botanicals in high proof alcohol as that's how it gets the chlorophyll for its color (otherwise it would just be clear like Maraschino).
Can't wait to try this! Is your whipper a 1 quart or 1 pint whipper? I'm concerned that if you're using a quart-sized whipper, while someone at home is using a pint-sized whipper, double-charging the smaller one could create pressure problems.
He uses 500ml, B-ARS (the brand) sells mostly 500ml on Amazon. The pressure should also be proportionate with the amount of liquid. Dave Arnold rapid infusion instructions (with ISI-whipper) is 500ml of liquor in a 500ml whipper and double charging.
I made this yesterday. It's a great, and a pretty good facsimile to the real McCoy (the best I've tried so far), but it's not a dead ringer. A few things that may change the flavor: - I used Dolin Genepy (I think this is key since the brand of genepy in the video uses only genepy as the flavor. Dolin uses 30 herbs. Genepy is still the star, but it's a different formula. - My ambrette seeds were "cracked" but not ground in a spice grinder. I now understand they may need to be broken down further. - My yield was higher than expected. I got 225ml out of my siphon, so I ended up scaling up the additional ingredients to match a 450ml batch instead of 400ml. - I ended up with a darker product overall, more murky. I am refiltering everything now, but it's not a nice green, even after adding the food coloring. Overall, I am really glad you shared this and it is cool to see revisions to the original recipe. I will still make some of these as gifts!
I don't remember the name of the store. It was a huge antique \ vintage store on 3 levels if I remember. Like an old mansion converted into a store. I hope this helps. Cheers
Can you advise which ingredient list is correct ( description vs video ) also in the description list it calls for whole ambrette seeds but the video calls for cracked ones. And several of the weight amounts differ from each other in the two lists.
I just verified and there's only the star anis that differs. o.1 gr vs 0.2 gr. I realized afterward that the anis flavor tends to develop a bit more over time so I decreased it. As for the Ambrette seeds lightly cracked is better for infusion but don't blend them, as the will absorb a lot of your liquid.
I'm working on assembling this recipe, and am wondering whether this is using echinacea root or flowers? Some of the other ingredients are challenging to find, but that kind of puts this into "interesting project" territory. :D
Well that's a tricky question. Really it depends on where you are and TBH, I source my herbs at many different places. I recommend you find an herb specialist online that is in your area and get in contact with them.
Any one have advice for the tinctures of pine and peppermint? Basically the ones I bought say not fit for human consumption, but I think in general this is the recommendation for all essential oils, given it’s such a small amount (8/15 drops of a diluted mixture (5/75mL)) going into 700mL surely it should be okay right? Any advice would be greatly appreciated!
Hey man,hopefully you doing well I have a question Are the clarified cocktail is safe for dairy free? Is it the cocktail will contain lactose when we do clarified Thanks for the answer sir
Trying to make this, but the sugar isn’t dissolving. I’ve been stirring for over 4 hours and it doesn’t look like any of the sugar has dissolved, still tons at the bottom of the container. What am I missing?!
Has anyone tried this with 60% everclear and not 80? Unfortunately i cant get 80% where i live and thats the only thing holding me back from making this. 😢
You left out a step in the write up that is in the video. Between these two lines Release the gas all at once and with 15 minutes before fine straining For every 400 ml of liquid, add there should be a line "Double up with 80% alcohol." Making it now, looking forward to the result. I have a genepi tincture in the works, but am going to use the liqueur for this batch. The problem is a little obvious, as you should have 200-250 ml as a result of the previous steps, but I'm sure some will be confused.
I am intrigued. You sure you didn´t add too much? It takes it's time that´s true because we do not apply heat but leaving it resting a little while with some stirs in between, you should get it to dissolve.
@@TrufflesOnTheRocks I ended up heating it up a bit and then stirring, letting it cool to room temp, and doing that for a few cycles, and eventually got it to dissolve. Cheers lol
@@TrufflesOnTheRocksas a further followup a portion of the sugar crystallized in the container separate from the Chartreuse. Gonna try to make this again the same way but have a magnetic stirrer now so we shall see what I am doing wrong if it happens the same lol.
In the video it says "Cracked Ambrette Seeds" but in the description is says "Whole Ambrette Seeds". Which is it? If cracked can you give a description of how fine you are cracking?
I think I mentioned it in the first video. Buying all the ingredients will allow you to make so many batches, it will cost you about 10 to 15$ a bottle
Hey pal, first I said it was better than my previous attempt. Second even monks are using some coloring for the real Chartreuse. The liqueur is made out of distillation so it’s naturally pretty clear. They are using a mix of tincture to tint the liqueur but that is still an after coloring process.
@@TrufflesOnTheRocks Hey pal, first of all READ THE BOTTLE it says in the second sentence that the green colour comes from the plants added. If you say putting a tincture into a liquor is similar to coloring you probably think you put ango in an of because of the color.
@@matschbuben2002 this is an interesting debate and I’m not saying I m in possession of the Holly truth about Chartreuse but it is common knowledge that, in the ancien liquor world, some tinctures were used for their coloring properties rather than for their flavor. For example, it takes just a single drop of tumeric tincture to tint a whole bottle of water in yellow and it doesn’t add flavor. So yes the color comes from natural herbs extraction but of what I read about the liqueur and all the research I’ve made about the process behind Chartreuse, all the herbs are distilled and two or three are used for coloring and not for their flavor.
Hey friends! I hope you'll appreciate the updated version as much as I do. Thank you everyone who participated to the exchanges about how to make this better. If you want to grab your ebook, it;s already on Patreon. Cheers! JOIN OUR PATREON ➡ patreon.com/totr?Link&
😊
hey i couldn't find NO2 cartridge can i use N2O OR N2 cartridge?
Tracked down all the ingredients and honestly that was the hardest part of this recipe, it's so easy once you get it all prepared. My friend and I were blown away on how spot on this recipe was to the original and we're excited to make more. Big thanks for breaking this all down in such a clear and simple way!
I am SO grateful fir this recipe! I followed it last night and it was SUPERB! 😱 So much so that I made another batch today, which was even better- I bruise the harder spices in a pestle and mortar…also, in the first batch, I had forgotten the 3 pepper corns 😅. BOTH taste better than the original green commercial product! 😧 As in, NOTICEABLY better! This flavour profile is more…..virile and potent- not overpowering at all but the flavours are just more alive, and with a more complex subtlety. I didn’t have dried echinacea, so I just dug a plant from outside (lots in the garden). For me though, the star is the ambrette seeds- a new discovery (though I’ve eaten okra many times 😊)…very mildly and exotic musk. I dont even want to know how you gathered this recipe let alone the quantities but this recipe is BRILLIANT! 👏🏾👏🏾👏🏾
what a time for DIY chartreuse...thank you for the solution.gotta give it a try
Thank you! Can’t wait to hear back from you when you’ll have tried it.
Any chance you folks would package and sell the herbs necessary, and we can just buy them properly weighed directly from you? Then we can store them in the freezer to make several bottles of liqueur.
I would love that. If an investor is reading this and would like to help me... send me an email LOL
I was thinking the same thing!
@@TrufflesOnTheRocksdo you know Shaker and Spoon? Maybe you could partner with them. They do just this kind of thing, but for cocktails not ingredients. Sell them on a new product line!
@@cebailey5920 I actually like that a lot 👌
I've made about 6 bottles of the original recipe and absolutely love it. Can't wait to make number 7 with these new adjustments.
6 already? Some folks have more cocktails than I do HAHA!!!
@@TrufflesOnTheRocksI also like straight chartreuse, so maybe they're going in hard
I've made more than 10 bottles of the original recipe and it's great (and a really great gift!). I acquired genepi from a french site called Fleur Alpine -- takes about 4 weeks to arrive to the US. It works great - it's Artemisia Umbelliformis vs. Artemisia Génépi, but the flavors are very comparable and that is the dominant species used in genepi liqueur too. Excited to try this with the Echinacea! To the original recipe I also added 1 white peppercorn per 250ml infusion which i think makes a positive difference.
Got a link for the genepi? Cant find
@@rokiolo25 Links aren't allowed on this channel. Google "Fleur Alpine Genepi" - it should be the first hit.
@@rokiolo25 Did you search for Fleur Alpine Genepi? Links are blocked on this channel.
@@manndras You're a legend. Thanks for this. i've been trying to find it for so long, but just keep getting links to the liqueur.
I have also bought genepì from fleur alpine, how much didi you use for the infusion? Thank you
I've substituted other artemisias for the genepy in a different attempt to make a Chartreuse. I look forward to trying this recipe. From what I can tell genepy can refer to: artemisia glacialis, Artemisia umbelliformis, Artemisia spicata, Artemisia nivalis and Artemisia eriantha. I have found that a mix of french tarragon (Artemisia dracunculus) and artemisia ludoviciana comes very close to matching a genepy like flavor when comparing it to Chartreuse and Genepy Liquour. I suspect that other artemisias like princeps or vulgaris would have a similar profile - especially combining it with the rather anise-like tarragon.
I've been using Artemisia Umbelliformis for these recipes and it works really well. It's the most commonly and scalably cultivated species in the french alps and commonly used on the liqueurs of the region. I suspect it's used in the real chartreuse recipe too. It's available from a couple of french websites (fleur alpine is one) and is relatively cheap.
Thanks for the shout-out, Jean-Felix! I'll have to give this updated version a shot. Artemisia genepi is protected, but you can substitute other Artemisia species with similar flavor profiles. For me, I went with Artemisia vulgaris to make my tincture and I think the flavor profile is pretty dang close. I think the flavor is minty and earthy and I think it does a good job of substituting. However, I would steer clear of Artemisia absinthium… too bitter and sharp and makes it taste too much like absinthe if used in the recipe.
I have a Artemisia Vulgaris tincture here. I might try to add a couple of drop to see how it goes. Thank a lot for your help with this my friend! Cheers!
This is great, the idea of adding someone else's liquor doesn't sit right with me
This would be good. Substituting the tincture for the liqueur will also require re-jiggering the other components of the batch since the ABV and sugar content will be different. In addition, the genepy liqueur that Jean-Felix uses is made with only genepy and not other ingredients, so all genepy liqueurs are not created equal. Anyone have the napkin math already done?
@@mdbbox5660 There's somewhere between 15-18g sugar in 45ml of liqueur (using St Germain, Aperol, and Kahlua as estimates), so you could add that with the tincture to your batch
@@mdbbox5660 what is the brand?
The fact that this is free is insane. I can’t imagine the time this took to dial in and then to re-try with another method. How many test bottles do you reckon you made before you got the amounts dialed in? (This is probably pertaining to the first recipe more)
This is just terrific. Thanks for the update. The Genepy “liqueurs” I know (and are generally available in Colorado, USA) are Dolin G de Chamois and G d’Alpes. The bottle you poured from did not look like those. Are they appropriate in this application?
Still having a hard time to know which one is the real Charteuse. This DIY version is close to heaven. 🖤 Cheers!!
And that makes me very happy 😃
Just made a batch of this and it’s amazing !!! Thank you
Thanks a lot for sharing! Stoked you liked it!
Love the new recipe! When do we get the DIY Benedictine? Lol
I mean, Benedictine is readily available, and not very expensive, so it's not nearly as much of a priority.
That’s what everyone tells me, but I can’t get it where I am. Just the prepackaged B&B mix, not standalone Benedictine Liqueur
@@pebbleamongthestones820Dang, bummer. Well, not quite as complex as Chartreuse, but still not easy. Wikipedia lists about 20 ingredients, but there are 6 more "secret" ingredients, so it would be a difficult process coming up with a recipe.
we need to find those monks 🤣🤣
Sounds like you might have a vocation to monastic life!
I love any & all the Chartreuse related content.
Great job, Jean-Felix! I did make the original and yes, the anise flavor was a bit too noticeable - but not bad! It actually makes a pretty great original liqueur. Looking forward to trying the new recipe as soon as I get some echinacea. 👍
Thanks for the feedback! I can't wait to hear your thoughts on the updated version. Cheers!
Hi Jean-Felix! Hunting down all the ingredients has been a marathon! But I am almost there! I read in one of the comments that you use the Echinacea plant and not the root. Do you mean the flower bud like for the case of the camomile? Fresh or dry? Thank you so much!
This recipe is the bomb! Thank you so much! It feels really good to be independent from the monks :)
I made this last weekend and am very happy with the result (tried it in a Bijou, a Chartreuse Swizzle and the Industry Sour).
In the next batch I´ll dial down the peppermint tincture just a little. And I have to look vor another Lemon Balm extract. Unfortunately the one I got was a really dark brown and muddled the whole color. It was still kinda green but not like the real thing...
Thanks a lot! Thats victorios!
This is really well done! I haven't tried this yet but plan to. If you're interested in further time savings, perhaps you could try a version using a sonicator instead of the flash infusion? A half hour in a sonicator is comparable to weeks of infusion time and is often used to speed up the process of making bitters.
If we're thinking of the same device, a sonicator is usually several thousand dollars (depending on size), isn't it?
I agree this is a cool technique but in order to keep it home bartender friendly, I think its better to stick with simple tools.
So we made it last night. Amazing! So close! We tasted a bit more peppermint, so we might back off on that a bit. But I have another question. We could really taste the alcohol - it was a bit harsher than the original. I'm wondering: The original is 55%. So using your calculations above, to get it there you'd calculate the following: .80/.55 = 1.4545. 400ml x 1.4545 = 581.8. So 581.1 - 400 = 181.8. So wouldn't you add 181.8 ml. of water, instead of 80g? Am I missing something? Does the sugar change the equation? Does something else account for the greater presence of the alcohol? Will it calm down in time? Really incredible what you've accomplished!
I was thinking the same thing - it sounds like the specs in the video will yield a product with too high ABV. Did you try adjusting the water?
I made it yesterday and I agree. It's WAAAAY too much mint. Next time I'm going to omit the mint and then taste it drop by drop to see where it should be. I'm guessing around half of what it is.
I've made this recipe (and the previous one) 10 or more times. The mint is definitely something to be careful with -- the mint essence is really potent. Start with half, taste and add a drop at a time. The alcohol will taste really potent when you first make it. Give it a week and everything will settle as further flavor is extracted and the alcohol settles. Decant it after a week and it will taste great. One other thing that I've been doing with mine which really helps with any residual alcohol harshness is bentonite clarification. I won't go into bentonite clarification/fining here (there are a bunch of youtube vidoes on it) but adding a half teaspoon of slurry per litre and letting it sit for three days before racking and filtering really balances out all of the flavors and also makes the end product crystal clear!
RE: Alcohol content -- i think this lands right around 55%. Remember the sugar also adds volume to the final product. I use a spreadsheet for all the quantities and when I measure the volume of 80% infused alcohol (+ essences and tinctures) and then measure the infusion + water + sugar + lemon balm extract, it calculates at right around 55%.
Lasty, i've been playing with adding some lemon verbena to the infusion too and i think it even further closes the gap. Haven't figured out exactly how much yet -- maybe 1-3g to start per 250ml infusion.
I ran into the same thing with the alcohol note being a bit too strong. My plan for my next batch is to rest it with some oak wood chips, and possibly sub in a rounder spirit like brandy for a portion of the everclear
@@manndrasbeen checking out bentonite clarification but mostly people are using it in wine. Also, they’re creating a slurry which would adjust ABV. Would love to know your process for this. Cheers!
I really want to try this out in a Pina Verde!
Salut Jean-Félix! Je viens de découvrir ta chaîne, je débute dans la mixologie et tes vidéos me sont super utiles à mieux comprendre en profondeur cet art, je suis sûr que t'est québécois! Ton accent t'as trahi haha;) très inspirant lâche pas! Salut de Mirabel!
Echinacea purpurea or echinacea angustifolia? Roots or leaves, or both? TIA!
Luckily I still have 3-4 bottles of chartreuse but this seems like a very fun process on its own. I need to try this!
It is indeed quite rewarding. Let me know if you give it a try. Cheers!
Hello, I will try this recipe but I thought about keeping the canister in sous vide at a temperature of 75.5 C for 1 hour. I have a question, echinacea root?
Anyone using the new recipe with the sous vide extraction method? I already have a sous vide and wondering if I can still get good results?
Can I use the iSi whipper for the yellow chartreuse recipe aswell?
Are all of the ingredients on the list dried? Especially the rosemary and thyme? Assuming the lemon and orange peels can be fresh. Thanks. Looking forward to this project. Great video is always.
Hi my friend! All the ingredients are dry. If you want to use fresh lemon and orange peels, you can too. Looking forward to hearing your feedback. Cheers
I’m a bit late, but if you use dried citrus peel, you typically want to use 1/3 the weight of fresh peels as the flavour is more concentrated in the dried version.
Next step is selling these ingredients as an IKEA package for "Truffles on the rocks" Liqueur? 🤔 I'd most definitely buy it! ❤
In the meantime: thanks for this one!
Maybe not IKEA but I would love to brand this one day ;) Cheers
@@TrufflesOnTheRocks , I'll keep my eyes out for when you do 😉
Chartreuse kit would be awesome
I wanted to give it a shot since buying some herbs recently. But Stuff Like Angelica Root, Hyssop and Ambrette are near impossible to find in my area
I know Ambrette is more unusual but the other two are quite regular plants. Im surprised you are having a hard time finding some
Do you have any health food or herbal stores to try, instead of a supermarket? I would think at worst, you should be able to them on Amazon somewhere.🤔
For the genipi tincture, are you making your own? If so, are you aging for 2 weeks like in your tincture video, and what percent of alcohol are you using?
I have almost all the ingredients to try this and am beyond excited!
Thanks for the update, I'm almost done with my first DIY bottle, so will try this one next! One question:
Does anyone know if the Echinacea should be added to the yellow chartreuse to improve that recipe as well, or is this new ingredient "green only"?
I´m still working on the yellow update but there should be some yes.
@@TrufflesOnTheRocks awesome, thanks!
This is super cool!
One question: does it make a difference to the taste measuring the exact volume of alcohol used in the extraction vs. uninfused alcohol added afterward assuming they add up to the intended end volume?
Loving this DIY series. As a fellow Canadian, have you thought about mixing up some Caribou? Cheers!
I`m realy like your perseverance. If company don`t want to give a product to the market- it`s completaly OK for the guys like you to fill it, IMHO. Thanks)
Will it work if I make a tincture with all of the herbs and spices for 2 weeks or so instead of flash infusion or sous vide? Also can I make an Ambrette tincture like in the first video and add it afterwards?
Hi - joined Patreon and got the ebook of this recipe - giving the whole kit to my wife for Christmas. Super-excited to try it! But I'm a little confused. First part says 250 ml of spirit. Then you double up - does that mean you'll have 500 ml? Then it says to add essences to 400 ml of the mixture. So do you pour off 100 ml? Or are when you 'double up' are you adding spirit up to 400 ml?
Hi sir! I got y’a don’t worry 😉
You start with 250ml and you infuse that with the herbs, spices and botanicals. This will swallow some of the alcohol and it will never be the exact same from batches to batches. So you measure up your yield after filtering and this is the amount you double up. Then, when I say « for every 400ml add… » this means if you ended up with more, after doubling up, you pour off what’s needed to get to 400ml or you make your own calculations to keep the ratio if your yield was bigger. I hope this makes sense to you.
You should make this clearer in the description. My friend made the first version, but messed this part up, and so the second step ingredients (lemon balm, peppermint, pine) ended up being too large a proportion of the total, and so they dominated. Looking forward to his next batch though!
Echinacea - is it the root, the leafs or the flower?
Chartreuse has around 150+ herbs and spices in them. Its so hard to replicate correctly, and only the monks and the millionaire who found and donated the recipe back to them only know the true secret. However, to the contrary, your recipe is really good and i'm on my 2nd drink with it and i'm just going to try to wing the subtle flavors by adding random things in and hopes that maybe i'll find something thats useful. XD
This is great, have you thought about using a 100-200 dollar "air still" to flavor neutral spirits like vodka along with the the herbs + spices? It could lead to some really cool recipes.
I do think it's not super necessary for Chartreuse and that's why this recipe is so successful without it, like I bet the real chartreuse recipe also involves some direct infusion of botanicals in high proof alcohol as that's how it gets the chlorophyll for its color (otherwise it would just be clear like Maraschino).
Can't wait to try this! Is your whipper a 1 quart or 1 pint whipper? I'm concerned that if you're using a quart-sized whipper, while someone at home is using a pint-sized whipper, double-charging the smaller one could create pressure problems.
He uses 500ml, B-ARS (the brand) sells mostly 500ml on Amazon. The pressure should also be proportionate with the amount of liquid. Dave Arnold rapid infusion instructions (with ISI-whipper) is 500ml of liquor in a 500ml whipper and double charging.
It is a small 500 ml whipper.
I made this yesterday. It's a great, and a pretty good facsimile to the real McCoy (the best I've tried so far), but it's not a dead ringer. A few things that may change the flavor:
- I used Dolin Genepy (I think this is key since the brand of genepy in the video uses only genepy as the flavor. Dolin uses 30 herbs. Genepy is still the star, but it's a different formula.
- My ambrette seeds were "cracked" but not ground in a spice grinder. I now understand they may need to be broken down further.
- My yield was higher than expected. I got 225ml out of my siphon, so I ended up scaling up the additional ingredients to match a 450ml batch instead of 400ml.
- I ended up with a darker product overall, more murky. I am refiltering everything now, but it's not a nice green, even after adding the food coloring.
Overall, I am really glad you shared this and it is cool to see revisions to the original recipe. I will still make some of these as gifts!
Could be because you ground the Ambrette that you’re not getting the green colouring.
What did you use for yhe 80% alcohol.??
I’m lucky to have a decent supply of Chartreuse where I live. 😋
HAHA! Good for you ;)
You ARE especially lucky that! I'm lucky that one store near me, sometimes has Genepy available!
Hi guys ! Any ideas where i could find Ambrette seeds in Paris ? Or Montreal ? Thanks a lot ! Cant wait to try my first batch... !
Can't wait to try this! I'm from Louisville originally and visit often. Do you remember the name of the antique shop where you found the coupe?
I don't remember the name of the store. It was a huge antique \ vintage store on 3 levels if I remember. Like an old mansion converted into a store. I hope this helps. Cheers
@@TrufflesOnTheRocks it does, thanks!
Can I do it by let it sit in jar for 2 weeks? The normal infusion.
Can you advise which ingredient list is correct ( description vs video ) also in the description list it calls for whole ambrette seeds but the video calls for cracked ones. And several of the weight amounts differ from each other in the two lists.
I just verified and there's only the star anis that differs. o.1 gr vs 0.2 gr. I realized afterward that the anis flavor tends to develop a bit more over time so I decreased it. As for the Ambrette seeds lightly cracked is better for infusion but don't blend them, as the will absorb a lot of your liquid.
How forward is the mint supposed to be? I made it last night and it is very mint forward. I also have no Green Chartreuse to compare it with 🙁
Salut ! You should make an episode where you bring your tribute chartreuse to the monastery and ask the monks opinions.
HAHA! Not sure they would appreciate LOL
I'm working on assembling this recipe, and am wondering whether this is using echinacea root or flowers? Some of the other ingredients are challenging to find, but that kind of puts this into "interesting project" territory. :D
Plant, not root
@@jakekonrad815 Thank you!
What is your preferred source for buying the herbs and spices?
Well that's a tricky question. Really it depends on where you are and TBH, I source my herbs at many different places. I recommend you find an herb specialist online that is in your area and get in contact with them.
It work with regular infusion? In my country I can’t buy whipper
It does work. Watch the part one of it. I released it a couple of weeks before that one
I was doing the math and I came up with about 616ml of finished product.
Does that sound right? What did you get as a total volume?
Any one have advice for the tinctures of pine and peppermint? Basically the ones I bought say not fit for human consumption, but I think in general this is the recommendation for all essential oils, given it’s such a small amount (8/15 drops of a diluted mixture (5/75mL)) going into 700mL surely it should be okay right? Any advice would be greatly appreciated!
To clarify they say “not for internal consumption” but I think that’s the case with most essential oils!
Dude! What are the glasses you use in this? Those are super nice! Where can I find them??? Specifically the one in the thumbnail
It is a Longchamp coupe glass. Cheers!
Please, start selling the mixed herbs in a bag!!!
Please 🙏Witch part of echinaceas you use ?
The plant, not the roots
Hey man,hopefully you doing well
I have a question
Are the clarified cocktail is safe for dairy free?
Is it the cocktail will contain lactose when we do clarified
Thanks for the answer sir
Milk clarified cocktails still contain lactose so I recommend you use lactose free milk as it works as well.
hey i couldn't find NO2 cartridge can i use N2O OR N2 cartridge?
It should really be NO2.
SALUD!! 🥂😅🌊🐟
Salud 🥂 🎉🤩
Will you be doing update for yellow chartreuse?
I will 😉
@@TrufflesOnTheRocks Any update on this?
Thank you, you know Chartreuse is hard to come by these days.
Glad I could help ;) Cheers
Can you make yellow next?
Do you mean an UpDate on the Yellow Chartreuse Recipe I shared? It's coming probably next month.
oh! to be honest, I hadn't even looked! I will check it out!@@TrufflesOnTheRocks
Can’t seem to find the pine / peppermint essence recipe on the description
Thanks for posting this out. I added it. Cheers
where to find the ebook? thx: Erwin from Hungary
You can buy it here www.patreon.com/totr/shop/byob-cocktail-ebook-chartreuse-edition-94476?source=storefront
Trying to make this, but the sugar isn’t dissolving. I’ve been stirring for over 4 hours and it doesn’t look like any of the sugar has dissolved, still tons at the bottom of the container. What am I missing?!
Has anyone tried this with 60% everclear and not 80? Unfortunately i cant get 80% where i live and thats the only thing holding me back from making this. 😢
This seems to be a problem for many so I'll give it a try and will let you all know what needs to be adjusted
@@TrufflesOnTheRocks youre a gentleman and a scholar. Thank you!
Honestly, try it anyway!
You left out a step in the write up that is in the video. Between these two lines
Release the gas all at once and with 15 minutes before fine straining
For every 400 ml of liquid, add
there should be a line "Double up with 80% alcohol."
Making it now, looking forward to the result.
I have a genepi tincture in the works, but am going to use the liqueur for this batch.
The problem is a little obvious, as you should have 200-250 ml as a result of the previous steps, but I'm sure some will be confused.
Damn! Can't belive I let that slip. Thanks for pointing this out. cheers!
On to the yellow
Soon mate ;)
Following your instructions I can’t seem to get the sugar to dissolve in the mix. Anyone else have this issue?
I am intrigued. You sure you didn´t add too much? It takes it's time that´s true because we do not apply heat but leaving it resting a little while with some stirs in between, you should get it to dissolve.
@@TrufflesOnTheRocks I ended up heating it up a bit and then stirring, letting it cool to room temp, and doing that for a few cycles, and eventually got it to dissolve. Cheers lol
@@TrufflesOnTheRocksas a further followup a portion of the sugar crystallized in the container separate from the Chartreuse. Gonna try to make this again the same way but have a magnetic stirrer now so we shall see what I am doing wrong if it happens the same lol.
How about adding the sugar to the water and creating a simple syrup and just adding the simple syrup instead of trying dissolve the sugar?
In the video it says "Cracked Ambrette Seeds" but in the description is says "Whole Ambrette Seeds". Which is it? If cracked can you give a description of how fine you are cracking?
Just try to break the shell a little bit, not more than that
I don’t know what happened but I’ve seen loads of bottles at every liquor store I’ve gone to. I bought 4 bottles to stock up.
Smart move pal!
is buying all the ingredients actually less expensive than buying a $60 bottle?
I think I mentioned it in the first video. Buying all the ingredients will allow you to make so many batches, it will cost you about 10 to 15$ a bottle
How can this be better or even compareble to chartreuse with you putting coloring In there?
Hey pal, first I said it was better than my previous attempt. Second even monks are using some coloring for the real Chartreuse. The liqueur is made out of distillation so it’s naturally pretty clear. They are using a mix of tincture to tint the liqueur but that is still an after coloring process.
@@TrufflesOnTheRocks Hey pal, first of all READ THE BOTTLE it says in the second sentence that the green colour comes from the plants added. If you say putting a tincture into a liquor is similar to coloring you probably think you put ango in an of because of the color.
@@matschbuben2002 this is an interesting debate and I’m not saying I m in possession of the Holly truth about Chartreuse but it is common knowledge that, in the ancien liquor world, some tinctures were used for their coloring properties rather than for their flavor. For example, it takes just a single drop of tumeric tincture to tint a whole bottle of water in yellow and it doesn’t add flavor. So yes the color comes from natural herbs extraction but of what I read about the liqueur and all the research I’ve made about the process behind Chartreuse, all the herbs are distilled and two or three are used for coloring and not for their flavor.
There is NOT echinacea in the Original Formula.