Chartreuse Cocktail for Chabichou
Chabichou (pronounced like shabby shoe) hit the wet bar right away. The bottle of Chartreuse was in her hands before we were properly introduced. No surprise. Chabichou is one of France’s oldest and most honorable cheeses—allegedly developed by the Saracens in the 8th century A.D. It seemed fitting, then, that she reached for Chartreuse, a historically French liqueur created by Carthusian monks. With its many wild herbs, it’s a perfect match for goat cheese, especially in an afternoon sipper.
- 1 ½ ounces genever I used Boomsma
- ¼ ounce green Chartreuse
- 3 ounces tonic water
- Cucumber slices and fresh mint for garnish
- To prepare the cocktail, fill a rocks glass with ice. Add genever. Float the Chartreuse on top, then garnish with abandon.
- Serve with crudités, almonds, olives, fruit.
Note: Genever, a precursor to gin, has malty notes—perfect for underscoring the nutty, yeasty flavors in Chabichou.