Reader: Keep pouring out columns about Chartreuse and other lesser-known bottles

Sean Kenyon had a busy fall -- working at Euclid Hall, opening Williams & Graham, and traveling to a monastery in France, where he got to mix a Chartreuse cocktail for a monk. But Chartreuse is not reserved just for the monks who make it from a centuries-old secret recipe...

By Patricia Calhoun

February 2, 2012

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Sean Kenyon had a busy fall -- working at Euclid Hall, opening Williams & Graham, and traveling to a monastery in France, where he got to mix a Chartreuse cocktail for a monk.

But Chartreuse is not reserved just for the monks who make it from a centuries-old secret recipe. As Kenyon reports, it's now a go-to drink for bartenders and their regulars alike, the latest in a long line of fad pours.

Compliments keep pouring out for Kenyon's liquid tour through the history of this drink. Writes monopod:

More columns like this, please! Love reading about some of the less-well-known bottles behind the bar that I've always wondered about. Lillet? Galliano? I'm ready to be enlightened...

And another reader offered this quote from bartender Warren: It's "the only liquor so good they named a color after it."

Read more about Chartreuse here.

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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