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COLE'S COOKING A TO Z by Brete Harrison When we think of the word "chartreuse," the first thing that comes to mind is colourful apparel. But in classic French cuisine, chartreuse also refers to a ...

“There’s only so much Chartreuse you can make without ruining the balance of monastic life,” said the Rev. Michael K. Holleran, a former monk who oversaw Chartreuse production from 1986 to 1990.

As to why, Chartreuse's popularity has surged globally in recent years, Zappia has a theory. "It is more than a liqueur," she says. "It has been a symbol of durability and stability since 1605 and ...

Carthusian monks developed the recipe for Chartreuse over centuries, refining the instructions for an “elixir of long life.” It wasn’t until the mid-1800s that liqueur versions were released.