Tuesday, September 3, 2013


We took a bottle of green chartreuse and cold reduced it. The rotary evaporator allows us to remove the unwanted alcohol. The herbal aromas concentrate. So does the sweetness. This essence of chartreuse is a leap forward from the one we cooked on the stove and paired with artichokes. This green elixir has us brimming with ideas: from glazing beets and lobster to macerating fresh berries and even revisiting our chartreuse ice cream without the hot notes of the high proof liqueur.

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