Chartreuse (liqueur) roots", and that yellow chartreuse is, "Similar to above, adding cardamom seeds and socctrine aloes." However the recipe remains a secret. The monks intended their liqueur to be used as medicine. The recipe was further enhanced in 1737 by Brother Gérome Maubec. The beverage soon became popular, and in 1764 the monks adapted the elixir recipe to make what is now called Green Chartreuse. In 1793, the monks were expelled from France along with all other Religious Orders and manufacture of the liqueur ceased. A copy of the manuscript was made and kept at the Monastery. The original left with
Izarra (liqueur) the recipe in the late 19th century for a traditional Basque liqueur dating back at least to 1835. He renamed it "Izarra" (Basque for "the star") and began selling it from 1904 onwards. He acquired the present production site at Quai Bergeret 9 in Bayonne in 1913. Izarra has been owned by Rémy Cointreau since the early 1980s. Izarra (liqueur) Izarra is a sweet liqueur made in Bayonne in the French Basque Country. This liqueur of basque origin is now produced in Angers, far from the original distillery. There are three varieties of Izarra: Pyrenean herbs and other flavourings are