Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern. Its equally-portioned ingredients make for easy scaling: mix up a triple or quadruple batch to serve several drinkers at once. Get the recipe for The Last Word »

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR’s global influence. “While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there’s anything wrong with that—SAVEUR has already been around the world,” he says. “She’s sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one’s twenty-first year.” Get the recipe for If You Like Piña Colada »

Matt Taylor-Gross

Thai chile-infused Chartreuse and a pear syrup made with fresh ginger add a spicy, warming kick to a delightfully complex cocktail.

This take on a Manhattan gets an aromatic kick from a touch of green Chartreuse.

This variation on a Sazerac gets a boost from the complex, herbal flavor of chartreuse and a bright dash of lemon bitters. Get the recipe for Carthusian Sazerac »

This drink of rum, bitters, and ripe Florida grapefruit gets an herb note from a hit of chartreuse.

Today’s mixologists, with their muttonchops and handlebars, have a historical influence: the Victorian male. These guys took their mustaches seriously, so much so that in mid-1800s England, a special teacup was designed for them. Its porcelain lip incorporated a bat-shaped guard that cradled the mustache, preventing it from getting wet. NYC’s Dead Rabbi fills these vintage cups with “daisies”—sweet-sour drinks that were popular in the 1870s.

A play on aide-mémoire, a French word that means a memory aid or mnemonic device, this cocktail is the perfect balance of sweet and bitter. A prosecco float gives it a celebratory air.

Almost a cross between a White Russian and an Irish coffee, H. Joseph Ehrmann of Elixir in San Francisco created this cocktail, which features potent green chartreuse, for the 2006 Chartreuse Cocktail Competition.

This celery cocktail wakes up your palate with a touch of salt and vinegar.

This sweet (but not too sweet) cocktail is a terrific vehicle for Chartreuse; when we tested it, it converted even the most adamant opponents to the herbal, bright-green liqueur. Get the recipe for Chartreuse Smash »

Martin Cate of Smuggler’s Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern.

This light cocktail of brandy and the sweet herbal liqueur Chartreuse Jaune will have you feeling like you’re sauntering down the Champs-Élysées in Paris.