Holy Spirits: Chartreuse, Bénédictine, Frangelico & Ouzo
Monastère de la Grande Chartreuse, Voiron, France. Photo courtesy of Chartreuse Tourisme
by Michel Thibault & Marla Norman
in collaboration with Allie Albanese, founder of Parched Around the World and Randy Hayden of Slater Hospitality
With the recent installation of Pope Leo XIV, we were reminded of the many religious communities that were so instrumental in developing the food and beverages we enjoy today.
After all, monasteries, frequently in remote locations, needed to produce not only for their own consumption, but also to trade with villagers for other goods they needed. Some of the world’s best-loved cheeses were developed centuries ago in these communities: Munster, Époisses, Maroilles, Roquefort, Coulommiers, Port Salut, Grana Padano and Trappista.
Another important creation was liqueurs. Produced from ingredients that were readily available at the time, i.e. herbs, spices, roots and honey, these spirits were also quite easy to sell. The most famous of these is undoubtedly Chartreuse. It is especially dear to me as the monastery of La Grande Chartreuse is located in Voiron, France near the city of Grenoble, my home.
The abbey is fairly remote but I had the opportunity to visit it a few years back and I was impressed with the professionalism and the marketing ability of the monks. In fact, I remember a cask especially produced for the marriage of Charles and Diana (and I got to taste a spoonful!) The monks there also produce another herbal spirit called Genepi (wormwood related to Absinthe).
Chartreuse VEP, aged 10 to 20 years.
Chartreuse comes in two colors: a yellow and a green with different blends and degrees of alcohol. Special blends and a VEP (aged longer and absolutely divine) are also produced. Unfortunately, the recent popularity of Chartreuse and the desire of the monks to stick to their production levels, have made this liqueur very hard to find. Marla and I bought a bottle of VEP in a French store (one of two bottles they had) and we transported it home like a precious piece of artwork!
Only three monks know the secret and when one dies, a new monk is let into the secret. The Carthusian monks also had a home in Tarragona, Spain and the Chartreuse they produce there is even rarer and …pricier!
During our recent tour of Normandy, Marla and I also enjoyed Bénédictine. Made from 27 herbs and roots, the taste is unctuous and spicy. This wonderful concoction was developed by wine merchant Alexandre Le Grand in the 1863 from old medicinal recipes he had acquired from Benedictine monks at Fécamp Abbey.
To house his liqueur, Alexandre Le Grand built a spectacular palace-factory. Here, tours of the estate are provided, with samples of Bénédictine, of course. Visitors can also view the Le Grand family collections of rare books, sculptures and paintings.
One of the best ways to experience Bénédictine is to put a flame to it. The alcohol somewhat disappears and all the herbal aromas take over. What a treat! The same procedure applies to Chartreuse. The Bénédictine liqueur also has a sister product, called B & B, or Bénédictine mixed with Brandy. Personally, I prefer B&B as it is less sweet while the flavors are still very pronounced.
Le Palais Bénédictine, built in the 19th century by Alexandre Le Grand. Photo courtesy of Bénédictine Distillerie.
In Canale, Italy, just south of Torino, is produced another liqueur, Frangelico. While the brand was started by the Barbaro family in the 1970s, the name of the liqueur is based on a legend of a hermit monk, Fra Angelico, who was known to create liqueurs.
Frangelico is made primarily from hazelnuts, which are crushed and left to macerate. Later this mixture is distilled, obtaining the base alcohol for the liqueur. Frangelico can be drunk neat or with a squeeze of lime/lemon. The bottle is very striking as it is in the shape of an actual monk. Since I’m fond of hazelnuts and almonds, I particularly enjoy Frangelico, although the alcohol content, which was 56 proof or 28 percent in the 70s, has now dropped to about 40 proof and I find that the sugar content is more noticeable.
The name of the liqueur Frangelico is based on the legend of a hermit monk who was known to create liqueurs. Photo courtesy of Historicaleaks.
Another popular drink is Ouzo, made in Greece. Ouzo was created in the 14th century by a group of Greek Orthodox monks who lived on Mount Athos in Macedonia. Now, Ouzo is made there but also in Thessaly.
The base for Ouzo is a brandy called Tsipouro, originally made from grape pomace. It comes either in its pure form or flavored with Anise, which is what is commonly purchased in the USA. The alcohol content is 80 proof or 40 percent. Ouzo, like Pastis in France and Italy, is a drink you mix with water to make it a little less strong and palatable.
These and other spirits, whose origins can be traced to religious orders, are finding renewed popularity in cocktails. We’ve collaborated with two experts – Randy Hayden & Allie Albanese – to provide examples and recipes.
Green Chartreuse Mule
1.5 oz Green Chartreuse
.75 oz Lime Juice
.75 oz Mint Syrup
2 oz Ginger Beer
Lime Garnish
Combine all of the ingredients in an ice-filled cocktail shaker and strain into a Mule Mug.
Randy says: I’m not sure that there’s a spirit that I love more than Green Chartreuse or a cocktail I like more than a Mule. So this is a match made in heaven.
Chartreuse Swizzle
1 oz. Yellow Chartreuse
.5 oz Richland White Rum
.5 oz Velvet Falernum
.5 oz Pineapple Juice
1 oz Lime Juice
.25 oz Orange Curacao
Combine all of the ingredients in an ice-filled cocktail shaker and strain into a Fizz glass.
Randy says: “Transportational Cocktails” take you somewhere else with just one sip and a bit of dreaming. This Chartreuse Swizzle, a variation of a Tiki Cocktail will provide an instant escape.
Monte Carlo
2 oz Rye Whiskey
1/2 oz Bénédictine
1 dash Angostura bitters
Garnish: Luxardo Maraschino Cherry
Combine all ingredients in a mixing glass with ice. Stir for 20-30 seconds until super cold, then double strain into a coupe glass. Garnish and enjoy.
Allie says: The classic Manhattan is one of my all-time favorite drinks — partly because it’s delicious, but also because it’s tied to some of my happiest memories. I used to live across the street from an Irish bar in NYC, where a bartender named Trevor made the best Manhattan I’ve ever had (still undefeated). I spent countless nights there with friends, talking, laughing, and lingering a wee bit longer than we probably should have. So anytime I get the chance to make a Manhattan or a riff on one, it feels like a little toast to that time in my life. The Monte Carlo swaps out the Sweet Vermouth for Bénédictine, which gives this drink a softer sweetness and a touch more herbs and spice. It’s still familiar, but with a little extra mystery — kind of like New York at night.
Nuts and Berries
1 1/2 oz Frangelico
1 1/2 oz Chambord
3 oz Cream
Garnish: Sprinkle of nutmeg (optional)
Combine ingredients in a cocktail shaker with ice and shake until the tin feels icy cold. Strain into a cocktail glass and garnish. (You can also serve this drink over ice if you prefer.)
Allie Says: My mom has the world’s biggest sweet tooth, and I mean that in the “fork fight for the last bite of cake” kind of way. Years ago, she introduced me to the Brandy Alexander — one of her favorite dessert drinks — and ever since, I’ve made it my mission to mix up fun sips for her to enjoy after dinner (or just because). This one mixes the nutty flavor of Frangelico with Chambord’s dark berry flavor, plus cream to give it that dessert-like feel. It’s one of those drinks that’s basically made for her.
Sparkling Ouzo Lemonade
2 oz Ouzo
1 oz Freshly squeezed lemon juice
1/4-1/2 oz Honey or agave (sweeten to taste)
4-5 Mint leaves
Sparkling water to top
Garnish: Fresh sprig of mint and/or lemon juice
Add the Ouzo, lemon juice, honey, and mint leaves to a cocktail shaker with ice and shake for 10-15 seconds to combine. Strain into a glass filled with ice, top with sparkling water, and give it a gentle stir to keep the bubbles lively. Garnish, sip, and pretend you’re staring at the Aegean!
Allie Says: Ouzo = Greece, which makes me want to teleport straight to the seaside, where the sun is hot, the breeze is salty, and there’s always something delicious on the table. I wanted this drink to feel like a sunny afternoon with friends: fresh, light, and easy to sip while nibbling on olives, grilled octopus, spanakopita, tzatziki…or all of the above! It’s also low-alcohol, which means you can have more than one without wilting in the heat or needing to suddenly take a nap.
Cheers to these Holy Spirits! ~ And many thanks again to our talented mixologists!!!
RANDY HAYDEN has spent 29 years in hospitality, with stints at Kevin Rathbun Steak in Atlanta, as head bartender, and as a general manager at Wine World in Destin, FL where he worked to establish the group’s signature Craft Bar & Gastropubs.
In his current position, he is back in Atlanta, where he serves as Beverage Director for Slater Hospitality. In his spare time, Hayden has traveled the world to taste wine, beers and spirits. He also competes (and wins!) in national cocktail competitions.
ALLIE ALBANESE is a writer, photographer and the founder and curator of Parched Around the World, a lifestyle and travel website. For nearly a decade, Allie worked as the Beverage Director and Head Bartender of a high-volume cocktail bar, where she spent years honing her mixology skills and learning about the world of craft cocktails.
She is also a Certified Sommelier through the Court of Master Sommeliers, and since 2013 has combined her love of wine with her love of spirits, serving as a wine and cocktail consultant for bars, restaurants, and private events. In addition to creating content for Parched, Allie works as a freelance journalist for various publications across the United States and abroad.
For more great libations, see our feature on Lillet with Taylor Swift’s favorite “French Blonde” and James Bond’s “Vesper Martini.”
And our interview with Ti Martin, proprietress of Commander’s Palace in New Orleans, who shares her thoughts on the legendary restaurant and its most popular cocktails.
