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
Bénédictine Bénédictine Bénédictine is a herbal liqueur produced in France. Flavored with some twenty-seven flowers, berries, herbs, roots, and spices, it was developed by wine merchant Alexandre Le Grand in the 19th century, and marketed as having been derived from an original recipe of Benedictine monks of the Abbey of Fécamp in Normandy lost in the ashes of the French Revolution. A drier version, B&B, blending Bénédictine with brandy, was developed in the 1930s. In the 19th century Alexandre Le Grand invented a recipe for an herbal liqueur, helped by a local chemist. To market it, he concocted a story of