Green and Yellow Light it up for Summer.

If I could sum up the summer for Chartreuse, I would say it's been amazing.

So many bartenders from all over the country have submitted recipes to www.frederickwildman.com and it's something I am always grateful for, seeing how classics are redefined, drinks range from the complex to the simple with both techniques producing delicious results.

Since the conclusion of Tales of the Cocktail, Some great things have been happening this summer with Chartreuse. Bartenders are all about it and are using it beautifully with summer fruits. As this blog continues, look for a list of some spots all over the country that represent their passion for the brand in their drinks. I tip my hat to each and every bartender, from the vested bartenders who are using homemade infusions, bitters, herbs and fruit, to the bartenders who pour pitchers for Beer Pong Tournaments and serve the Green or Yellow Chartreuse with home made Collins Mix and soda.

Last but not least, the bartenders who serve shots of it nightly with a beer chaser (AKA Happy Meal #3) your passion for it is amazing. See "Tasty Beverage" from Grindhouse Presents: Death Proof. http://www.youtube.com/watch?v=olRPN49p_jc

I've tasted it with a diverse group of other ingredients (not all at once, but in separate drinks made by incredibly talented bartenders from all over) such as:
Jalapeno infused Tequila, Strawberries, Passion Fruit, Cherries, Tarragon, Gin, different preserves, juices and it all works magically. Check with your retailer, buy a bottle of Green or Yellow and play around at home, or visit some amazing cocktail venues in your area and let them create something delicious for you.


Here is the Strawberry Fields Recipe which won a some hearts and minds at our company meetings in Tampa a few weeks ago:
In a shaker, muddle Strawberries, Basil and 4 slices of lime.
Add 2oz green Chartreuse and ice, shaking gently so not to overly bruise the basil.
Strain into an iced tea glass with ice and top with ginger beer.

Cheers to you, stay green or yellow.
Todd

Shout outs to the Spirits, Food lovers and friends who I have spoken with concerning Chartreuse.

www.amuddledthought.com
www.livethelushlife.com
www.theliquidmuse.com
www.off-focus.com
www.newleafny.com
www.theintrepidculinologist.com
www.intoxicologist.com
www.cocktails.about.com
www.twitter.com/cocktailtwits
www.drinkoftheweek.com
www.bartending.com
www.missmenu.com
www.nirvino.com
www.loungerati.com

There are lots more, these are the ones that come off the top of the dome. Much Love.

Tales of the cocktail days 2-fin.

Tales of the the cocktail, a calvalcade of spirits, enthusiasts, bartenders and suppliers. Philippe and I had a lot of ground to cover and a lot of exciting things to be a part of. Seeing friends from our France Trip, Francesco, David and Allen from SWS brought back a lot of memories of Voiron and the distillery.

http://www.facebook.com/home.php#/photo.php?pid=7578428&id=19581660651 is a prime example of seeing Matt at Tonique (thanks to Livethelushlife tweetup for the pic of us) and the adventures to come.

Beefeater threw a fantastic party, bartenders from all over made some serious gin drinks, and they all enjoyed meeting Philippe. Same goes for the exotic event that Hendricks through.
-Charlotte, Jim and Amanda's Midnight Frolic Cocktail featuring Blueberries, Hendrick's, Thyme and Chartreuse was stellar, great people at both parties.

Other days and nights blurred together (figuratively and physically) with visits to Tonique, Allen Katz's wonderful Spirited dinner at Iris, Lunch at Bayona, maybe a few shots of green, a couple cocktails here and there and cleaning out the Old Absinthe House of Chartreuse is something I feel proud to say I was a small part of, Pat O Brien's, Kat at Yo Mama, James, Bobby and Everyone at Arnaud's French 75, Boondock Saint, Mr. B's, LOA, Cochon and Cure. I think I got everyone covered on this list. If I left anyone out during my time here, I apologize.

The Carousel bar was seriously slammed, most of the joy of this event is meeting the other bartenders, ambassadors, suppliers, writers, chef's... you guys are great. Francesco Lafranconi did a masterful job on Drink Italy and Tell it Like it is, which was a real eye, ear and taste opener. I loved the teaching technique seminar as well. Lots of great ways to intergrate Chartreuse in for trainings. Ultimately, the goal from some of these seminars is to really become a better Brand Ambassador.

But wow, the fun!!!

Got to squeeze in some serious lessons in Viral Marketing, Social Networking and using technology to really integrate into the current technique of sales, which fits nicely into the lore of Chartreuse. I'm still looking for pictures from the TOTC Swag room of the Chartreuse Mini's on the cupcake tower. I heard they flew so fast out of there.

Seen: Lots of bartenders pulling on mini's of green and yellow poolside, a bottle of VEP got passed around. I got pictures to prove it. Look for them later!

What I really learned most is that so many cities around the world love Chartreuse, it makes me happy to hear about the amazing cocktails from the 55 degrees (Chris McMillan, New Orleans) 2oz Old Raj Gin, 1oz Green Chartreuse, Stirred and Up, the Art of Choke (Kirk and www.Curenola.com), Fred Sarkis' Final Word (Embury, Pittsburgh, PA) and so many more, that I have to certainly search through the piles of business cards to make sure I don't leave anyone out. Jason at Sanctuary in AZ are lots of the new faces I met. They work at places where Chartreuse is being introduced to areas where cocktail culture is burgeoning. Respect.

Also it was great to meet all the west coast bartenders who have helped make it so popular! I'm eager to see what's next from you great peeps and everyone in between and around the world! I met new faces all the way up and down. I'll see you guys and gals soon.

The media people who are advocates of Spirits are all Chartreuse lovers, thanks for the props and it was great to meet you all!!

Expect pictures and more shout outs when I get back to NY and get my cards together.

Life looks good through Chartreuse Colored Glasses!

twitter.com/greenambassador

Tales of the Cocktail Day 1

As the Brand Ambassador for Chartreuse, I'm humbled to be representing such a historic brand as Chartreuse Liqueur. Not only it is a special and niche product, but it's also extremely tasty. Since January 1, I've been lucky enough to meet and become friends with some of the best bartenders in a lot of cities. These amazing folks from all kinds of bars do some really cool things with Chartreuse and how they have tought me so much.

A brief explanation of Chartreuse, from www.frederickwildman.com is that the recipe was created from a manuscript of 130 herbs, spices and flowers and formulated by the Carthusian order of Monks from the French Alps in 1605. It's considered one of the oldest Liqueurs in the world and extremely popular with Bartenders both as a shot and as a key component in classic and modern cocktails.

Check out www.frederickwildman.com for plenty of cocktail recipe's to download and look for more to come! Please email me any/all recipe's. I'd love to see what you are all doing.

For those of you who are familiar with Tales of the Cocktail, you can imagine what kind of fun is to be had. For those of you who don't know, imagine all the best bartenders in the world along with some wonderful spirits gathering in New Orleans for 4 days of learning, imbibing and sharing of ideas. Seminars, Tastings and Drinks oh my! www.talesofthecocktail.com



Last night after a flight from New York, it was great to check in and get a quick nap and then catch up with friends from around the bartending community.

After a beverage at the Carousel bar at the Hotel Monteleone, we were off to Cure www.curenola.com where Kirk, Rhiannon and Maksim introduced us to some amazing chartreuse creations and delicious bites. Their new book, call Rogue Cocktails features some amazing Chartreuse drinks as well as some other amazing cocktails. Look for a Cynar based cocktail there called "Art of Choke" it's simply amazing.

Also we enjoyed a Happy Meal #3 (well, quite a few) which is simply a shot of green chartreuse followed by a chaser of High Life. Simple, tasty and effective. Thanks to Cedric at Silvertone in Boston, who introduced me to this simple glass of mayhem.

No need to stay out too late, because it's a marathon and not a sprint.

After breakfast at Oceana, Philippe Rochez (Chartreuse Export Director) is speaking along with Simon Ford and Antoinette Cattani with other ambassadors. Phil Duff is running point and and the Panel is discussing how Brand Ambassador's differ from Sales reps. It's all about the training of the staff, how the product fits and understanding what works to make a better brand ambassador. Offering the best choices for our accounts, how to work with bartenders and buyers and how to insure we train our staff to know the product back to front and front to back.

Rum, Luxardo, Green Chartreuse and fresh lime juice was the drink served "Harry's last stand" and it's a nice refreshing way to start out the day. Luckily it's noon.

Pictures and more stories to come! It's only 1pm right now.
twitter.com/GreenAmbassador

Opening Notes

Welcome to Chartreuse Juice! As a new member to the cocktail community (Me not Chartreuse) it is very exciting to see how many people in the bartending world are so enamored with the amazing Liqueur. I will be writing about my brief experience with Chartreuse and how so many people have come to enjoy it.

Thanks for reading, feel free to comment, edit, critique and share your stories of Chartreuse!

Cheers,
Todd Richman
Chartreuse Brand Ambassador
twitter.com/GreenAmbassador
Chartreusejuice@frederickwildman.com