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
Braulio (liqueur) Braulio (liqueur) Braulio is a type of Valtelline herbal amaro. It is a digestif typically served cold or at room temperature, though it is also occasionally served as an aperitif with sparkling white wine. The original recipe dates to 1826, conceived by Francesco Peroni, a pharmacist and botanist of Bormio who studied the beneficial properties of various local herbs. Production of Braulio began in 1875. Since 1999, the amaro has been a property of Casoni Liquori S.p.A., a company based in Finale Emilia (Modena), although production continues at the Peroni family farms in Bormio. The trademark is held by Fratelli