How do I make this chartreuse liqueur?

Quickly bring 1 liter water to a boil with 1200 g loaf sugar, strain the sugar syrup and let it get completely cold. Then stir in 1 liter spirits, 45 g chartreuse essence and 4 drops green coloring. Stir well and pour into bottles.

Why must the sugar syrup be completely cold before the spirits are added?

The recipe is clear that the spirits, essence and coloring should only be added once the syrup is cold. Hot liquid makes the alcohol and aroma evaporate, so the liqueur becomes weaker and loses flavor.

Where does the recipe come from, and how much does it make?

It is from Henriette Schønberg Erken's «Stor kokebok» (1914), page 624. With 1 liter water and 1 liter spirits it makes about 20 servings of liqueur, and the work takes about 90 minutes including cooling.

Chartreuse Liqueur

Name: Chartreuse Liqueur
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 1 l water; 1,200 g sugar (the original's loaf sugar/refined sugar); 1 l neutral spirits; 45 g chartreuse essence; 4 drops green food coloring

Essence liqueur: 1 liter water and 1200 g sugar are brought to a boil and strained; once cold, mix with 1 liter spirits, 45 g chartreuse essence and green coloring, and pour into bottles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 624 (falt i det fri)

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About the dish

Essence liqueurs were common in the household around 1914: ready-bought essence was mixed with sugar syrup, spirits and coloring to imitate well-known foreign liqueurs.

How to make it

1
Boil the sugar syrup
Bring the water and sugar quickly to a boil and strain the syrup.
2
Cool and mix
When the syrup is completely cold, add the spirits, essence and coloring.
3
Bottle
Stir well and pour the liqueur into bottles.

Changes from the original

«Topsukker» has been replaced with refined sugar/sugar, «spiritus» with neutral spirits. The steps are numbered.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 624) → 1949 (korrekturlest, s. 751)~75% av teksten endretfjernetlagt til

1 l. ~~vand~~ vann 1200 gr. ~~topsukker 1~~ toppsukker ¾ l. spiritus 45 gr. chartreuseessens 4 ~~draaper grøn farve. Sukker og vand gives et hurtig opkok, siles, og naar det er koldt, tilsættes spiritus, essens og~~ dråper grønn farve. ~~Omrøres godt, fyldes paa flasker.~~

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Frequently asked questions

How do I make this chartreuse liqueur?: Quickly bring 1 liter water to a boil with 1200 g loaf sugar, strain the sugar syrup and let it get completely cold. Then stir in 1 liter spirits, 45 g chartreuse essence and 4 drops green coloring. Stir well and pour into bottles.
Why must the sugar syrup be completely cold before the spirits are added?: The recipe is clear that the spirits, essence and coloring should only be added once the syrup is cold. Hot liquid makes the alcohol and aroma evaporate, so the liqueur becomes weaker and loses flavor.
Where does the recipe come from, and how much does it make?: It is from Henriette Schønberg Erken's «Stor kokebok» (1914), page 624. With 1 liter water and 1 liter spirits it makes about 20 servings of liqueur, and the work takes about 90 minutes including cooling.

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